118 fry bread recipes

A pan-fried sunny-side up egg, fresh-peppery arugula, a bit hot pepper sauce and two slices of toasted whole grain bread together make a delicious and nutritious breakfast sandwich.

Beet greens are sauteed with ginger, garlic, scallions and tossed with soy sauce, chili bean sauce, sesame oil, and sesame seeds. A tasty and light stir-fry that can be served as a side dish or with some rice, or a few slices of bread to become a light meal.

Keftedes tiganites are fried Greek meatballs with allspice, fresh mint, parsley, red wine, and soaked bread. Walnut-sized, flour-dredged, and fried crispy for a traditional Greek mezze or main dish.

Oven-fried orange roughy coated in seasoned crumbs and baked in butter for a crispy crust without deep frying. A lighter, less messy take on breaded fish fillets.

Crispy oven-fried chicken with a corn flake crumb crust and no oil required. A flour-egg-flake breading delivers crunch comparable to deep-fried chicken with a fraction of the fat.

Oven-baked "un-fried" chicken coated in yogurt and seasoned Italian bread crumbs with Old Bay and Creole spices. Crispy, flavorful, and low-fat with no deep frying required.

Classic breaded veal cutlet with a double cracker-crumb coating, pan-fried golden and finished with lemon juice. Served Pennsylvania Dutch style topped with a fried egg.

Oven fried pork chops coated in herb-seasoned stuffing mix for shortcut breading with built-in seasoning. Egg washed and baked on a buttered sheet pan for a crisp crust without the splatter of skillet frying.

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

Crispy golden seafood croquettes with a creamy, nutmeg-spiced filling rolled in bread crumbs and fried until crunchy. Freezer-friendly and served with tomato mayonnaise.

Easy fried oysters, double-breaded in crumbs and pan-fried in butter until golden and crisp. A simple, fast way to crispy oysters with a tender center, seasoned with salt, pepper, and paprika.

Hootsla, a simple Mennonite egg bread dish of day-old bread cubes browned in butter then fried with eggs and milk. A rustic 4-ingredient breakfast or supper.

Gebackenes Euter, traditional German breaded and fried cow's udder. A centuries-old nose-to-tail dish with a veal-like texture and a crackling golden crust.

Emmenthal veal schnitzel with Parmesan in the breading and a slice of Gruyere melted on top while frying. A Swiss-style double-cheese schnitzel fried in butter.

General Tso's chicken stir-fried with dried red chiles, fresh ginger, and bright orange zest in a savory soy-sherry sauce. The Hunan-style original, faster and lighter than the breaded takeout favorite.

Fried green tomatoes in butter with cream and red pepper. No breading here, just sliced green tomatoes pan-fried until translucent and finished in a simple cream sauce.