Fried foods

fresh eggs fried whole with minimal accompaniment

thumb|Fried plantain Frying is the cooking of food in oil or another fat. Similar to sautéing, pan-fried foods are generally turned over once or twice during cooking to ensure that the food is evenly cooked, using tongs or a spatula, whereas sautéed foods are cooked by "tossing in the pan". A large variety of foods may be fried. Frying is a dehydration process which involves the transfer of mass and heat. Different chemical changes take place during the frying process such as protein denaturation, starch gelatinization, surface browning, rapid water evaporation and oil absorption.

' or ' () is a Swiss dish consisting mainly of potatoes, sautéed or shallow-fried in a pan. It was originally a breakfast dish, commonly eaten by farmers in the canton of Bern and in parts of the canton of Fribourg, but is now eaten all over Switzerland and around the world. The French name directly refers to the dish's origins.

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.

' ( ; , ) or simmered rice cake', is a Korean food made from small-sized (long, white, cylinder-shaped rice cakes) called () or commonly (). Eomuk (fish cakes), boiled eggs, and scallions are some common ingredients paired with tteokbokki in dishes. It can be seasoned with either spicy gochujang (chili paste) or non-spicy ganjang-based (soy sauce) sauce; the former is the more common form, while the latter is less common and sometimes called gungjung-tteokbokki (royal court tteokbokki).

Jiaozi (; ) are a type of Chinese dumpling. Jiaozi typically consist of a ground meat or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. Jiaozi can be boiled (), steamed (), pan-fried (), deep-fried (), or baked (), and are traditionally served with a black vinegar and sesame oil dip. They can also be served in a soup (). Jiaozi have great cultural significance within China. Jiaozi are one of the major dishes eaten during the Chinese New Year throughout northern China and eaten all year round in the northern provinces. Their r

cooking technique

regional delicacy in Cambodia

Fried fish

Cooking technique

Turkish cold platter (meze) made of liver

bread that was cooked in hot fat or oil by a shallow pan

Bindae-tteok (), or mung bean pancake, is a type of buchimgae (Korean pancake) that originated in the Pyongan Province. It is made by grinding soaked mung beans, adding vegetables and meat and pan-frying it into a round, flat shape.

Seblak (, ) is a Sundanese savoury and spicy dish, originating from the Sundanese people in Indonesia. Made of wet kurupuk (traditional Indonesian crackers) cooked with protein sources (egg, chicken, seafood or beef) in spicy sauce. Seblak is a specialty of Bandung city, West Java, Indonesia. Seblak can be acquired from restaurants, warungs or gerobak (cart) street vendors. It is one of the most popular street foods in Indonesia, especially in Bandung and Jakarta.

American breaded cutlet dish

Shkmeruli () is a traditional Georgian dish of chicken, fried and then cooked over low heat in garlic sauce for 20–25 minutes.

pork dish of China

Variety cut from the lower jaw of codfish

dish in the United States

Southeast Asian fried tofu

Empal gepuk or sometimes simply known just as empal or gepuk is an Indonesian sweet and spicy fried beef dish. This dish is commonly popular in Java island, but can trace its origin to the Sundanese cuisine of West Java, Indonesia.

sandwich of sliced calves' brains on sliced bread

Gribenes or grieven (; ) is a dish consisting of crisp chicken or goose skin cracklings with fried onions.

cooked dish made from plantains

In shallow frying, food is cooked in a frying pan with a little amount of oil or fat.

A pickert () is a flat, fried or baked potato dish from Westphalia, Germany. It can be considered a kind of flattened dumpling or very nourishing pancake. It comes as a round Pfannenpickert the size of a pan, a rectangular Kastenpickert, or a palm-sized regular Pickert. The name is derived from Low German picken, pecken ("to stick something onto something else").

Armenian liver dish

Italian peasant dish

Taiwanese chicken dish

thumb|Gizdodo Gizdodo is a Yoruba Nigerian delicacy made of gizzard and dodo (fried plantain); this is a side dish eaten at home, picnic or for special occasions.

Mondeghili (), also known outside Milan as mondeghini (), are meatballs typical of Milanese cuisine.

Andalusian tapas dish

thumb|A snack of torreznos Torrezno (plural: torreznos) is a kind of fried bacon snack produced in Spain.

cooking technique in which coarse salt is heated and food items are buried in the hot salt

Afghan and Turkish pumpkin dish

Chilorio is a pork dish from the Mexican state of Sinaloa. Chilorio is generally made from pork fried in chili sauce.

Flemish dish

Malagasy traditional recipe

Type of doughnut

dried or cured beef, mutton or venison

Filipino egg and eggplant dish

variation on pressure cooking

cooking technique

Italian dish