1,136 fry bread recipes

Restaurant-style veal francese with Parmesan-breaded scaloppine fried crisp, bathed in a sherry-Marsala-lemon sauce, and crowned with prosciutto. Sabatino's signature in your kitchen.

Poor Knights of Windsor: sherry-soaked bread fried golden in butter, dusted with cinnamon, and topped with crushed raspberries and whipped cream. A British dessert classic.

Classic Chicken Kiev with pounded chicken breasts rolled around cold butter, double-breaded, and deep-fried until golden. Cut into it and the butter flows out.

Sesame shrimp toasts are crispy Chinese appetizers with minced shrimp, ginger, and five-spice pressed onto bread, coated in sesame seeds, and pan-fried until golden.

Chinese shrimp balls (pai chiao hsia chiu) rolled in stale bread cubes and double-fried until shatteringly crisp. Served with Sichuan pepper-salt dip. 30 pieces.

Golden pan-fried lump crab cakes with chives and Dijon, served with a vibrant blanched basil mayonnaise. Triple-breaded for a shattering crisp crust outside, sweet crab inside.

Paneed veal fried golden in seasoned bread crumbs served over fettuccine in a rich Parmesan cream sauce with cayenne. A Cajun-Italian restaurant classic made at home.

Soft shell crabs stuffed with cheese, breaded, and baked in tomato sauce until crispy on top and melty inside. A Chesapeake Bay classic that's easier than frying.

Classic British Scotch eggs with hard-boiled eggs wrapped in savory sausage meat, breaded and deep-fried until golden. Perfect hot or cold for picnics and parties.

Herbed beef patties breaded and pan-fried in butter, then baked with spaghetti sauce, cheddar, and Parmesan until bubbly. Like chicken Parmesan but with seasoned ground beef.

Nargisi puri, a stuffed Indian deep-fried bread with a spiced egg and potato filling. Crispy golden dough wrapped around a savory masala center, served with yogurt.

Eggnog French toast made by dipping thick stale bread in eggnog and frying in butter until golden. A three-ingredient holiday breakfast with built-in custard flavor.

Cajun stuffed crabs loaded with claw meat, bell peppers, onions, and celery, breaded and fried until golden and crunchy. A Louisiana seafood classic ready in 30 minutes.

Austrian Wiener Schnitzel seasoned with Worcestershire, mustard, and Parmesan, then breaded and pan-fried in butter. Served with a velvety tomato-cream sauce that steals the show.

Traditional Wiener Schnitzel with milk-fed veal pounded paper-thin, triple-breaded, and fried until the coating ripples golden. Served with lemon wedges, the way Vienna intended.

Romano-breaded chicken breasts pan-fried golden, then baked under a rich cream and cheese sauce with melted mozzarella on top. Italian-American comfort at its cheesiest.