499 deep fried recipes

Andagi are Okinawan doughnut balls, crisp and golden outside with a dense, cake-like center. This deep-fried treat is a Hawaiian festival favorite made from a simple sweet batter dropped straight into hot oil.

Kruchiy (Ukrainian fried knot cookies) made with sour cream, egg yolks, and vanilla, tied into knots and deep-fried until golden. Sprinkled with sugar to finish.

Deep fried banana fritters with a sweet honey glazed.

Sesame chicken thighs marinated in soy, sherry, and ginger, then deep-fried with a sesame-studded crust. Crispy outside, juicy inside, the bones-in version of takeout favorites.

Coconut shrimp deep-fried until golden with a shredded coconut coating, served with a honey mustard horseradish dipping sauce. Inspired by Scottsdale's Camelback Inn.

Traditional Irish apple fritters with thick apple slices dipped in a light egg batter, deep-fried until crispy, then dusted with sugar and brightened with lemon juice.

Chicken wings reshaped into mini drumsticks, marinated in five-spice and rice wine, sealed with egg white, coated in cornstarch, and double deep-fried until shatteringly crispy. An authentic Chinese technique for the crunchiest wings.

Crab rangoon stuffs creamy crab and Worcestershire-spiked filling into crisp wonton wrappers, deep-fried until golden. The classic takeout starter you can make at home in under 30 minutes.

Toffee bananas are the classic Chinese restaurant dessert: deep-fried banana pieces coated in molten pulled-sugar syrup, then dipped in ice water for a glassy, shatter-crisp shell.

Crispy Thai eggplant fritters dipped in a light egg batter and deep-fried to golden perfection. This quick Makhua Chub Khai Thord recipe needs just 5 ingredients and 20 minutes.

Crab Rangoon stuffed with crab meat, cream cheese, garlic, and a savory hit of steak sauce, then deep-fried golden in folded wontons. Served hot with Chinese mustard and sweet red sauce for dipping.

Vegetarian zucchini kofta: grated courgette balls bound with gram flour, deep-fried to a reddish-brown crisp, then simmered in a spiced tomato cream sauce with garam masala and roasted cumin.

Traditional beef chow mein with crispy deep-fried egg noodles, soy-marinated round steak, mushrooms, bamboo shoots, and bean sprouts. Topped with thin omelet strips for an authentic finish.

Mexican fresh corn soup blends corn off the cob with milk and butter into a silky base, then folds in green chilies and Monterey Jack. Topped with crisp deep-fried tortilla squares for crunch.

Crab fritters with a featherlight batter lifted by whipped egg whites, deep fried golden and served with a curry mayonnaise dipping sauce made bright with chutney and orange.

Crisp deep-fried curry puffs filled with cooked lamb, curry powder, and mango chutney syrup. A classic Anglo-Indian party appetizer that can be made ahead.