Shallow Frying

Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About
Shallow frying vegetables adds a lovely flavour. As with all shallow flying, vegetables are best cooked quickly in hot oil for a light crisp texture on the outside, leaving the inside just tender but still with a good bite. Fry in a wide, heavy-based frying pan and use a good quality oil, such as olive, groundnut or sunflower. Vegetables should be thinly sliced or grated. Mixing them with, or dipping them in, egg batters or breadcrumbs before flying helps protect the flesh from the heat. Grated potatoes can be pressed together and fried for traditional Jewish latkes or Swiss röstі.