Plato frito

El muqmad u odkac es un plato tradicional somalí que consiste en carne en conserva, que se conserva hasta un año. También es una gran fuente de proteínas y energía para los nómadas. La carne se corta primero en tiras y se seca al sol. Después de unos días, la carne se corta en cubos pequeños, se fríe y luego se conserva en un recipiente de madera. El muqmad se prepara tradicionalmente para las bodas, cuando se coloca en un recipiente especialmente diseñado conocido como xeedho, que a menudo se decora con conchas marinas y cuero. Se recomienda comer muqmad con lahoh, un pan plano esponjoso, aunque la carne en conserva también se puede consumir sola.

Muqmad

India

Murukku is a popular Indian snack with a crunchy texture, usually made with rice flour and urad dal bean flour, combined together into a spiral-shaped paste that is deep-fried in oil. Most of these savory snacks are additionally flavored with cumin, onion powder, or chili. Originating from Tamil Nadu, its name means twisted, referring to its unusual shape. Today, it is widely available throughout India, but it is most popular in Karnataka, Andhra Pradesh, Gujarat, and of course, Tamil Nadu. Murukku is often prepared for Indian festivities such as Diwali, Krishna Jayanti, and Vinayaka Chaturthi. Due to its great popularity, there are different versions of the snack, so it is sometimes dusted with sesame seeds and salt, while minced vegetables are often added to the paste before cooking.

Murukku

Nam khao es una ensalada crujiente de Laos que consiste en bolas de arroz fritas, trituradas y mezcladas con diversos condimentos y aderezos. Aunque existe en numerosas variedades regionales, además de las bolas de arroz, se suele utilizar cerdo sour som moo, salchichas, diversas hierbas y chalotes en rodajas. La ensalada entera suele estar generosamente condimentada con un aderezo sabroso y luego se cubre con chiles y maní picado. Este plato favorito nacional, nutritivo y que requiere mucho tiempo de preparación, se consigue fácilmente en muchos puestos de comida y supermercados de todo el país.

Nombre Khao

Nasibal is an unusual fusion of Indonesian and Dutch cuisines, a snack that is usually bought from numerous street vending machines that serve food. Shaped like a ball, nasibal consists of nasi goreng filling (fried rice and various spices) that is breaded and deep-fried in hot oil. It can also be prepared at home, typically with leftover nasi goreng. For the best results, pair the snack with Indonesian peanut sauce.

Nasibal

Pakora is a savory, deep-fried Indian snack made with pieces of vegetables such as cauliflower and eggplant. Although it is a quintessential Indian snack that can be easily found on numerous street corners, it can also be made at home. Traditionally, pakoras are at their most popular during spring, when the locals enjoy fried foods to celebrate the monsoon season. The snack comes in many varieties but is usually made from two main ingredients - potato, and another vegetable or meat of choice, which is then dipped in flour and deep-fried in ghee. Pakoras are usually seasoned with turmeric, salt, chili, or other spices. There is also bhaji, the same snack with a different name, but made without any seasonings. Bhaji is popular in South India, while pakoras are mostly consumed in North India. Regardless of the nomenclature, pakoras make a great appetizer or a snack, and it is recommended to pair them with chutneys and a hot cup of tea on the side.

Pakora

Indonesia

Panada is an interesting Indonesian take on Spanish and Latin American empanadas. These deep-fried, crescent-shaped pastries consist of leavened dough and a fish-based filling. The Indonesian version is traditionally filled with a combination of skipjack tuna, onions, coconut milk, chili peppers, and other optional ingredients. The name of this convenient snack unmistakably resembles Spanish empanadas&mdash;small pies that originated in Galicia, but which have become a staple in Latin American countries. However, it is believed that the origin of panada was influenced by the Portuguese, who were present in the area since the 16th century. Regardless of its questionable background, panada has become a traditional Indonesian snack that is mostly associated with North Sulawesi and the city of Manado.

Panada

Panades is a Belizean version of an empanada, consisting of a deep-fried, crescent-shaped corn flour dough filled with either white fish or beans, which can be red or black. These tasty, crunchy snacks are traditionally paired with a delicious salsa topping made from cabbage, peppers, and onions.

Panades

France

Las panisses son unas tortas de garbanzos fritas originarias de las regiones francesas de Provenza y Costa Azul. Se pueden consumir como aperitivo o servir como guarnición y están hechas de harina de garbanzos, aceite, agua hirviendo y sal. Su sabor es cremoso, crujiente y sabroso, y se dice que tienen un sabor entre patatas fritas y hummus. Las panisses combinan mejor con vinos rosados, mientras que la versión infantil de estos bocadillos se puede espolvorear con azúcar glas. En la década de 1930, las panisses eran especialmente populares en los alrededores del Puerto Viejo de Marsella, donde se combinaban con diversas ensaladas como una comida completa.

Panes

Italy

These crescent-shaped turnovers are traditionally prepared for the Carnival season, and even though it is believed that they originated in the Apulia region, panzerotti are extremely popular all across southern Italy. They resemble small calzone pizzas&mdash;both in shape and the dough used for its preparation&mdash;but instead of being oven-baked, panzerotti are deep-fried, which is why they're also called calzoni fritti (fried calzones), pizze fritte (fried pizzas), or simply frittelle (fritters). The classic panzerotto filling consists of merely tomatoes and mozzarella, but they can be filled with pretty much anything and in various combinations: prosciutto-mozzarella, pepperoni-provolone, spinach-ricotta, zucchini-mozzarella, onion-olives-tomatoes, speck-fontina, etc. Apart from the savory variations, there are also panzerotti filled with all kinds of fruits such as apples, pears, plums, oranges, cherries, peaches, and strawberries, which are wonderfully paired with ricotta, chocolate, or custard cream.

Panzerotti

Papri chaat is an Indian dish consisting of deep-fried wafers (papri), tamarind and mint chutney, black grams, potatoes, and dahi. The ingredients are layered, and the dish is usually sprinkled with sev&mdash;fried chickpea noodles&mdash;and chaat masala&mdash;a spice mix which combines cumin, coriander, dried mango and ginger, as well as chili, asafoetida, and black pepper. The dish is a common street food item, and it is usually enjoyed as a filling, convenient snack. It is mainly found in North India, Pakistan, and Bangladesh.

Papri chaat

Las pärjoale son unas empanadas y albóndigas de carne muy populares en Moldavia y Rumanía, hechas de cordero, cerdo, ternera o una combinación de las tres. La carne suele combinarse con ajo, huevos y hierbas frescas como eneldo, tomillo y perejil. Estas empanadas o albóndigas se rebozan en pan rallado y se fríen en aceite caliente, lo que mantiene la carne tierna y jugosa. Las pärjoale suelen servirse con pan de centeno y un poco de mostaza integral.

Parjoale

El parmo es un plato británico popular que consiste en una chuleta de pollo frita en pan rallado, cubierta con salsa cremosa y cubierta con cualquier cosa, desde queso y tocino hasta pepperoni y salsa de ajo. El plato se sirve tradicionalmente con una gran porción de patatas fritas y una ensalada como acompañamiento. Se cree que el parmo se originó en un restaurante de Middlesbrough en la década de 1950. Aunque el nombre del plato deriva de otro plato, el pollo a la parmesana, normalmente se cubre con queso cheddar y nunca con parmesano.

Parmo

One of the most common fast food items in Brazil is known as pastel, a deep-fried, stuffed pastry. This half-circle or rectangle-shaped miniature pie is stuffed with a variety of ingredients, most commonly shredded chicken, ground beef, mozzarella, or small shrimps. Sweet varieties also exist, and they are usually made with chocolate, bananas, or guava jam, but they are not as common as their savory counterparts. The exact origin of the dish is not familiar, but it is believed that pastel evolved from the Chinese spring roll, which was brought to Brazil by Japanese immigrants. The shape and the ingredients changed, but pastel retained its thin and crispy outer layer. They are usually served hot and are most commonly accompanied by beer or a glass of sugarcane juice. It is a snack that is usually sold in snack bars, and it is almost always meant to be eaten by hand.

Pastel

Portugal

Las pataniscas son buñuelos tradicionales portugueses hechos principalmente de bacalao salado (bacalhau). El plato se caracteriza por su masa simple, que generalmente incluye harina, huevos y cebollas y ajo finamente picados, mezclados con bacalao desmenuzado. Luego, la masa se vierte con una cuchara en aceite caliente y se fríe hasta que esté dorada y crujiente. Las pataniscas se sirven comúnmente como aperitivos o tentempiés, a menudo acompañados de una guarnición de arroz, ensalada o frijoles. Son una opción popular en la cocina portuguesa por su sabor sabroso y satisfactorio. Estos buñuelos están especialmente relacionados con la ciudad de Lisboa y la provincia de Extremadura. 



Pataniscas

El pecel lele es un manjar javanés que consiste en bagre frito acompañado de pasta sambal y verduras como pepinos, judías verdes, lechuga y repollo. A menudo se acompaña con tofu, tempeh y arroz al vapor, según las preferencias regionales. Se recomienda acompañar el plato con un vaso de zumo de naranja natural o té. Sabroso, económico y nutritivo, es una comida favorita de numerosos javaneses que suelen comprarlo en puestos callejeros llamados warung tenda, que suelen estar abiertos desde última hora de la tarde hasta la medianoche. Dado que el pecel lele es asequible y utiliza solo los ingredientes más frescos, el plato también se ha extendido a países vecinos como Malasia y Singapur.

Pecel lele

Pempek is a traditional fish cake made with ground fish meat and tapioca. The actual origin of this dish is the city of Palembang, situated in the South Sumatra province. The origin story of pempek says that an old Palembang citizen was tired of the traditional fried or grilled fish, so he thought of an innovative way to ground the meat, mix it with tapioca flour, and deep-fry it to get a crunchy and delicious snack. He then used to cycle through the city and sell the fish cakes to Palembang citizens. Over time, pempek was recognized as a praise-worthy snack, and today it is considered to be a traditional Indonesian delicacy. These round or rectangular cakes are usually steamed, and right before serving they are fried in vegetable oil and cut into bite-sized pieces. Sliced cucumbers, noodles, or rice are typical accompaniments, and the traditional sweet and sour sauce is usually served on the side so the customers can adapt the flavors to their taste.

Pempek

Ukraine

Perepichka is an iconic Ukrainian street food item consisting of a soft, not overly seasoned sausage that is enclosed within yeasted dough. The whole combination is deep-fried, and it is usually served piping hot without any condiments. The first version of this favorite Kyiv street food appeared in 1981 at a small kiosk on Bohdan Khmelnytsky street. Perepichka was an instant success, and this hole-in-the-wall food outlet became somewhat of an institution for both locals and tourists.

Perepichka


El pescado frito de Yojoa es un plato tradicional hondureño originario de la región del Lago de Yojoa. El pescado se condimenta con sal y especias y se deja marinar durante la noche. Al día siguiente, se fríe y se adorna tradicionalmente con repollo morado encurtido, cebollas encurtidas y rodajas de lima, mientras que los plátanos fritos, también conocidos como tajaditos, son una excelente guarnición. El pescado de Yojoa tiene un sabor ligeramente dulce, que lo distingue de otros tipos de pescado frito, y el proceso de marinado garantiza que la carne quede deliciosa, escamosa y se desprenda fácilmente de las espinas.

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Pescado frito estilo Yojoa

El término pica pollo hace referencia al pollo frito al estilo dominicano que suele comerse con una guarnición de plátanos fritos y acompañado de una bebida refrescante, generalmente cerveza o Coca-Cola. La frescura del pollo proviene del jugo de limón en el que se marina, mientras que el recubrimiento se compone principalmente de harina o, en raras ocasiones, de harina de maíz.

Pica pollo

Pizza fritta, also known as fried pizza, is a popular Italian street food originating from Naples. To prepare pizza fritta, the dough (similar to traditional pizza dough, but allowed to rise longer, resulting in a lighter and fluffier texture) is rolled out into small rounds or rectangles and filled with classic pizza ingredients such as tomato sauce, mozzarella cheese, ham, mushrooms or vegetables. The edges of the dough are then folded over to enclose the fillings, and the pizza is carefully deep-fried in hot oil until golden brown and crispy. Once fried, pizza fritta is usually consumed piping hot from a piece of greasy paper, and is sometimes topped with additional ingredients like fresh basil, grated Parmesan cheese, or a drizzle of olive oil. It is typically enjoyed as a handheld street food.