Derin yağda kızartılmış yemek

United States

Chislic, Güney Dakota'dan gelen bir et yemeğidir. Koyun, kuzu, dana veya geyik etinin derin yağda kızartılmış küplerinden oluşur ve üzerine sarımsaklı tuz serpilir ve kürdanlarla servis edilir. Yemeğin yanında genellikle krakerler servis edilir. Et küpleri az pişmiş veya orta pişmiş olarak servis edilmelidir. Chislic'in kökeni hakkındaki çoğu teori, onu şişlik (şiş domuz eti) oldukça popüler olan Rus göçmenleriyle ilişkilendirir. Güney Dakota'da chislic, düzenli olarak pub'larda, barlarda, resmi olmayan restoranlarda ve çok sayıda evde servis edilir. Yemeğin bazı bölgesel varyasyonları da vardır: Pierre'de et hamurla kaplanır; Sioux Falls'da derin yağda kızartılmadan önce hafifçe un serpilir; Watertown bölgesinde bazen ranch sosu servis edilirken, Redfield bölgesinde Lawry's Seasoned Salt zorunludur.

Çişlik

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

Balık ve patates kızartması, taze kızarmış balık filetoları ve dilimlenmiş kızarmış patateslerden oluşan geleneksel bir İngiliz yemeğidir. Balık, yumurta, un ve süt karışımına batırılır ve ardından yağ, domuz yağı veya dana yağında kızartılır. En yaygın kullanılan balık türleri morina, mezgit, vatoz ve pollock'tur, ancak morina en popüler seçimdir ve tüm balık ve patates kızartması yemeklerinin %60'ında tercih edilen balık olarak kullanılır. Morina, çok esnek, yumuşak ve hafif bir dokuya sahiptir ve çıtır çıtır kızarmış hamur kabuğuna harika bir kontrast oluşturur. Ayrıca, yumuşak eti malt sirkesi ve tuz gibi çeşnileri ve baharatları güzelce emer. Morina ile yapılan balık ve patates kızartmasını ülke genelinde bulabilirsiniz, ancak Hastings ve Brighton gibi güney sahil kasabalarında özellikle popülerdir.

Morina balığı ve patates kızartması

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

Çıtır pata, özel günlerde servis edilen en yaygın Filipin yemeklerinden biridir. Yumuşayana kadar pişirilen bütün bir domuz bacağından oluşur. Daha sonra kurutulur ve altın rengi kahverengi ve çıtır olana kadar kızartılır. Bacak genellikle defne yaprağı ve karabiber taneleri gibi çeşitli baharatlarla birlikte pişirilir. Geleneksel olarak kızartılmadan önce bir baharat karışımıyla ovulur. Dilimlenerek servis edilir ve genellikle turşu papaya ve sirke, soya sosu ve çeşitli baharatları birleştiren bir ekşi sosla birlikte servis edilir.

Çıtır pata

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

Cuy frito veya cuy chactado, İnka zamanlarından beri tüketilen en eski geleneksel Peru yemeklerinden biridir. Peru'da evcil hayvan olarak beslenmeyen kobaylarla yapılır; bunun yerine çıtır çıtır mükemmelliğe kadar kızartılırlar. Kızarmış kobayların tavuğa (veya tavşan ile tavuk arasında bir melez) benzer bir tada sahip olduğu, ancak daha yağlı bir tada sahip olduğu söylenir. Baş kısmı da yenilebilir ve birçok kişi için en sevilen kısım burasıdır. Cuy frito genellikle elle yenir ve yerken ortalık biraz dağılabileceğinden elinizin altında peçete bulundurmanız önerilir. Bu yemek genellikle mısır koçanı, pirinç, patates, tatlı patates, salsalar ve salatalarla cuyer'de servis edilir.

Kızarmış ekmek

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

Kızarmış Kalamar, dünyada en çok sevilen deniz ürünlerinden biridir. İnce dilimlenmiş kalamar halkalarının un veya irmik karışımıyla kaplanıp derin yağda altın rengi alana kadar kızartılmasıyla hazırlanır. Dışı çıtır, içi ise yumuşak ve sulu kalır. Genellikle yanında limon dilimleri, aioli, marinara veya tartar sosla servis edilir. 

Bu yemeğin kökeni Akdeniz mutfağına dayanır; özellikle İtalya, İspanya ve Yunanistan’da çok yaygındır. İtalya’da “Calamari Fritti”, İspanya’da “Calamares a la Romana”, Yunanistan’da ise “Kalamari Tiganito” olarak bilinir. Hepsi aynı temel felsefeyi paylaşır: taze deniz ürünü, sade malzemeler ve hızlı pişirme. 

Kızarmış kalamarın en önemli özelliği, dışının çıtır içinin ise yumuşak kalmasıdır. Kalamar fazla pişirilirse lastiksi olur, bu yüzden yüksek ısıda kısa sürede kızartmak gerekir. Günümüzde bazı tariflerde karışıma paprika, karabiber veya acı biber gibi baharatlar da eklenir. Kızarmış Kalamar, sahil kasabalarının, yaz akşamlarının ve paylaşılan mezelerin sembolü haline gelmiştir.

Kızarmış Kalamar

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

Đ&ugrave;i g&agrave; b&oacute; x&ocirc;i geleneksel bir Vietnam kümes hayvanı yemeğidir. Tavuk butlarını yapışkan pirinçle sararak ve ardından sıcak yağda kızartarak yapılır. Diğer malzemeler arasında sarımsak, şeker, soya sosu, istiridye sosu, beş baharat tozu, nane ve zerdeçal bulunur. Marine edilmiş butlar yapışkan pirinçle sarılır ve ardından altın rengi kahverengi ve çıtır çıtır olana kadar kızartılır. Yemek nane, domates ve salatalık dilimleri ve yeşil soğan yağıyla servis edilir. Genellikle düğün veya nişan gibi kutlamalarda ve şenliklerde hazırlanır ve servis edilir.

Hadi gidelim bebeğim

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

Enguias fritas, kıyı bölgelerinde yaygın olarak tüketilen geleneksel Portekiz kızarmış yılan balıklarıdır. Yılan balıkları genellikle temizlenir, parçalara kesilir, baharatlanır ve ardından altın rengi ve çıtır çıtır olana kadar kızartılmadan önce un veya ekmek kırıntılarına bulanır. Genellikle kızarmış patates, salata veya sadece limon sıkılarak servis edilir. Bu yemek, yılan balığı avcılığının uzun süredir devam eden bir gelenek olduğu kıyı bölgelerinde özellikle popülerdir. Benzersiz lezzeti ve çıtır dokusu nedeniyle beğenilir.