Prato Frito

Katsu karē é uma variação de curry japonês feita com uma combinação de tonkatsu (carne de porco ou frango empanada e frita) e molho de curry. O prato às vezes é servido apenas com o molho de curry, e às vezes com o curry completo &ndash; incluindo carne e vegetais. Por outro lado, é quase sempre servido com arroz ou sobre arroz. Na região de Kansai, costeleta de carne bovina é normalmente usada em vez de frango ou porco.

Katsu karē

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

Kibbeling é um item popular de comida de rua holandesa que consiste em pedaços de peixe mergulhados em massa, fritos em óleo quente e servidos com um molho de imersão, como molho de alho, remoulade, ravigote ou molho de uísque. Na Holanda, o kibbeling é consumido principalmente como um lanche, mas também pode ser preparado para o jantar, quando é recomendado combiná-lo com batatas fritas, uma salada fresca e um molho de sua escolha.

Kibbeling

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

O Frango Frito Coreano, também conhecido como 'Yangnyeom Chicken' quando coberto com molho, é um prato popular da Coreia que envolve fritar pedaços de frango duas vezes para obter uma textura extra crocante. Diferente do frango frito ocidental, é normalmente temperado com um molho doce, picante e saboroso feito com gochujang (pasta de pimenta vermelha coreana), alho, molho de soja e açúcar. Tornou-se popular na Coreia do Sul no final do século XX e é frequentemente servido com rabanete em conserva e cerveja, uma combinação conhecida como 'chimaek' (frango e cerveja). É um alimento culturalmente significativo, muito apreciado em festas e como lanche noturno.

Frango 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

O frango Chongqing é um prato famoso de Sichuan que consiste em frango e pimentas. O prato é geralmente feito com frango com osso, que é então cortado em pedaços pequenos, marinado e frito. Tradicionalmente, há quase sempre mais pimentas vermelhas secas no prato do que frango, quase cobrindo a carne por baixo. A combinação de ingredientes é geralmente frita com gengibre e alho. O frango Chongqing é consumido retirando os pedaços de frango com pauzinhos, muitas vezes deixando de fora as pimentas restantes na tigela.

Laziji

Lechon kawali é a versão filipina da barriga de porco frita. Principalmente fervida em água pura ou temperada, a carne é esfregada com sal, cortada em pedaços e frita até desenvolver uma pele dourada e crocante, mas permanece suculenta e macia por dentro. É um dos pratos filipinos mais famosos consumidos em todo o país. Sempre servido quente, o lechon kawali geralmente é acompanhado por molho de vinagre picante ou um molho tradicional de fígado de lechon como acompanhamento.

Lechon kawali

Loh bak ou ngo hiang é um prato que provavelmente se originou entre as comunidades Teochew e Hokkien. Consiste em vários recheios de carne e vegetais que são envoltos em cascas de coalhada de feijão antes de serem fritos até ficarem crocantes. O ingrediente principal usado nesses rolinhos é carne de porco, mas as variações podem incluir camarão, carne de frango ou taro. Os recheios são sempre temperados com pó de cinco especiarias, cujo nome chinês (ngó͘-hiong-hún) deu nome ao prato. Embora sua origem seja provavelmente no sudeste da China, esses rolinhos crocantes se tornaram um alimento básico em muitos países asiáticos, incluindo Malásia, Tailândia, Indonésia e Filipinas. Os rolinhos Loh bak geralmente são servidos com um molho para mergulhar ao lado e geralmente são acompanhados por outros petiscos fritos. Eles são vendidos e apreciados principalmente como comida de rua.

Loh bak

Lumpia é um petisco filipino simples e saboroso que evoluiu dos rolinhos primavera chineses. Cada lumpia consiste em um wrap de massa de arroz ou farinha que é recheado com carne (geralmente carne de porco ou boi moída) e vegetais como repolho, cenoura, cebola e alho. Em seguida, é selado com ovo batido e frito. Depois de preparado, seu exterior crocante e crocante e seu interior macio são perfeitamente complementados com o molho agridoce. Pode ser comido como um lanche ou como acompanhamento, e é quase impossível ver um banquete filipino sem pelo menos uma variação de lumpia, como lumpia não frito, lumpia com brotos de feijão, corações de coqueiro, bananas bangus ou saba (bananas maduras).

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

Malai kofta é um prato tradicional do norte da Índia que consiste em batata frita e bolinhos de paneer em um molho cremoso. O prato é comumente servido em festivais, celebrações e casamentos devido à sua rica textura e sabores. Um prato típico da culinária Mughal, desenvolvido na Índia Medieval pelos cozinheiros do Império Mughal, é essencialmente um substituto vegetariano para um curry de almôndegas, malai significando creme e kofta significando bolinhos. O prato é frequentemente preparado em uma wok única chamada kadai, daí o outro nome do prato, kadai kofta. Alguns historiadores de alimentos acreditam que esses bolinhos fritos incorporaram as influências das culturas alimentares turca e persa dentro deles. Os melhores e mais usuais acompanhamentos para malai kofta incluem pão naan e arroz, e o prato é comumente guarnecido com paneer ralado e coentro 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

Menchi katsu é um prato tradicional japonês e um tipo de katsu. Este corte de carne moída é feito com uma combinação de carne moída, carne de porco moída, cebola, farinha de rosca panko, óleo, ovos, leite, pimenta-do-reino e noz-moscada. Uma vez moldados, os hambúrgueres são dragados em farinha, ovos batidos e farinha de rosca panko, depois fritos em óleo quente até dourar e ficar crocante. O prato geralmente é servido com arroz branco, sopa de missô e o molho katsu espesso e picante ao lado. O menchi katsu se originou em Tóquio e remonta à Era Meiji. Hoje em dia, alguns dos melhores menchi katsus podem ser encontrados em açougues, onde usam a carne mais fresca para formar os cortes.

Katsu de menchi

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.