I pan fry on lower heat, mostly in bacon fat.
I've discovered a wonderful low-carb fried treat: Onions. I have a spiral slicer, and I put it on the thinnest setting, and just slice this wonderful mound of skinny shreds. Slow fry them in bacon fat until caramelized and brown/crispy. Yummy.
Thanks for all the input.
I've heard that there are many toxins that get formed when food is fried. Anybody know of any research on that?