Deep Fried

Some articles on deep fried, fried, deep:

Fried Noodles - Deep Fried
... Fried crunchy wonton noodles - deep-fried strips of wonton wrappers, served as an appetizer with duck sauce and hot mustard at American Chinese restaurants ...
List Of Japanese Dishes - Imported and Adapted Foods - Yōshoku
... See also List of Japanese dishes#Deep-fried dishes (agemono, 揚げ物) Kaki furai (カキフライ,牡蠣フライ) - breaded oyster Ebi furai ... Tonkatsu, Menchi katsu, chicken katsu, beef katsu, kujira katsu - breaded and deep-fried pork, minced meat patties, chicken, beef, and whale, respectively ... called fukujinzuke or rakkyo Curry Pan - deep fried bread with Japanese curry sauce inside ...
Ham And Eggs - Asia - China
... include sweet or salty pancakes, soup, deep fried bread sticks or doughnuts (youtiao), buns, porridge, and fried or soup-based noodles ... can include dim sum, which are delicate little snacks that can be steamed, deep fried, and boiled ... Fried and rice-based noodles and cakes are generally more popular in this region than in other parts of China ...
Squid (food) - Squid Preparation
... rings and arms are coated in batter and fried in oil ... Roman-style calamari) has the calamari rings covered in a thick batter, deep fried, and with lemon juice and mayonnaise or garlic mayonnaise ... Battered and fried baby squid is (Puntillitas) ...
List Of Japanese Dishes - Common Japanese Main and Side Dishes (okazu, おかず) - Deep-fried Dishes (agemono, 揚げ物)
... pieces of chicken, fish, octopus, or other meat, floured and deep fried ... Korokke (croquette コロッケ) breaded and deep-fried patties, containing either mashed potato or white sauce mixed with minced meat, vegetables ... 串カツ skewered meat, vegetables or seafood, breaded and deep fried ...

Famous quotes containing the words fried and/or deep:

    Yet, for my part, I was never unusually squeamish; I could sometimes eat a fried rat with a good relish, if it were necessary.
    Henry David Thoreau (1817–1862)

    Lo, thus, as prostrate, ‘In the dust I write
    My heart’s deep languor and my soul’s sad tears.’
    Yet why evoke the spectres of black night
    To blot the sunshine of exultant years?
    James Thomson (1834–1882)