Fried

Traditional Sicilian fried rice balls, typically filled with ragù, peas, and cheese, coated in breadcrumbs and deep-fried to a golden crisp.

Arborio rice · Beef broth · Onion · Butter

The most widely recognized version of falafel, made from ground chickpeas, herbs, and spices, formed into balls or patties and deep-fried to a golden crisp. This version is common across the Levant region.

Dried Chickpeas · Onion · Garlic · Fresh Parsley

Authentic Egyptian falafel, known as Ta'ameya, made with dried fava beans instead of chickpeas, resulting in a distinctively green interior and a slightly different texture. These are typically fried until golden brown and crispy.

Dried Fava Beans · Onion · Garlic · Fresh Parsley

A creative twist using cornmeal in the crust for extra texture and a slightly different flavor profile. Served with a homemade dill aioli instead of traditional tartar sauce.

Haddock or Pollock fillets · Potatoes · All-purpose flour · Yellow cornmeal

The quintessential British takeaway. Flaky white fish coated in a crisp, golden beer batter, served alongside thick-cut, fluffy-on-the-inside, crispy-on-the-outside chips, traditionally accompanied by mushy peas and tartar sauce.

Cod fillets · Potatoes (Maris Piper or King Edward) · All-purpose flour · Baking powder

These Shanghai-style spring rolls are characterized by their exceptionally crispy, flaky wrapper, achieved through a unique dough and frying technique. The filling is typically savory, often featuring shredded pork and mushrooms.

All-purpose flour · Cornstarch · Salt · Water