Frittiertes Gericht

United States

Chislic ist ein Fleischgericht aus South Dakota. Es besteht aus frittierten Hammel-, Lamm-, Rind- oder Wildwürfeln, die mit Knoblauchsalz bestreut und mit Zahnstochern serviert werden. Das Gericht wird normalerweise von Crackern als Beilage begleitet. Die Fleischwürfel sollten blutig bis medium-rare serviert werden. Die meisten Theorien über den Ursprung von Chislic bringen es mit russischen Auswanderern in Verbindung, bei denen Schaschlik (Schweinefleischspieße) sehr beliebt war. In South Dakota wird Chislic regelmäßig in Pubs, Bars, informellen Restaurants und zahlreichen Haushalten serviert. Es gibt auch einige regionale Variationen des Gerichts: In Pierre wird das Fleisch paniert; in Sioux Falls wird es vor dem Frittieren leicht mit Mehl bestäubt; in der Gegend von Watertown wird manchmal Ranch-Dressing als Beilage serviert, während Lawry’s Seasoned Salt in der Gegend von Redfield obligatorisch ist.

Chislic

Clam cakes are a summer tradition throughout New England, most commonly found in Rhode Island, Connecticut, and Massachusetts. It is a deep-fried combination of chopped clams (usually quahog clams) and batter, usually consisting of flour, milk, clam juice, eggs, and a leavening agent. The cakes are crispy and golden brown on the exterior, with a light and fluffy texture on the interior. They are especially popular during the clamming season, when clams are in abundance and must be used quickly so they do not spoil over time. Clam cakes are served throughout coastal New England, at restaurants and roadside stands, typically consumed as finger food and accompanied by a bowl of clam chowder for dipping.

Clam Cake

Fish and Chips ist ein traditionelles britisches Gericht, das aus frisch frittierten Fischfilets und Bratkartoffelscheiben besteht. Der Fisch wird in einen Teig aus Eiern, Mehl und Milch getaucht und dann in Öl, Schmalz oder Rinderfett frittiert. Die am häufigsten verwendeten Fischarten sind Kabeljau, Schellfisch, Rochen und Pollack, aber Kabeljau ist die beliebteste Wahl, da er in 60 % aller Fish and Chips-Gerichte der bevorzugte Fisch ist. Kabeljau hat eine sehr geschmeidige, zarte und milde Textur und bildet einen tollen Kontrast zu der knusprig frittierten Teighülle. Darüber hinaus nimmt sein zartes Fleisch Gewürze und Würzmittel wie Malzessig und Salz gut auf. Fish and Chips mit Kabeljau gibt es im ganzen Land, aber besonders beliebt ist er in südlichen Küstenstädten wie Hastings und Brighton.

Kabeljau, Fisch und Pommes

A corn dog consists of processed meat on a stick that is dipped in corn meal batter and deep-fried. It is a wildly popular snack (and hot dog variation) throughout the United States of America. Corn dogs are typically found at county fairs, carnivals, sports arenas, food courts in malls, and roadside eateries. This flavorful snack was first popularized by Neil Fletcher at the Texas State Fair in 1942, although the vendors at the Minnesota State Fair claim that they invented it in 1941 when it was known as a Pronto Pup. Today, corn dogs are often eaten with yellow mustard, pickles, sauerkraut, or mayonnaise, and there are numerous varieties of the snack throughout the world, namely in Argentina, Australia, New Zealand, and Japan. Convenient, simple, and hard to resist, corn dogs even has its own day, known as the National Corndog Day, occuring on the first Saturday of March Madness (basketball championship) every year.

Corn Dog

Brazil

One of Brazil's favorite street foods, coxinha (lit. little thigh) is a crispy croquette filled with chicken meat and cream cheese that is cleverly shaped into a chicken drumstick, then breaded and deep-fried. Coxinha originated around S&atilde;o Paulo in the 19th century, and by the 1950s it spread to Rio de Janeiro and Paran&aacute;, having now become one of the most popular salgados (savory appetizers) across the country. Legend has it that coxinha was first made for the Brazilian princess Isabel's son who only liked chicken thigh meat. However, according to food historians, it was probably invented during the industrialization of S&atilde;o Paulo to be marketed as a cheaper and more durable substitute to traditional chicken cuts that were sold at the gates of local factories as snacks for the workers. Nowadays, coxinhas can be found anywhere from Brazilian snack bars called lanchonetes, caf&eacute;s, buffets and even bakeries to numerous stand-up lunch counters and street food stalls. The perfect coxinha has a golden, crunchy crust which envelopes the chicken stock and flour dough and breaks away into its creamy interior made with shredded chicken breast and Catupiry requeij&atilde;o cremoso cheese. It is typically flavored with onion, garlic, cilantro, and lime. For a well-rounded snack, these delicious Brazilian chicken-filled nibbles are usually served with hot chili sauce, vinaigrette or garlic mayonnaise, and best enjoyed with a glass of cold beer.

Coxinha

Crack Conch with peas and rice is the national dish of the Bahamas. Conch is a large sea snail that has been traditionally eaten in the region since before the arrival of Christopher Columbus. The natives did not only eat the mollusc, but used them to make tools, musical instruments, and ceremonial artifacts. The conch lies on the bottom of the seabed in big, fluted shells with pink interiors. It may be eaten raw or cooked, but in this particular dish, it is deep-fried. The finished meal looks similar to fried calamari, but it is much tastier, as the locals say. Sea snails are regarded as endangered species, which has led to an increase in their price, but it remains a very popular and loved dish in the Bahamas. It is the only type of seafood that makes use of the special Bajan seasonings - a rub of garlic, pepper, thyme, onion, and marjoram. The rub is then mixed with a batter consisting of flour, beaten eggs, and water. Conch needs to be washed in water and lime juice, beaten with a mallet in order to tenderize the meat, then cut into small pieces and coated in the batter mix. Deep-fried until it develops a deep golden brown color, the dish is accompanied by Bahamian peas and rice, made by frying bacon and mixing it with peas, onions, tomatoes, thyme, salt, pepper, and tender rice. One can try this unique dish anywhere in the Bahamas, from the luxurious hotels to the seaside street food vendors.

Crack Conch with Peas and Rice

Knuspriges Pata ist eines der am häufigsten zu besonderen Anlässen servierten philippinischen Gerichte. Es besteht aus einer ganzen Schweinekeule, die zart gegart wird. Anschließend wird sie getrocknet und frittiert, bis sie goldbraun und knusprig ist. Die Keule wird normalerweise mit verschiedenen Gewürzen wie Lorbeerblättern und Pfefferkörnern gegart. Traditionell wird sie vor dem Frittieren mit einer Gewürzmischung eingerieben. In Scheiben geschnitten serviert, wird sie oft mit eingelegter Papaya und einer scharfen Sauce aus Essig, Sojasauce und verschiedenen Gewürzen serviert.

Knusprige Pata

Italy

Crocch&egrave; is a famous Sicilian deep-fried snack. Also known as crocch&egrave; di patatte, and panzarotti in Neapolitan, it is made with mashed potatoes, eggs, Parmigiano and mozzarella cheese, and parsley or mint leaves. Additional ingredients occasionally include provolone cheese, prosciutto, and salami. This tasty snack with a crunchy exterior and silky soft interior was inspired by the famous French croquette, and it originated in the 17th century, when potatoes became a staple ingredient in Sicily. Crocch&egrave; is most commonly regarded as Italian street food, but it is occasionally also served in restaurants as a side dish or antipasto. It is best to consume it freshly fried, hot, and crunchy, when it is usually served with a splash of lemon juice.

Crocchè

Croquetes de camar&atilde;o are traditional Portuguese shrimp croquettes. They are made with a creamy shrimp filling, typically prepared with a mixture of shrimp, flour, butter, milk, and sometimes onions and garlic, all seasoned with herbs and spices. Tomatoes and seafood stock or seasoning are also often included. The filling is shaped into small cylinders or balls, then coated with breadcrumbs and fried until golden and crispy. These savory snacks are popular as appetizers or party foods and are loved for their creamy texture and rich seafood flavor.

Croquetes de camarão

Culurgiones Fritti are a delightful Sardinian specialty that involves frying culurgiones, a traditional stuffed pasta from the island. Culurgiones are similar to ravioli but are distinguished by their unique shape, often resembling a wheat spike or ear, symbolizing abundance and fertility in Sardinian culture. Traditionally, culurgiones are boiled and served with sauces, but the fried version adds a crispy, indulgent twist to this classic dish.

Culurgiones fritti

Cumberland scotch egg is a type of scotch egg originating from England, and they're especially popular in Cumbria. This snack consists of soft-boiled eggs that are wrapped in Cumberland sausage meat, coated with breadcrumbs, and then deep-fried in hot oil until golden and crispy. The scotch eggs are often flavored with ingredients such as sage, nutmeg, mace, parsley, rosemary, marjoram, and black pepper. Once fried, Cumberland scotch eggs can be enjoyed warm, but they&rsquo;re mostly consumed chilled and paired with pickles on the side.

Cumberland scotch egg

Cuy frito oder Cuy Chactado ist eines der ältesten traditionellen peruanischen Gerichte, das seit der Inkazeit gegessen wird. Es wird aus Meerschweinchen zubereitet, die in Peru natürlich nicht als Haustiere gehalten werden – stattdessen werden sie knusprig frittiert. Die frittierten Meerschweinchen sollen ähnlich wie Hühnchen schmecken (oder wie eine Kreuzung aus Kaninchen und Huhn), aber fetter schmecken. Der Kopf ist auch essbar und das ist für viele Menschen der Lieblingsteil. Cuy frito wird normalerweise mit den Händen gegessen und es wird empfohlen, einige Servietten bereitzuhalten, da es beim Essen etwas chaotisch werden kann. Dieses Gericht wird normalerweise in Cuyerías mit Maiskolben, Reis, Kartoffeln, Süßkartoffeln, Salsas und Salaten serviert.

Gebratenes Cuy

Australia

Dagwood dog is a popular Australian festival staple consisting of a hot dog on a stick that is dipped in batter, then deep-fried in hot oil. Before serving, the tip of Dagwood dog is typically dipped in tomato sauce, making it even tastier. This savory treat is also known as Pluto pup and Dippy dog, depending on the region.

Dagwood Dog

The crispy daigaku imo are Japanese deep-fried potatoes coated with a sweet sugar glaze. Glossy and crispy from the outside, the potato chunks stay juicy, tender, and soft on the inside. Since the name of this affordable treat translates to university potatoes, it is believed they first appeared among the student population in the early 1900s, and they are still prepared and sold at numerous student fairs. Prior to serving, they are traditionally sprinkled with toasted sesame seeds and enjoyed as a nutritious snack.

Daigaku imo

Greece

Frittierte Calamari sind ein klassisches Meeresfrüchtegericht, das weltweit wegen seiner knusprigen Textur und des feinen Geschmacks geschätzt wird. Hergestellt aus Tintenfischringen, die in gewürztem Mehl gewendet und goldbraun frittiert werden, entsteht ein perfektes Gleichgewicht zwischen zartem Inneren und knuspriger Hülle. Serviert wird es oft mit Zitronenspalten und Dipps wie Aioli oder Tartarensauce. 

Das Gericht hat seinen Ursprung im Mittelmeerraum – insbesondere in Italien, Spanien und Griechenland – und ist dort ein fester Bestandteil der Küchenkultur. Ob als “Calamari Fritti”, “Calamares a la Romana” oder “Kalamari Tiganito”, es bleibt ein Symbol für frische, einfache und köstliche Zubereitung von Meeresfrüchten.

Frittierte Calamari

Dendeng paru is a specialty consisting of beef lungs that is traditionally consumed in Singapore, Malaysia, and Indonesia. It is a sort of beef lung jerky made by boiling beef lungs which are later thinly slicedand deep-fried with a mixture of spices and herbs until crispy. The fried slices of beef lungs are typically doused with a spicy sambal chili sauce right before serving.

Dendeng paru

Đài gà bà xài ist ein traditionelles vietnamesisches Geflügelgericht. Es wird zubereitet, indem Hähnchenschenkel in Klebreis gewickelt und dann in heißem Öl frittiert werden. Weitere Zutaten sind Knoblauch, Zucker, Sojasauce, Austernsauce, Fünf-Gewürze-Pulver, Minze und Kurkuma. Die marinierten Hähnchenschenkel werden in Klebreis gewickelt und dann frittiert, bis sie goldbraun und knusprig sind. Das Gericht wird mit Minze, Tomaten- und Gurkenscheiben und Frühlingszwiebelöl serviert. Es wird normalerweise bei Feierlichkeiten und Festen wie Hochzeiten oder Verlobungen zubereitet und serviert.

Đùi gà bó xôi

Japan

These large prawns are typically dipped in egg wash, coated in panko breadcrumbs, then deep-fried. They are one of the most popular yōshoku dishes; western-inspired Japanese meals which originated during the Meiji Restoration between the 1860s and the early 1900s. Ebi furai falls into the kawari-age category of breaded, deep-fried foods, and it is also regarded as a meibutsu, which is a Japanese term for famous foods associated with particular regions, as these fried prawns are one of Nagoya's signature dishes. Traditionally, kuruma ebi or Japanese tiger shrimps were used for preparing ebi furai, but due to a decline in their cultivation, Nagoyans have started using black tiger shrimps or even the Japanese spiny lobster called ise ebi, which can measure up to a whopping 30 centimeters in length. Ebi furai is usually served with shredded cabbage, garnished with a lemon wedge, and enjoyed with either tartar, hoisin, or Worcestershire sauce. It is either ordered &agrave; la carte or served in a bento box, a single-portion takeout meal common in Japanese cuisine, and some places even offer these delicious shrimp fritters as ebi-sando (shrimp sandwich) and ebi-dog (shrimp hot dog), while the most impressive variety is the so-called maki ebi furai: deep-fried prawns rolled and sliced in the style of maki sushi. The dish can easily be found not only in Nagoya, but all over the country, in virtually any seafood-orientated izakaya gastropub and every restaurant that sells yōshoku foods.

Ebi furai

Netherlands

Popular throughout the eastern and northern parts of the Netherlands, although it is a Groningen specialty, eierbal is a popular Dutch snack that is quite similar to the popular Scotch eggs. It consists of a hard-boiled egg that is surrounded by meat rag&ugrave; (often with the addition of curry powder). The combination is then breaded and deep-fried until it develops a golden-brown color of the exterior. It can be bought at numerous snack bars throughout the province. Interestingly, the largest eierbal in the world with a diameter of 44 cm was made in 2015 in a snack bar called Friet van Piet.

Eierbal

Enguias fritas sind traditionell frittierte portugiesische Aale, die häufig in Küstenregionen gegessen werden. Die Aale werden normalerweise gesäubert, in Stücke geschnitten, gewürzt und dann in Mehl oder Paniermehl gewälzt, bevor sie frittiert werden, bis sie goldbraun und knusprig sind. Sie werden oft mit Beilagen wie Bratkartoffeln, einem Salat oder einfach mit einem Spritzer Zitrone serviert. Dieses Gericht ist besonders in Küstenregionen beliebt, wo der Aalfang eine lange Tradition hat. Es wird für seinen einzigartigen Geschmack und seine knusprige Textur geschätzt.