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 1435 recipes in total:

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Irish Potato Pancakes      Origin: Ireland	Kapernschnitzel (Veal Cutlets With Capers)      Origin: Germany	Kulfa ka Saag Besan Cheela (Chickpea Pancakes with Common Purslane)      Origin: India
Irish Potato Wedges      Origin: Ireland	Karoo Roast Ostrich Steak      Origin: eSwatini	Kuli-kuli      Origin: Benin
Irish Soda Farls      Origin: Ireland	Kartaeuserkloeße (Carthusian Dumplings)      Origin: Germany	Kuli-kuli (Groundnut Cakes)      Origin: Nigeria
Irn-Bru Pakoras      Origin: Scotland	Kartoffelpfannkuchen (Potato Pancakes)      Origin: Germany	Kulikuli (Peanut Balls)      Origin: Nigeria
Isicia de Cauda Eius sic Facies (Make Lobster Tail Forcemeat Balls Thus)      Origin: Roman	Katchourie      Origin: Trinidad	Kuljon (Oysters Fried in Egg Batter)      Origin: Korea
Isicia de lolligine (Squid Rissoles)      Origin: Roman	Kati rolls      Origin: India	Kuzu Pirzola (Turkish-style Lamb Chops)      Origin: Turkey
Isicia de scillis (Prawn Rissole)      Origin: Roman	Katles (Spiced Beef and Potato Cakes)      Origin: Madagascar	La Socca      Origin: France
Isicia Marina (Seafood Patties)      Origin: Roman	Kebapçı İskender (İskender Kebap)      Origin: Turkey	Laap (Beef Salad)      Origin: Laos
Israeli Chicken and Aubergine Shakshuka      Origin: Israel	Kelewele (Hot Plantain Chips)      Origin: Ghana	Laccha Paratha      Origin: India
Israeli Falafel      Origin: Israel	Kenyan Chapati      Origin: Kenya	Lahooh      Origin: Somalia
Israeli Pita Bread      Origin: Israel	Khanum Budu (Egg-coated Meat Patty)      Origin: Armenia	Lahooh      Origin: Yemen
Isso Vade      Origin: Sri Lanka	Khobz Ftir (Algerian Flatbread)      Origin: Algeria	Lam Veritab (Fried Breadfruit)      Origin: Haiti
Ius Diabotanon in Pisce Frixo (A Herb Sauce for Fried Fish)      Origin: Roman	Kibbeh      Origin: Lebanon	Lamb & Water Mint Meatballs      Origin: Britain
Ius in Caprea (Sauce for Roebuck)      Origin: Roman	Kibbeh      Origin: Syria	Lamb Biryani      Origin: Britain
Jaegerschnitzel (Hunter's Schnitzels)      Origin: Germany	Kima (Chopped Beef and Chilli Fry)      Origin: Senegal	Lamb Chops with Pepper Sauce      Origin: Britain
Jalapeño Wonton Puffs      Origin: American	Kipes or Quipes      Origin: Dominican Republic	Lamb Cutlets and Spinach      Origin: Britain
Jalebis      Origin: India	Kirsch-Schnitzel (Veal Cutlets With Cherry Sauce)      Origin: Germany	Lamb Koftas      Origin: North Africa
Jamaican Jerk Chicken      Origin: Jamaica	Kisra (Sudanese Flatbread)      Origin: Sudan-a	Lamb Noisettes with Bilberries      Origin: Britain
Jamaican Jerk Jackfruit      Origin: Jamaica	Kissra      Origin: Sudan-a	Lancashire Oatcakes      Origin: England
Jamaican Spiced Plantains      Origin: Jamaica	Kitta (Eritrean Kitta Flatbread)      Origin: Eritrea	Langoustines au Breton Kari (Langoustines with Breton Kari Spices)      Origin: France
Jangri      Origin: India	Koeksisters      Origin: South Africa	Langoustines bretonnes sautées au beurre salé (Breton langoustines sautéed in salted butter)      Origin: France
Jiaozi (Chinese Dumplings)      Origin: China	Koeksisters II      Origin: South Africa	Le Chou au Beurre (Buttered Cabbage)      Origin: Mauritius
John Dory with Cider, Apples and Cream      Origin: Britain	Kokam Aloo (Kokam Potatoes)      Origin: India	Le Kissar      Origin: Chad
Johnny Cakes      Origin: British Virgin Islands	Koliko (Fried Yam Chips)      Origin: Togo	Left-over Game Curry      Origin: India
Johnny Cakes      Origin: Saint Kitts	Kolokithoanthi Tiganiti (Fried Courgette Flowers)      Origin: Greece	Leftover Mash and Tinned Fish Fishcakes      Origin: Britain
Johnny Cakes      Origin: US Virgin Islands	Koroke (Taro Croquettes)      Origin: Palau	Leftovers Jalfrezi with Gravy      Origin: India
Jolly Boys      Origin: England	Korokke (Tuna and Water Spinach Fritters)      Origin: Palau	Leftovers Stir-fry with Green Papaya      Origin: American
Jubnyeh (Sweet Cheese Fritters)      Origin: Somalia	Korokoro (Cornmeal Sticks)      Origin: Nigeria	Leksour (Mauritanian-style Pancakes with Sauce)      Origin: Mauritania
Köttbullar med Saltgurka, Gräddsås och Äppelströssel (Meatballs with pickles, cream sauce and apple sprinkles)      Origin: Sweden	Kotleciki Owsiane (Savoury Rolled Oat Croquettes)      Origin: Poland	Lemon Pepper Sea Bass      Origin: Fusion
Ka'abur (Beef and Potato Meatballs)      Origin: Tunisia	Kotlet Schabowy (Polish Breaded Pork Cutlet)      Origin: Poland	Lentil and Hazelnut Burgers      Origin: British
Kabsa Seasoning      Origin: Saudi Arabia	Kreooli krabi-kotletid (Dominican Creole Crab Cakes)      Origin: Dominica	Leporem Isiciatum (Hare Forcemeat)      Origin: Roman
Kai Look Koei (Son-in-law Eggs)      Origin: Thailand	Krill Sweet Potato Cakes      Origin: Fusion	Lepores (Hare in Sweet Sauce)      Origin: Roman
Kalamar Tava (Turkish Fried Calamari)      Origin: Turkey	Krokèchi (Prawn Croquettes)      Origin: Aruba
Kannoli tal-Irkotta (Ricotta-filled Cannelloni)      Origin: Malta	Kuddelfleck (Tripe)      Origin: Luxembourg

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