44 Fried foods

An air fryer is a small countertop convection oven designed to simulate deep frying without submerging the food in oil. A fan circulates hot air at high speed, producing a crisp layer via browning reactions such as the Maillard reaction. Some product reviewers claim that regular convection ovens or convection toaster ovens produce better results or that air frying is essentially convection baking under a trendy new name.

The Apfelküchle is a traditional German pastry, consisting of sliced apples dipped in batter and fried to a golden brown color. It is popular in Baden-Württemberg, a federal state in South-Germany. The Apfelküchle has spread throughout Europe and the USA. It is similar to an apple fritter but is made more like a pancake and can be prepared in numerous different fashions. While it is traditionally eaten as a complete meal, because of its sweet taste, it has become popular to eat Apfelküchle as a dessert as well.

Arnavut ciğeri is a Turkish dish made of oil fried lamb or veal liver cubes seasoned with hot pepper served traditionally with onion and parsley.

Bindae-tteok (빈대떡), or mung bean pancake, is a type of buchimgae that originated in the Pyongan Province. It is made by grinding soaked mung beans, adding vegetables and meat and pan-frying it into a round, flat shape.

Carne asada fries are a local specialty found on the menus of restaurants primarily in the American Southwest, including San Diego, where it originated. The dish is also served at Petco Park and Dodger Stadium. By 2015, fast food chain Del Taco began to sell the item.

Chả rươi is a Vietnamese dish made from the polychaete worm Tylorrhynchus heterochaetus, it is most popular in Hanoi. The dish is prepared from live sand worms, which are put in hot water to remove their tentacles, and then mixed with raw egg. Onions and various spices are added, and the mixture is then fried until it obtains a crispy brown surface.

Chicken-fried steak, also known as country-fried steak or CFS, is an American breaded cutlet dish consisting of a piece of beefsteak coated with seasoned flour and either deep-fried or pan-fried. It is sometimes associated with the Southern cuisine of the United States. It is breaded and fried with a technique similar to the more common fried chicken, hence "chicken-fried". When deep-fried, it is usually referred to as "chicken-fried steak". Pan-fried versions are typically referred to as "country fried steak".

Chuối chiên is the Vietnamese version of fried bananas, similar to pisang goreng in Indonesia/Malaysia and Thai fried bananas.

Dhooska or Dhuska or Dushka is a popular deep-fried snack eaten all over Jharkhand, India. The main ingredients in this savoury fried bread dish are powdered rice, powdered chana dal and sometimes boiled potatoes. The bread is then deep fried. It is often served with any sauce or chutney. Dhooska is mostly made in market-area stalls where people enjoy it as a snack and is rarely found in larger restaurants.

Fatoot samneh is a dish originating in Yemeni cuisine, consisting of pieces of saluf or malawach, or pita, that have been fried in clarified butter and combined with beaten egg. It is commonly served as a breakfast or dinner dish. It was brought to Israel by Yemenite Jews. It is somewhat similar to the Jewish matzah brei or the Mexican-American migas, which are made with matzo, and corn tortillas, respectively; whereas fatoot samneh is made with pita bread.

A fried brain sandwich is a sandwich of sliced calves' brains on sliced bread.

Fried bread is a slice of bread that has been fried.

Southern fried chicken, also known simply as fried chicken, is a dish consisting of chicken pieces that have been coated with seasoned flour or batter and pan-fried, deep fried, pressure fried, or air fried. The breading adds a crisp coating or crust to the exterior of the chicken while retaining juices in the meat. Broiler chickens are most commonly used.

A fried egg is a cooked dish made from one or more eggs which are removed from their shells and placed into a frying pan and fried with minimal accompaniment. Fried eggs are traditionally eaten for breakfast in many countries but may also be served at other times of the day.

Fried fish is any fish or shellfish that has been prepared by frying. Often, the fish is covered in batter, egg and breadcrumbs, flour, or herbs and spices before being fried and served, often with a slice of lemon.

Fried green tomatoes are a culinary dish usually found in the Southern United States, made from unripe (green) tomatoes coated with cornmeal and fried.

Fried onions are slices of onions that are either pan fried (sautéed) or deep fried — and consumed as a popular snack food, garnish, or vegetable accompaniment to various recipes.

Fried pies are mainly dessert pies that are similar to turnovers, except that they are smaller and fried. The fruit filling is wrapped in the dough, similar to the dough of a pie crust.

Plantain, believed to have originated in southeast Asia refers to the cooking banana, cultivars of the banana plant, which produces an edible fruit that is full of starch and rarely eaten raw. Though similar in appearance, the two banana varieties are typically used in very different ways. Usually, in many cultures where this fruit is a staple diet, it is boiled, fried, or cooked while green due to the starch levels. In some African regions, the plantain can be reduced to flour or for beer-making. However, in many instances an encounter with plantains is usually in fried form.

Fried spider is a regional snack in Cambodia. In the Cambodian town of Skuon, the vending of fried spiders as a specialty snack is a popular attraction for tourists passing through this town. Spiders are also available elsewhere in Cambodia — in Phnom Penh for instance — but Skuon, a market town on the highway 75 kilometres (47 mi) from the capital, is the centre of their popularity. The spiders are bred in holes in the ground in villages north of Skuon, or foraged for in nearby forestland, and fried in oil. It is not clear how this practice started, but some have suggested that the population might have started eating spiders out of desperation during the years of Khmer Rouge rule, when food was in short supply.

Fritas de prasa, also known as Keftes de prasa and in Hebrew קציצות כרישה, are a traditional Sephardi Jewish and Israeli fried potato-leek pancake similar to a latke, that is traditionally served for Hanukkah and other Jewish holidays.

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

Gentle frying or low-temperature frying is an oil- or fat-based cooking method used for relatively fragile or starchy foods. While gentle frying is most notably used to cook fried eggs, it is also used for delicate fish, tender cuts of meat, sausages, and as a first step in fried potatoes.

Empal gepuk (Sundanese) or sometimes simply known just as empal or gepuk is an Indonesian sweet and spicy fried beef dish. This dish is commonly popular in Java island, but can trace its origin to Sundanese cuisine of West Java, Indonesia.

In Ashkenazi Jewish cuisine, gribenes or grieven are crisp chicken or goose skin cracklings with fried onions. As with other cracklings, gribenes are a byproduct of rendering animal fat to produce cooking fat, in this case kosher schmaltz.

Jiaozi are Chinese dumplings commonly eaten in China and other parts of East Asia. Jiaozi are folded to resemble Chinese sycee and have great cultural significance attached to them within China. Jiaozi are one of the major dishes eaten during the Chinese New Year throughout the entire country and eaten all year round in the northern provinces. Though considered part of Chinese cuisine, jiaozi are popular in other parts of East Asia and in the Western world, where a fried variety is sometimes called potstickers. The English-language term "potsticker" is a calque of the Mandarin word 鍋貼 "guotie". Potsticker was used by Buwei Yang Chao and her husband Yuen Ren Chao in the book How to Cook and Eat in Chinese, which was first published in 1945. In northern China, however, 鍋貼 "guotie" specifically refers to a type of pan-fried jiaozi with its ends left open rather than just any pan-fried jiaozi.

Kibbeh is a family of dishes based on spiced ground meat, onions, and grain, popular in Middle Eastern cuisine.

Mondeghili are meatballs typical of Milanese cuisine in the Italian region of Lombardy.

Pan frying or pan-frying is a form of frying food characterized by the use of minimal cooking oil or fat, typically using just enough to lubricate the pan. In the case of a greasy food such as bacon, no oil or fats may need to be added. As a form of frying, the technique relies on oil or fat as the heat transfer medium, and on correct temperature and time to not overcook or burn the food. Pan frying can serve to retain the moisture in foods such as meat and seafood. The food is typically flipped at least once to ensure that both sides are cooked properly.

Patatas a lo pobre is a simple potato dish from Andalusian cuisine. To make the dish thinly sliced potatoes are fried in olive oil to a very soft consistency with onion. Then the oil is drained and garlic, parsley and vinegar are added to the hot frying pan to season the finished dish. They can also be served with an egg. Some other ingredients like bell peppers, garlic and wine vinegar can be used.

Fried eggplant is featured in dishes of many different cuisines.

A pickert is a flat, fried or baked potato dish from Westphalia, Germany. It can be considered a kind of flattened dumpling or very nourishing pancake. It comes as a round Pfannenpickert the size of a pan, a rectangular Kastenpickert, or a palm-sized regular Pickert. The name is derived from Low German picken, pecken.

Polpettone di melanzane is a peasant dish originally from Levante Genoa, with many variants in other provinces of Liguria. It incorporates fresh summer products and inexpensive meats, as well as aromatic herbs. The recipe can be made with other summertime vegetables such as squash or beans.

In cooking, pressure frying is a variation on pressure cooking where meat and cooking oil are brought to high temperatures while pressure is held high enough to cook the food more quickly. This leaves the meat very hot and juicy. A receptacle used in pressure frying is known as a pressure fryer. The process is most notable for its use in the preparation of fried chicken in many commercial fried chicken restaurants.

Rösti or rööschti is a Swiss dish consisting mainly of potatoes, sautéed or shallow-fried in a pan. It was originally a breakfast dish, commonly eaten by farmers in the canton of Bern, but is now eaten all over Switzerland and around the world. The French name röstis bernois makes direct reference to the origins of the dish.

Seblak is an Sundanese savoury and spicy dish, originating from the Sundanese region in West Java, Indonesia. Made of wet krupuk cooked with protein sources in spicy sauce. Seblak is a specialty of Bandung city, West Java, Indonesia. Seblak is common at restaurants, warungs, and gerobak (cart) street vendors. It is one of the most popular street foods in Indonesia, especially in Bandung and Jakarta.

Shallow frying is a hot oil-based cooking technique. It is typically used to prepare portion-sized cuts of meat, fish, potatoes and patties such as fritters. Shallow frying can also be used to cook vegetables.

Soldaditos de Pavía are a dish of fried cod wrapped in a slice of roasted red pepper. The dish is found in Andalusian cuisine and common at tapas bars in Madrid, capital of Spain. The cod is marinated in a paprika and lemon juice mix. Before being fried, the pieces of cod can be placed in cold seasoned water and removed when the water begins to boil. It's said to be a popular dish after Easter in the 1905 cookbook by Manuel Maria Puga y Parga.

Stir-fried water spinach is a common Asian vegetable dish. Water spinach is stir-fried with a variety of vegetables, spices, and sometimes meats. It is commonly found throughout East, South and Southeast Asia; from Sichuan and Cantonese cuisine in China, to Filipino, Indonesian, Malaysian, Singaporean, Cambodian and Vietnamese cuisine in Southeast Asia; to Sri Lankan cuisine and Bengali cuisine in South Asia. As a result, it is known by many names; such as tumis kangkung or cah kangkung in Indonesia; kangkong goreng in Malaysia; ginisang kangkóng or adobong kangkóng in the Philippines; rau muống xào in Vietnam; stir fry kong xin cai (空心菜) in Mandarin (China); stir fry tung choy or ong choy (通菜) in Cantonese (China); khteah tuk chien cha (ខ្ទះទឹកចៀនឆា) in Cambodia; kankun mallung in Sri Lanka; and kolmi shak bhaja in Bangladesh and eastern India.

Stir frying is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. It is similar to sautéing in Western cooking technique.

Tapa is dried or cured beef, mutton, venison or horse meat, although other meat or even fish may be used. Filipinos prepare tapa by using thin slices of meat and curing these with salt and spices as a preservation method.

Tahu goreng or Tauhu goreng is a generic name for any type of fried tofu dish in the cuisines of Indonesia, Malaysia and Singapore.

Tortang talong, also known as eggplant omelette, is a fritter from Filipino cuisine made by pan-frying grilled whole eggplants dipped in an egg mixture. It is a popular breakfast and lunch meal in the Philippines. A common variant of tortang talong is rellenong talong, which is stuffed with meat, seafood, and/or vegetables.

Tteokbokki (떡볶이), or simmered rice cake, is a popular Korean food made from small-sized garae-tteok called tteokmyeon or commonly tteokbokki-tteok. Eomuk, boiled eggs, and scallions are some common ingredients paired with tteokbokki in dishes. It can be seasoned with either spicy gochujang or non-spicy ganjang -based sauce; the former is the most common form, while the latter is less common and sometimes called gungjung-tteokbokki.