Derin yağda kızartılmış yemek

Katsu karē, tonkatsu (ekmek ve kızarmış domuz veya tavuk pirzolası) ve köri sosu kombinasyonuyla yapılan bir Japon köri çeşididir. Yemek bazen sadece köri sosuyla, bazen de et ve sebzeler dahil tam köri ile servis edilir. Öte yandan, neredeyse her zaman pilavla veya pilavın üstünde servis edilir. Kansai bölgesinde, dana pirzolası genellikle tavuk veya domuz eti yerine kullanılır.

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, hamura batırılmış, sıcak yağda kızartılmış ve sarımsak sosu, remoulade, ravigote veya viski sosu gibi bir sosla servis edilen balık parçalarından oluşan popüler bir Hollanda sokak yemeğidir. Hollanda'da kibbeling çoğunlukla atıştırmalık olarak tüketilir, ancak akşam yemeği için de hazırlanabilir ve patates kızartması, taze salata ve tercih edilen bir sosla birlikte servis edilmesi önerilir.

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

Kore Usulü Kızarmış Tavuk, sosla kaplandığında 'Yangnyeom Chicken' olarak da bilinir ve iki kez kızartılarak ekstra çıtır bir doku elde edilen popüler bir Kore yemeğidir. Batı tarzı kızarmış tavuğa kıyasla, genellikle gochujang (Kore kırmızı biber salçası), sarımsak, soya sosu ve şeker gibi malzemelerle yapılan tatlı, baharatlı ve tuzlu bir sosla hazırlanır. 20. yüzyılın sonlarında Güney Kore’de popülerlik kazanmış ve genellikle turşu turp ve bira ile birlikte servis edilir; bu kombinasyona 'chimaek' (tavuk ve bira) denir. Kültürel olarak partilerde ve gece atıştırmalığı olarak sıkça tüketilir.

Kore Usulü Kızarmış Tavuk

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

Chongqing tavuğu, tavuk ve chilis'ten oluşan ünlü bir Sichuan yemeğidir. Yemek genellikle kemikli tavukla yapılır, daha sonra küçük parçalara doğranır, marine edilir ve kızartılır. Geleneksel olarak, yemekte tavuktan neredeyse her zaman daha fazla kurutulmuş kırmızı chili biberi bulunur ve bu da altındaki eti neredeyse kaplar. Malzemelerin kombinasyonu genellikle zencefil ve sarımsakla sotelenir. Chongqing tavuğu, tavuk parçalarını yemek çubuklarıyla seçerek ve genellikle kasede kalan chili biberleri dışarıda bırakarak tüketilir.

Lazca

Lechon kawali, kızarmış domuz göbeğinin Filipin versiyonudur. Öncelikli olarak sade veya baharatlı suda kaynatılan et, tuzla ovulur, parçalara kesilir, ardından altın rengi kahverengi, çıtır bir kabuk oluşana kadar kızartılır, ancak içi sulu ve yumuşak kalır. Ülke genelinde yenen en ünlü Filipin yemeklerinden biridir. Her zaman sıcak servis edilen lechon kawali, genellikle yanında baharatlı sirke sosu veya geleneksel lechon karaciğer sosu ile servis edilir.

Lechon kavali

Loh bak veya ngo hiang, muhtemelen Teochew ve Hokkien toplulukları arasında ortaya çıkan bir yemektir. Çıtır çıtır olana kadar kızartılmadan önce fasulye peyniri kabuklarına sarılan çeşitli et ve sebze dolgularından oluşur. Bu rulolarda kullanılan ana malzeme domuz etidir, ancak varyasyonlar karides, tavuk eti veya taro içerebilir. Dolgular her zaman yemeğe adını veren Çince adı (ng&oacute;͘-hiong-h&uacute;n) olan beş baharat tozuyla tatlandırılır. Kökeni muhtemelen Güneydoğu Çin olsa da, bu çıtır rulolar Malezya, Tayland, Endonezya ve Filipinler dahil olmak üzere birçok Asya ülkesinde temel bir yiyecek haline gelmiştir. Loh bak ruloları genellikle yanında bir daldırma sosuyla servis edilir ve genellikle diğer derin yağda kızartılmış atıştırmalıklarla birlikte servis edilir. Çoğunlukla sokak yemeği olarak satılır ve beğenilir.

Bakın

Lumpia, Çin bahar rulolarından türetilen basit ve lezzetli bir Filipin parmak yemeğidir. Her lumpia, etle (çoğunlukla kıyma veya dana eti) ve lahana, havuç, soğan ve sarımsak gibi sebzelerle doldurulmuş bir pirinç veya un hamuru dürümünden oluşur. Daha sonra yumurta sürülerek kapatılır ve kızartılır. Hazırlandıktan sonra, çıtır çıtır dışı ve yumuşak içi, tatlı ve ekşi sosla mükemmel bir şekilde tamamlanır. Atıştırmalık veya garnitür olarak yenebilir ve kızartılmamış lumpia, fasulye filizli lumpia, hindistan cevizi palmiyesi kalpleri, bangus veya saba muzları (olgun muzlar) gibi en azından bir lumpia çeşidi olmadan bir Filipin ziyafeti görmek neredeyse imkansızdır.

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, kremalı bir sos içinde kızarmış patates ve paneer toplarından oluşan geleneksel bir Kuzey Hindistan yemeğidir. Yemek, zengin dokusu ve lezzetleri nedeniyle genellikle festivallerde, kutlamalarda ve düğünlerde servis edilir. Orta Çağ Hindistan'ında Babür İmparatorluğu aşçıları tarafından geliştirilen tipik bir Babür mutfağı yemeği, esasen köfte körisinin vejetaryen bir ikamesidir, malai krema ve kofta köfte anlamına gelir. Yemek genellikle kadai adı verilen benzersiz bir wok'ta hazırlanır, bu nedenle yemeğin diğer adı kadai kofta'dır. Bazı yemek tarihçileri, bu derin yağda kızartılmış köftelerin Türk ve Fars yemek kültürlerinin etkilerini bünyelerine kattığına inanırlar. Malai kofta'ya en iyi ve en yaygın eşlikçiler arasında naan ekmeği ve pirinç bulunur ve yemek genellikle rendelenmiş paneer ve kıyılmış kişnişle süslenir.

Malai köfte

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 geleneksel bir Japon yemeği ve bir tür katsu'dur. Bu kıyma pirzolası kıyma, domuz eti, soğan, panko ekmek kırıntısı, yağ, yumurta, süt, karabiber ve hindistan cevizinin bir kombinasyonuyla yapılır. Şekillendirildikten sonra köfteler un, çırpılmış yumurta ve panko ekmek kırıntısına batırılır, ardından altın rengi ve çıtır çıtır olana kadar sıcak yağda kızartılır. Yemek genellikle beyaz pirinç, miso çorbası ve yanında koyu ve keskin katsu sosuyla servis edilir. Menchi katsu Tokyo'da ortaya çıkmıştır ve Meiji Dönemi'ne kadar uzanır. Günümüzde en iyi menchi katsulardan bazıları kasaplarda bulunabilir, burada pirzolaları oluşturmak için en taze eti kullanırlar.

Mençi katsu

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.