10,000 fried recipes

Low-fat sherried beef stir-fry with round steak marinated in dry sherry and soy sauce, tossed with carrots, green pepper, and onion in a glossy cornstarch sauce. Served over hot rice.

Flank steak marinated overnight in soy sauce, dry sherry, and garlic, stir-fried with green peppers and fresh tomato wedges in a glossy cornstarch sauce. Serve over steaming rice for a satisfying Chinese-style dinner.

Chinese stir-fried assorted vegetables in a glossy clear sauce with carved carrots, turnips, mushrooms, baby corn, and optional crab. A showpiece side dish from the wok.

Homemade pork and turkey sausages with garlic, paprika, and ground cloves. No casings needed. Shape into patties or sausage links, then fry, grill, or bake.

Indian-style deep-fried pastries stuffed with a sweet filling of toasted coconut, cream of wheat, almonds, raisins, and cardamom. Crispy golden shells, fragrant spiced filling. Makes 1 dozen.

Double chocolate cake doughnuts made from scratch with unsweetened chocolate and buttermilk, then fried and topped with cocoa icing. Rich, cakey, and worth the overnight chill.

Diabetic-friendly sesame chicken stir fry with broccoli in an orange juice glaze. Fresh ginger, toasted sesame seeds, and a squeeze of lemon keep it bright and satisfying.

Potato cheese croquettes made from mashed potatoes and cheddar, double-breaded and pan-fried until golden. A crispy, cheesy way to use leftover mashed potatoes.

Stir-fried chicken with cantaloupe and honeydew melon balls, ginger, honey, and a dash of sesame oil. A sweet-savory Asian-inspired dish with fresh fruit.

Khatte Channe, a tangy North Indian chickpea curry with tamarind, garam masala, cumin, and slow-fried onions. Vegetarian and full of sour-spicy depth. Serve with poori.

Hot and spicy baked chicken wings coated in a tomato-based sauce with red pepper flakes, hot sauce, and jalapenos. No frying needed. Serve with blue cheese and celery.

Chicken livers wrapped in bacon with water chestnuts, pan-fried until crispy. A classic rumaki-style appetizer with just four ingredients, ready in 30 minutes.

Filipino okoy fritters made with shrimp, sliced bean curd, and mung bean sprouts in a crispy batter, served with a soy-garlic dipping sauce. A classic Filipino street food snack fried until golden and crunchy.

Kapernschnitzel, a German pan-fried veal cutlet with capers, white wine pan sauce, lemon, and paprika. A quick, elegant main dish ready in 30 minutes.

Gateaux piments, Mauritian chilli cakes made from soaked chana dal, green chilies, turmeric, and fresh herbs. Deep-fried into crispy golden fritters.

Tofu and mushrooms in mustard sauce with pan-fried tofu cubes and button mushrooms simmered in a soy-mustard gravy. A hearty vegetarian main dish cooked in a wok.