Historically, for frying, metalware is required as the temperature reached by cooking in hot oil generally far exceeds the boiling point of water 100°C (212°F). As such a society needs to attain bronze age metalwork before frying in hot oil becomes a viable cooking method. In the west, frying is believed to have first appeared in the Ancient Egyptian kitchen, during the Old Kingdom, around 2500 BCE. The Romans had special cookware, the fretale a special frying pan made of bronze round or oval in shape, with a lip for pouring. Though it must be mentioned here that Romans also had rectangular iron trays with handles for roasting or frying. "Oven-to-table ware," in the form of shallow pans and earthenware dishes was common — these are referred to as patellae and patinae. The fretale with a foldable handle (see image) was part of the field kit for a Roman soldier (see image). Frying may originally have been developed as a way to preserve food, as the frying process sterilises the food then bottling the fried food in the frying oil excludes air and helps prevent decay.

Frying techniques vary in the amount of fat required, the cooking time, the type of cooking vessel required, and the manipulation of the food. Sautéing, stir-frying, pan frying, shallow frying, and deep frying are all standard frying techniques. There are separate entries for stir-frying and deep frying and this page is about shallow frying methods: sautéing, pan frying and shallow frying.

Pan-frying, sautéing, and stir-frying involve cooking foods in a thin layer of fat on a hot surface, such as a frying pan, griddle, wok, or sauté pan. Stir frying involves frying quickly at very high temperatures, requiring that the food be stirred continuously to prevent it from adhering to the cooking surface and burning. Shallow frying is a type of pan frying using only enough fat to immerse approximately one-third to one-half of each piece of food; fat used in this technique is typically only used once.

Gentle frying or low-temperature frying is an oil- or fat-based cooking method used for relatively fragile or starchy foods. While gentle frying is most notably used to cook fried eggs, it is also used for delicate fish, tender cuts of meat, sausages, and as a first step in preparing fried potatoes. Low-temperature frying is useful if the frying fat scorches at higher heat levels (e.g. butter), or if the frying fat has flavour that the cook wants to preserve (e.g. olive oil). Overheated oils can produce unhealthy, even carcinogenic, compounds.

Pan frying or pan-frying is a form of frying food characterized by the use of minimal cooking oil or fat (compared to shallow frying or deep frying), typically using just enough to lubricate the pan. In the case of a greasy food such as bacon, no oil or fats may need to be added. As a form of frying, the technique relies on oil or fat as the heat transfer medium, and on correct temperature and time to not overcook or burn the food. Pan frying can serve to retain the moisture in foods such as meat and seafood. The food is typically flipped at least once to ensure that both sides are cooked properly. Pan frying takes place at lower heat than sautéing. This is because the food to be pan fried – such as chicken breasts, steak, pork chops, or fish fillets – is not cut into small pieces before cooking. It requires a lower heat so that the exterior of the food does not overcook by the time the interior reaches the proper temperature, and to keep foods in a moister state. However, the oil should always be hot enough to ensure that the moisture in the food can escape in the form of steam; the force of the steam escaping keeps the oil from soaking into the food. The same amount of oil is used as for sautéing – just enough to glaze the pan.

Sautéing or sauteing (UK: /ˈsoʊteɪɪŋ/, US: /soʊˈteɪɪŋ, sɔː-/; from French sauté, French: [sote], 'jumped', 'bounced', in reference to tossing while cooking) is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat. Various sauté methods exist. Ingredients for sautéing are usually cut into small pieces or thinly sliced to provide a large surface area, which facilitates fast cooking. The primary mode of heat transfer during sautéing is conduction between the pan and the food being cooked. Food that is sautéed is browned while preserving its texture, moisture, and flavour. If meat, chicken, or fish is sautéed, the sauté is often finished by deglazing the pan's residue to make a sauce. Sautéing may be compared with pan frying, in which larger pieces of food (for example, chops or steaks) are cooked quickly in oil or fat, and flipped onto both sides. Some cooks make a distinction between the two based on the depth of the oil used, while others use the terms interchangeably

Shallow frying is a hot oil-based cooking technique. Pieces of food are cooked by partial submersion in hot oil. It is typically used to prepare portion-sized cuts of meat, fish, potatoes and patties such as fritters. Shallow frying can also be used to cook vegetables. Shallow frying is distinct from deep frying, which uses enough oil to fully submerge the food to be cooked, and pan frying, which only uses a negligible depth of oil. t is a medium-high to high heat cooking process. Temperatures between 160–190°C (320–374°F) are typical, but shallow frying may be performed at temperatures as low as 150°C (302°F) for a longer period of time. The high heat promotes protein denaturation-browning and, in some cases, a Maillard reaction. Deep frying usually takes place at temperatures between 177–205°C (351–401°F) so shallow-frying can oftentimes be considered a less intense cooking technique. Foods to be shallow fried are commonly pre-portioned into single servings before being placed in oil. Since the food is only partly submerged, it must be turned over partway through the cooking process. Some cooks recommend cooking the "presentation" side of the food first.

The alphabetical list of all the frying-based recipes on this site follows, (limited to 100 recipes per page). There are 1693 recipes in total:

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Kuddelfleck (Tripe)      Origin: Luxembourg	Leftovers Stir-fry with Green Papaya      Origin: American	Maacouda bil Batata (Potato Omelette)      Origin: Tunisia
Kuku Sabzi (Persian Herb Frittata)      Origin: Iran	Leksour (Mauritanian-style Pancakes with Sauce)      Origin: Mauritania	Maasa (Sweet Millet Fritters)      Origin: Mali
Kulfa ka Saag Besan Cheela (Chickpea Pancakes with Common Purslane)      Origin: India	Lemon Pepper Sea Bass      Origin: Fusion	Macanese Minchi (Minced Meat Potato Hash)      Origin: Macau
Kuli-kuli      Origin: Benin	Lentil and Hazelnut Burgers      Origin: Britain	Mach Bhaja (Bangladeshi Fish Fry)      Origin: Bangladesh
Kuli-kuli (Groundnut Cakes)      Origin: Nigeria	Leporem Isiciatum (Hare Forcemeat)      Origin: Roman	Mackerel Burger with Sweet Potato Chips      Origin: Fusion
Kulikuli (Peanut Balls)      Origin: Nigeria	Lepores (Hare in Sweet Sauce)      Origin: Roman	Mackerel with currant sauce and radicchio      Origin: Britain
Kuljon (Oysters Fried in Egg Batter)      Origin: Korea	Leqebekoane (Lesothan Steamed Bread)      Origin: Lesotho	Macrell gyda Ffenigl (Mackerel With Fennel)      Origin: Welsh
Kuzu Pirzola (Turkish-style Lamb Chops)      Origin: Turkey	Les beignets de Tréguier (Tréguier Apple Fritters)      Origin: France	Madungo Bakes      Origin: Saint Vincent
Kypriaka Loucanika (Cypriot Smoked Sausages)      Origin: Cyprus	Les Cakes (Chadian Biscuits)      Origin: Chad	Maelgi Rhost a Saws Bara Lawr (Roast Monkfish and Laverbread Sauce)      Origin: Welsh
Lángos      Origin: Hungary	Lesothan Chakalaka      Origin: Lesotho	Maffi Hakko      Origin: Guinea
La Socca      Origin: France	Let lardes (Milk and Lard)      Origin: England	Makara (Banana Fritters)      Origin: Equatorial Guinea
Laap (Beef Salad)      Origin: Laos	Liberian Aubergine Fritters      Origin: Liberia	Makarara (Orange and Vanilla Comorian Sweet Cake)      Origin: Comoros
Laccha Paratha      Origin: India	Libyan Camel Meatballs      Origin: Libya	Makoenya (Lesothan Fat Cakes)      Origin: Lesotho
Laffa Bread      Origin: Israel	Linden Leaf Flour Pancakes      Origin: Britain	Mal Pua (Coconut Pancakes)      Origin: India
Laffa Bread      Origin: Iraq	Liphaphatha (Lesothan Bakestone Bread)      Origin: Lesotho	Mála spíosrach (Irish Spice Bag)      Origin: Ireland
Lahooh      Origin: Somalia	Liver Oxyrhynchus      Origin: Roman	Malasadas      Origin: Portugal
Lahooh      Origin: Yemen	Liver with St George's Mushroom      Origin: Britain	Malaysian Murtabak (Mamak Omelette Pancake)      Origin: Malaysia
Lam Veritab (Fried Breadfruit)      Origin: Haiti	Llymrïaid (Sand Eels)      Origin: Welsh	Malpua with Rabri (Indian Pancakes with Saffron and Rosewater Cream)      Origin: India
Lamb & Water Mint Meatballs      Origin: Britain	Lobster Croquets      Origin: Britain	Mandarin Prawns      Origin: Fusion
Lamb Biryani      Origin: Britain	Locrio (Dominican Cassava Bread)      Origin: Dominican Republic	Mandazi      Origin: East Africa
Lamb Chops with Pepper Sauce      Origin: Britain	Lokše (Slovak Potato Pancakes)      Origin: Slovakia	Mandazi      Origin: Uganda
Lamb Cutlets and Spinach      Origin: Britain	Lokma (Syrup-drenched Doughnuts)      Origin: Turkey	Mandazi Fritters      Origin: Malawi
Lamb Koftas      Origin: North Africa	Lokmadhes (Cypriot Doughnuts with Honey Syrup)      Origin: Cyprus	Mandioca Frita (Cassava Fries)      Origin: Mozambique
Lamb Noisettes with Bilberries      Origin: Britain	Lokmadhes II (Cypriot Potato Doughnuts with Honey Syrup)      Origin: Cyprus	Mandioca Fritata (Fried Cassava)      Origin: Angola
Lancashire Oatcakes      Origin: England	Lopo (Fried Summer Squash and Greens)      Origin: Lesotho	Mangue Confite (Candied Mango)      Origin: Mali
Langoustines au Breton Kari (Langoustines with Breton Kari Spices)      Origin: France	Lorn Sausage      Origin: Scotland	Månha Titiyas (Coconut Crêpe)      Origin: Guam
Langoustines bretonnes sautées au beurre salé (Breton langoustines sautéed in salted butter)      Origin: France	Lorne Sausage      Origin: Scotland	Manx Kipper and Black Pudding Cakes      Origin: Manx
Large Fungal Caps a Cotoletta      Origin: Britain	Luchi (Deep-fried Bengali Flatbread)      Origin: India	Manx Queenies with Garlic and Bacon      Origin: Manx
Le Chou au Beurre (Buttered Cabbage)      Origin: Mauritius	Lumpia Wrappers      Origin: Philippines	Maori Fry Bread      Origin: New Zealand
Le Kissar      Origin: Chad	M'chaqub (Stuffed Matzoh)      Origin: Libya	Maquereaux Braisés (Barbecued Mackerel)      Origin: Cameroon
Le Ouaddaï (Fried Millet Fingers)      Origin: Chad	M'chicha (Spinach with Peanuts)      Origin: Tanzania	Marrow Croustades      Origin: Britain
Left-over Game Curry      Origin: India	M'hajeb (Filled Pastries)      Origin: Algeria	Marrow Patties      Origin: Britain
Leftover Mash and Tinned Fish Fishcakes      Origin: Britain	M'raad (Egyptian Aubergine Salad)      Origin: Egypt
Leftovers Jalfrezi with Gravy      Origin: India	Maacher Chop (Indian Fish Croquettes)      Origin: India

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