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Welcome to Celtnet's Frying Recipes Page — This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the frying recipes added to this site. I am defining 'frying' as a method of cooking using hot oil. Esentially any dish that's primarily cooked by either shallow frying or deep frying in hot oil is presented here. You will find everything from doughnuts to Oriental stir-fries. Frying is such a simple and efficient method of cookery that it has been invented and re-invented over and over again in many disparate cultures across the globe. Just about everything can be fried and recipes here range from fried fruit desserts to fried breads as well as the usual fried meats, eggs and stir-fries.
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Alphabetical list of frying recipes follow (limited to 100 recipes per page). There are 997 recipes in total:
| A dauce egre (Fish in Sweet and Sour Sauce) Origin: English | Apple Tansy Origin: British | Beef and Mange-tout Origin: China |
| Accras Origin: Trinidad | Arancini di Riso (Rice 'Oranges') Origin: Italy | Beef Cakes Origin: British |
| Acorn Flour Pancakes Origin: British | Arrowroot Chips Origin: Fusion | Beef Samosas Origin: North India |
| Acorn Flour Waffles Origin: British | Arroz con Huevos (Rice with Eggs) Origin: Mexico | Beef Schnitzel with Spinach Origin: Germany |
| Acorn Tortillas Origin: American | Asparagus and Spring Onions Origin: British | Beef Stir Fry with Black Bean Sauce and Egg Noodles Origin: Australia |
| Adjapsandali (Mixed Vegetable Sauté) Origin: Russia | Asparagus Frittata Origin: British | Beef Strips in a Whisky Sauce Origin: Scotland |
| Adobo Beef Origin: America | Avga Matia (Fried Eggs) Origin: Greece | Beetroot, Apple and Potato Cakes Origin: English |
| Aepfelkratzet (Apple Scramble) Origin: German | Avga me Anthogola (Eggs with Cream) Origin: Greece | Beignets Origin: Cameroon |
| African Crêpes Origin: Cameroon | Avga me Sikotakia Poulion (Eggs with Chicken Livers) Origin: Greece | Belgian Waffles Origin: Belgium |
| African Potato Omelette Origin: North Africa | Avga Omeleta (Greek Egg Omelette) Origin: Greece | Belizean Fried Plantains Origin: Belize |
| Aka Involtini di Salvia (Sage and Anchovy Fritters) Origin: Tuscany | Avga Omeleta me Patates (Omelette with Potatoes) Origin: Greece | Belizean Potato Salad Origin: Belize |
| Akara (Black-eyed Pea Fritters) Origin: Congo | Avga Strapatsada (Eggs with Feta Cheese) Origin: Greece | Belizean Scrambled Eggs Origin: Belize |
| Akara II Origin: Nigeria | Τēganismenest Ntymenest Ktupēma Phraoylest Mpurast (Fried Beer Batter Coated Strawberries) Origin: Greece | Bengali Prawns and Rice Origin: India |
| Akara Seke-pu (Bean and Melon Seed Fritters) Origin: Nigeria | Τeganismenoi xiphίest me ta mesogeiaka karykeumata (Fried Swordfish with Mediterranean Spices) Origin: Greece | Berliner Ballen (Berlin Balls) Origin: German |
| Akkra Funfun Origin: Benin | Τsili kai Skordo sto Petrelaio (Chillies and Garlic in Oil) Origin: Greece | Bermuda Chicken Origin: Bermuda |
| Alexanders Flowers Fritters Origin: British | Bacon Froise Origin: British | Bermudan Fishcakes Origin: Bermuda |
| Algerian Beghrir (Honeycomb Pancakes) Origin: Algeria | Balmain Bugs and Whiting Origin: Australia | Bessamel-ntymeno Teganismeno Kotopoylo (Béchamel-Coated Fried Chicken) Origin: Greece |
| Algerian Spiced Potato Cakes Origin: Algeria | Banana Pancakes Origin: Sierra Leone | Beyaz Peynirli Yumurta (Eggs with Feta Cheese) Origin: Turkey |
| Almond Lemon Chicken Origin: British | Banana Skin and Cowpeas Origin: India | Beyd Mghelef (Meat-covered Eggs) Origin: Algeria |
| Aloko Origin: Cote dIvoire | Bananas with Split Green Peas Origin: Rwanda | Binch Akara (Bean Drops) Origin: Zambia |
| Aloo Anardana Origin: India | Bananes Pesses (Refried Plantains) Origin: Haiti | Bismarcks (Berlin Jam Doughnuts) Origin: Germany |
| Aloo Pie Origin: Trinidad | Banfora Origin: Burkina Faso | Bitter Ballen (Bitter Balls) Origin: German |
| Amandazi Origin: Uganda | Barbajuans (Deep-fried Monegasque Pasties) Origin: Monaco | Bitterbal (Meat Croquettes) Origin: Aruba |
| Amchar Masala Origin: Trinidad | Barbecued Baby Back Ribs Origin: British | Black Butter Sauce Origin: British |
| American Breakfast Pancakes Origin: America | Bariwat (Moroccan Meat Parcels) Origin: Morocco | Black Cherry and Black Pepper Lamb Chops with Sweet Pea Risotto Origin: American |
| Amish Corn Fritters Origin: Amish | Bata bil Beyd (Potato and Egg Omelette) Origin: Algeria | Black-eyed Beans and Plantains in Palm Oil Origin: Nigeria |
| Amish Funnel Cakes Origin: Amish | Batata Mbattina 2 (Lamb and Potato Patties) Origin: Libya | Black-eyed Pea Waffles Origin: African Fusion |
| Ancient Savoury Griddle Cakes Origin: Ancient | Batinjaan Zalud (Aubergine Salad) Origin: Morocco | Blank Desne (White Desire) Origin: English |
| Ancient Sweet Griddle Cakes Origin: Ancient | Batter-fried Dryad's Saddle Origin: British | Blewits in a Herb Crumb Origin: British |
| Ancient Yeast Waffles Origin: Ancient | Battered Alexanders Shoots Origin: English | Blewits on Toast Origin: British |
| Angefüllte Schweinekoteletts (Stuffed Pork Chops) Origin: Germany | Bauernfruhstuck (Farmers Breakfast) Origin: German | Blinchaty Pirog (Beef-stuffed Crepe Stack) Origin: Russia |
| Apfelpfannkuchen (Apple Pancakes) Origin: German | Bavarian Veal Origin: German | Blini s 3 ikrami (Blini with Three Caviars) Origin: Russia |
| Apple and Walnut Crêpes Origin: France | Beansprout Sauté Origin: Fusion | |
| Apple Fritters Origin: British | Beef and Courgette Burgers Origin: Australia |
The thought of a cold or chilled soup sends shivers up the spines of many diners. After all, soups are meant to be hot aren't they. But, just as a good hot soup can warm you up on a cold winter's day a chilled soup can also serve to soothe the palate and cool you on a hot summer's day. A century ago chilled soups were all the rage, and though we don't tend to make them much these days, there recipes are much in need of a revival. Here a classic hot soup is compared with a chilled soup.
The traditional recipes of Wales are what might be thought of as 'peasant food' the kind of recipes made by the poor who want to make the most out of what little food they had. This, in some respects, has left Wales with a blank culinary slate where some very exciting modern foods, bringing together influences from all over the world have been created. Here I give an example of a traditional Welsh dish and an example of a recipe from the new breed of Welsh cookery...
Rather than being a British or English invention, Chutneys originated in India and were re-worked during the 18th century as a means of preserving autumn fruit and vegetables. Here you get a recipe for a classic Indian chatni and a British chutney so you can see how one evolved into the other.
A curry in a South Asian or Southeast Asian dish of meat or vegetables cooked in a spiced gravy. The traditions of classic curries lie in India (and the name derives from there) but these days curries have become a truly international dish. Here a classic spice blend and classic curry made from it is presented.
When spring comes around nature begins to offer her bounty of wild flowers and wild greens for your table. Many of these are both edible and good to use. Here you will find two recipes that help you make the most of this natural spring-time bounty...
British cookery is often seen as a joke, yet with the range of available fresh ingredients British desserts are some of the most divine and inspiring in the world. Here I present two classic desserts: one modern and one traditional for your enjoyment.
Pot roasts are the preserve of the meat-eater as they need a solid lump of meat to make them work. The difficulty of producing a vegetable pot roast is in replicating the job of the meat in the dish. This recipe does that and allows vegetarians to enjoy the texture and flavour of this classic dish.
Freezing is often ignored as a cookery technique, yet where would we be without those cold delights of ice creams, sorbets, sherbets and granaches? Here you will find recipes for classic ice cream and a classic sorbet. I hope that you will come to accept that chilling is also is also a valid and vital form of cookery.
Prue Leiths' 'Leiths Cookery Bible' is one of those books that you never new you couldn't do without. It is the one cookery book that you need on your bookshelf (not that it will stay there very long). To find out why this book is so indispensible why not read the review now?
British cookery is often treated as 'poor relation' in terms of European cuisine. And whilst this may well have been true in the past, there has always been one area of cookery where Britain has always excelled... the production of desserts. Here you will find recipes for two classic British desserts.