526 panfried recipes

Irish herb scones made from mashed potatoes, flour, and a blend of parsley, dill, savory, marjoram, and sage, then pan-fried until golden and crisp.

Pan-fried bass in a Dijon mustard batter with Worcestershire, lemon, and cayenne. Golden, crispy fried fish with a tangy mustard kick, ready in 30 minutes.

Yellow split pea patties spiced with cumin, ginger, and cayenne, pan-fried until golden and served with peanut sauce. A hearty vegan main dish packed with protein.

Vegan Indian potato cakes with curry powder, garlic, and onions, pan-fried in a nonstick pan with no oil. Crispy outside, fluffy inside, and served with mango or coriander chutney.

Asian-glazed chicken drumettes pan-fried in peanut oil with garlic-ginger stir-fry sauce, served over warm sesame coleslaw cooked in the same skillet.

Cold trout in orange marinade is an Italian make-ahead classic: pan-fried trout steeped overnight in vermouth, orange, and lemon. Serve chilled the next day.

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

Greek-style fried salt cod (bakaliaros) in a light flour batter, served with skordalia. Soaked overnight, boiled, battered, and pan-fried until golden.

Vegetarian grain burgers made with brown rice, oatmeal, cornmeal, and wheat germ, pan-fried in a crispy flour coating. Hearty, nutty, and satisfying.

Irish potato farls made from mashed potatoes, flour, butter, and salt, pan-fried until golden. A traditional Irish griddle bread with just 5 ingredients.

Tofu burgers with grated carrot, minced leeks, and ground sesame seeds. Pan-fried until crispy and golden, these vegetarian patties hold together without eggs or breadcrumbs.

Vegetarian potato-mushroom burgers with ground cashews, grated ginger, carrots, and a sesame seed crust. Grilled or pan-fried until golden and crispy outside.

Crispy pan-fried vegetarian pot stickers filled with tofu, brown rice, shiitake mushrooms, and olives, served with a fresh tomato-daikon-shiso dipping sauce.

Baked and pan-fried falafel made with chickpeas, fresh parsley, cumin, and coriander, bound with soaked bread. Crispy outside, tender inside. Vegetarian and flavorful.

Pan-fried shad fillets double-coated in brown mustard and seasoned breadcrumbs. Crispy, tangy, and ready in 30 minutes with a squeeze of lemon.

Indian spiced potatoes with onions, tempered with cumin, mustard seeds, asafetida, and turmeric. Boiled, mashed, and pan-fried with garam masala and lemon juice.