Deep-fried Dish

India

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Bombil fry, also known as Bombay duck fry, is a popular Maharashtrian dish from the western coast of India, particularly Mumbai. Bombil is the Marathi name for the Bombay duck fish, which is not a duck but actually a type of lizardfish. This thin, elongate fish is abundant in the Arabian Sea and especially prolific in the waters around Mumbai. The "fry" part of Bombil fry involves marinating the fish in a combination of semolina (rava) and spices like turmeric, red chili powder, and occasionally garlic-ginger paste, before deep frying it until it's crispy and golden brown. This dish is widely appreciated for its crispy texture on the outside and soft, melt-in-the-mouth fish inside, often enjoyed with a side of chutney and served as an appetizer, snack, or side dish.
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Bombil fry

Bourekia is a traditional pastry that is usually made with thin and flaky phyllo dough and filled with cheese. The small, semicircular pastries come in sweet or savory versions, and they&rsquo;re typically deep-fried in oil until golden brown. The sweet version most commonly uses a combination of fresh, unsalted anari cheese, a type of soft, slightly sweet Cypriot whey cheese, cinnamon, and sugar for stuffing the phyllo dough pockets. Rosewater or citrus blossom water (usually orange blossom water) is often used to enhance the filling&rsquo;s flavor, and the sweet pastries are either dusted with cinnamon sugar or soaked in honey or syrup. Savory bourekia, on the other hand, may contain various ingredients including ground meat, cheese (such as halloumi, graviera, or feta), spinach, or mushrooms. There&rsquo;s also a Lenten version of bourekia (known as bourekia nistisima) which calls for stuffing the phyllo dough with halva.

Bourekia

Broodje kroket is a popular Dutch sandwich consisting of a deep-fried kroket stuffed inside a soft bread roll or a bun. The sandwich is usually drizzled over with spicy mustard and consumed as a flavorful, comforting midnight snack. Dutch krokets, the key items in this sandwich, are traditional food items consisting of meat rag&ugrave; that is shaped into a cylinder and covered in breadcrumbs.

Broodje kroket

United States

Having nothing in common with the actual buffalo nor the American bison, Buffalo wings are actually named after the place of their origin - Buffalo, New York. There are numerous stories about the origins of these mouth-watering chicken wings, but the one that seems the most authentic says that they were first served at the Anchor Bar in Buffalo. In 1964, Teressa Bellissimo, the bar's owner, received a shipment of chicken wings by accident and didn't know what to do with them so she got an idea to deep-fry the wings and serve them in hot sauce with a blue cheese dressing and some thickly sliced celery sticks. The crowd loved the dish, and it soon became a staple on the bar's menu. Buffalo wings have crispy skin on the outside, tender meat on the inside, and a special hot sauce infused with vinegar and butter, with celery sticks and blue cheese dressing provides a perfect opportunity to cool down the wings' spiciness. Today, Buffalo wings can be found in every sports bar, at barbecues, and at almost every Super Bowl party in the USA.

Buffalo Wings

Cajun popcorn is a traditional dish originating from Louisiana. The dish consists of cooked crawfish tails that are coated in a thin batter, seasoned with hot sauce, then deep-fried until crisp. The batter is usually made with a combination of eggs, milk, flour, cornmeal, and cayenne pepper. Once prepared, Cajun popcorn is typically served with dipping sauces such as mustard mayonnaise or Creole r&eacute;moulade. The dish was invented in the early 1980s when processed and frozen crawfish tails became widely available throughout the country.

Cajun Popcorn

Calabash-style seafood is a traditional buffet-style dish originating from Calabash in North Carolina. This feast is typically prepared in Calabash seafood restaurants. The seafood such as fish, crab, shrimp, oysters, mussels, and clams is lightly breaded, fried until golden, then served buffet-style with hushpuppies and honey butter as a traditional accompaniment. Instead of flour, cooks often use cornmeal for the seafood's light coating.

Calabash-Style Seafood

Italy

These crunchy, deep-fried artichokes are a classic Roman side dish that originated in the oldest Jewish community in all of Europe, Rome's Jewish ghetto &mdash; hence the moniker alla Giud&iacute;a. First, artichokes are trimmed and peeled down to their tender hearts, then they are marinated for a few hours in lemon water, and finally seasoned with salt and pepper before being fried in olive oil until crispy. The best variety of artichokes for preparing this dish are Romanesco artichokes. This cultivar from the coastal region northwest of Rome is harvested between February and April, making carciofi alla Giud&iacute;a a springtime staple in numerous trattorias and eateries in the city's old Jewish quarter.

Jewish-Style Artichokes

Vietnam

C&aacute; tai tượng chi&ecirc;n x&ugrave; is a traditional dish originating from the Mekong Delta area. This specialty is made by deep-frying elephant ear fish until it becomes crispy and fully cooked, and then it can be served as it is. The meaty and tender pieces of elephant ear fish are often mixed with cucumbers, pickles, and herbs, and the pieces are then wrapped in rice paper. The rolls are usually dipped in a special sweet and sour sauce that&rsquo;s made from fish sauce, hot chili peppers, and garlic. Before serving, the fish is sometimes topped with roasted ground peanuts and it&rsquo;s often served with lime wedges on the side.

Cá tai tượng chiên xù

Pakistan

Chargah is a Lahori chicken specialty made with marinated chicken that is traditionally steamed and then deep-fried until nicely colored and crispy. A whole skinless chicken is thoroughly coated with a flavor-packed mixture of spices, ginger, garlic, lemon or lime juice, vinegar, and sometimes yogurt. Typical spices used in the marinade include green chilis, cumin seeds, cinnamon powder, garam masala powder, chaat masala, red chili powder, turmeric, coriander, and carom seeds. After marinating for several hours or overnight, the chicken is steamed until tender and then fried in hot oil. This classic Pakistani fried chicken is typically accompanied by naan, a fresh salad, and raita on the side. The dish is often enhanced with red or yellow food coloring for a more vibrant dish.

Chargah

Cheese frenchee is an American dish originating from Nebraska. It consists of a battered and deep-fried cheese sandwich. The cheese sandwiches are first dipped in a combination of eggs and milk, and they are then rolled in cornflake crumbs before being deep-fried until golden brown. It is believed that cheese frenchee was invented in a drive-in restaurant chain called King's Food Host in the 1960s.

Cheese Frenchee

China

Orange chicken is an American-Chinese dish that was invented as a variation on General Tso's chicken. The dish consists of battered chicken that is fried with sweet and sour orange and chili sauce. In the United States, a chain restaurant called Panda Express credits itself with the invention of the dish, evolving it into a meal that is much sweeter than the dish it was modeled after - the original tangy and spicy version from Hunan, where the subtropical climate with mild winters makes it ideal for growing oranges, tangerines, and lemons that are native to Asia. Orange chicken is traditionally accompanied by steamed rice on the side.

Chen pi ji

Chicharr&oacute;n de pulpo is a traditional seafood dish originating from Peru. It's usually made with a combination of octopus, soy sauce, mustard, eggs, milk, flour, salt, pepper, and oil. The octopus is boiled until firm, but not chewy, and it's then drained and cut into pieces. The soy sauce, mustard, milk, eggs, salt, and pepper are mixed in a bowl and the octopus pieces are then placed in the marinade. Later, the pieces are dredged in flour and fried in hot oil until crisp, and chicharr&oacute;n de pulpo is ready to be enjoyed.

Chicharrón de pulpo

Chicken 65 is a classic poultry dish with origins in Chennai, India. It consists of deep-fried chicken that is marinated in ginger, lemon, red chiles, and a variety of other spices. There are a few theories about the origin of chicken 65. The most popular theory says that it was created in Tamil Nadu by A. M. Buhari in 1965. Another one says that the original dish was made with 65 hot chili peppers, as a testament of manliness. There are also some unlikely theories, such as the one claiming that the chicken was cut into 65 pieces, or that the chicken was 65 days old when the dish was prepared. Due to the dish's popularity, there are numerous variations, and each South Indian state has its own version. In Karnataka, the dish is garnished with grated coconut, and in Andhra Pradesh, the chicken is cooked instead of fried. Chicken 65 is commonly served with hot, red chutneys.

Chicken 65

Fried chicken and waffles is an unlikely, but much loved pairing of sweet and salty flavors and soft and crunchy textures. The dish is thought to have originated with the African Americans in the South who rarely had a chance to eat chicken and waffles, so it was a meal that was eaten at special occasions on African American dining tables. Some food historians claim that chicken and waffles evolved after the Civil War migration of Southern African Americans to the North. However, the modern version of the dish was first served in Harlem, New York as early as the 1930s, mostly in jazz nightclubs. Today, restaurants across the country serve the dish and have become famous for their versions, with chicken and waffles spreading as far as Los Angeles, where a restaurant called Roscoe's House of Chicken and Waffles holds a legendary status. When perfectly seasoned and fried, combined with the light and crispy waffle, satisfaction is almost certainly guaranteed.

Chicken and Waffles

Chicken Maryland is an American dish that is basically a combination of Southern fried chicken and cream gravy. The gravy is usually made with a mixture of flour, chicken stock, heavy cream, salt, and pepper. Although there is no definitive recipe, it is still debated whether the chicken should be rolled in flour, dipped in batter, or dipped in eggs and breadcrumbs. Even the famous Escoffier had a recipe for chicken a la Maryland in his book called Ma Cuisine. In England, the dish is prepared with battered chicken pieces that are fried and served with a corn pancake and battered and fried pineapples and bananas on the side, while in Australia the term chicken Maryland refers to a whole chicken leg with thigh and drumsticks.

Chicken Maryland

Chicken nuggets are chicken products made from meat slurry that is breaded or battered, then baked or deep-fried. Although the dish is highly caloric, it used to be considered a healthy alternative to the beef that was already offered. The nuggets were invented in the 1950s by a food science professor at Cornell University named Robert C. Baker. His prototype nugget mastered two challenges: keeping ground meat intact without putting a skin around it, and making batter stick to the meat in spite of the explosive heat of deep-frying. Baker invented the nuggets as a way to boost poultry sales, turning it into convenience food that appealed to lazy cooks. Today, chicken nuggets are one of the most popular items on the McDonald's menu, with their first noted appearance in 1980.

Chicken Nuggets

Chicken sauce piquante is an American dish originating from Louisiana. It consists of chicken doused in a spicy gravy. Typical ingredients used in its preparation include flour, chicken, oil, onions, celery, bell peppers, tomatoes, jalape&ntilde;os, garlic, chicken stock, and Tabasco sauce. The chicken is often seasoned with a combination of black and white pepper, thyme, garlic powder, and onion powder. It is fried and then simmered in the spicy gravy until tender. Chicken sauce piquante is said to taste the best when served over white rice.

Chicken Sauce Piquante

<div>Chikin, or Korean fried chicken (KFC), is a popular dish in Korean cuisine that consists of battered and deep-fried chicken pieces. Fried chicken was introduced to South Korea by the American military during the Korean War in the 1950s. American soldiers brought the concept of fried chicken to the country, and it quickly gained popularity among Koreans. In the 1970s and 1980s, the fried chicken industry in South Korea expanded with the emergence of various fried chicken restaurant chains. These chains started experimenting with different flavors and sauces, moving beyond the original, stripped-down version of fried chicken. Finally, at the beginning of the 21st century, Korean fried chicken gained international popularity, mostly because of its unique preparation methods, distinct flavors, and crunchy texture. A few key characteristics differentiate Korean fried chicken from other types of fried chicken. One of the defining features of Korean fried chicken is the double frying technique. The chicken is first fried at a lower temperature to cook the meat thoroughly, then fried at a higher temperature to achieve a crispy and crunchy outer layer. Korean fried chicken is often served with various flavorful sauces and seasonings. Some popular sauce options include spicy gochujang (Korean red pepper paste), soy garlic, honey butter, sweet and tangy, and more. These sauces can be applied to the fried chicken either by tossing the chicken in the sauce or by drizzling the sauce over the chicken. Korean fried chicken is served with various side dishes, such as pickled radishes, coleslaw, and even refreshing slices of watermelon, and is often accompanied by beer (this combination is known as chimaek). </div>

Chikin

Australia

Chiko roll is the Australian version of a Chinese spring roll or an egg roll. This snack consists of a dough made from eggs and flour which is filled with seasonings, carrots, cabbage, barley, mutton, celery, and rice. The dough is thick and almost chewy, and chiko rolls are commonly deep-fried in hot oil. They can be found in most fish and chips shops. These trademarked snacks were invented by Frank McEnroe in the 1950s. The name chiko roll refers to the original name, chicken roll, even though the snack never contained any chicken meat. Interestingly, chiko rolls are usually associated with beachside kiosks and surf culture.

Chiko Roll

Chimichanga is a wrapped, deep-fried flour tortilla filled with a variety of ingredients such as shredded chicken, beef, rice, beans, onions, and cheese. Although the dish is especially popular in the Mexican regions of Sinaloa and Sonora, most people believe that chimichanga was either invented in a Tucson restaurant or in a Phoenix restaurant in the early 1920s. Regardless of its origins, chimichanga is a widely known favorite throughout Mexico and the United States up to this day, with numerous regional variations. It is recommended to serve chimichangas with salsas, sour cream dips, or guacamole.