#fried
26 viral recipes tagged #fried.
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Schnitzel Wiener Art
A pounded-thin pork cutlet in a shatteringly crisp, golden crumb that puffs and ripples away from the meat. The trick is dry crumbs, hot fat, and the gentle pan-swirl that makes the coating souffle.
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Falafel — knusprige Kichererbsenbällchen
Shatteringly crisp outside, herby and green within: falafel made the right way, from soaked (never cooked) dried chickpeas blitzed with garlic, herbs, and spice, then fried. The Levantine street-food icon, naturally vegan.
levantineveganstreet-food -
Tonkatsu — japanisches paniertes Schweineschnitzel
Japan's beloved pork cutlet: a thick loin coated in airy panko and fried to a deep gold that shatters at the bite, sliced and served with shredded cabbage, rice, and tangy tonkatsu sauce.
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Samosa — knusprige indische Kartoffel-Teigtaschen
The crisp, golden triangle loved across India and beyond: a flaky pastry shell wrapped around a spiced filling of potato, peas, cumin and ginger, deep-fried until shatteringly crunchy. Eaten by the millions as a teatime snack with tamarind and mint chutneys — the ultimate fried parcel.
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Churros — spanisches Spritzgebäck mit Schokolade
Spain's beloved fried treat: a simple choux-like dough piped into ridged lengths, fried until golden and crisp, then rolled in sugar. Eaten for breakfast or merienda dunked into a cup of thick, almost pudding-like hot chocolate. Crunchy outside, tender within — irresistible straight from the pan.
spanishdessertfried -
Süß-saures Schweinefleisch — kantonesisches Gu Lou Yuk
The Cantonese classic (gū lōu yuk): cubes of pork coated in a light batter and fried until crisp, then tossed in a glossy sweet-and-sour sauce with pineapple, bell pepper and onion. The contrast of crunchy pork and bright, tangy, glistening sauce is what makes it a takeaway favourite the world over — far better made fresh.
chineseporkfried -
Katsu Curry — japanisches Curry mit knusprigem Schnitzel
Japan's ultimate comfort plate: a thick, mild, slightly sweet curry sauce ladled over rice and a crisp panko-crumbed cutlet (katsu). The sauce is built on a roux with onion, carrot and warm curry spices; the katsu shatters under the fork. Endlessly popular in Japanese homes and diners — and far better than the instant-cube shortcut.
japanesecomfort-foodweeknight -
Coxinha — brasilianische Hähnchen-Kroketten
Brazil's №1 street snack: a teardrop-shaped croquette of soft dough wrapped around shredded, seasoned chicken (often with creamy catupiry), breaded and deep-fried until golden and crunchy. Shaped to look like a little chicken drumstick — 'coxinha' means 'little thigh' — they're the must-have at every Brazilian party, bakery and boteco.
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Kotlet schabowy — polnisches paniertes Schweineschnitzel
Poland's Sunday-dinner classic and schnitzel cousin: pork loin pounded thin, dredged in flour, egg and breadcrumbs, and fried golden and crisp. Traditionally served with potatoes and either mizeria (a creamy cucumber salad) or braised cabbage. Simple, beloved and on every Polish home table — the smell of one frying is the smell of a Polish kitchen.
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Chả Giò — frittierte vietnamesische Frühlingsrollen
Vietnam's crackling fried spring rolls: a savoury filling of pork, shrimp, wood-ear mushroom and glass noodles wrapped in rice paper and fried until shatteringly crisp and golden. Served with herbs and lettuce to wrap and a bowl of nước chấm for dipping, chả giò (nem rán in the north) is the celebratory roll found at every Vietnamese feast — crunchy outside, juicy inside.
vietnamesefriedpork -
Placki ziemniaczane — polnische Kartoffelpuffer
Poland's golden potato pancakes: grated potato and onion bound with egg and a little flour, fried in hot oil until lacy, crisp-edged and tender within. Placki ziemniaczane are humble, thrifty and beloved — eaten with sour cream and sugar, with a mushroom or goulash sauce (placki po węgiersku), or simply with a sprinkle of salt straight from the pan. The trick is squeezing the grated potato dry.
polishvegetarianpotato -
Acarajé — bahianische Augenbohnen-Krapfen
The soul of Bahian street food, with roots across the Atlantic in West Africa: fritters of ground black-eyed peas and onion, deep-fried in dendê (red palm oil) until crisp and golden, then split open and stuffed with vatapá, caruru, dried shrimp and a fiery pepper sauce. Sold by the baianas in their white lace on the streets of Salvador, acarajé is sacred to Candomblé and beloved as a snack — crunchy, spicy, and deeply Afro-Brazilian.
brazilianvegan-basefried -
Milanesa — argentinisches paniertes Schnitzel
Argentina's beloved breaded cutlet and the ultimate comfort food: thin slices of beef marinated in garlic, parsley and egg, breaded and fried until shatteringly crisp and golden. Brought by Italian immigrants and adopted as a national obsession, milanesa is eaten with lemon and fries, in a sandwich, or smothered in tomato sauce, ham and melted cheese as the legendary milanesa napolitana.
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Tempura — japanisch leicht frittierte Meeresfrüchte & Gemüse
Japan's art of the light fry: prawns and vegetables coated in a barely-mixed, ice-cold batter and fried briefly in hot oil until the coating is pale, lacy and shatteringly crisp — never heavy or greasy. The secret is in what you DON'T do: minimal mixing, cold batter, hot oil. Served immediately with a dipping sauce of dashi, soy and mirin (tentsuyu) and grated daikon, tempura is delicate, crisp and endlessly satisfying.
japaneseseafoodfried -
Haemul Pajeon — koreanischer Meeresfrüchte-Frühlingszwiebel-Pfannkuchen
Korea's beloved savoury pancake: a batter laced with whole scallions and loaded with seafood — squid, shrimp, mussels — fried until the edges are lacy and crisp and the middle stays tender, with an egg often poured over to set it. Haemul pajeon is rainy-day comfort and the classic partner to makgeolli (rice wine), torn into shares and dipped in a tangy soy-vinegar sauce. The trick is a hot, well-oiled pan for crisp edges.
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Lángos — ungarisches Fladenbrot (frittiert)
Hungary's irresistible fried street food: a disc of soft yeasted (often potato) dough stretched thin and deep-fried until golden, puffy and crisp, then rubbed with raw garlic and piled high with sour cream and grated cheese. Lángos is the smell of Hungarian markets, festivals and beaches — hot, chewy, garlicky and indulgent, eaten with your hands. From the classic sour-cream-and-cheese to a hundred loaded toppings, it's pure comfort.
hungarianvegetarianfried -
Chiles Rellenos — mexikanische gefüllte Poblano-Chilis
A classic of Mexican comfort cooking: roasted poblano peppers peeled and stuffed with melting cheese (or picadillo meat), dipped in a light, fluffy egg batter, fried until golden, and bathed in a warm tomato caldillo sauce. Chiles rellenos are a labour of love — the roasting and peeling, the cloud-like beaten-egg coating — but the reward is a tender, smoky pepper with a molten centre in a savoury sauce. A beloved centrepiece for Sunday lunches and celebrations.
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Kibbeh — levantinische Bulgur-Fleisch-Kroketten
Often called the national dish of the Levant, kibbeh is a labour of love: a fine paste of bulgur wheat and lean meat (with onion and warm spices) shaped into torpedo-like shells, stuffed with a savoury filling of spiced minced meat, toasted pine nuts and onion, and deep-fried until deeply golden and crisp. Inside, the spiced filling stays juicy. From Syria and Lebanon to Iraq, kibbeh appears in dozens of forms — fried, baked in trays, even raw — but the stuffed fried torpedo is the showpiece, the centrepiece of celebrations and the pride of every home cook.
levantinebeeflamb -
Arancini — sizilianische gefüllte frittierte Reisbällchen
Sicily's golden street-food jewels: balls of saffron risotto-style rice wrapped around a molten filling — classically a ragù of meat and peas with mozzarella, or ham and cheese — then crumbed and deep-fried until crisp and deep gold. Their name means 'little oranges', for their colour and shape. Crack the crunchy shell and the rice gives way to a savoury, cheesy, sometimes oozing centre. Found in every Sicilian bar and bakery, arancini are the perfect way to transform rice into something irresistible — crisp outside, creamy and rich within.
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Croquetas — spanische Schinkenkroketten
The most beloved of Spanish tapas and the ultimate use for leftovers: a thick, creamy béchamel studded with finely chopped jamón (or chicken, salt cod, mushrooms), chilled until firm, then shaped, crumbed and fried into crisp golden nuggets with a molten, savoury centre. Croquetas are a fixture of every bar and every abuela's kitchen, fiercely debated and lovingly perfected. The contrast is everything — shatteringly crisp shell, silky-soft inside that almost flows. They take patience and a cold rest, but a good croqueta is one of the small perfect pleasures of Spanish food.
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Koreanisches Frittiertes Hähnchen (Yangnyeom)
Shatter-crisp double-fried chicken tossed in a glossy gochujang sauce that's sweet, garlicky, and just hot enough. The coating stays crunchy under the sauce — that's the whole trick, and it comes from frying twice.
asianfriedspicy -
Hähnchen-Katsu
Chicken katsu is the Japanese take on a breaded, deep-fried cutlet: chicken breast pounded thin, coated in airy panko, and fried until shatteringly crisp and deep golden. The crust stays light and craggy rather than dense while the meat inside stays juicy, and a tangy-sweet tonkatsu sauce ties it all together. Butterflying the breast into thin cutlets is the key move, because it lets the chicken cook through in the few minutes it takes the panko to turn a rich gold.
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Frittierte grüne Tomaten
Fried green tomatoes are a Southern classic: thick slices of tart, unripe tomato wrapped in a seasoned buttermilk wash and a crunchy cornmeal crust, then shallow-fried until deep golden. The contrast is the whole point, a shatteringly crisp shell giving way to a juicy, still-firm, pleasantly sour interior. Salting the slices first and using a real cornmeal-and-panko coat is what keeps them crisp instead of soggy.
southernappetizerfried -
Selbstgemachte Donuts
These homemade doughnuts are the classic yeast-raised kind: pillowy-soft and airy inside with a delicate crisp shell and a sweet vanilla glaze that sets to a shatter-thin crackle. A gently enriched dough and a two-stage rise give them their signature melt-in-your-mouth pull, while frying at a steady 350°F keeps them light instead of heavy or greasy.
dessertamericanfried -
Navajo Frittiertes Fladenbrot (Fry Bread)
Navajo fry bread is a golden, pillowy fried flatbread with a crisp, blistered crust and a tender, slightly chewy center. A simple dough of flour, baking powder, salt, and warm water puffs dramatically the moment it hits hot oil, giving you those signature bubbles and a light interior. Resting the dough relaxes the gluten so the rounds stretch thin without snapping back, which is the secret to an even, high puff.
breadamericannative-american -
Nashville Hot Chicken
Nashville hot chicken is buttermilk-brined, deep-fried chicken doused in a fiery cayenne-spiked oil, served on white bread with cool dill pickles. The crust shatters, the paste beneath it glows brick-red, and the heat builds slowly instead of punching you in the face. Brining in buttermilk and pickle juice keeps the meat juicy through a long fry, and using the hot frying oil itself to bloom the cayenne is what gives the coating its signature deep, toasty burn.
southernspicyfried