Plat frit

Italy

This pizza calls for deep frying the dough shortly before it is topped with marinara sauce, cheese, and basil, and then thrown into an oven for a final touch. The last step is said to imbue the pizza with a somewhat smoky, toasted flavor and make the crust light and airy, with a nice crunch to it. Although it might seem like a newly-concocted dish, this deep-fried pizza specialty is actually a variety of Italian pizza that dates way back in time and is believed to have its roots in the mountains surrounding Naples. The pizza&rsquo;s origins are reflected in its name montanara, meaning coming from the mountain or mountain-style pizza. Apart from Naples, where fried pizza specialties are a common street food fare, pizza montanara can also be enjoyed in several New York restaurants.

Pizza montanara

A representative of traditional Neapolitan cuisine, pizzelle napoletane are small deep-fried pizzas that are traditionally topped with tomato sauce, mozzarella or grated Parmigiano Reggiano cheese, and fresh basil leaves. Often referred to as montanare or montanarine because of their resemblance to pizza montanara, these pizzas are prepared with soft, leavened and yeasty dough that is shaped into round, flattened pizzas, which are then fried in oil and become puffy and light. Once a staple of Naples&rsquo; cucina povera, pizzelle napoletane are nowadays a favorite street food item sold by numerous street vendors throughout the city. Savory and flavor-packed, these tiny fried pizzas are usually served as appetizers in Neapolitan restaurants and pizzerias, but they are also commonly served as party snacks.

Pizzelle Napoletane

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 repas de fish and chips l'utilisant comme poisson préféré. La plie, en revanche, a une saveur plus prononcée que la morue, tandis que sa texture est relativement légère. Le poisson accepte exceptionnellement bien les autres saveurs, et il est également idéal pour la panure, c'est la raison pour laquelle il est souvent proposé sur les menus de fish and chips. Il est recommandé d'accompagner le fish and chips de plie avec du vinaigre de malt.

Fish and chips de plie

Croatia

Le pohani V est une spécialité de la ville croate de Virovitica. Ce qui le rend unique, c'est la forme de la poitrine de poulet : elle doit être coupée de manière à ressembler à la lettre V, qui est, ce n'est pas un hasard, la première lettre du nom de sa ville d'origine. Une fois façonnée, la viande est assaisonnée, roulée dans la farine, trempée dans des œufs, du lait et de la chapelure, puis frite dans de l'huile chaude. Selon la tradition locale, ce plat fantaisiste est meilleur lorsqu'il est accompagné de crème aigre ou d'un mélange de crème épaisse et de raifort râpé.

Pohani V

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 repas de fish and chips l’utilisant comme poisson préféré. Le lieu noir, en revanche, est souvent utilisé comme une alternative peu coûteuse et écologique au cabillaud. La chair est également douce et succulente, tout comme la morue, mais la texture est un peu plus feuilletée, tandis que les saveurs sont légèrement sucrées. Étant donné que le lieu noir est un poisson robuste, il est facile de le paner et de le frire avant d’être dégusté avec un tas de frites à côté.

Fish and chips de lieu jaune

Poo cha (a.k.a. poo ja) is a Thai dish consisting of stuffed, deep-fried crabs. The dish is best prepared with fresh crabs that are steamed, and the meat is then removed and flaked before it is combined with pork, shrimps, soy sauce, garlic, fish sauce, and various other spices and seasonings. The mixture is then stuffed inside crab shells, which are occasionally steamed before they are deep-fried. The crabs are usually served with a dipping sauce on the side.

Poo cha

United States

Le popcorn chicken est un plat américain composé de petits morceaux de poulet panés ou enrobés de pâte à frire et frits. Le nom du plat fait référence aux petits morceaux de poulet qui rappellent le popcorn une fois frits. Ce plat est populaire dans le sud des États-Unis depuis des siècles, car les petits morceaux de poulet étaient faciles à préparer et à emballer dans des boîtes à lunch. On pense que ce plat a été créé par les esclaves qui devaient souvent utiliser chaque morceau de viande, de sorte que les petits morceaux de poulet étaient généralement frits ensemble, et les plats de bouchées de poulet sont nés. Au début des années 1990, une chaîne de restauration rapide appelée KFC a introduit le popcorn chicken dans ses menus, et le plat est resté une marque déposée de KFC jusqu'à aujourd'hui.

Poulet pop-corn

Proben (occasionally referred to as proven) is a satisfying Filipino snack, and one of the most popular street food items in the country. It is prepared with an unusual chicken organ named proventriculus, a component that is in many ways similar to chicken gizzard. Coated in flour or cornstarch, the tiny proben pieces are shortly deep-fried until the exterior becomes golden brown and crispy. They can be fried individually and served in plastic bags, or skewered and fried on bamboo sticks. Cheap, fast, and nutritious, proben has come to represent one of the most common street food varieties in the Philippines, which is especially favored among the young students. The snacks can be found on numerous streets and traditional markets, where they are usually prepared by street vendors who prepare heaps of fresh proben on mobile food stands. Even though they can be eaten plain, bagged or skewered versions are usually accompanied by sour vinegar sauce or sweet chili sauce.

Proben

One of India's most popular deep-fried snacks known as samosa is often called "the king of Indian street food." This particular variety is stuffed with a savory filling of sliced onions (and sometimes also cabbage and rice flakes) which are seasoned with a variety of spices such as red chili powder, poha, and coriander. Typically served hot, the crispy fried onion samosas are best enjoyed accompanied with the zesty mint and coriander chutney.

Pyaaz samosa

Le quẩy vietnamien est un en-cas frit inspiré du youtiao, une spécialité chinoise populaire. Bien que très similaire dans sa préparation et sa forme à son cousin plus populaire, le quẩy est considéré comme un trésor culinaire national au Vietnam. De la farine ordinaire, des agents levants, du sel, de l'eau et du sucre créent la pâte de base, qui est laissée reposer pendant des heures jusqu'à ce qu'elle soit prête. Le snack est créé en combinant deux morceaux de pâte qui sont brièvement frits jusqu'à ce qu'ils soient dorés. La longue procédure de préparation devrait donner lieu à une délicatesse qui gonfle au contact de l'huile et se sépare légèrement pour ressembler à deux bâtonnets individuels reliés au milieu. Le quẩy est disponible dans toutes les tailles, mais une condition préalable pour chaque portion est un extérieur croquant et un centre moelleux et légèrement creux. Au Vietnam, les gens l'apprécient comme un aliment de rue, le combinant généralement avec de la bouillie de riz, du pho, de la sauce à la papaye ou des nouilles. Il peut être servi entier et nature, mais il est souvent coupé en morceaux plus petits lorsqu'il est servi en accompagnement d'autres plats. Le quẩy est considéré comme un plat réconfortant bon marché, apprécié par les personnes de tous âges, mais il est particulièrement populaire parmi les étudiants vietnamiens. Comme il est toujours fraîchement préparé et servi chaud, il est généralement associé à la période hivernale, mais on le trouve toute l'année. Des variantes similaires du youtiao sont courantes dans de nombreux pays d'Asie du Sud-Est.

Quai

Rengginang is a traditional rice cracker originating from Indonesia. It's made from dried leftover sticky rice that's seasoned with spices, flattened and shaped into a circle, then sun-dried and deep-fried in oil. This type of rice cracker is different from most other rice crackers because the rice grains are clearly visible. The texture of rengginang should always be crispy, while the flavors can be savory or sweet. It can be enriched with the addition of terasi shrimp paste or dried prawns. In Suriname, this cracker is known as brong-brong.

Rengginang

Risoles is a popular Indonesian snack originating from the 13th century. It has a delicate, savory flavor which makes risoles ideal for breakfast or an afternoon snack. Risoles consists of a small croquette that is typically wrapped in pastry, rolled in breadcrumbs, then deep-fried until golden brown in color. Usually, it is filled with ingredients such as seafood, minced meat, or vegetables. Sometimes, it can be filled with sweet ingredients and served as a dessert. The name of the dish stems from the traditional Portuguese rissole. This tasty snack can be found throughout Indonesia, in numerous markets, bakeries, and on street stands.

Risoles

Rod duan are fried bamboo caterpillars originating from Thailand. The caterpillars live in the bamboos and consume it as well. They're high in protein, low in fat, and some people believe that they have medicinal properties. The caterpillars are usually deep-fried in hot oil, and they become very crunchy in texture after the process. The flavor is often compared to fried potato chips. Sometimes, they're cooked with chili paste. Rod duan can be easily found in numerous street markets in the country and it's one of the most common fried insects in Thailand.

Rod duan

Rolled oyster is a traditional dish originating from and around Louisville, Kentucky. It consists of three raw oysters that are dipped in pastinga batter (eggs, cornmeal, and milk), rolled in cracker crumbs, then deep-fried to crispy perfection. As the exterior seals and becomes golden brown, the oysters inside get steamed and burst, while the oyster juices give the breading an oyster-like flavor. It is believed that this dish was first served in 1884 by Italian immigrant Phillip Mazzoni in his tavern on Third and Market. This bar snack is usually served with ketchup or tartar sauce.

Rolled Oyster

Rundvleeskroket is a Dutch kroket variety that is typically consumed as a snack, oftentimes bought at numerous street vending machines that serve food. It has an elongated shape and consists of a flour-thickened beef rag&ugrave; that is breaded and deep-fried. Rundvleeskroket is most commonly paired with mustard and consumed as it is, although it can also be placed in a bun.

Rundvleeskroket

Australia

Salt and pepper calamari is a Chinese cuisine-inspired dish that&rsquo;s so popular in Australia it might even be called one of Australia&rsquo;s national dishes. The calamari, or squid in some cases, is covered in salt-and-pepper batter, then deep-fried to crispy perfection. The dish is often prepared and served as a bar or pub snack, and it often comes garnished with garlic, fried chili, and spring onions. Salt and pepper calamari is so widely available in the country that it can be found everywhere from caf&eacute;s to pubs, restaurants, and bistros. The only thing that&rsquo;s important is that the seafood should be fresh, and the seafood to batter ratio should be similar in size and coating.

Salt and Pepper Calamari

Due to their crunchy texture and a variety of different flavors, samosas provide a perfect introduction to the world of Indian cuisine for newcomers. These deep-fried, triangular pastries are filled with a variety of ingredients ranging from vegetables to meat, such as onions, lentils, spiced potatoes, peas, or ground meat. It is said that the popular, golden-brown snack travelled to India along the old trade routes from Central Asia, which is why samosas are also prevelent in Middle Eastern countries where they are typically served for Ramadan. In Saudi Arabia, for example, they are typically filled with meat or cheese and can be shaped as triangles, squares, and rolls. These savory triangles are typically served hot and accompanied with chopped onions, yogurt, or fresh, homemade Indian chutneys made with a variety of ingredients such as mint, coriander or tamarind. However, not all samosas are savory - some versions can contain a number of sweet ingredients such as pomegranate, mango, and raisins. Sweet or savory, they can be found throughout India at numerous street stalls and roadside eateries, freshly made and traditionally paired with masala chai tea.

Samosa

Satekroket is one of the popular Dutch fast food items and a variety of kroket. It can be found at numerous snackbars or bought on the streets from vending machines that serve food. The snack consists of a combination of peanut satay sauce and meat rag&ugrave; that is thickened with flour. The combination is then breaded, deep-fried, and ready to satiate the appetites of hungry consumers. It is said that satekroket tastes the best after a wild night out.

Satékroket

Scotch eggs are one of Britain's most popular snacks, consisting of hard-boiled eggs that are encased in sausage meat and coated in breadcrumbs. However, if desired, the eggs can be slightly runny. The combination of these ingredients is then deep-fried in hot oil until golden and crispy. Although they can be consumed either hot or cold, the eggs are traditionally consumed chilled, preferably with pickles and a fresh salad on the side. It is believed that the snack was invented in the 19th century, when people used to dip the eggs in boiling water combined with lime-powder disinfectant, in order to preserve them. The process was called scotching, and the eggs were discolored in the process. Scotch eggs were invented as a way to mask the unappealing, yet perfectly edible eggs. There are people claiming that Scotch eggs were either posh food or a humble snack in the past, but regardless of the truth, their popularity started to decline rapidly during the 1990s, when they started appearing at gas stations across the country. In recent years, there has been something of a turnaround, as Scotch eggs started to appear on Cool lists in magazines and even in Michelin-starred restaurants.

Scotch eggs

Deep-fried pizza is a Scottish concoction consisting of a pizza that is deep-fried in hot oil (without being dipped in batter) instead of being baked in an oven. It can be found in numerous chips shops throughout the country, where it is fried in the same oil where fish and chips are prepared. This extremely caloric and unhealthy meal is often served with salt, vinegar, or chips in order to improve its flavors.