Shallow Fry

Shallow fry

Shallow frying uses a thin layer of fat or oil in a shallow cooking vessel to cook one side of an ingredient at a time. Unlike deep frying, the ingredients never become fully submerged in oil.

• Usually, frying is done to achieve texture & browning. It’s a great method to get a crispy, golden brown exterior that contrasts against a gently cooked interior.

What about air frying? Air frying is just convection cooking. See roasting.

🍳 Kitchen Tool: Pan

🔥 Heat Type: Conduction w/ fat

🌡️ Oil Temperature: 325-375°F/160-190°C

🧪 Food Reaction(s): Maillard Coagulation Dehydration

Example Foods

• Chiles rellenos

• Fried plantains

• Pan-fried schnitzel or breaded cutlets