In deep-frying, the food is completely submerged in oil and all sides fry at once; in shallow-frying, the oil comes only halfway up the food, which is turned once so the two sides fry in turn. Deep-frying works for potatoes, breaded foods, and pastries, while shallow-frying is suited to schnitzel, meatballs, fish fillets, zucchini fritters, and sliced vegetables. In both methods, the right oil temperature determines the result.
In deep-frying, the food floats in at least 5 cm of oil in a deep pot. Heat surrounds the food from all sides at once, so it browns evenly and develops an even crust, and often there is no need to turn it. For most tasks, keep the oil between 170–190°C / 340–375°F. Foods that should be crisp all over, such as french fries, breaded cheese, Turkish cigar-shaped pastries, lokma (fried dough balls), and tempura, are cooked this way. Because there is more oil, the temperature stays more stable between batches.
In shallow-frying, the oil covers 1–2 cm of the pan’s bottom and comes halfway up the food. First the bottom side browns; then the piece is turned 1 time so the top side can brown. Thin, flat pieces work well with this method: schnitzel, breaded fish fillets, zucchini fritters, meatballs, eggplant, and zucchini slices. Shallow-frying leaves the edges of thick or round pieces raw because the oil does not reach the sides. For pieces that need browned edges, tilt the pan to one side and spoon oil over them.
The challenge with shallow-frying is temperature control. There is little oil in the pan, and its temperature drops quickly when food goes in; an empty pan heats just as quickly, and the oil starts to smoke. Since the oil is not deep, a clip-on thermometer often cannot be immersed. So do not crowd the pan when shallow-frying; leave space between the pieces and adjust the heat between batches. If lively bubbles form around the handle of a wooden spoon held vertically in the pan, the oil is ready. Check the oil after each batch; if the level has dropped, add some and wait for it to heat again.
Oil use differs too, but the difference in how much oil the food absorbs is not as large as people think. Deep-frying requires more oil, which can be strained and reused a few times; the small amount used for shallow-frying is often used 1 time and discarded. More than the method, the temperature determines how much oil food absorbs: a piece left in cool oil turns out greasy regardless of how it is fried. A piece deep-fried at the right temperature can be less greasy than 1 piece shallow-fried in a cool pan.
Sautéing with a small amount of oil in a pan falls between the two methods: the oil only coats the pan’s surface, and the food is stirred continuously. Many home-cooked dishes called fried are actually shallow-fried. Choose the method based on the food’s shape: flat, thin foods do better in shallow oil, while round, coated, or battered foods do better in deep oil. The safety rule is the same for both: do not leave hot oil unattended, and keep a lid that fits the pan nearby.
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