the.com/shallow fry
deep fry's economical cousin, doing more with less oil and a single brave flip
means To cook food in a pan with a moderate amount of oil—enough to come partway up the food's sides, requiring it to be turned once during cooking.
from A plain compound of two everyday English words. "Shallow" descends from Old English roots tied to the sense of "not deep," likely related to "shoal," the shallow stretch of water that runs ships aground. "Fry" comes through Old French "frire" from Latin "frigere," to roast or fry. The pairing is a modern culinary distinction—coined to separate this pan method from its oil-drenched sibling, deep frying—and reflects the technical precision cookbooks love.
- oil depth
- covers only half the food, not all
- the flip
- required, because gravity divides the work
- crispness
- rivals deep frying with a fraction of oil
- global staple
- how cutlets, latkes and dosas get done
- heat zone
- oil shimmers around 350 degrees Fahrenheit
tempura — japanese technique of frying battered vegetables and seafood in 2-3 inches of oil, originating in 16th century edo
schnitzel — austrian breaded and fried thin meat cutlet, traditionally cooked in shallow oil in a pan
chicken katsu — japanese breaded fried chicken cutlet prepared by shallow frying in oil, served with tonkatsu sauce