I referred to the Taiwanese "YTower" website for this recipe.Please fry around 15 dim sum at a time. If you put too many in the pan they may go gooey. I fried mine in 4 batches. Recipe by Hideko

Its a combo of beans and ripe plantain that gives:protein,vitamins and minerals

These are called various things depending on the manufacturer. If you go to Chinatown, you can always buy these. They are very simple, but you won't tire of them. The key to these is that firm, chewy texture, but if you make them yourself you can make them as hard or soft as you like! Shaping these is a lot of fun.As long as you know how to form these they are not hard to make. If you are making these for the first time, you can use half of the dough to experiment. They are more nutty and fragrant if you fry them to the point where you think they might be a bit overdone. If you omit the baking powder they'll be even harder. If you prefer them to be softer though, try using 140 g of cake flour and 100 g of bread flour. For 14 to 16 mahua. Recipe by Kototama

I tried a variation using salt-flavored ramen for a recipe contest.I thought the rich taste of the soup powder would be a good marinade for the chicken, and using crushed noodles would make the fried chicken crispy, so I decided to try it.Finely crushing the ramen noodles makes it easier to eat.The soup powder is the only seasoning. Rub it in evenly and well.The crumbs stick better if you make the flour and water mixture a bit thick.Deep fry the chicken twice to make it extra crispy.Serve it freshly fried. Recipe by happymiina

Recipe from Puerto Rico is like lasagna with ripe Plantain

Kakiage is a kind of tempura, a Japanese deep fried dish, with several kinds of vegetables and seafood that are battered and deep fried.

#deepawaliThe wors 'motichoor' literally translates to crushed pearls. These are round-shaped sweetmeat made from fine, tiny balls of besan(chickpea flour), Commonly offered as prashad.The chickpea flour globules is fried in ghee or oil and soaked in sugar syrup. The sweet, pearl-like balls are then moulded into ladoos.Motichoor Ladoo is a favourite festive treat across Bangladesh. Admit it, once you start having it, you cannot just hold back at one.These ladoo were also easy to store in the torrid temperatures, and wouldn't go baad for days. Let's cook 😊.

whenever I go to a Chinese restaurant I order fried tofu. it is my favourite guilty pleasure, so I decided to try and make my own.

My kids love Tonkatsu- Japanese style deep fried pork cutlets but I hate to deep fry, with all the extra oil and calories, So I pan-fried and let the oven do the rest. You can cut extra calories by using tenderloin instead of the usual loin which is much leaner.

I wanted to make cream croquettes easily. These have a different yet still delicious flavor compared to potato only or bechamel sauce only croquettes.If you want croquettes that are a little bit more floury, increase the amount of potatoes used. If you like creamier croquettes, increase the amount of milk. (You can increase it to 120 to 130 ml and still form the croquettes. Coat with plenty of flour, then coat right away with egg and breadcrumbs. If you just can't form them though, put the filling in the refrigerator or freezer for a while until it stiffens up, then form it. Try forming it into small croquettes, which will be easier to handle.) For 8 croquettes. Recipe by Masacchi

I've been eating these croquettes all the time but the ones I make always taste a little different from my mother's. I was going to ask her how to make it, but I haven't still asked. She made it for me recently and I realized that the difference comes from the amount of potatoes used. I think my croquettes are now similar to the ones my mom makes?Make sure to extract the water from the ingredients. Shape the potato mixture while it's still hot and let it cool down before coating and dredging it. Recipe by Donpintan

You may have your version of fried chicken where you're from, but "Tori no Karaage" has a taste that's absolutely unique to Japan. It is really popular as a homemade dish or as a deli order. Following this recipe, you can make a perfect fried chicken that is juicy on the inside and crispy on the outside. Try it!!! The more detailed recipe is on my blog: https://meshiagare.tokyo/tori-no-karaage/