499 deep fried recipes

Crispy deep-fried curry puffs made with homemade crepes wrapped around a spiced beef, carrot, and parsnip filling. A Singapore street food favorite made from scratch at home.

Jerusalem artichoke egg rolls stuffed with sunchokes, ham, shallots, garlic, and chives, then deep fried until crispy. A creative fusion appetizer with earthy, nutty flavor.

Berlin Doughnuts (Bismarks) are classic German jam-filled yeasted doughnuts with rum extract and orange juice in the dough, deep-fried and sugared. Makes 12 pillowy doughnuts.

Classic Aussie battered saveloys on a stick, double-dipped and deep-fried until golden and crunchy. Just like the fish and chip shop, this easy 15-minute recipe brings the carnival home.

Tameya is Egyptian falafel made from dried broad beans instead of chickpeas, ground with fresh herbs, garlic, and spices, coated in sesame seeds and fried to a deep golden crunch.

Crispy deep-fried shrimp tossed in a fiery pungent sauce with garlic, ginger, Thai chili paste, and lemon. Better than takeout and ready in under an hour.

Sweet and sour tempeh deep-fried in cornstarch coating and tossed in a honey-soy-tahini sauce with ginger. A crispy, tangy vegetarian main served over rice or pasta.

Pan-sauteed trout fillets with toasted macadamia nuts, a white wine cream pan sauce, and crispy deep-fried capers. A restaurant-caliber fish dish ready in 30 minutes.

Homemade pumpkin spice doughnuts fried golden from a pumpkin puree dough warm with cinnamon, ginger, and nutmeg, then dipped in a maple glaze. Cake-style donuts for fall mornings and Thanksgiving dessert.

Authentic Middle Eastern falafel made from dried chickpeas soaked overnight and deep-fried golden. Crispy exterior with fluffy interior, perfect in pita with tahini sauce.

Deep-fried salmon fritters made with canned salmon folded into a light egg white batter. Crispy, golden fish fries served with tomato or tartar sauce. Kid-friendly.

Battered eggplant slices deep-fried until crispy and drizzled with a spicy Sichuan sauce of chili bean paste, black vinegar, ginger, and tomato paste. A vegetarian Chinese dish with serious crunch and heat.

Crispy sesame chicken just like takeout: chicken cubes in a light, crackly batter deep-fried golden, then coated in a glossy sweet-and-tangy sesame sauce and showered with toasted sesame seeds. Serve over rice.

Sizzling rice soup is a Chinese restaurant classic where deep-fried crispy rice meets hot chicken broth at the table, creating a dramatic crackle. Julienned chicken, watercress, and scallions round out the bowl.

Crispy deep-fried General Tso's chicken with bamboo shoots, bell peppers, and a tangy sauce of dark soy, Chinese cooking wine, and chili sauce.

Fried herbed stuffed eggs: deviled-style hard-cooked eggs filled with butter and fresh herbs, breaded with Parmesan crumbs, then deep-fried golden. A crispy outside, soft creamy inside spin on classic deviled eggs.