Fried recipes
19 recipes tagged “fried”.
-
Beer-Battered Onion Rings with Spicy Ranch
Sweet onion rings dipped in a carbonated beer batter and fried until the crust crackles — the bar-food standard, made at home.
Read the recipe
-
Sweet and Sour Pork with Pineapple
Pork shoulder in a cold-water batter, double-fried for a crust that survives the sauce, tossed with bell pepper and pineapple in a ketchup-and-vinegar glaze.
Read the recipe
-
Crispy Mozzarella Sticks with Marinara
Low-moisture mozzarella double-breaded, frozen solid, then fried hot and fast so the crust sets before the cheese can blow out.
Read the recipe
-
Crispy Cannoli with Sweet Ricotta and Pistachio
Fried pastry tubes filled with sweetened ricotta at the last minute, so the shells stay glass-crisp instead of going soft.
Read the recipe
-
Crispy Chicken Katsu Curry
A roux-based Japanese curry, sweetened with grated apple, ladled over rice beneath a panko-fried chicken cutlet.
Read the recipe
-
Crispy Pork Katsu with Tonkatsu Sauce
Panko-crusted pork loin cutlets fried until the crust crackles, sliced and fanned over rice with a tangy fruit-and-soy sauce.
Read the recipe
-
Southern Buttermilk Fried Chicken
Bone-in chicken brined overnight in buttermilk, dredged heavy, and shallow-fried in a cast-iron skillet until the crust cracks like glass.
Read the recipe
-
Fried Shrimp Po'boy with Spicy Remoulade
Cornmeal-crusted fried shrimp piled onto a toasted roll with lettuce, tomato, pickles, and a mayo-based remoulade that does most of the talking.
Read the recipe
-
Cinnamon-Sugar Churros with Chocolate Dipping Sauce
Choux pastry piped straight into hot oil, rolled warm in cinnamon sugar, with a dark chocolate sauce for dunking.
Read the recipe
-
Crispy Pork Egg Rolls with Sweet Chili Sauce
A cabbage-and-pork filling rolled tight in a wrapper and deep-fried until the shell crackles — built for a platter, not a single plate.
Read the recipe
-
Crispy Vegetable Samosas with Tamarind Chutney
Hand-folded pastry cones packed with spiced potato and pea, fried low and slow until the shell shatters without a raw streak inside.
Read the recipe
-
Chicken Fried Steak with Peppered Cream Gravy
Cube steak breaded and pan-fried like fried chicken, then smothered in a black pepper cream gravy made from the drippings.
Read the recipe
-
Sticky Orange Chicken with Scallions
Cornstarch-dredged chicken thighs fried until the crust holds, then tossed in an orange glaze that turns sticky in under two minutes.
Read the recipe
-
Buttermilk Doughnuts with Vanilla Glaze
A yeasted dough proofed twice and dropped in hot oil for a minute a side — the only dessert in the larder that goes near a fryer.
Read the recipe
-
Crispy Fried Calamari with Lemon and Chili
Squid rings dredged in buttermilk and cornstarch-cut flour, fried hot and fast so the crust stays shattering instead of soggy.
Read the recipe
-
Crispy Chickpea Falafel with Tahini Sauce
Dried chickpeas ground raw and fried hard, so the inside stays fluffy while the crust goes the color of strong tea.
Read the recipe
-
Eggplant Parmesan Sandwiches
Breaded and fried eggplant stacked with marinara and melted mozzarella, built for a bite instead of a fork.
Read the recipe
-
Beer-Battered Fish Tacos with Chipotle Crema
Cod fried in a beer batter until it crackles, folded into warm tortillas with slaw and a smoky crema.
Read the recipe
-
Buttermilk Fried Chicken Sandwiches
Thighs brined in buttermilk, pressed hard into seasoned flour, and fried until the crust cracks louder than the pickle on top.
Read the recipe