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 1380 recipes in total:

Page 1 of 14

Soft Spring Roll Wrappers (Soft Spring Roll Wrappers)      Origin: Fusion	Aliter Ofellae III (Starters, Another Way III)      Origin: Roman	Arepa di Pampuna (Pumpkin Pancakes)      Origin: Bonaire
Äggröra med lufttorkad skinka (Scrambled eggs with cured ham)      Origin: Sweden	Aliter Sphondylos V (Parsnips, Another Way V)      Origin: Roman	Arepa di Pampuna (Pumpkin Pancakes)      Origin: Curacao
�°C6;bleskive med kardemomme (Danish Fritters with Cardamom)      Origin: Denmark	Aliter Sphondylos VI (Parsnips, Another Way VI)      Origin: Roman	Arepa Paisa (Flat Arepas)      Origin: Colombia
�°C6;bleskiver (Danish Dough Fritters)      Origin: Denmark	Aliter [Iecinera] in Pulmonibus (Another, of Lungs)      Origin: Roman	Arepitas de Maiz (Cornmeal Fritters)      Origin: Dominican Republic
A dauce egre (Fish in Sweet and Sour Sauce)      Origin: England	Alloco de Cameroun (Cameroonian Alloco)      Origin: Cameroon	Aruk Khass (Lettuce Fritters)      Origin: Iraq
Accras      Origin: Trinidad	Aloco Camerounais (Cameroonian Aloco)      Origin: Cameroon	Asian-style Lettuce Wraps      Origin: Fusion
Accras de Morue      Origin: French Guiana	Aloko      Origin: Cote dIvoire	Asian-style Onion Pancakes      Origin: Fusion
Accras de Morue (Salt Cod Fritters)      Origin: Saint Barthelemy	Aloo Masala (Potato Masala)      Origin: India	Asparagus Frittata      Origin: Britain
Accras de Morue (Salt Cod Fritters)      Origin: Sint Maarten	Aloo Palya (Potato Curry)      Origin: India	Attiéké et Aloko Poisson (Attieke and Fish Aloko)      Origin: Niger
Accras de Morue (Salt Cod Fritters)      Origin: Saint-Martin	Aloo Pie      Origin: Trinidad	Azevias de Batata Doce (Sweet Potato Pockets)      Origin: Portugal
Acelgas con Jamón (Ham with Chard)      Origin: Spain	Alperrosti (Alpine Rosti)      Origin: Liechtenstein	Azevias de Grão (Sweet Chickpea Pockets)      Origin: Portugal
Achards de Legumes (Vegetable Achards)      Origin: New Caledonia	Amandazi      Origin: Rwanda	Baadusha      Origin: India
Ackee and Saltfish      Origin: Jamaica	Amchar Masala      Origin: Trinidad	Baajiya (Somali Black-eyed Pea Fritters)      Origin: Somalia
Acorn Cakes      Origin: Britain	American Breakfast Pancakes      Origin: American	Bacalaitos (Salted Cod Fritters)      Origin: Dominican Republic
Acorn Flour Pancakes      Origin: Britain	Anardana Pakora in Mustard Oil      Origin: India	Bacalao con Pasas y Piñones (Cod with Raisins and Pine Nuts)      Origin: Spain
Acorn Tortillas      Origin: American	Ancient Egyptian Flatbread      Origin: Egypt	Bacon Froise      Origin: British
Adenydd Cath Fôr gyda Saws Tartar Cyflym (Fried Skate Wings with Quick Home-made Tartar Sauce)      Origin: Welsh	Ancient Egyptian Tigernut Sweetmeats      Origin: Egypt	Badam Puri      Origin: India
Adobo à la Norteña (Northern-style Adobo Stew)      Origin: Peru	Ancient Savoury Griddle Cakes      Origin: Ancient	Bahamian Cracked Conch      Origin: Bahamas
Adobo Valentine Lamb      Origin: American	Ancient Sweet Griddle Cakes      Origin: Ancient	Bajan Sunday Breakfast      Origin: Barbados
Aijet Beythat (Spiced Eggs)      Origin: Saudi Arabia	Andorran Meatballs      Origin: Andorra	Bajiy (Red Lentil Fritters)      Origin: Somalia
Aioan Chua Noeung Phset Kretni (Stir-fried Chicken with Mushrooms)      Origin: Cambodia	Anglo-Indian Dal Pitha      Origin: Anglo-Indian	Bajiyoo (Djibouti Pulse Dumplings)      Origin: Djibouti
Akkra Funfun      Origin: Benin	Anguilla Fried Plantains      Origin: Anguilla	Bajiyos (Djiboutian Potato Pakoras)      Origin: Djibouti
Al-Motubug (Stuffed Pastry Squares)      Origin: Saudi Arabia	Anguilla Johnny Cakes      Origin: Anguilla	Bajra Roti (Pearl Millet Flatbread)      Origin: India
Alas a la Mostaza (Chicken Wings with Mustard)      Origin: Spain	Anise Rosquitos      Origin: Gibraltar	Bake and Saltfish      Origin: Guyana
Alaskan Goose Barnacles      Origin: America	Anjera (Somali Flatbreads)      Origin: Somalia	Bakeapple Chicken Curry      Origin: Canada
Albóndigas con Tomate (Meatballs with Tomato Sauce)      Origin: Spain	Antiguan Johnny Cakes      Origin: Antigua	Bakwan Jagung (Indonesian Corn Fritters)      Origin: Indonesia
Albóndigas de Sardinas (Sardine Meatballs)      Origin: Equatorial Guinea	Antiguan Pepper Shrimp      Origin: Antigua	Balachaung Gyaw (Fried Dried Shrimp with Chillies)      Origin: Myanmar
Alcapurrias de Jueyes (Crab-Stuffed Fritters)      Origin: Puerto Rico	Antiguan Rotis      Origin: Antigua	Balushahi      Origin: India
Alexanders Flowers Fritters      Origin: Britain	Apas (Rice Flour Rotis)      Origin: India	Bambam (Cassava Bread)      Origin: Saint Vincent
Algerian Beghrir (Honeycomb Pancakes)      Origin: Algeria	Apfelküchle (Apple Ring Fritters)      Origin: Liechtenstein	Bammies (Pan-fried Cassava Bread)      Origin: Jamaica
Alitas de pollo picante (Spicy Chicken Wings)      Origin: Ecuador	Apple and Potato Cake      Origin: Ireland	Bananas with Split Green Peas      Origin: Rwanda
Aliter Bulbos (Bulbs, Another Way III)      Origin: Roman	Apple Tansy      Origin: British	Bananes Pessés (Refried Plantains)      Origin: Haiti
Aliter Cochleas (Snails, Another Way)      Origin: Roman	Arancini di Riso (Rice 'Oranges')      Origin: Italy
Aliter Dulcia IV (Another Sweet IV)      Origin: Roman	Arepa di Pampuna (Pumpkin Pancakes)      Origin: Aruba

Page 1 of 14