Tempura, Japan
Lighter than you’d expect, tempura is a testament to Japanese precision. Seafood and vegetables are coated in a minimalist, ice-cold batter and fried for just moments. The result is a feather-light, crisp shell that enhances, rather than hides, the flavour
of the prawn, sweet potato, or eggplant within. This technique was introduced by Portuguese missionaries in the 1600s but has since been perfected into a distinctly Japanese art form.
Churros, Spain
Often enjoyed for breakfast with a cup of thick hot chocolate, churros are ridged wands of fried choux pastry. The dough is piped directly into hot oil, creating a snack that’s crispy on the outside and soft inside. After frying, they are rolled in sugar or a cinnamon-sugar mixture. While strongly associated with Spain, some theories suggest the concept was brought from China to Portugal and then adapted by Spanish shepherds.
Southern Fried Chicken, USA
An icon of American comfort food, Southern fried chicken has a complex history. Its origins blend the deep-frying traditions of Scottish immigrants with the masterful seasoning techniques of West Africans. Chicken pieces are typically coated in seasoned flour and pan-fried or deep-fried to create a craggy, flavourful crust that locks in the meat's juices. It evolved from a rare, special-occasion dish to a global fast-food phenomenon.
Pakora, India
A beloved rainy-day snack across the Indian subcontinent, the pakora is a versatile fritter. Vegetables like onion, potato, and spinach, or even paneer, are dipped in a spiced batter made from gram flour (besan) before being deep-fried. The result is a wonderfully crispy, savoury bite. Known by various names like 'bhajiya' or 'bhaji', these fritters are a street food staple and a popular appetiser, often served with chutney and a cup of chai.
Fritto Misto, Italy
Translating to 'mixed fry', Fritto Misto is a celebration of abundance, popular along Italy's coast. A heaping platter can include a variety of small seafood like shrimp and calamari, alongside vegetables like zucchini and even lemon slices, all lightly battered and fried until golden. Unlike heavier fried dishes, a good fritto misto is delicate, preserving the fresh taste of its ingredients.
Falafel, Middle East
A globally popular street food with origins likely in Egypt, falafel is a deep-fried ball or patty made from ground chickpeas or fava beans. The legumes are blended with fresh herbs like parsley and cilantro, along with spices such as cumin and coriander. This mixture is then fried, creating a wonderfully crisp exterior that gives way to a soft, herby interior. It's most famously served in a pita with salads and tahini sauce.
Chimichanga, Mexico/USA
What happens when you deep-fry a burrito? You get a chimichanga. This dish, most often associated with Southwestern US and Sonoran Mexican cuisine, involves filling a flour tortilla with meat, cheese, and beans, folding it into a neat package, and frying it until the outside is golden and crisp. Its exact origins are debated, but most stories place its accidental invention in Arizona.
Coxinha, Brazil
Meaning 'little thigh' in Portuguese, the coxinha is a popular Brazilian snack cleverly shaped to resemble a chicken drumstick. It features a filling of shredded, seasoned chicken, often mixed with a creamy cheese, which is then enveloped in a soft dough. This teardrop-shaped parcel is then breaded and deep-fried to achieve a perfectly crispy crust, making it a beloved street food and appetiser across Brazil.
Beignets, France/USA
Most famously associated with New Orleans, beignets are essentially square-shaped doughnuts without the hole. Brought to the city by French colonists, these pillowy pastries are made from a simple yeast dough, deep-fried until puffy and golden, and then generously buried under a mountain of powdered sugar. They are best eaten hot, creating a delightfully messy and sweet experience.
Korean Fried Chicken, South Korea
A modern take on fried chicken that has taken the world by storm, Korean fried chicken is famous for its almost transparent, shatteringly crisp crust. The secret is often a double-frying method, which renders out fat and creates an ultra-crispy texture that remains crunchy even when coated in sauce. The chicken is then typically brushed with a sweet and spicy gochujang-based glaze or a savoury soy-garlic sauce.
