2,838 fried recipes

Garlic-studded roasted eggplant mashed with fried onions, ginger, and fresh cilantro. Includes a tangy cold variation with mustard oil. Easy Indian side dish.

Southwestern tortilla soup with white beans, corn, avocado, fresh tomatoes, and crispy fried tortilla strips in a cumin-lime vegetable broth. Vegetarian and satisfying.

French toast made with flour tortillas soaked in cinnamon-vanilla egg custard, pan-fried golden, and served with fresh strawberries, blueberries, and maple syrup.

Sauteed venison liver with butter-fried apple slices, brown sugar, and cinnamon. A quick wild game recipe garnished with crisp bacon and tomato wedges.

Old-fashioned chocolate cake doughnuts made with buttermilk, melted chocolate, and a pinch of ginger, then deep-fried until crisp outside and tender within.

Carciofi alla Giudia are Roman Jewish-style fried artichokes baked in olive oil until crisp and golden. Finished with black pepper and fresh parsley.

Thai beef satay skewers marinated in coconut milk, curry powder, fish sauce, and cilantro. Grilled, broiled, or pan-fried and served with peanut sauce.

Peanuts and slivers: Asian-style fried peanuts tossed with crisp golden garlic slivers and salt. An addictive bar snack that disappears by the handful.

Traditional Wiener Schnitzel with milk-fed veal pounded paper-thin, triple-breaded, and fried until the coating ripples golden. Served with lemon wedges, the way Vienna intended.

Pan-fried orange roughy fillets with crisp breadcrumb crust, finished with a bright pan sauce of garlic, white wine, lemon juice and parsley. Light, flaky and elegant in 40 minutes.

Lemon fritters: puffy, golden drop fritters fried until crisp and showered with a bright lemon sugar sauce. An old-fashioned skillet dessert done in 30 minutes.

Quick johnnycakes from corn muffin mix: just thin the box batter slightly, fry on a hot griddle like pancakes. Crispy edges, tender corn-flavored center, ready in 15 minutes for breakfast or supper.

Chinese-style vegetarian broth made with dried shiitake mushrooms, Sichuan preserved vegetables, scallions, and both light and dark soy sauce. A rich, savory base for soups and stir-fries.

No waste of chicken in the restaurants, Colonel created a recipe to help use the chicken that was unable to be sold. So he devised the pot pie recipe. The chicken could only sit and be sold for 2 hrs after it is fried.

Lemon mustard chicken breasts marinated in lemonade, coated in whole-grain mustard and pecan breadcrumbs, pan-fried in walnut oil with a cream mustard sauce.

Italian zucchini ricotta fritters with garlic, scallions, and bright lemon zest, pan-fried in olive oil until crisp and golden. Crispy on the outside, tender and herby inside.