Plato frito

El katsu karē es una variante del curry japonés que se prepara con una combinación de tonkatsu (chuleta de cerdo o pollo empanizada y frita) y salsa de curry. El plato a veces se sirve solo con la salsa de curry y a veces con el curry completo, que incluye carne y verduras. Por otro lado, casi siempre se sirve con arroz o sobre arroz. En la región de Kansai, se suele utilizar chuleta de ternera en lugar de pollo o cerdo.

Katsu kare

Kavaabu is a traditional snack originating from the Maldives. These fish fritters are usually made with a combination of smoked tuna, onions, ginger, grated coconut, hot peppers, lime juice, rice, curry leaves, flour, turmeric, oil, and salt. The mixture of these ingredients is bound with a bit of flour and it's shaped into balls. The balls are deep-fried in hot oil until dark golden brown. They're drained and can be served hot or cold. It's recommended to enjoy kavaabu with a cup of tea on the side.

Kavaabu

Khuushuur is a savory Mongolian pastry that is traditionally filled with a mixture of ground mutton and onions, but there are a few variations that include beef, garlic or peppers, as well as other vegetables. This crescent-shaped pastry is usually deep-fried and is meant to be eaten by hand. It is mostly enjoyed as street food, but it is also served in local restaurants, where the order usually includes four pieces of khuushuur accompanied by lettuce or pickles.

Khuushuur

El kibbeling es un plato callejero muy popular en los Países Bajos que consiste en trozos de pescado rebozados, fritos en aceite caliente y servidos con una salsa para untar, como salsa de ajo, salsa remoulade, ravigote o salsa de whisky. En los Países Bajos, el kibbeling se consume principalmente como aperitivo, pero también se puede preparar para la cena, en la que se recomienda acompañarlo con patatas fritas, una ensalada fresca y una salsa de elección.

Kibbeli

Korean corndog is a unique twist on a hot dog prepared by coating a sausage in corn dog batter, dipping it into french fries, then deep-frying the whole thing in oil. The dish is presented skewered on a stick and it is usually consumed on the go. Hot dog vendors sell them throughout Korea, and there are a few variations, so they can also be wrapped in bacon, mashed potatoes, or seaweed, while tomato ketchup is typically used as the main condiment.

Korean Corndog

South Korea

El Pollo Frito Coreano, también conocido como 'Yangnyeom Chicken' cuando se cubre con salsa, es un plato popular coreano que consiste en freír el pollo dos veces para lograr una textura extra crujiente. A diferencia del pollo frito occidental, generalmente se sazona con una salsa dulce, picante y sabrosa hecha con gochujang (pasta de chile rojo coreano), ajo, salsa de soja y azúcar. Se hizo popular en Corea del Sur a finales del siglo XX y se suele servir con rábano encurtido y cerveza, una combinación conocida como 'chimaek' (pollo y cerveza). Es un plato con gran significado cultural, común en celebraciones y como comida nocturna.

Pollo Frito Coreano

Korokke is a variety of Japanese deep-fried dishes that are a version of the French dish called croquette. It consists of a combination of mashed potatoes and chopped meat, seafood, or vegetables. The combination of those ingredients is shaped in a patty and rolled in flour, eggs, and breadcrumbs, then deep-fried. It is said that the French croquette was introduced to Japan in 1887, but today it can be found in almost every supermarket and store in Japan, since it is inexpensive, yet very tasty and flavorful. With its huge popularity, there is also a number of korokke varieties including potato, meat, tuna, curry, cream, and okara korokke. If the dish is placed in a sandwich, between two slices of bread, it is then called korokke pan or korokke sando. Korokke is often served with a type of Worcestershire sauce at the table and it is eaten with chopsticks, but if it's bought from street vendors, it usually comes wrapped in paper and is eaten using your hands.

Korokke

Kroket is a modern Dutch counterpart to the classic French croquettes, consisting of ingredients such as meat, seafood, cheese, and gravy that are refrigerated, rolled into logs, breaded and deep-fried until they develop a golden-brown color. The most typical Dutch kroket is made with meat ragout covered in breadcrumbs. The oldest recipe for the Dutch kroket is believed to date back to 1830, and since then, it has appeared in numerous Dutch cookbooks. Originally, kroket was served as a side dish, but after World War II, it quickly became a popular snack item. Today, kroketten can also be served in a croquette sandwich or accompanied by French fries, in numerous varieties such as goulash kroket, prawn kroket, and vegetarian kroket. There is also the bitterbal, a small, round-shaped version of kroket made with beef or veal, which is a popular snack in bars throughout the Netherlands.

Kroket

Kuli-kuli is Benin's national dish, also popular in Nigeria and Ghana, providing nutrition, protein, and sustenance to the poor and often malnourished locals who have limited access to food. This simple meal consists of ground, smashed peanuts that are shaped into balls or biscuits which are deep-fried in their own oils. Prior to frying, the paste is mixed with salt, pepper, and some spices, if available. To put it simply, it is deep-fried peanut butter. The finished product doesn't look appetizing, but it tastes quite good, with golden brown fritters drained and served either hot or cold and eaten as a snack. Kuli-kuli can also be sprinkled over salads or accompanied by koko, fura, kamu, or with a blend of garri, sugar and water, called garri soakings.

Kuli-kuli

Japan

Breaded, skewered with a bamboo stick and deep-fried, the delectable bite-sized pieces of various fish and seafood, pork, chicken, beef, and even horse meat or fresh vegetables are collectively called kushiage, also kushikatsu, and originate from Osaka, a city aptly nicknamed the kitchen of Japan. Kushiage first appeared in the 1920s in Shinsekai, but today, these incredibly popular fried skewers can be enjoyed anywhere from numerous street food stands to kushiage-specialized restaurants that offer a truly unique Japanese dining experience. And while the street snack version of kushiage is simply served with a Worcestershire-like brown sauce which comes in a communal pot, the gourmet kushiage prepared at high-end Asian fusion restaurants is amazingly creative and sophisticated. It is often counterbalanced by small, refreshing side dishes, and comes served with a variety of dipping sauces and condiments, with each skewer pointing to the recommended dip for that variety of kushiage. These most commonly include the classic kushiage brown sauce, ponzu or soy sauce mixed with vinegar or citrus juice, ichimi or chili salt, sesame sauce, and Japanese Kewpie mayonnaise made with apple cider or rice vinegar. Kushiage menus change according to what&rsquo;s in season, often featuring a countless assortment of varieties and combinations such as shrimps with shiso basil, crab claws, salmon and cheese, shiitake mushrooms, whole garlic cloves, rice cakes, okra, quail eggs, bacon-wrapped asparagus, lotus root, sea tangle with herring roe, monkfish liver, etc. Some places even offer the kushiage version of a popular Osaka soul food called okonomiyaki, which is a savory pancake-like omelet often referred to as the Japanese pizza. The variations are virtually endless and left for food lovers to discover both in Osaka and beyond.

Kushiage

Deep-fried kwek kwek is a type of tokneneng, the omnipresent Filippino street food. While tokneneng is made with boiled chicken or duck eggs, kwek kwek is the smaller sized variety, which usually employs tiny quail eggs. Both types are distinguished by the deep orange color, provided by an unusual batter in which eggs are coated before frying. The thick batter is made with flour, cornstarch, and water, with the addition of annatto powder, a unique ingredient which gives the dish its remarkable orange color. Hard-boiled quail eggs are thoroughly coated in batter, and fried until crispy. The essential condiment to kwek kwek is a spicy and sour sauce. It is usually prepared with vinegar, soy sauce, brown sugar, chilis, and occasionally ketchup, and it is always served on the side as a dipping sauce. Kwek kwek eggs are sold by numerous street vendors, who sell them alongside other delicious deep-fried Filipino snacks, such as fish or squid balls. These fried delicacies are best served freshly prepared, while they are still crispy and warm.

Kwek kwek

China

El pollo Chongqing es un famoso plato de Sichuan que se prepara con pollo y chiles. El plato se suele preparar con pollo con hueso, que luego se corta en trozos pequeños, se marina y se fríe. Tradicionalmente, casi siempre hay más chiles rojos secos en el plato que pollo, cubriendo casi por completo la carne que está debajo. La combinación de ingredientes suele saltearse con jengibre y ajo. El pollo Chongqing se come sacando los trozos de pollo con palillos, a menudo dejando fuera los chiles restantes en el tazón.

Laziji

El lechón kawali es la versión filipina de la panceta de cerdo frita. La carne se hierve principalmente en agua corriente o condimentada, se frota con sal, se corta en trozos y luego se fríe hasta que adquiere una piel dorada y crujiente, pero permanece jugosa y tierna por dentro. Es uno de los platos filipinos más famosos que se comen en todo el país. Siempre servido caliente, el lechón kawali suele ir acompañado de salsa de vinagre picante o una salsa tradicional de hígado de lechón.

Lechón kawali

El loh bak o ngo hiang es un plato que se cree que se originó entre las comunidades teochew y hokkien. Consiste en varios rellenos de carne y verduras que se envuelven en pieles de tofu antes de freírlos hasta que estén crujientes. El ingrediente principal que se usa en estos rollitos es la carne de cerdo, pero las variaciones pueden incluir camarones, carne de pollo o taro. Los rellenos siempre se sazonan con polvo de cinco especias, cuyo nombre chino (ngó-hiong-hún) le dio el nombre al plato. Aunque su origen probablemente se encuentre en el sudeste de China, estos rollitos crujientes se han convertido en un alimento básico en muchos países asiáticos, incluidos Malasia, Tailandia, Indonesia y Filipinas. Los rollitos loh bak generalmente se sirven con una salsa para mojar al costado y a menudo se acompañan de otros bocadillos fritos. Se venden y disfrutan principalmente como comida callejera.

Loh bak

El lumpia es un bocadillo filipino sencillo y sabroso que evolucionó a partir de los rollitos de primavera chinos. Cada lumpia consiste en una envoltura de masa de arroz o harina que se rellena con carne (generalmente carne picada de cerdo o ternera) y verduras como repollo, zanahorias, cebollas y ajo. Luego se sella con huevo batido y se fríe. Una vez preparado, su exterior crujiente y crujiente y su interior tierno se complementan perfectamente con la salsa agridulce para mojar. Se puede comer como aperitivo o como guarnición, y es casi imposible ver un banquete filipino sin al menos una variación de lumpia, como lumpia sin freír, lumpia con brotes de soja, corazones de palma de coco, bangus o plátanos saba (plátanos maduros).

Lumpia

Lumpiang Shanghai is the most popular variety of lumpia, the crispy deep-fried Filipino snack that evolved from Chinese spring rolls. Even though lumpia appears in numerous variations, the Shanghai version is characterized by a savory filling which combines ground pork or beef with carrots, onions, various seasonings, and (occasionally) shrimps. Lumpiang Shanghai is usually sold at numerous street stalls throughout the country, but it is also a staple dish served on special and festive occasions. This delicious and crispy snack is usually served accompanied by sweet and sour dipping sauce.

Lumpiang Shanghai

India

El malai kofta es un plato tradicional del norte de la India que consiste en bolas de paneer y patatas fritas en una salsa cremosa. Este plato se sirve habitualmente en festivales, celebraciones y bodas debido a su rica textura y sabor. Se trata de un plato típico de la cocina mogol, desarrollado en la India medieval por los cocineros del Imperio mogol. Se trata básicamente de un sustituto vegetariano del curry de albóndigas; malai significa crema y kofta significa empanadillas. El plato se suele preparar en un wok especial llamado kadai, de ahí el otro nombre del plato, kadai kofta. Algunos historiadores de la alimentación creen que estas empanadillas fritas han incorporado las influencias de las culturas alimentarias turca y persa. Los acompañamientos más habituales y mejores del malai kofta son el pan naan y el arroz, y el plato suele ir acompañado de paneer rallado y cilantro picado.

Malai kofta

Masala vada or chana dal vada is a traditional fritter originating from Tamil Nadu. Although there are variations, this tea-time snack is usually made with a combination of chana dal, onions, ginger, curry leaves, fennel seeds, dried red hot peppers, vegetable oil, and salt. The chana dal, fennel seeds, and dried hot peppers are soaked in water for two hours, drained, and the mixture is processed into a coarse paste. The paste is mixed with onions, ginger, curry leaves, and some of the reserved chana dal. The mixture is seasoned with salt and formed into round patties. They are deep-fried in hot oil until golden brown, and then served with chutney.

Masala vada

El menchi katsu es un plato tradicional japonés y un tipo de katsu. Esta chuleta de carne picada se prepara con una combinación de carne picada de res, carne picada de cerdo, cebollas, pan rallado panko, aceite, huevos, leche, pimienta negra y nuez moscada. Una vez formadas, las hamburguesas se rebozan en harina, huevos batidos y pan rallado panko y luego se fríen en aceite caliente hasta que estén doradas y crujientes. El plato se suele servir con arroz blanco, sopa de miso y la espesa y picante salsa katsu como acompañamiento. El menchi katsu tiene su origen en Tokio y se remonta a la era Meiji. Hoy en día, algunos de los mejores menchi katsu se pueden encontrar en carnicerías, donde utilizan la carne más fresca para formar las chuletas.

Menchi katsu

Molotes are deep-fried, oval-shaped corn tortillas filled with various ingredients such as quesillo, mushrooms, and different types of meat. The dish is often topped with green or red salsa and sour cream. Molotes are mostly sold as street food in the late hours of the evening, satiating the appetites of numerous hungry customers.