Frying

For other uses of "fry" or "frying", see Fry.
Fried plantain

Frying is the cooking of food in oil or another fat.[a][1] Similar to sautéing, pan-fried foods are generally turned over once or twice during cooking to make sure that the food is evenly cooked, using tongs or a spatula, whilst sautéed foods are cooked by "tossing in the pan".[2] A large variety of foods may be fried.


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  1. ^ editor, Prosper Montagné ; American; Escoffier, Charlotte Turgeon ; pref. by Robert J. Courtine ; original preface by Auguste; Hunter, Philéas Gilbert ; text translated from the French by Marion (1977). The New Larousse Gastronomique : The Encyclopedia of Food, Wine & Cookery. New York: Crown Publishers. pp. 299, 307. ISBN 0-517-53137-2. {{cite book}}: |last1= has generic name (help)CS1 maint: multiple names: authors list (link)
  2. ^ Peterson, James (April 2003). Essentials of Cooking. Artisan Books. ISBN 978-1-57965-236-4.