3,268 fried recipes

Artichokes truffle style - paper-thin artichoke slivers fried in olive oil until golden and crisp, using the same technique applied to truffles. A simple Italian Roman preparation.

Dry-fried bhindi sabji with okra cooked in ghee until golden brown, then seasoned with coriander, cumin, garam masala, and turmeric. A simple Indian okra side dish.

Cooked lobster draped in a warm egg-lemon sauce made in a double boiler. Served with deep-fried potato balls and crispy parsley for an elegant presentation.

Sizzling pork pockets with Dijon-marinated pork loin strips stir-fried and stuffed into warm pitas with lettuce and creamy tarragon dressing. A quick, flavorful weeknight dinner.

Aloo gobi style cauliflower with potatoes dry-fried with whole cumin seeds, ground cumin, coriander, turmeric, cayenne, and fresh green chili. A classic Indian vegan side dish.

Irish cider sauce for oat-coated herrings, made from a butter-flour roux thinned with apple cider and finished with cream. A traditional accompaniment for fried fish.

Ground veal and beef patties seasoned with paprika, nutmeg, and lemon juice, pan-fried and topped with warm sour cream. An Austrian classic ready in 20 minutes.

Bite-sized caribou meatballs made with ground pork, oatmeal, mustard, and a kick of hot sauce. Pan-fried crispy in minutes. Makes 5 dozen crowd-pleasing appetizers.

Baked corn dog twists wrapped in cornbread dough, brushed with melted butter and sprinkled with Parmesan. Kid-approved, oven-ready in 25 minutes, and zero deep frying.

Roman-style concia: zucchini slices fried golden in olive oil, then layered with garlic, basil, and vinegar. An old-world Italian appetizer that improves as it sits.

A Korean stir-fried cucumber side dish (banchan) tossed in sesame oil, soy sauce, and chili powder. Quick, savory, and a refreshing change from raw cucumber salads.

Celery sukiyaki with thin-sliced flank steak, water chestnuts, and onions simmered in a savory soy-ginger broth. Serve over rice for a fast weeknight stir-fry.

Cuban-style chicken picadillo with tomato sauce, white wine, cumin, capers, raisins, and green olives. Serve over white rice with fried plantains for the full island experience.

Crispy baked filo parcels filled with curried vegetables, bean sprouts, and fresh coriander. A lighter, oven-baked alternative to deep-fried samosas with a golden, flaky shell.

Simple sauteed eggplant slices, salted to draw out moisture then pan-fried until soft and golden. A 3-ingredient vegetarian side with optional chili powder for heat.

Lightning-fast beef and sea scallop stir-fry with garlic, ginger, scallions, and red pepper flakes in peanut oil. From wok to plate in under a minute.