Best Pan Fried

Swiss rösti is a pan-fried potato dish originating in the canton of Bern, Switzerland, where it was historically eaten by farmers as a breakfast staple. It is made by frying coarsely grated potatoes, often parboiled, in butter or animal fat until the exterior is crisp and golden brown. Today, it ser...

Okonomiyaki is a Japanese savory pancake that combines a wheat flour batter with eggs and shredded cabbage. Regional variations exist, with the Osaka style mixing all ingredients together before grilling on a flat iron plate, while the Hiroshima style layers the ingredients separately, often includi...

Cong you bing is a Chinese savory flatbread made from unleavened wheat dough that is layered with chopped green onions and pan-fried until crispy. Unlike Western breakfast pancakes, which are batter-based, this street food utilizes a dough that is repeatedly rolled and folded to create distinct laye...

Syrniki are traditional East Slavic pancakes popular in Russian and Ukrainian cuisines, made primarily from tvorog, a type of dry curd cheese or quark. The cheese is mixed with eggs, flour, and a small amount of sugar before being pan-fried to create a dense, golden-brown patty with a slightly sweet...

Pajeon is a Korean savory pancake made from a batter of wheat flour, water, and eggs, generously studded with sliced green onions (pa). Variations include seafood such as squid, shrimp, or oysters (haemul pajeon), as well as kimchi or other vegetables. The batter is pan-fried until crisp on the outs...

Murtabak is a stuffed savory flatbread popular as street food in Malaysia, Singapore, and Saudi Arabia. It is made by folding a thin wheat dough around a filling of spiced minced meat, egg, and onion, which is then pan-fried on a griddle until crispy. Believed to have been introduced to Southeast As...

Martabak is a popular Indonesian street food consisting of thick, stuffed flatbreads. It is broadly divided into two distinct types: a savory version made with a multi-layered, crispy pan-fried dough filled with spiced meat and eggs, and a sweet version baked in a heavy iron pan. The sweet variation...

Bolani is a traditional Afghan flatbread characterized by its thin, crispy crust and savory filling. The unleavened dough is stuffed with ingredients such as mashed potatoes, spinach, lentils, or pumpkin, and then pan-fried until golden. It is widely consumed across Afghanistan as a popular street f...

Buchimgae is a traditional Korean savory pancake made by pan-frying a thick batter of wheat flour and eggs. The batter is combined with a variety of ingredients, including vegetables, meats, or seafood, resulting in a crispy exterior and soft interior. A widely recognized form is pajeon, which featu...

Mughlai paratha is a stuffed flatbread rooted in the culinary traditions of the Mughal Empire, now deeply embedded in the street food culture of Kolkata and Bangladesh. It is made by enclosing a spiced mixture of minced meat, eggs, and aromatics within a wheat flour dough. The paratha is then folded...

Tokwa steak is a Filipino tofu dish that presents fried tofu in a savory sauce, often with sliced onions and seasonings associated with soy-based gravy. The name refers to its steak-like presentation rather than to the presence of beef, making tofu the central protein and structural element of the p...

Dubu jorim is a Korean braised tofu dish commonly served as banchan, or a side dish accompanying rice and other foods. Slices of firm tofu are usually pan-fried before being simmered or coated in a seasoning sauce containing soy sauce, garlic, scallions, and often gochugaru, the Korean red-pepper fl...

Roti Boyan is a thin, layered wheat-flour flatbread associated with the Boyanese people of Bawean Island, Indonesia, and with Boyanese communities in Singapore and Malaysia. Historically sold by Boyanese street vendors, it is pan-cooked and reflects Indian bread-making techniques absorbed into Malay...

Lyonnaise potatoes are a classic French dish consisting of pan-fried sliced potatoes and caramelized onions, traditionally seasoned with salt, pepper, and fresh parsley. Named after the city of Lyon, the dish is a staple of French bistro and bourgeois cuisine. The preparation typically involves saut...

Truffade is a traditional dish originating from the Auvergne region of central France, made from sliced potatoes pan-fried with melted tome fraîche cheese. The potatoes are cooked slowly in butter or animal fat until tender, after which the fresh, mild cheese is incorporated and melted until it form...

A potato galette is a rustic French dish consisting of thinly sliced potatoes layered together and baked or pan-fried into a flat, round cake. The potato slices are typically tossed in melted butter or oil and arranged in concentric circles, often seasoned with salt, pepper, and herbs. During cookin...

Bratkartoffeln is a traditional German side dish consisting of potatoes pan-fried until they develop a crisp, golden-brown exterior. The recipe typically utilizes boiled potatoes that have been cooled, allowing them to hold their shape and texture when introduced to a hot pan. They are traditionally...

Perkedel Tahu is an Indonesian snack consisting of deep-fried tofu fritters or patties. The mixture is made by combining mashed tofu with wheat flour, minced celery, and aromatic spices such as garlic and coriander. It serves as a meatless variation of traditional perkedel, which are typically made...

Tofu Gyoza is a Japanese pan-fried dumpling that substitutes traditional minced meat fillings with crumbled tofu. Often combined with finely chopped vegetables like cabbage, carrots, and chives, the tofu mixture is seasoned with soy sauce, garlic, and ginger before being wrapped in thin dough. This...

Tofu steak is a dish built around a thick slice of firm or pressed tofu that is seared on a griddle or in a frying pan and served as an individual portion. Japanese versions commonly pair it with soy-based sauces and garnishes such as grated daikon, scallions, mushrooms, or ginger, although the term...

Schupfnudeln are traditional German potato noodles, particularly associated with Swabian cuisine, made from a dough of mashed potatoes, flour, and egg. The dough is shaped by hand into elongated, finger-like forms, which are typically boiled and then pan-fried to create a crisp exterior. They are tr...

Corned beef hash is a savory dish consisting of finely diced corned beef, potatoes, and onions that are pan-fried together until crisp. It originated as a practical way to repurpose leftover meat and has become a standard breakfast item in British and American cuisine. The mixture is commonly served...

Potatoes O’Brien is an American pan-fried potato dish made from diced potatoes cooked with onions and sweet bell peppers. The vegetables are usually browned together in a skillet, producing a crisp-edged side dish with a softer center. It is commonly served at breakfast alongside eggs or meat, altho...

Dubu jeon is a Korean side dish made by slicing tofu, coating the pieces with flour or another dry coating and beaten egg, and pan-frying them until lightly browned. It is commonly served as banchan, and versions of tofu jeon may also appear in holiday cooking and foods prepared for jesa, Korean anc...

Dubu buchim is a Korean side dish made by pan frying slices of tofu and seasoning them with a savory sauce. Common preparations use soy sauce, sesame oil, and scallions, although the exact seasoning can vary between households and restaurants. The dish is served as banchan, so it functions as an acc...

Tofu piccata is a vegetarian or vegan adaptation of the Italian-American preparation in which tofu cutlets replace chicken or veal. The tofu is usually pressed, coated, and pan-fried, then served with a sauce built from lemon juice, capers, and butter or plant-based butter; white wine or stock may a...

Potato cakes are formed portions of cooked potato, usually mashed potato mixed with ingredients such as flour, egg, salt, or onion, then shaped into rounds and fried or baked. They are common in British and Irish cooking, where they may be made from leftover boiled potatoes, while related preparatio...

Potato zrazy are a family of filled potato dishes associated with Polish and other Eastern European cooking. A potato-based dough or mixture is shaped around a savory filling, commonly minced meat, mushrooms, or another seasoned ingredient, then formed into patties or rolls and fried or baked. They...

Home fries are a North American potato dish made by pan-frying cooked or partially cooked potatoes until browned. The potatoes may be diced, sliced, or cut into irregular chunks, and are often cooked with onions, bell peppers, or other simple seasonings. They are commonly served as a breakfast side...