Deep Frying

Deep-fried dough was eaten as early as the late 2nd millennium BC in Canaan.

Both methods cook food in hot oil, but with different levels of submersion.

potatoes, chips, and finger chips, are batonnet or julienne-cut deep-fried potatoes of disputed origin.

version of borek, a stuffed malsouka pastry which is commonly deep fried.

originating in the Southwestern United States, made of battered and deep-fried prickly pear paddles or nopales.

"ring" of onion dipped in batter or breadcrumbs and then deep fried; a variant is made with onion paste.

Ayam goreng is an Indonesian and Malay dish consisting of deep-fried chicken in oil.

The dish consists of a deep-fried potato dumpling placed inside a bread bun (pav) sliced almost in

unbreaded chicken wing section (flat or drumette) that is generally deep-fried, then coated or dipped in a sauce consisting of a vinegar-based

The filled tortillas are then shallow-fried or deep-fried.

balah ash-shaam, or bamiyeh (Persian: بامیه; Arabic: بلح الشام) is a deep-fried dessert found in Egypt, the Levant, Greece and the regional cuisines

sweet pastry made of strips of dough rolled to resemble a rose, deep-fried until golden, then coated with a syrup made of honey and orange

of pork loin or fillet are coated with panko (bread crumbs) and then deep-fried in oil.

It is a traditional Bengali sweet made of deep-fried balls of semolina, chhena, milk, ghee and sugar syrup.

of seafood and vegetables that have been coated in a thin batter and deep-fried.

consists of a filling covered with dough that is baked or sometimes deep-fried.

Tapioca chips are a snack food made from thin wafers of deep-fried cassava root.

Dough of black gram bean flour is either deep-fried or cooked with dry heat (flipped over an open flame) until crunchy.

A croquette (; French: [kʁɔkɛt]; Spanish: croqueta) is a deep-fried roll originating in French cuisine and most extended in Spanish

"salt cod croquettes". These pastries are shaped using two spoons, deep fried and served hot or cold before meals as an appetizer or as a meal

Ifumi is an Indonesian crispy deep-fried thick noodle dish, popular in Maritime Southeast Asia, served in a

Falafel ( fə-LAH-fəl; Arabic: فلافل, IPA: [fæˈlæːfɪl] ) is a deep-fried ball or patty-shaped fritter of Egyptian origin that features in

cooked rice, yeast, sugar, eggs, and flour; the resulting batter is deep-fried.

pieces, coated with seasoned flour or batter, that are pan-fried, deep-fried, pressure-fried, or air-fried.

people of North America that is a flat dough bread, fried or deep-fried in oil, shortening, or lard.

Mandu can be steamed, boiled, pan-fried, or deep-fried.

Puri (also poori, IPA: [puːɾiː]) is a type of deep-fried flatbread, with an unleavened wheat dough.

a semi-thin batter of wheat flour which is poured into hot oil and deep-fried.

Festival or Jamaican festival is a type of deep-fried bread, typical of Jamaican cuisine, Despite its slightly sweet

also US: bayn-YAY, ben-YAY; French: [bɛɲɛ]; lit. 'bump') is a deep-fried pastry of French origin.

also known as Honey Balls, is a Neapolitan dish made of deep fried balls of sweet dough.

Arab dessert luqmat al-qādi) is a dessert made of leavened and deep-fried dough balls, soaked in syrup or honey, and sometimes coated with

It is a deep-fried, sugar-coated cylindrical product filled with crema catalana.

The sun-dried rengginang is deep-fried with ample cooking oil to produce a crispy rice cracker.

frozen hard, then breaded or coated in a batter before being quickly deep-fried, creating a warm, crispy shell around the still-cold ice cream.

Toasted ravioli, colloquially known as T-ravs, is breaded deep-fried ravioli, usually served as an appetizer and also used to consume

[mìː krɔ̀ːp]), also spelled mee krob, is a Thai dish consisting of deep-fried rice vermicelli noodles with a sweet and sour sauce.

Rempeyek or peyek is a deep-fried savoury Indonesian-Javanese cracker made from flour (usually rice

Afrikaner dish consisting of usually baked, but sometimes deep-fried, meatballs prepared with onion, bread, eggs, vinegar and spices.

Mianwo is a deep-fried, donut-shaped snack from Wuhan in Hubei province in central China.

The dish can be served as soup, deep fried or stir fried frog legs.

or Tahu bunkeng (Sumedangite tofu, bunkeng tofu) is a Sundanese deep-fried tofu from Sumedang, West Java, Indonesia.