Shallow frying is an oil-based cooking technique. It is typically used to prepare portion-sized cuts of meat and fish, and patties such as fritters. Shallow frying can also be used to cook vegetables. Shallow-fried foods are often battered.
Oil depth and heat
In shallow frying, the depth of the cooking fat is sufficient to partially submerge the food being cooked (in contrast to deep frying, where the food is fully submerged, and pan frying, where just enough fat is used to lubricate the pan[1][2]). Shallow frying is a high-heat process, promoting browning and, in some cases, a Maillard reaction. 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, since this side will be better browned.
Health effects
Shallow frying has been found to increase the anti-oxidant activity of some vegetables (notably, those containing significant amounts of beta carotene, and to decrease others [1].
References
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