Cody Casey
Frying pans are incredibly versatile, and you can make a wide range of dishes with them. Whether you're a beginner or a seasoned chef, frying pans are a great tool to have in your kitchen. You can cook up a complete chicken quarter dinner, steak with potatoes and mushrooms, or even a curry. If you're feeling adventurous, you could try making sticky lemon chicken, just be careful not to burn the honey. Frying pans are also perfect for achieving that golden-brown, crispy texture on foods like zucchini fritters, pork chops, and latkes. For a quick and easy meal, you can't go wrong with a classic fried egg. If you're health-conscious, stainless steel frying pans are a non-toxic alternative to conventional non-stick pans, and with the right technique, you can make them non-stick as well.
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What You'll Learn
Chicken recipes, such as sticky lemon chicken
There are endless possibilities for what you can cook with your new frying pan. If you're looking for chicken recipes, a popular option is sticky lemon chicken. This dish is both crispy and sticky, made from boneless chicken coated in cornflour, pan-fried, and then simmered in a lemon sauce.
Ingredients
- Boneless chicken
- Cornflour
- Oil
- Lemon sauce (you can make this from lemon juice, garlic, ginger, honey, and soy sauce)
- Rice and vegetables (optional)
- Sesame seeds and spring onions (optional)
Instructions
- Coat the chicken in cornflour.
- Heat oil in your frying pan and fry the chicken until crispy.
- In a separate pan or pot, prepare the lemon sauce by heating oil and adding garlic and ginger. Sauté for 30 to 60 seconds until the garlic is lightly golden. Then, pour in the lemon sauce and any additional ingredients of your choice (such as honey).
- Add the crispy chicken to the sauce and stir until the chicken is coated and the sauce thickens.
- Serve the chicken with rice and vegetables. Sprinkle sesame seeds and spring onions on top if desired.
This recipe is quick and easy to make, and it is a great option for a tasty and healthy meal. You can also experiment with different variations, such as using orange juice instead of lemon or adding in some spicy notes.
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Steak with potatoes and mushrooms
There are endless dishes you can make with your new frying pan. You can cook up a chicken quarter dinner, steak with potatoes and mushrooms, a nice curry, sticky lemon chicken, and so much more.
Ingredients
- Steak
- Potatoes
- Mushrooms
- Butter
- Olive oil
- Salt
- Pepper
- Garlic
- Thyme
- Rosemary
- Beef stock or broth
- Balsamic vinegar
- Arrowroot flour or cornstarch
Steps
- Remove the steaks from the fridge 30 minutes to 1 hour before cooking and let them reach room temperature.
- Pat the steaks dry with paper towels and season generously with salt on all sides.
- If you want to add pepper or other spices, it is recommended to do so after searing the meat, as the spices may burn in the hot skillet.
- Heat olive oil in your new frying pan over medium-high heat. You can add a little butter to the oil for extra flavor.
- Once the oil is hot, add the steaks to the pan. For a 1-inch thick steak, cook for about 2 minutes on each side for a medium-rare steak. Adjust the time according to your desired doneness.
- After searing both sides, add butter, garlic, and thyme to the skillet. Tilt the pan to help the butter spread evenly.
- Flip the steaks again and pour the melted butter over them. This will add juiciness and tenderness to the meat.
- Check the internal temperature of the steaks with a meat thermometer. For a rare steak, the temperature should be 135°F, 145°F for medium, 150°F for medium-well, and 160°F for well-done.
- When the steaks reach your desired doneness, remove them from the pan and let them rest for 5 minutes, covered with aluminum foil.
- Slice the steaks before serving.
- In the same pan, you can cook the mushrooms. Add a little more oil if needed and heat over medium heat.
- Slice the mushrooms and add them to the pan. Sauté for about 4 to 5 minutes, flipping occasionally, until they are tender.
- To make a gravy, use beef stock or broth, balsamic vinegar, and arrowroot flour or cornstarch.
- Combine the arrowroot flour or cornstarch with water and pour it into the skillet. Stir and simmer until the sauce thickens.
- For the potatoes, boil them in a separate pot until fork-tender. Then mash them with butter, milk, and seasoning to taste.
- Serve the steak and mushrooms over the mashed potatoes, and enjoy your delicious creation!
Feel free to adjust the seasoning and cooking times to suit your taste and preferences. Enjoy exploring the many possibilities of your new frying pan!
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Fritters with zucchini and potato
There are numerous dishes you can make with a frying pan, including chicken, steak with potatoes and mushrooms, and curry. You can also make fritters with zucchini and potato. Here is a detailed recipe for the same:
Zucchini and Potato Fritters
Ingredients
- Zucchini
- Potatoes
- Breadcrumbs (preferably panko)
- All-purpose flour (or gluten-free flour)
- Hot sauce (optional)
- Eggs
- Cheese mozzarella, parmesan, gruyere, gouda, or swiss
- Oil for frying (olive oil, vegetable oil, or butter)
- Salt
- Sour cream (to serve)
- Fresh herbs (green onions, dill, etc.) (optional)
Method
- Grate the zucchini and potatoes.
- Squeeze out as much water as possible from the zucchini. This step is crucial as zucchini is very watery, and excess water will make the fritters mushy. You can also sprinkle some salt on the zucchini, let it sit for 10 minutes, and then squeeze out the water.
- Add the zucchini and potatoes to a large bowl, along with the rest of the ingredients (except the oil and sour cream), and mix well.
- Heat oil in a large skillet over medium-high heat.
- Spoon the mixture into the skillet, using the back of the spoon to flatten them into fritters. You can also form small balls with your hands and flatten them into patties.
- Fry the fritters for about 3 minutes on each side, or until golden brown.
- Drain the fritters on a paper towel-lined plate.
- Serve warm with sour cream and fresh herbs on the side.
You can also add some variations to the recipe by including jalapenos, green onions, or cornmeal for extra crispness.
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Pork chops
Pan-fried pork chops are a great, quick and easy meal to make in your new frying pan. They can be ready in as little as 5 to 10 minutes and are a versatile dish that can be paired with a variety of sides.
To make pan-fried pork chops, you can start by seasoning the meat with salt, pepper, and other spices like cumin, coriander, and paprika. You can also brine the chops with brown sugar to make them tender and juicy. Once you've prepared the seasoning, heat up some oil in your frying pan—you can use canola oil or butter, or a combination of both. If you're using butter, be mindful that it can burn easily, so you'll need to use oil as well. When your pan is hot, place the pork chops in, ensuring they're not crowded, or they'll steam instead of sear. Cook each side for a few minutes until browned, and flip them regularly to prevent drying out. The exact cooking time will depend on the thickness of your chops, so keep an eye on them, as they can overcook easily.
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Crepes, such as the Vietnamese banh xeo
Crepes are a great way to break in a new frying pan. They are thin and delicate French-style pancakes that can be made with just a blender and a regular skillet. Crepes are usually made with a specialty pan, but a regular skillet works just fine in any home kitchen. The only "hard" part is using the right frying pan and practising flipping the crepes. It is recommended to use a non-stick pan, which will virtually guarantee that the crepes won't stick to the pan.
To make the crepe batter, mix all the ingredients in a large bowl and whisk the mixture until lumps dissolve. You can also use a blender. The ingredients usually include flour, liquid (milk and/or water), salt, eggs, sugar, vanilla extract, and butter. The batter can be made up to 1 day in advance and should be chilled before cooking.
When cooking the crepes, heat the frying pan until very hot and spray it with oil spray. Pour a small amount of batter into the pan and tilt and swirl the pan to coat the bottom with a thin layer of batter. Depending on the size of your pan, you may need to adjust the amount of batter. Let the batter cook for 1-3 minutes, then use a metal spatula to flip the crepe and cook for another minute on the other side.
Now, let's move on to Banh Xeo, a type of Vietnamese crepe. The name translates to "happy pancakes," and they are known for their crispy texture. To make Banh Xeo, you will need a non-stick skillet and a lid. The batter typically includes rice flour, wheat flour, turmeric, and beer, and it is recommended to refrigerate the batter overnight.
To cook the Banh Xeo, heat the skillet over medium heat and brush a little oil around the edges. Pour the batter into the pan and tilt and swirl to coat the bottom. Cover the skillet and cook until the bottom is golden and crisp, about 2 minutes. Fold the Banh Xeo in half, transfer to a plate, and serve immediately with a dipping sauce.
With your new frying pan, the possibilities are endless! You can experiment with different crepe recipes, both sweet and savoury, and try out new techniques. Enjoy your culinary adventures!
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Frequently asked questions
There are numerous easy meals you can make with a frying pan, including chicken, steak with potatoes and mushrooms, curry, pancakes, pork chops, and bacon.
You can make a variety of crispy dishes with a frying pan, such as fritters made with zucchini and potato, crackly-skinned chicken, and banh xeo (crispy Vietnamese crepes).
For crispy chicken thighs, cook the skin side down in a cast-iron skillet to render out the fat and make the skin crisp. For sticky lemon chicken, be careful not to burn the honey.
Yes, you can fry an egg in a frying pan.
You can elevate simple ingredients like chicken thighs or zucchini into a sophisticated Sunday supper with a frying pan. For a heartier meal, try a one-pot dinner with chicken, potatoes, and mushrooms.
