Plat frit

United States

Le chislic est un plat de viande originaire du Dakota du Sud. Il se compose de cubes de mouton, d'agneau, de bœuf ou de chevreuil frits, saupoudrés de sel à l'ail et servis avec des cure-dents. Le plat est généralement accompagné de craquelins. Les cubes de viande doivent être servis saignants ou mi-saignants. La plupart des théories sur l'origine du chislic le relient aux émigrants russes, où le shashlik (brochettes de porc) était très populaire. Dans le Dakota du Sud, le chislic est régulièrement servi dans les pubs, les bars, les restaurants informels et de nombreux foyers. Il existe également quelques variantes régionales du plat : à Pierre, la viande est panée ; à Sioux Falls, elle est légèrement saupoudrée de farine avant d'être frite ; dans la région de Watertown, la sauce ranch est parfois servie à côté, tandis que le sel assaisonné de Lawry est obligatoire dans la région de Redfield.

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

Le fish and chips est un plat traditionnel britannique composé de filets de poisson fraîchement frits et de pommes de terre frites en tranches. Le poisson est trempé dans une pâte à base d’œufs, de farine et de lait, puis frit dans de l’huile, du saindoux ou de la graisse de bœuf. Les types de poissons les plus couramment utilisés sont la morue, l’églefin, la raie et le lieu noir, mais la morue est le choix le plus populaire, avec 60 % de tous les plats de fish and chips l’utilisant comme poisson préféré. La morue a une texture très souple, tendre et douce, et constitue un excellent contraste avec la coquille de pâte croustillante frite. De plus, sa chair tendre absorbe bien les condiments et les assaisonnements tels que le vinaigre de malt et le sel. Vous pouvez trouver du fish and chips à base de morue dans tout le pays, mais il est particulièrement populaire dans les villes balnéaires du sud comme Hastings et Brighton.

Morue et frites

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

Le pata croustillant est l'un des plats philippins les plus courants servis lors d'occasions spéciales. Il se compose d'une cuisse de porc entière cuite jusqu'à ce qu'elle soit tendre. Elle est ensuite séchée et frite jusqu'à ce qu'elle soit dorée et croustillante. La cuisse est généralement cuite avec diverses épices telles que des feuilles de laurier et des grains de poivre. Elle est traditionnellement frottée avec un mélange d'épices avant d'être frite. Servie en tranches, elle est souvent accompagnée de papaye marinée et d'une sauce acidulée qui combine du vinaigre, de la sauce soja et une variété d'épices.

Pata croustillante

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

Le cuy frito ou cuy chactado est l'un des plats traditionnels péruviens les plus anciens, consommé depuis l'époque inca. Il est préparé avec des cochons d'Inde, qui ne sont évidemment pas gardés comme animaux de compagnie au Pérou, mais sont frits à la perfection. On dit que les cochons d'Inde frits ont un goût similaire à celui du poulet (ou à celui d'un croisement entre le lapin et le poulet), mais avec une saveur plus grasse. La tête est également comestible, et c'est la partie préférée de nombreuses personnes. Le cuy frito se mange généralement avec les mains, et il est recommandé de garder des serviettes à portée de main car les choses peuvent devenir un peu salissantes pendant la consommation. Ce plat est généralement servi dans des cuyerías avec du maïs en épi, du riz, des pommes de terre, des patates douces, des salsas et des salades.

Combien de frites

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

Les Calamars Frits sont un plat de fruits de mer classique, très apprécié pour leur texture croustillante et leur saveur délicate. Préparés à partir d’anneaux de calamar enrobés de farine assaisonnée, puis frits jusqu’à obtenir une belle couleur dorée, ils sont servis avec du citron et des sauces comme l’aïoli ou la sauce tartare. 

Originaire du bassin méditerranéen, ce plat est populaire en Italie, en Espagne et en Grèce. En Italie, on parle de “Calamari Fritti”, en Espagne de “Calamares a la Romana” et en Grèce de “Kalamari Tiganito”. Partout, il incarne la simplicité et la convivialité de la cuisine de bord de mer. C’est un mets apprécié dans les restaurants côtiers et les bars à tapas du monde entier.

Calamars Frits

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

Le Đúi gã bóacute; xói est un plat traditionnel vietnamien à base de volaille. Il est préparé en enveloppant des pilons de poulet dans du riz gluant, puis en les faisant frire dans de l'huile chaude. Les autres ingrédients comprennent de l'ail, du sucre, de la sauce soja, de la sauce aux huîtres, de la poudre de cinq épices, de la menthe et du curcuma. Les pilons marinés sont enveloppés dans du riz gluant, puis frits jusqu'à ce qu'ils soient dorés et croustillants. Le plat est servi avec de la menthe, des tranches de tomate et de concombre et de l'huile d'oignon vert. Il est généralement préparé et servi lors de célébrations et de festivités telles que des mariages ou des fiançailles.

Je suis un 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

Les enguias fritas sont des anguilles frites traditionnelles portugaises, généralement appréciées dans les régions côtières. Les anguilles sont généralement nettoyées, coupées en morceaux, assaisonnées, puis enrobées de farine ou de chapelure avant d'être frites jusqu'à ce qu'elles soient dorées et croustillantes. Elles sont souvent servies avec des accompagnements comme des pommes de terre frites, une salade ou simplement avec un peu de citron. Ce plat est particulièrement populaire dans les régions côtières, où la pêche à l'anguille est une tradition de longue date. Il est apprécié pour sa saveur unique et sa texture croquante.