Shallow-Frying

You can fry almost any vegetable but the method you use has to be adapted for the type of vegetable you are serving. The way the vegetable is prepared is also vitally important.

By rapid shallow-frying in a little fat, often called sautéeing, moist vegetables preserve their crispness as the high heat evaporates any moisture. However, to ensure that the vegetables are cooked through before they burn, you need to prepare them in thin slices or small regular shapes. Large vegetables can be par-boiled and patted dry before frying.