Deep fried foods

A samosa () () is a fried Indian pastry with a savoury filling that mostly consists of vegetables like spiced potatoes, onions, and peas, but can include cheese such as paneer, meat or even fish. Its name originates from the Middle Persian word sambosag () (meaning 'triangular pastry'). It is made in different shapes, including triangular, cone, or crescent, depending on the region. Samosas are often accompanied by chutney, and have origins in medieval times or earlier. Sweet versions containing traditional Indian flavours or even chocolate are also made. Samosas are popular snacks in South As

deep-fried or baked thin slice of potato

hot dish of fried fish and fried potato

thumb|Jalebi being prepared by a street vendor in Bangalore, India Jalebi is a common sweet snack in the Indian subcontinent, West Asia and some parts of Africa. It goes by many names, including jilapi, zelepi, jilebi, jilipi, zulbia, zoolbia, jerry, mushabak, '''''z'labia, or zalabia.'''''

milk-solid-based sweet from the Indian subcontinent

A croquette (; ; Spanish: croqueta) is a deep-fried roll originating in French cuisine and most extended in Spanish cuisine consisting of a thick binder combined with a filling, which is then breaded. It is served as a side dish, a snack, or fast food worldwide.

food

cooking method in which food is submerged in hot fat

chicken product made from chicken meat that is breaded or battered, then deep-fried or baked

Kibbeh (, also kubba and other spellings; ; ) is a popular dish in the Arab world and the Levant in particular, made of spiced lean ground meat and bulgur wheat. Kibbeh is considered to be a national dish of Lebanon and Syria.

dish consisting of chicken pieces which have been coated in a seasoned batter and pan-fried, deep fried, or pressure fried

deep fried onion slices dipped in batter

balls made from fish paste which are then boiled or deep-fried

deep-fried, corn-battered hot dog on a stick

Chebureki ( Cheburek) are deep-fried turnovers with a filling of ground or minced meat and onions. A popular street dish, they are made with a single round piece of dough folded over the filling in a crescent shape. They have become widespread in the former Soviet-aligned countries of Eastern Europe in the 20th century.

thumb|Assorted qatayef Qatayef, katayef, atayef or '''qata'if''' ( ) is an Arabic dessert. It is a type of sweet dumpling filled with cream or nuts, or a filled folded pancake with a thickness similar to a Scottish crumpet.

British dish of a soft-boiled egg wrapped in sausage meat, coated in bread crumbs and baked or deep-fried

food product consisting of breaded and fried fish

Chinese fermented tofu with a strong odor; usually sold at night markets or roadside stands as a snack, or in lunch bars as a side dish, rather than in restaurants

Youtiao (), known in Southern China as yau char kway (), is a long golden-brown deep-fried strip of wheat flour dough of Chinese origin and (by a variety of other names) also popular in other East and Southeast Asian cuisines.

dish

thumb|A bitterbal, showing the soft roux inside Bitterballen (plural of bitterbal) are a Dutch meat-based snack, made by making a very thick stew thickened with roux and beef stock and loaded with meat, refrigerating the stew until it firms, and then rolling the thick mixture into balls which then get breaded and fried. Seasonings in the base stew usually include onions, salt and pepper, parsley and nutmeg. Most recipes include nutmeg and there are also variations using curry powder or that add in finely chopped vegetables such as carrot.

Chinese fried pastry

Peremech ( / pərəməç / pärämäç; , tr. beremes; ) is an individual-sized fried dough pastry common in Volga Tatar and Bashkir cuisines. It is made from unleavened or leavened dough and usually filled with ground meat and chopped onion. Originally, finely chopped pre-cooked meat was used as a filling, but later raw ground meat became more common. Alternatively, peremech can be filled with potato or quark.

snack food made from fried or baked corn tortilla wedges

potato dish native to Spain

Brik ( ; ) or burek is the North African version of borek, a stuffed malsouka pastry which is commonly deep fried. The best-known version is the Tunisian egg brik, known as Brik à l'œuf; a whole egg in a triangular pastry pocket with chopped onion, tuna, harissa and parsley. With a slightly different shape, but with identical ingredients and method of preparation, the brik is known in Algeria and Libya as bourek (). It is often filled with a raw egg and herbs or tuna, harissa and olives and is sometimes served in a pita. This is also known as a boreeka. It is also widespread in Eastern Algeria

Bhatura (; also spelled bhatooru) is a puffed, deep-fried, sourdough leavened flatbread commonly served for breakfast. Originating in North Indian cuisine, it is also eaten in other regions. Similar to naan, it is made with maida flour and leavened using yogurt, which produces lactic acid bacteria. It puffs up when fried and has a soft, fluffy texture. It is sometimes eaten as street food or as festival food. Paired with chickpea curry, it forms a dish called chole bhature.

A chimichanga ( , ) is a deep-fried burrito that is common in Tex-Mex and other Southwestern U.S. cuisine. The dish is typically prepared by filling a flour tortilla with various ingredients, most commonly rice, cheese, beans, and a meat, such as machaca (chopped or shredded meat), carne adobada (marinated meat), carne seca (dried beef), or shredded chicken, and folding it into a rectangular package. It is then deep-fried, and can be accompanied by salsa, guacamole, or sour cream.

Coxinha ( ; , little [chicken] thigh) is a Brazilian snack of Paulista origin which consists of chopped or shredded chicken meat, covered in dough, molded into a shape resembling a teardrop, battered and fried.

dried, crispy slice of banana

Khuushuur (; ) is a traditional Mongolian fried meat pastry. It consists of a circle of wheat flour dough folded in half around a filling of minced or ground mutton, sometimes beef, and pan- or deep-fried. The meat is seasoned with onion and salt; some cooks also add garlic and pepper. Versions containing potatoes, carrots, or cabbage are less common.

Tostones (, from the Spanish verb tostar, "to toast") are twice-fried plantain slices commonly found in Latin American cuisine and Caribbean cuisine.

Lumpia are various types of spring rolls commonly found in Indonesian and Filipino cuisines. Lumpia are made of thin paper-like or crêpe-like pastry skin called "lumpia wrapper" enveloping savory or sweet fillings. It is often served as an appetizer or snack, and might be served deep-fried or fresh (unfried). Lumpia are Indonesian and Filipino adaptations of the Fujianese lūn-piáⁿ (潤餅) and Teochew popiah (薄餅), usually consumed during Qingming Festival.

Krupuk (), also known as keropok () and kropek () refers to traditional deep-fried crackers made from starch combined with flavouring ingredients such as prawn, fish or other seafood. The food has long-standing traditions throughout maritime Southeast Asia and neighbouring coastal regions, particularly in Indonesia, Malaysia, the Philippines, southern Thailand, Brunei and Singapore.

A rissole (from Latin , meaning reddish, via French , meaning "to redden") is "a ball or flattened cake of chopped meat, fish or vegetables mixed with herbs or spices, then coated in breadcrumbs and fried."

North American Chinese sweet deep-fried chicken dish

thumb|The logo of Twinkies, a product of Hostess. The Twinkie is an American snack cake, described on its packaging as "golden sponge cake with a creamy filling". It was formerly made and distributed by Hostess Brands. The brand is currently owned by Hostess Brands, Inc., in turn currently owned by The J.M. Smucker Company and having been formerly owned by private equity firms Apollo Global Management and C. Dean Metropoulos and Company as the second incarnation of Hostess Brands. During bankruptcy proceedings, Twinkie production was suspended on November 15, 2012, and resumed after an absence

Frybread (also spelled fry bread) is a dish of the Indigenous people of North America that is a flat dough bread, fried or deep-fried in oil, shortening, or lard.

quickbread of Scottish origin

Czech and Slovak dish of cheese, about 1.5 cm thick, breaded with flour, egg, and bread crumbs and then fried, served with tartar sauce or mayonnaise and a side salad or potatoes

thumb|A vetkoek topped with a piece of polony

'''''' is a dish generally consisting of fried pork belly or fried pork rinds. may also be made from chicken, mutton, or beef.

dish, fried egg wrapped around other ingredients

Indian vegetarian fast food in Maharashtra, India

Panzerotti, also known as panzarotti, are Italian savory bread products, originating in the Apulia region, which resemble small calzones, both in shape and in the dough used for their preparation. The term panzerotti applies exclusively to a fried product, though oven-baked calzones are similar and the two are often mistaken for each other.

prawn-flavored cracker

squid used as food, commonly eaten in the Mediterranean, in East Asia, and elsewhere

Mandazi () is a form of fried bread that originated on the Swahili coast of East Africa. It is also known as bofrot or puff-puff in Western African countries such as Ghana and Nigeria. It is one of the principal dishes in the cuisine of the Swahili people who inhabit the coastal region of Kenya and Tanzania. The dish is popular in the region, as it is convenient to make, can be eaten with almost any food or dips or as a snack by itself, and can be saved and reheated for later consumption.

Indian Food

U.S. dish of breaded and fried chicken meat from the pectoralis minor or similarly sized cut of chicken

fried chicken dishes created in South Korea

Boondi, bundi, boondia or bundia is an Indian dessert made from fried chickpea flour. It is either eaten as a savoury snack or sweetened as a dessert.

deep fried Scottish confectionery

Mekitsa (; plural mekitsi) is a traditional Bulgarian dish made of kneaded dough made with yogurt that is deep fried. They are made with flour, eggs, yogurt, a leavening agent, water, salt, and oil. In Serbia they are called ' (sing. '), while in Macedonian or , and in Bulgaria mekitsa. They are similar to Hungarian lángos and British Yorkshire pudding. Mekitsa is conventionally a breakfast dish.

Klenät, kleinur, klena, klejne, kleina, kleyna, and fattigmann are all names for angel wings, a fried pastry common in the Nordic countries as well as the rest of Europe and the United States. In nearby countries (such as Lithuania, is found under the name žagarėliai or in Latvia under the name žagariņi or zaķauši depends on region) and Eastern European countries (such as Romania under the name of minciunele or Poland under the name ‘’faworki ‘’ or Russia, under the name krepli, ). The name is related to klen, the Swedish term for "weak", but is originally of Low German origin, which may indic

Laziji () is one of the most iconic dishes of Sichuan cuisine. It consists of small pieces of marinated chicken that are deep-fried and then stir-fried with massive quantities of dried Sichuan pepper, dried red chilies, garlic, and ginger. Originating from the Geleshan region of Chongqing, it is a staple of "Jianghu Cuisine" (folk cooking) and is renowned for its intense mala (numbing and spicy) flavor profile.

Shelpek, chalpak or chalpyak (; ; ; ; ) is a traditional Central Asian flatbread commonly consumed all over the region. The main ingredients of shelpek are flour, milk, sugar, butter, sour cream such as kaymak, baking soda, salt and vegetable oil.

barbequed banana dish from the Philippines

Portuguese fried vegetable-based dish