10,000 fried recipes

Old-school fried brain sandwiches: pork brains soaked, battered with egg and flour, and griddle-fried until crispy. A Midwestern regional classic served on a bun.

Quick vegetarian tofu chop suey stir-fried with crunchy bean sprouts, celery, red pepper, and ginger. Ready in 35 minutes and naturally low-carb. A colorful weeknight stir-fry for two.

Extra-creamy potato salad with a cooked dressing made from mashed egg yolks, hot cream, butter, and vinegar, plus bacon and mayonnaise folded in.

Garlicky falafel from soaked dried chickpeas, ground with onion, potato, and four cloves of garlic. The traditional Middle Eastern street food technique with a crisp exterior and fluffy interior.

They won't need refrigeration, and should stay fresh for several weeks or until the end of time.

Indian tacos build hot frybread into open-faced plates piled with stewed anasazi beans, roasted Anaheim chiles, avocado, plum tomatoes, arugula, and red onion. Pueblo and Navajo street-food at home.

Katirikkai thogyal is a smoky South Indian eggplant chutney made with roasted eggplant, urad dal, dried red chilies, tamarind, and a pinch of hing. Coarsely blended and served alongside rice and ghee.

The 3 ingredient crispy, golden exterior of the cheese balls gives way to a gooey, melted cheese center, creating a delightful contrast of textures. The accompanying tomato sauce dip adds a burst of flavor, providing a tangy and savory complement to the rich cheese.

Filipino pork and chicken adobo braised in vinegar, soy sauce, black pepper, and a whole head of garlic. Browned in lard and thickened with pounded chicken liver.

Rustic Irish turnip and bacon soup with potatoes simmered until soft and creamy. Simple 4-ingredient comfort food that tastes like the Irish countryside.

Traditional Ojibway fried bread studded with fresh blueberries, sliced and pan-fried golden, served hot with maple syrup for an Indigenous breakfast treat.

A legendary Chinese dish: whole chicken rubbed with soy and sesame, stuffed with seasoned pork and mustard greens, wrapped in lotus leaves, sealed in clay, and slow-roasted until fall-apart tender.

Flank steak stir-fried with hoisin sauce, sesame oil, garlic, and ginger, served over blanched snow peas and broccoli. A quick Chinese beef stir-fry that's on the table in 40 minutes.

Chinese stir-fried pork with crispy deep-fried noodles served in lettuce wraps for an interactive, fun dinner with spicy bean sauce and crunchy texture contrasts.

Thick, peppery cream gravy made from a butter or bacon fat roux, milk, and freshly cracked black pepper. Ready in 20 minutes and just right for smothering biscuits, fried chicken, or country-fried steak.

Japanese pork ramen stir-fry: pork-flavored ramen noodles tossed with pan-fried pork and Japanese mixed vegetables in a soy-spiked pan sauce. Pantry weeknight meal in 25 minutes.