122 fry bread recipes

Indian tacos build hot frybread into open-faced plates piled with stewed anasazi beans, roasted Anaheim chiles, avocado, plum tomatoes, arugula, and red onion. Pueblo and Navajo street-food at home.

Keftedes tiganites are fried Greek meatballs with allspice, fresh mint, parsley, red wine, and soaked bread. Walnut-sized, flour-dredged, and fried crispy for a traditional Greek mezze or main dish.

Crispy oven-fried chicken with a corn flake crumb crust and no oil required. A flour-egg-flake breading delivers crunch comparable to deep-fried chicken with a fraction of the fat.

Oven-baked "un-fried" chicken coated in yogurt and seasoned Italian bread crumbs with Old Bay and Creole spices. Crispy, flavorful, and low-fat with no deep frying required.

Classic breaded veal cutlet with a double cracker-crumb coating, pan-fried golden and finished with lemon juice. Served Pennsylvania Dutch style topped with a fried egg.

Oven fried pork chops coated in herb-seasoned stuffing mix for shortcut breading with built-in seasoning. Egg washed and baked on a buttered sheet pan for a crisp crust without the splatter of skillet frying.

Traditional Ojibway fried bread studded with fresh blueberries, sliced and pan-fried golden, served hot with maple syrup for an Indigenous breakfast treat.

Easy fried oysters, double-breaded in crumbs and pan-fried in butter until golden and crisp. A simple, fast way to crispy oysters with a tender center, seasoned with salt, pepper, and paprika.

Gebackenes Euter, traditional German breaded and fried cow's udder. A centuries-old nose-to-tail dish with a veal-like texture and a crackling golden crust.

Fried green tomatoes in butter with cream and red pepper. No breading here, just sliced green tomatoes pan-fried until translucent and finished in a simple cream sauce.

Homemade puris, Indian deep-fried puffed bread made with whole wheat and white flour. The dough rests for an hour then fries into golden, airy pillows in seconds.

Deep-fried jalapeno halves packed with seasoned crab meat, garlic, and cayenne, double-breaded in cracker meal for an extra-crunchy shell. Spicy, crispy, and wildly addictive.

Texas' premier comfort food, chicken fried steak, has no chicken in it. It is called such because the steak is breaded and pan-fried much like fried chicken. A descendant of the German dish wiener schnitzel, it is traditionally made with round steak. Top round is the most tender.

Traditional Newfoundland fish and brewis with salt cod, hardtack bread, and fried salt pork scrunchions. A three-ingredient Maritime classic soaked overnight.

New Orleans-style pain perdu French toast with orange flower water, brandy, lemon zest, and nutmeg. Stale French bread soaked rich and fried golden, dusted with powdered sugar.

Irish fadge is a traditional potato bread made from mashed potatoes, egg, butter, and herbs, then fried in bacon fat until golden and crusty on both sides. Simple, hearty, and satisfying.