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Alphabetical list of frying recipes follow (limited to 100 recipes per page). There are 949 recipes in total:
| A dauce egre (Fish in Sweet and Sour Sauce) Origin: English | Apple Tansy Origin: British | Beef Cakes Origin: British |
| Accras Origin: Trinidad | Arancini di Riso (Rice 'Oranges') Origin: Italy | Beef Samosas Origin: North India |
| Acorn Flour Pancakes Origin: British | Arrowroot Chips Origin: Fusion | Beef Schnitzel with Spinach Origin: Germany |
| Acorn Flour Waffles Origin: British | Asparagus and Spring Onions Origin: British | Beef Stir Fry with Black Bean Sauce and Egg Noodles Origin: Australia |
| Acorn Tortillas Origin: American | Asparagus Frittata Origin: British | Beef Strips in a Whisky Sauce Origin: Scotland |
| Adjapsandali (Mixed Vegetable Sauté) Origin: Russia | Avga Matia (Fried Eggs) Origin: Greece | Beetroot, Apple and Potato Cakes Origin: English |
| Adobo Beef Origin: America | Avga me Anthogola (Eggs with Cream) Origin: Greece | Belgian Waffles Origin: Belgium |
| Aepfelkratzet (Apple Scramble) Origin: German | Avga me Sikotakia Poulion (Eggs with Chicken Livers) Origin: Greece | Belizean Fried Plantains Origin: Belize |
| African Crêpes Origin: Cameroon | Avga Omeleta (Greek Egg Omelette) Origin: Greece | Belizean Potato Salad Origin: Belize |
| African Potato Omelette Origin: North Africa | Avga Omeleta me Patates (Omelette with Potatoes) Origin: Greece | Belizean Scrambled Eggs Origin: Belize |
| Aka Involtini di Salvia (Sage and Anchovy Fritters) Origin: Tuscany | Avga Strapatsada (Eggs with Feta Cheese) Origin: Greece | Bengali Prawns and Rice Origin: India |
| Akara (Black-eyed Pea Fritters) Origin: Congo | Τēganismenest Ntymenest Ktupēma Phraoylest Mpurast (Fried Beer Batter Coated Strawberries) Origin: Greece | Berliner Ballen (Berlin Balls) Origin: German |
| Akara II Origin: Nigeria | Τeganismenoi xiphίest me ta mesogeiaka karykeumata (Fried Swordfish with Mediterranean Spices) Origin: Greece | Bermuda Chicken Origin: Bermuda |
| Akara Seke-pu (Bean and Melon Seed Fritters) Origin: Nigeria | Τsili kai Skordo sto Petrelaio (Chillies and Garlic in Oil) Origin: Greece | Bermudan Fishcakes Origin: Bermuda |
| Akkra Funfun Origin: Benin | Bacon Froise Origin: British | Bessamel-ntymeno Teganismeno Kotopoylo (Béchamel-Coated Fried Chicken) Origin: Greece |
| Alexanders Flowers Fritters Origin: British | Balmain Bugs and Whiting Origin: Australia | Beyaz Peynirli Yumurta (Eggs with Feta Cheese) Origin: Turkey |
| Algerian Beghrir (Honeycomb Pancakes) Origin: Algeria | Banana Pancakes Origin: Sierra Leone | Beyd Mghelef (Meat-covered Eggs) Origin: Algeria |
| Algerian Spiced Potato Cakes Origin: Algeria | Banana Skin and Cowpeas Origin: India | Binch Akara (Bean Drops) Origin: Zambia |
| Almond Lemon Chicken Origin: British | Bananas with Split Green Peas Origin: Rwanda | Bismarcks (Berlin Jam Doughnuts) Origin: Germany |
| Aloko Origin: Cote dIvoire | Bananes Pesses (Refried Plantains) Origin: Haiti | Bitter Ballen (Bitter Balls) Origin: German |
| Aloo Anardana Origin: India | Banfora Origin: Burkina Faso | Bitterbal (Meat Croquettes) Origin: Aruba |
| Aloo Pie Origin: Trinidad | Barbajuans (Deep-fried Monegasque Pasties) Origin: Monaco | Black Butter Sauce Origin: British |
| Amandazi Origin: Uganda | Barbecued Baby Back Ribs Origin: British | Black-eyed Beans and Plantains in Palm Oil Origin: Nigeria |
| Amchar Masala Origin: Trinidad | Bariwat (Moroccan Meat Parcels) Origin: Morocco | Black-eyed Pea Waffles Origin: African Fusion |
| American Breakfast Pancakes Origin: America | Bata bil Beyd (Potato and Egg Omelette) Origin: Algeria | Blank Desne (White Desire) Origin: English |
| Amish Corn Fritters Origin: Amish | Batata Mbattina 2 (Lamb and Potato Patties) Origin: Libya | Blewits in a Herb Crumb Origin: British |
| Amish Funnel Cakes Origin: Amish | Batinjaan Zalud (Aubergine Salad) Origin: Morocco | Blewits on Toast Origin: British |
| Ancient Savoury Griddle Cakes Origin: Ancient | Batter-fried Dryad's Saddle Origin: British | Blinchaty Pirog (Beef-stuffed Crepe Stack) Origin: Russia |
| Ancient Sweet Griddle Cakes Origin: Ancient | Battered Alexanders Shoots Origin: English | Blini s 3 ikrami (Blini with Three Caviars) Origin: Russia |
| Ancient Yeast Waffles Origin: Ancient | Bauernfruhstuck (Farmers Breakfast) Origin: German | Blintzes Origin: Jewish |
| Angefüllte Schweinekoteletts (Stuffed Pork Chops) Origin: Germany | Bavarian Veal Origin: German | Bliny Origin: Russia |
| Apfelpfannkuchen (Apple Pancakes) Origin: German | Beansprout Sauté Origin: Fusion | Blueberry Waffles Origin: American |
| Apple and Walnut Crêpes Origin: France | Beef and Courgette Burgers Origin: Australia | |
| Apple Fritters Origin: British | Beef and Mange-tout Origin: China |
Bread relies on wheat and barley for it's property as a bread for it's the gluten in these grains that allows bread to rise and keep its shape and texture. However, it is possible to add up to 20% other ingredients into a bread dough and if you add pea or bean flour then you can prepare a bread recipe that provide for all the essential amino acids you need. This article tells you about how breads works and gives you a basic recipe for a wheat bread containing maize flour.
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...
Pizzas have become a staple of modern cooking and a staple of fast food. The known history of pizzas stretch back over 2000 years, from topped flatbreads depicted in Pompeii to the first 'true' Neapolitan pizzas of the 1890s to the sweet pizzas of the 1980s. Here the recipes for a classic savoury pizza crust and a modern sweet pizza crust are presented. Once you can create a pizza crust to perfection then the remainder of the pizza is easy!
When thinking of cakes, everyone automatically imagines a recipe for baking. Yet, for hundreds of years before ovens became ubiquitous cakes were being steamed rather than baked. Here you will find a recipe for a classic steamed cake that you can prepare anywhere, even on the barbecue or whilst camping. Wow your friends by giving them a freshly-steamed cake the next time you go camping.
Much of what we know, historically, about English cookery originates from the grand houses, as only these recipes were written down in recipes. The food of the 'common man' had to rely on oral tradition to be transmitted through the ages. As a result we know far more about the cookery of the grand houses than the cookery of the common man. This all changed in the Victorian ear with the rise of the middle classes and the adoption of recipes, spices and cookery methods from elsewhere in the world.
An ice cream is a cold dessert made, at the most basic level, with cream and flavourings and which is whipped to incorporate air into the mix both before and during the freezing process. However, Italian ice creams (gelati) have more flavour and are whipped less so they contain less air and are creamier. French ice creams (glaces) are based on an egg custard and taste rich and creamy. Find out more about these frozen desserts and how to prepare them.
Scottish cookery swings from the essential spartan nature of Highland Cookery, where the most is made of scant ingredients, to the richness of the recipes of the East Coast ports and border towns. Despite its reputation as something of a joke (which is, at least partially, deserved) Scottish cookery is alive and vibrant and represents a fusion of good ingredients, old recipes and modern techniques. Here, recipes are provided for a traditional highland meal and this is contrasted with a traditional rich cake.
Tanzaia is a diverse country comprised of the mainland, Tanganyika and the island of Zanzibar. The cuisine of this country are influenced by Arabic, British, French and Indian cuisines producing a fusion of native and imported culinary influences that are vibrant and fascinating. Here you will see two typical Tanzanian recipes for a main course and a dessert...
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.
Spring is the time for new resolutions and to make the best of fresh and new ingredients. Spring lamb and fresh rhubarb are at their best now and these two classic recipes show off these ingredients at their best. Here you will see some of the best of traditional British cookery that will allow you to make a spectacular meal from these ingredients.