Welcome to the Celtnet Salad Recipes Home Page

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.

Alphabetical list of frying recipes follow (limited to 100 recipes per page). There are 1026 recipes in total:


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Tapioca Flour Pancakes
(Tapioca Flour Pancakes)
     Origin: British
Apple Fritters
     Origin: British
Beansprout Sauté
     Origin: Fusion
A dauce egre
(Fish in Sweet and Sour Sauce)
     Origin: English
Apple Tansy
     Origin: British
Beef and Courgette Burgers
     Origin: Australia
Accras
     Origin: Trinidad
Arancini di Riso
(Rice 'Oranges')
     Origin: Italy
Beef and Mange-tout
     Origin: China
Acorn Flour Pancakes
     Origin: British
Arrowroot Chips
     Origin: Fusion
Beef Cakes
     Origin: British
Acorn Flour Waffles
     Origin: British
Arroz con Huevos
(Rice with Eggs)
     Origin: Mexico
Beef Samosas
     Origin: North India
Acorn Tortillas
     Origin: American
Asparagus and Spring Onions
     Origin: British
Beef Schnitzel with Spinach
     Origin: Germany
Adjapsandali
(Mixed Vegetable Sauté)
     Origin: Russia
Asparagus Frittata
     Origin: British
Beef Stir Fry with Black Bean Sauce and Egg Noodles
     Origin: Australia
Adobo Beef
     Origin: America
Avga Matia
(Fried Eggs)
     Origin: Greece
Beef Strips in a Whisky Sauce
     Origin: Scotland
Aepfelkratzet
(Apple Scramble)
     Origin: German
Avga me Anthogola
(Eggs with Cream)
     Origin: Greece
Beetroot, Apple and Potato Cakes
     Origin: English
African Crêpes
     Origin: Cameroon
Avga me Sikotakia Poulion
(Eggs with Chicken Livers)
     Origin: Greece
Beignets
     Origin: Cameroon
African Potato Omelette
     Origin: North Africa
Avga Omeleta
(Greek Egg Omelette)
     Origin: Greece
Belgian Waffles
     Origin: Belgium
Aka Involtini di Salvia
(Sage and Anchovy Fritters)
     Origin: Tuscany
Avga Omeleta me Patates
(Omelette with Potatoes)
     Origin: Greece
Belizean Fried Plantains
     Origin: Belize
Akara
(Black-eyed Pea Fritters)
     Origin: Congo
Avga Strapatsada
(Eggs with Feta Cheese)
     Origin: Greece
Belizean Potato Salad
     Origin: Belize
Akara II
     Origin: Nigeria
Τēganismenest Ntymenest Ktupēma Phraoylest Mpurast
(Fried Beer Batter Coated Strawberries)
     Origin: Greece
Belizean Scrambled Eggs
     Origin: Belize
Akara Seke-pu
(Bean and Melon Seed Fritters)
     Origin: Nigeria
Τeganismenoi xiphίest me ta mesogeiaka karykeumata
(Fried Swordfish with Mediterranean Spices)
     Origin: Greece
Bengali Prawns and Rice
     Origin: India
Akkra Funfun
     Origin: Benin
Τsili kai Skordo sto Petrelaio
(Chillies and Garlic in Oil)
     Origin: Greece
Berliner Ballen
(Berlin Balls)
     Origin: German
Alexanders Flowers Fritters
     Origin: British
Bacon and Gruyere Frittata
     Origin: British
Bermuda Chicken
     Origin: Bermuda
Algerian Beghrir
(Honeycomb Pancakes)
     Origin: Algeria
Bacon Froise
     Origin: British
Bermudan Fishcakes
     Origin: Bermuda
Algerian Spiced Potato Cakes
     Origin: Algeria
Balmain Bugs and Whiting
     Origin: Australia
Bessamel-ntymeno Teganismeno Kotopoylo
(Béchamel-Coated Fried Chicken)
     Origin: Greece
Almond Lemon Chicken
     Origin: British
Banana Pancakes
     Origin: Sierra Leone
Beyaz Peynirli Yumurta
(Eggs with Feta Cheese)
     Origin: Turkey
Aloko
     Origin: Cote dIvoire
Banana Skin and Cowpeas
     Origin: India
Beyd Mghelef
(Meat-covered Eggs)
     Origin: Algeria
Aloo Anardana
     Origin: India
Bananas with Split Green Peas
     Origin: Rwanda
Binch Akara
(Bean Drops)
     Origin: Zambia
Aloo Pie
     Origin: Trinidad
Bananes Pesses
(Refried Plantains)
     Origin: Haiti
Bismarcks
(Berlin Jam Doughnuts)
     Origin: Germany
Amandazi
     Origin: Uganda
Banfora
     Origin: Burkina Faso
Bitter Ballen
(Bitter Balls)
     Origin: German
Amchar Masala
     Origin: Trinidad
Barbajuans
(Deep-fried Monegasque Pasties)
     Origin: Monaco
Bitterbal
(Meat Croquettes)
     Origin: Aruba
American Breakfast Pancakes
     Origin: America
Barbecued Baby Back Ribs
     Origin: British
Black Butter Sauce
     Origin: British
Amish Corn Fritters
     Origin: Amish
Bariwat
(Moroccan Meat Parcels)
     Origin: Morocco
Black Cherry and Black Pepper Lamb Chops with Sweet Pea Risotto
     Origin: American
Amish Funnel Cakes
     Origin: Amish
Bata bil Beyd
(Potato and Egg Omelette)
     Origin: Algeria
Black-eyed Beans and Plantains in Palm Oil
     Origin: Nigeria
Ancient Savoury Griddle Cakes
     Origin: Ancient
Batata Mbattina 2
(Lamb and Potato Patties)
     Origin: Libya
Black-eyed Pea Waffles
     Origin: African Fusion
Ancient Sweet Griddle Cakes
     Origin: Ancient
Batinjaan Zalud
(Aubergine Salad)
     Origin: Morocco
Blank Desne
(White Desire)
     Origin: English
Ancient Yeast Waffles
     Origin: Ancient
Batter-fried Dryad's Saddle
     Origin: British
Blewits in a Herb Crumb
     Origin: British
Angefüllte Schweinekoteletts
(Stuffed Pork Chops)
     Origin: Germany
Battered Alexanders Shoots
     Origin: English
Blewits on Toast
     Origin: British
Apfelpfannkuchen
(Apple Pancakes)
     Origin: German
Bauernfruhstuck
(Farmers Breakfast)
     Origin: German
Apple and Walnut Crêpes
     Origin: France
Bavarian Veal
     Origin: German

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Ice Creams and Sorbets – Freezing as a Cooking Technique

By gwydion | Published 2008-05-27 18:59:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.

Making the Most of Chicken - Chicken Recipes

By gwydion | Published 2008-10-23 14:36:25 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chicken is perhaps one of the most versatile meats available to the cook. Partly because chickens grow quickly but also because chicken meat, if cooked properly, remains tender and succulent during the cooking process. Chicken also lends itself to a vast array of cooking methods from stewing to roasting. Here you will learn a little about chickens and chicken meats along with two classic chicken recipes.

Fish Recipes - Making the best of Fish

By gwydion | Published 2008-11-12 13:40:20 | 2008 Recipes and Cookery Articles |

Recipe Information:

Fish is the staple protein source for much of the human population. Fish is an important high-quality protein source that much of the Western diet is deficient in. In this article you will learn a little about fish as well as gaining two classic fish recipes.

Great Desserts of Britain

By gwydion | Published 2008-09-15 16:27:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.

Review of 'Roman Cookery' by Mark Grant

By gwydion | Published 2008-04-15 18:44:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

Review of 'Roman Cookery' by Dr Mark Gant. How valuable a resource is this? Will it actually teach you to cook the Roman way? Read this review and find out for your self.

The Origins of Biscuits and Cookies

By gwydion | Published 2008-08-22 15:53:26 | 2008 Recipes and Cookery Articles |

Recipe Information:

Learn a little about the origins of British biscuits and American cookies and how these classic baked goods differ from one another. Also presented is a recipe for a classic American chocolate chip cookie and a traditional British tea-time biscuit.

West African Vegetarian Pepper Soup with Black-eyed Bean Cakes

By gwydion | Published 2008-02-05 20:12:08 | 2008 Recipes and Cookery Articles |

Recipe Information:

The recipe here for moy-moy with pepper soup gives a vegetarian version of the classic West African 'pepper soup' (chilli-based stew). The moy-moy (or steamed black-eyed bean cakes) represent a Nigerian classic that's typically steamed in banana or plantain leaves. I've adapted the recipe to make them more muffin-like (which is better in terms of providing a substantial vegetarian meal).

Making the most of Cheese

By gwydion | Published 2008-10-28 11:34:33 | 2008 Recipes and Cookery Articles |

Recipe Information:

Humans have been making cheeses as long as they have been farming and cheeses represent a versatile and useful storage food available in a staggering array of variants. Learn a little about cheese and discover two classic cheese-based recipes.

Fruit Recipes - The Importance of Fruit

By gwydion | Published 2008-11-18 14:14:42 | 2008 Recipes and Cookery Articles |

Recipe Information:

Fruit have been a crucial part of the human diet for half a million years and more. Here you will learn a little about why fruit are so important and why certain foods are called 'fruit'. You will also learn a little about superfoods, what they are and what the next superfoods will be.

US and UK Cookery Terms

By gwydion | Published 2008-04-22 22:04:54 | 2008 Recipes and Cookery Articles |

Recipe Information:

If you are from the US or the UK looking at a recipe from the other side of the Atlantic there are probably many unfamiliar terms in the recipes you encounter. This glossary brings together many of the culinary terms that differ between the tow sides of the Atlantic, making it easier for you to understand recipes from the other side of the pond.


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