5,202 fried recipes

Crushed red potatoes mixed with buttermilk and scallions, pressed into a skillet, and pan-fried until the bottom turns golden and crisp. Slice into wedges and serve hot.

Pop the Cork Pasta Crunch: deep fried corkscrew macaroni tossed in Parmesan, Italian seasoning, and garlic salt. A crispy, addictive party snack or appetizer.

Five-ingredient tofu burgers with grated carrot, leeks, and toasted sesame seeds. Pan-fried until crispy and golden. Inspired by Frances Moore Lappe's plant-based classics.

Fried Italian eggplant simmered in a spiced yogurt sauce with cardamom, cloves, cinnamon, turmeric, and cayenne. A rich Bengali eggplant dish (begun kalia) served with rice or naan.

Deep-fried corn and sausage fritters with beaten egg whites for an extra-light, puffy texture. Fresh corn kernels and crumbled sausage in a paprika-spiced batter.

Indian-spiced sweet potato patties with ground almonds, sunflower seeds, coconut, cumin, coriander, and cayenne, pan-fried in ghee until crisp and reddish-brown. Vegan-adaptable and gluten-free.

Grilled pizza is absolutely flavorful, grilling develops the smokey flavor, and crispy texture on both toppings and crust. Spread with mashed roasted garlic, topped with grilled potato slices, crisp-fried pancetta bits, black olives and rosemary, sprinkled with mozzarella cheese.

False Fish is a clever vegetarian dish of rice and red lentils pressed overnight, sliced, breaded, and pan-fried golden to mimic crispy fish steaks. Serve with parsley sauce.

A single-serving vegetable calzone stuffed with stir-fried veggies and cheddar cheese sauce, folded in pizza dough and baked golden. Quick, easy, and vegetarian.

Crispy deep-fried bean curd cubes with a spicy peanut dipping sauce made with roasted peanuts, rice vinegar, cilantro, and chile oil. A quick vegetarian appetizer.

This soup came out so tasty and flavorful. The pan-fried tortilla strips added some nice crunch, and I also served the soup with some sour cream, Monterey Jack cheese, cilantro and scallions. It was an easy, light yet tasty soup.

Irish herb scones made from mashed potatoes, flour, and a blend of parsley, dill, savory, marjoram, and sage, then pan-fried until golden and crisp.

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.

Middle Eastern fried pastries filled with spiced almond-cinnamon filling and dipped in sugar syrup. Crispy finger-shaped cookies that freeze beautifully.

Deep-fried fruit fritters made with apples, pears, and bananas in a light vanilla batter, served with a warm lemon-bourbon sauce. A Creole-inspired dessert.

Cinnamon raisin French toast soaked in a rum-spiked egg custard with nutmeg, fried golden in butter, and drizzled with homemade maple-rum syrup. Weekend brunch just got serious.