Prato Frito

Muqmad ou odkac é um prato tradicional somali que consiste em carne em conserva, que dura até um ano. Também é uma ótima fonte de proteína e energia para os nômades. A carne é primeiro cortada em tiras e seca ao sol. Depois de alguns dias, a carne é cortada em cubos minúsculos, frita e depois preservada em um recipiente de madeira. O muqmad é tradicionalmente preparado para casamentos, quando é colocado em um recipiente especialmente projetado conhecido como xeedho, que geralmente é decorado com conchas e couro. É recomendado comer muqmad com lahoh, um pão achatado esponjoso, embora a carne em conserva também possa ser consumida sozinha.

Maomé

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 é uma salada crocante do Laos que consiste em bolinhos de arroz fritos, desfiados e misturados com vários condimentos e coberturas. Embora apareça em inúmeras variedades regionais, além dos bolinhos de arroz, ele emprega principalmente carne de porco sour som moo, salsichas, várias ervas e chalotas fatiadas. A salada inteira é geralmente generosamente temperada com um molho saboroso e coberta com pimentas e amendoim picado. Este favorito nacional nutritivo e demorado está facilmente disponível em muitas barracas de comida e supermercados em todo o país.

Nam 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

Panisses são bolos fritos de grão-de-bico originários das regiões francesas de Provença e Côte d'Azur. Eles podem ser consumidos como lanches ou servidos como acompanhamento, e consistem em massa de farinha de grão-de-bico, óleo, água fervente e sal. Seu sabor é cremoso, crocante e saboroso, e dizem que seu gosto é algo entre batata frita e homus. Panisses são melhor combinados com vinhos rosés, enquanto a versão infantil desses lanches pode ser adicionalmente polvilhada com açúcar de confeiteiro. Na década de 1930, panisses eram especialmente populares em torno do Porto Velho de Marselha, quando eram combinados com várias saladas como uma refeição completa.

Panisses

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

P&acirc;rjoale são hambúrgueres e almôndegas populares da Moldávia e da Romênia, feitos de cordeiro, porco, carne bovina ou uma combinação dos três. A carne geralmente é combinada com alho, ovos e ervas frescas, como endro, tomilho e salsa. Esses hambúrgueres ou bolas são enrolados em farinha de rosca e fritos em óleo quente, mantendo a carne macia e suculenta. P&acirc;rjoale são normalmente servidos em pão de centeio com um pouco de mostarda integral.

Pârjoale

Parmo é um prato britânico popular que consiste em um filé de frango frito em farinha de rosca, coberto com molho cremoso e coberto com qualquer coisa, de queijo e bacon a molho de calabresa e alho. O prato é tradicionalmente servido com uma grande porção de batatas fritas e uma salada ao lado. Acredita-se que o Parmo tenha se originado em um restaurante de Middlesbrough na década de 1950. Embora o nome do prato seja derivado de outro prato, frango à parmegiana, ele é tipicamente coberto com queijo cheddar, e nunca com parmesão.

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

Pataniscas são bolinhos tradicionais portugueses feitos principalmente de bacalhau salgado (bacalhau). O prato é caracterizado por sua massa simples, que normalmente inclui farinha, ovos e cebola e alho finamente picados, misturados com bacalhau em flocos. A massa é então colocada em óleo quente e frita até dourar e ficar crocante. As pataniscas são comumente servidas como aperitivos ou lanches, geralmente acompanhadas de arroz, salada ou feijão. Elas são uma escolha popular na culinária portuguesa por seu sabor saboroso e satisfatório. Esses bolinhos são especialmente conectados com a cidade de Lisboa e a província da Estremadura.



Pataniscas

Pecel lele é uma iguaria javanesa que consiste em peixe-gato frito acompanhado de pasta de sambal e vegetais como pepinos, vagens, alface e repolho. Tofu, tempeh e arroz cozido no vapor são frequentemente vistos como acompanhamento, dependendo das preferências regionais. É recomendado acompanhar o prato com um copo de suco de laranja fresco ou chá. Saboroso, barato e nutritivo, é uma refeição favorita de vários javaneses que frequentemente o compram em barracas de rua chamadas warung tenda, que geralmente ficam abertas do final da tarde até meia-noite. Como o pecel lele é acessível e usa apenas os ingredientes mais frescos, o prato também se espalhou para países vizinhos, como Malásia e Cingapura.

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


Originário da região do Lago de Yojoa, o peixe Yojoa frito é um prato tradicional hondurenho. O peixe é temperado com sal e especiarias e deixado marinando durante a noite. No dia seguinte, é frito e tradicionalmente guarnecido com repolho roxo em conserva, cebola em conserva e fatias de limão, enquanto as bananas fritas, também conhecidas como tajaditos, são um excelente acompanhamento. O peixe Yojoa tem um sabor levemente adocicado, o que o distingue de outros tipos de peixe frito, e o processo de marinada garante que a carne fique deliciosa, escamosa e facilmente retirada dos ossos.

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Pescado frito estilo Yojoa

Pica pollo se refere ao frango frito ao estilo dominicano que é frequentemente comido com um acompanhamento de bananas fritas e acompanhado de uma bebida refrescante &mdash; geralmente cerveja ou Coca-Cola. O frescor do frango vem do suco de limão no qual é marinado, enquanto a cobertura consiste principalmente de farinha, ou raramente, fubá.

Pica frango

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.