If you can eat it, you can fry it. From pastries to candy to international corn dogs, here are all the fried foods that need to end up on your plate as soon as possible.
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00:00If you can eat it, you can fry it. From pastries to candy to international corn dogs,
00:05here are all the fried foods that need to end up on your plate as soon as possible.
00:10Falafel is a crispy fritter with many regional variants. It started its journey in Egypt or
00:15the Levant, but it's now internationally known and appreciated as a nutritious,
00:20convenient street snack and a great meat alternative. It consists of a thick legume
00:24paste traditionally made with chickpeas or broad beans. The paste is shaped into
00:28balls or elongated patties, which are then fried until crisp and golden.
00:32The seasonings inside falafels can vary, but they typically include garlic, onion, and herbs.
00:37When fried, these crisp, savory bites are usually tucked inside a thin flatbread and
00:42come served with tahini, hummus, and pickled or fresh veggies.
00:46Donuts are quite the versatile pastries. To speak of their origin would be a thankless task,
00:50considering that the first form of frying dough goes back to the ancient Greeks.
00:54According to Eater, the fried donut was already familiar in the United States by 1750,
00:59when the first recipe for a sweet fried dough was published in The Country Housewife's Family
01:03Companion. When it comes to American donuts, we're talking about a leaven dough that's fried
01:07and enjoyed as a dessert or a sweet snack. It's usually sugar-coated or glazed and can also be
01:12filled with custards or fruit jams. Whatever variety is your favorite, you certainly can't
01:17live without munching down on this crispy, sweet pastry.
01:20"...and I can't live without it!"
01:22Samosas are stuffed fried pastries that are one of the best representatives of a classic
01:26that will never go out of style. They're best known in India, as the country abounds in various
01:31samosa styles that range in shape, size, and ingredients. They usually come in triangle or
01:36moon shapes, while the typical fillings include paneer, potatoes, or meat. But the combinations
01:41are virtually endless, and they tend to be regionally influenced. These crisp packets of
01:45goodness are absolutely beloved, and they're usually enjoyed as an appetizer in Indian
01:49restaurants. But surprisingly enough, it seems that they didn't actually originate in India.
01:54Instead, they developed from sambusak, which first appeared in the Middle East sometime in the 10th
01:58century. It then spread through the region, eventually reaching India, where it would
02:02evolve into one of the country's quintessential dishes. At its most basic, a chimichanga is a
02:08deep-fried burrito that combines a flour tortilla and various fillings like ground beef, beans,
02:13cheese, and rice. Regardless of the filling, the main prerequisite for any chimichanga is to fry
02:18it in copious amounts of oil to attain that perfectly crispy crust. It's best served with
02:22salsas, guacamole, and sauces. The history of the chimichanga is quite murky. As reported by
02:28the Los Angeles Times, several Arizona-based restaurants take credit for creating this beefy
02:32fried dish. Though it's common in Mexican restaurants in the U.S., you'll rarely find
02:36it in Mexico, which corroborates the story of its American origin.
02:40Honey, I'm in the mood for a chimichanga!
02:42So make a chimichanga!
02:44Essentially, pizza frita is a fried pizza that, unsurprisingly, comes from Naples, Italy,
02:49the hometown of pizza. This dish is made with dough that usually holds a flavorful tomato
02:53and cheese filling. The sealed packet is fried until the crust is crisp and golden,
02:57and the filling turns into a creamy, stretchy cheese delight.
03:00Fried pizza was born out of necessity during World War II, when pizza ovens were scarce
03:05and food shortages were common. Frying pizza dough proved to be a convenient and affordable
03:09alternative, and from this technique, one of the most emblematic Neapolitan dishes was thus born.
03:15Scotch egg consists of a boiled egg covered in sausage meat and coated in breadcrumbs,
03:19neatly packed and fried until crisp and golden. In Scotland, they're a national treasure and
03:24are available virtually everywhere, from supermarkets to gas stations and restaurants.
03:28But despite its name, it might not actually originate from the land of highlands,
03:32kilts, and bagpipes. As it turns out, Scotch eggs actually have a more complex origin.
03:37They might have been modeled on narghisi kofta, a similar meat-coated egg dish of
03:40Indian origin possibly introduced by English soldiers who returned from placements in India.
03:45Another theory involves Fortnum & Mason, a department store that also serves food,
03:49which claims that it was the first to think of Scotch eggs as a convenient and portable
03:53snack for wealthy travelers. Regardless of these theories, claims, and legends,
03:57this fried egg specialty is a must-try in British pubs. It tastes delicious,
04:00whether warm or cold.
04:02Regardless of how you feel about frying candy bars in general,
04:05the Deep Fried Mars deserves to be on your must-eat-before-you-die list.
04:09This unusual concoction starts off with a regular Mars bar, which is made with chocolate,
04:13nougat, and caramel. It's then coated in batter and deep fried until golden and crispy.
04:17The Deep Fried Mars bar originates in Stonehaven, Scotland,
04:20where it was first made in 1995 at a local fish and chip shop.
04:24It actually originally resulted from a dare, and it eventually became so popular that it
04:29is nowadays called the unofficial dish of Scotland. Despite some bad press, this legendary
04:33candy has managed to endure over the years, and travel books often list it as an essential Scottish
04:38dish.
04:39Deep fried cheese appears in several national cuisines, as many foodies have realized that
04:44this already perfect ingredient can be upgraded by deep frying it. The technique is rather
04:48straightforward. Cheese is usually battered and then fried in sizzling oil, creating a crispy
04:52layer that coats the partially melted cheese. Mozzarella sticks are one of the best-known
04:56examples and a favorite in the U.S., but that's not the only way to deep fry cheese.
05:01The Venezuelan version, known as tequeños, is made with cheese sticks wrapped in pastry
05:05and then fried. Europeans have similar adaptations as well. The one that stands
05:09out is the Czech edition, in which the whole slice is breaded and fried. And unlike its
05:13counterparts, it typically makes for a meal of its own. Whichever version is your favorite,
05:17you should always eat it freshly prepared.
05:20Croquetas are small Spanish fritters that come in a myriad of flavors.
05:23They usually consist of a creamy base made with thickened béchamel that serves as an excellent
05:28playing ground for numerous flavor combinations. However, the classic ham croquette is the most
05:32popular version. Spanish croquettes are traditionally served and enjoyed as tapas,
05:36the beloved Spanish tradition of serving small bites with drinks. Unlike the French counterpart,
05:41made with mashed potatoes, this Spanish version is distinguished for its use of béchamel,
05:45resulting in a deep-fried specialty with an incredibly creamy center,
05:48held together by the crispy fried crust.
05:51Struffoli is the Neapolitan version of crispy fried dough tidbits that are typically enjoyed
05:55for Christmas. This dish probably has Greek origins, and similar varieties exist throughout
06:00Italy. What sets these fritters apart is the way they're served. When they attain the right
06:04crispiness, tiny struffoli are doused in honey and then covered in candy, candied fruit, and
06:09colorful sprinkles, resulting in quite the eye-catching treat. Struffoli is typically
06:13associated with Christmas, but in the Italian-American tradition, it's also a part of Easter celebrations.
06:20Coxinhas are a Brazilian fritter made with a creamy mix of shredded chicken and local
06:24cream cheese, known as equeijo, that's neatly wrapped with dough. It's a clever name,
06:28as coxinha translates in English to little thigh. That's a reference to the distinctive shape that
06:32roughly resembles a chicken drumstick. After the large croquettes are breaded and fried,
06:36the pieces attain a golden crispy crust, while the filling becomes a warm, partially melted delight.
06:41Coxinhas most likely originated in Sao Paulo sometime in the 1800s,
06:45and they later spread to other parts of Brazil and are now enjoyed throughout the country.
06:49The locals mostly enjoy them as a street food or snack,
06:52and they typically come served with different sauces and dips.
06:56Frito misto is an excellent example of how Italians abide by the idea that everything
07:00is better when fried. The phrase frito misto literally translates to fried mix,
07:04and the dish is precisely that — a mixture of fried ingredients that can include meat,
07:08seafood, veggies, and even cream or cookies. On the seaside, the favored version is a seafood
07:13mix that comes filled with crunchy bits of fried calamari, anchovies, or shrimp,
07:17whereas the northern style is often filled with vegetables and some slightly unusual
07:21additions such as offal and semolina. In the Marquee region, the obligatory addition
07:26includes stuffed and fried ala vasculane. These fried mixes make a great snack or an appetizer.
07:31Though there are no rules when it comes to ingredients, it always needs to be made fresh.
07:36You're probably already familiar with American corn dogs, but the Korean version is an entirely
07:40different ballgame. The latter reportedly first appeared in the 1980s. In the beginning,
07:45they were a simple, unpretentious snack in the form of sausages coated in corn batter
07:49and then deep-fried. But corn dogs then grew into a national craze, which led to the emergence of
07:53numerous varieties. The most popular version these days is the one that incorporates chopped
07:58french fries in the corn batter. The combinations are endless and may include standard condiments
08:02or some traditional options made with kimchi or rice cakes. Some corn dog shops also offer
08:07customized options, allowing you to dress them up to your liking.
08:10"'Couple more nitrate-sickles, please."
08:12"'Two corn dogs, comin' up.'"
08:14Yeotiao is a humble Asian snack that can best be described as the Chinese cruller.
08:18It's known by various names, and the early version had quite a distinctive,
08:22elongated form that reportedly resembled a human shape, whereas the modern version
08:26looks a bit different. Yeotiao is mostly enjoyed at breakfast, and though it makes a great snack
08:31on its own, it also pairs well with congee or any other soups or stews. In addition to China,
08:36these popular fritters are found in other Asian countries as well.
08:39You'll most likely find it at street stalls. If you're in the right area,
08:42don't miss the chance to munch down on a freshly prepared yeotiao,
08:45with its crisp crust and soft, tender center.
08:48Chile's rellenos is a fusion dish and New Mexican staple that has its origins in the
08:53Mexican city of Puebla. It consists of a large stuffed pepper coated in batter and fried.
08:57It's usually made with green peppers that are roasted and skinned before they're filled and
09:01fried. The most common version is made with poblano peppers and stuffed with cheese,
09:05usually served doused in red tomato sauce. Variations abound,
09:08and many include other peppers, which must be large enough to hold the stuffing.
09:12Other styles can also include beef or pork fillings, nuts, raisins, and different sauces.
09:17Pakora is an Indian staple consisting of various deep-fried ingredients such as green peas or
09:22prawns. It's a humble dish enjoyed throughout the country, though it appears in several
09:26slightly different varieties and under numerous names. Experts believe that 16th century Portuguese
09:31traders stopped in India on their way to Japan, bringing Indian cooks with them who made pakora.
09:36These cooks must have brought the food to Japan, and the dish became what we know as tempura.
09:40Pakora can be enjoyed as a snack, a side dish, at tea time, or as a meal all on its own.
09:45Though it's traditionally vegetarian, any vegetable, meat, or seafood can be made into
09:49a pakora. Most Indian regions have a signature version that can differ in the base ingredients,
09:54their seasonings, or the components that are added to the batter.
09:57Bitterballa are small round fritters consisting of meat fillings that have Dutch origins.
10:02They typically come served with a mustard dip and make a great pairing with any alcoholic drink.
10:06They're best enjoyed freshly prepared, while the center is still warm and gooey. Bitterballa have
10:11a long history in their native Netherlands. They were reportedly made in the 1700s at a
10:15local Amsterdam pub, owned by a man named Jan Berens. His wife created these small
10:19ragu-filled bites that they later served to their guests. And now, after all those years since,
10:24these crispy balls remain a favorite Dutch snack.
10:27Well, I hope you enjoyed your introduction to Bitterballa.
10:30Arancini are deep-fried rice balls filled with savory fillings that are fried until the pieces
10:34attain a golden, crispy crust. These large fritters hail from Sicily, where they originated
10:39in the 10th century. They were named after the orange, which is arancia in Italian.
10:43This was most likely because of the orange color they attained during frying,
10:47which resembles that of the fruit. Arancini typically hold a savory,
10:50meat-based filling, and along with typical round shapes,
10:53the one from eastern Sicily may also have a cone-like form.
10:57Most people associate fried green tomatoes with the traditional cuisine of the American South.
11:01This dish consists of thick slices of lightly battered green tomatoes fried in sizzling oil.
11:05Though it sounds modest and not even remotely spectacular,
11:08the appeal of this dish is in its simplicity. Fried green tomatoes were popularized in 1991
11:13by the movie of the same name, based on Fanny Flagg's novel that told the story of friendship,
11:17support, and southern hospitality, all paired with some delicious regional dishes.
11:22Since then, most people have believed that fried green tomatoes originated in the South.
11:26However, according to Robert F. Moss, author of The Fried Green Tomato Swindle and Other
11:30Southern Culinary Adventures, this concoction was actually first brought to the Northeast and
11:34Midwest, most likely by Jewish immigrants, and only later spread to the South. Whatever their
11:39origin, these fried veggies are an excellent starter that you can eat anytime, anywhere.
11:44Fried artichokes are a traditional Roman appetizer. Originally, they were called
11:48carciofi alla giudia, which can be roughly translated as artichokes Jewish-style.
11:52This dish has a long history in the Italian capital, probably originating centuries ago
11:57among the Jewish community, hence the name. The artichokes are fried whole, and as they fry,
12:02the leaves open and crisp up, creating a delectable flower with hidden pockets of salt
12:06and artichoke juices. Traditionally, old-school restaurants would fry these veggies twice for
12:10added crispiness. We imagine you'll want to eat them twice for added deliciousness.
12:15A cronut is a delicious cross between a croissant and a donut. If you've never tried it before,
12:20it may sound strange, but once you taste it, you'll never forget it.
12:23The cronut was invented by legendary New York City baker Dominique Ansel,
12:27who worked on the recipe for three months before it was finally ready to sell.
12:30When the cronut was introduced, Ansel's shop became the trendiest spot in the city,
12:34with people lining up in front to get a taste of this newfangled pastry.
12:37That popularity is easy to understand, as the cronut is a flaky and crispy pastry with
12:42many layers filled with cream, coated in sugar, and covered in a glaze.
12:46Simply put, it's a definite must-fry and must-try.
12:49They may run out of cronuts.
12:52Oh no!
12:54Beignets are of European origin, but this delicious square of fried dough
12:58is now inextricably related to New Orleans, where it found its spiritual home.
13:02It's made with leavened dough that puffs up into a flaky, golden delight when it's
13:06dropped into sizzling oil. There are really no rules about when you can enjoy your beignet.
13:10It's ideal as a breakfast, a snack, brunch, late dinner, or all of the above.
13:14Just make sure you have your napkin ready, as the generous amount of sugar on top
13:18will inevitably end up everywhere. Ideally, you should pair a beignet with
13:22café au lait to get the full taste of this top-notch New Orleans tradition.
13:26Langos is a Hungarian specialty. It's a round disc of fried dough that can be topped with
13:30various savory ingredients. Made with leavened dough, langos is thinly stretched and dropped
13:35into a copious amount of sizzling oil to puff, crisp up, and attain that delightful caramel color.
13:40You can eat it as is, but adding a spread of garlic or sour cream with cheese
13:44will surely elevate it to the next level. Langos is traditionally enjoyed as a street snack,
13:49and langos stalls also commonly appear during any celebration,
13:52gathering, or festivity. You better be hungry when you come to Hungry.
13:56I'm hungry.
13:58Ice cream is excellent all on its own, but have you ever had it fried? If you've yet to have the
14:02pleasure, now's the perfect time. First, freeze a baking sheet for a few hours. Then, scoop balls
14:07of ice cream onto parchment paper on the baking sheet. After 30 minutes of freezing, the scoops
14:12must be thoroughly coated in batter and then dipped into the fryer. The batter will crisp up
14:16and create a protective layer that will keep the ice cream nice and cold. Though it sounds like a
14:20magic trick, we encourage you to try it to discover that there's no big secret to it,
14:23just big flavors and interesting textures. The origin of fried ice cream is rather murky,
14:28but the most popular varieties include Asian tempura battered ice cream and a Mexican-style
14:33version with cereal and cookie crumb coating. The Japanese have perfected the art of frying,
14:38and that includes taking great pride in a certain fried specialty known as kushiage.
14:42The name encompasses a variety of small-sized snacks that are skewered and then fried in sizzling
14:46oil. Though it sounds similar to tempura, the batter for kushiage includes an egg and some
14:51breadcrumbs, creating a firmer crust than the one delivered by tempura. The skewers are served with
14:55a dipping sauce on the side and some pickled cabbage strips that should cleanse your palate
14:59before each bite. Kushiage is typically made with beef or pork morsels, lotus root, or fish.
15:05A dessert mentioned in the ancient book 1001 Nights just had to make the list of deep-fried
15:09dishes you have to try before you die. In its simplest form, lukma is a deep-fried dessert
15:14made with leavened dough shaped into small, round balls. When the bites come out of the fryer,
15:18they're doused in honey and then ready to be eaten. This treat is common in many Mediterranean
15:23and Middle Eastern countries, where it is typically prepared for festivities and gatherings.
15:27Traditionally, lukma balls are covered in honey or date syrup, but they can also be
15:31sweetly delicious with a drizzle of chocolate or caramel.
15:34If something's fried, I'm gonna eat it.