Would make a gtrat topic, for sure. Italian cuisine is very much into this. Like bruscetta: the basic one is just toasted leftover bread, rubbed with a clove of garlic, drizzled with olive oil and salted. All toppimgs are already a "luxury version". Or look at "Pasta alle genovese" from Gken ans gtriends cooking. Really amazing! Also:you can trgrow spring onions and garlic in yout room. Just in /on a glass of water. 2 more: "Lazy man bread" by Lydia April. (And imagine that bread wiith diced onions in it. Or herbs. Or both.) Ans "Welsh rarebit" byy Scott Rea Project. (The are many versions. His video is just so fantastic to watch.) Greetings from the far north of Germany!
@@31bsuparna SPAM is not an easily available cheap ingredient everywhere. In India only the fanciest supermarkets would stock it at very high prices (export duties).
As an indigenous woman I appreciate seeing Bannock included. I am reconnecting with my ancestors through food. I did not learn these things growing up and I know so many other people haven't because residential schools did so much damage to indigenous people (and this was in the not so distant past)
So sad to hear such horrible history, right now in Indonesia there's an increasing intolerance against traditional cultures, mostly caused by some radical Muslim group, condemning certain practices as blasphemy, so I'm afraid we might lose our cultural diversity if this goes on
So glad to hear you are reconnecting with your ancestors this way. While it is sickening to consider how much has been lost through the intentional programs of cultural erasure imposed by colonialism, these days I keep seeing renewal and resilience in language, customs, food, and sense of identity. I pray for strength and joy for you and yours, now and in the future.
I'm so sorry (and, as a Muslim, ashamed) to hear about the rise of intolerance towards traditional and indigenous cultures in Indonesia. I wish fundamentalist groups of all faiths would pay more attention to the importance of free will. If you force people to follow your interpretation of religion, you're taking all their agency away from them, making the whole project meaningless from a religious perspective as well as unspeakably cruel from a humanist perspective. SMH
Im Inuk (inuit, singular) from Labrador Canada (Nunatsiavut) and we do our fry bread a lil sweeter. Also that jam what we call redberries (those from the Newfoundland part of our province refer to them as Partridgeberries. The lingonberry is a popular one for us to pick and we make it into jam, tarts, pies and muffins, to start. Some even will use their sods in a smokehouse, although the local blackberry sods are more popular, especially for fish like Atlantic Salmon, arctic char (verrry popular now for sushi), and the two varieties of trout that popularize the area. Labrador is Birdseye's playground btw. He discovered his freezing method from inuit in the area. We have a unique cuisine.
@@sarahmcdonough7713 they grow on the east coast in Labrador, i can tell you that much. mom makes her jam rather tart which i like. i dont know the inutitut word for them, sadly, we never got to learn our language growing up
The person who shared the potato chap touched me. Her comments on making something that someone who passed used to make. I did that samething hunting down a recipe for plum dumplings. Took me back to my grandma.
I'm so happy to see an assyrian dish being featured on this channel!!! Our cuisine is so divers on so many levels and seeing a small part of it shown to this community just makes my day. Hopefully we can submit to even more dishes in the future!! 🥰🥰🥰🥰❤❤❤❤
I am from India and would like to say that Potato Chap is very popular in our cuisine as well. Especially in the Eastern Bengal region of the country. We use different meets including shrimps
Do part two Beryl! we have an Indonesian favorite called Cireng. Cireng is made by mixing tapioca flour with water and salt and then shaping the mixture into small cylinders. The shapes are then deep-fried. Cireng is usually served with a sauce made from peanuts or chili, or eaten plain or with some flavored powder sprinkled on top. Cireng has a crunchy crust texture on the outside, is chewy on the inside, and has a slightly salty taste
Yup someone who lives here in California I am of Mexican, Colombian and Native American ancestry welp growing up I was used to calling it yuca not cassava. I was kinda confused at first when she was talking about cassava then realized she was talking about yuca🤦🏻♀️🤣🙃
You should try Mangalorean buns from southern India. It's a frybread made with a fermented banana-based batter. However, plot twist, they're generally eaten with savory items like chutney or Sambar.
In Austria we have a dish called "Apfelspalten" which are apples fried with a sweet crust! It is really delicious and it reminds me of my childhood for some reason :)
Hot apple fritters! We make them in the US states that have apple orchards. Apples cut in rings, dipped in cinnamon batter and deep fried, then sprinkled with powdered sugar. When they're made fresh, the hot apple fritters just melt in your mouth. I don't even care if I burn my tongue. If autumn was a flavor, it would be apple fritters for me
I grew up in a Métis area in Winnipeg & went to a French language school where many teachers were Métis & spoke some Michif. I'm super excited to see Métis culture being highlighted. Next do a kitchen party menu!
There's a Hungarian 'beach food' called 'lángos' (spell like langosh or something). It's really popular in the whole country and people usually eat it if they go to the Lake Balaton or simply to any beach.
A traditional fried food in Israel is a Suphgania (suf-gan-ia). Its eaten in Hanukka and Its like a doughnut but its shaped like a ball and you inject pastes in it like chocolate or dulce de leche but the most traditional form is with strawberry jam. Usually you add powdered sugar on top. There's no Hanukka without suphgania.
My friend this year made sufganiot the day before Hanukka was starting, came down the next day and the cat had eaten them... I don't know if she made new ones or went out and bought some but they did have some in the end. Poor kitty was sick though!
In Sweden the lingonberry jam is not considered a sweet jam. We often use it as a savery jam, more with food and less with things like pankakes or on bread 😍
Beryl, you could do an entire series on fried food. 😂 Every culture seems to have something fabulous that they drop into hot oil. Can’t wait to try all of these.
Picarones are traditionally made from the combination of pumpkin/Squash and sweet potatoes, using only pumpkin makes them a little denser specially once they get cold. But the combination of both, makes for a flavorful dough and also keeps them soft and airy inside and crispy on the outside even when cold . They also don't absorb as much oil when fried. For the syrup, it's best to use a panela round. And please do put a fig leaf or some figs in syrup, along with the spices in the Picarones syrup like they do in Peru. It really elevates the syrup flavor and consistency. Hope Beryl goes on a culinary tour to Peru sometime in the future. Thank you for sharing these recipes! 👍
Another Canadian fried food is Beavertails! They're WIDE and LONG fritters made from whole wheat flour that are explicitly meant to be topped with numerous toppings like chocolate, icing, though the most traditional way is cinnamon sugar and a squeeze of lemon!
Part 2 pleaseeee!! :D You have to try Hotteok- a very popular street food in Korea. I got to visit in the summer, and these pancakes were my absolute fav thing!! They are crispy on the outside and are filled with a delicious mix of brown sugar (which melts inside the pancake) and nuts
I used to make Arancini all the time. Risotto wrapped around a block of mozzarella, breaded, and deep fried. So freaking good. I do not have Italian relatives(not counting step-brother's other side of the family, I guess) but picked it up from a cookbook. It was an instant hit at parties.
I hope Italian people won’t be mad at me but the first time I had arancini was from an Italian restaurant in Australia and the filling was pumpkin. I loved it so much. What a great memory. 20 years later, I had some in Roma and the filling was spinach and ricotta and it was amazing too.
Loukamades from Greece would be awesome for another fried food episode. They are fried dough balls covered in a honey syrup and dusted with cinnamon. My family usually eats them on New years Day, and they are delicious!
These are the best! I believe this is where donuts originated from. I don't know how to fry, but I love it when my cousin makes them. My Yiayia would be proud ❤
in Indonesia we love deep fried banana, the most popular one is called pisang goreng madu (deep fried banana with honey) it's just sweet and comforting, you could also add some toppings (obviously it's gonna be cheese and chocolate sprinkles). yeah, just love this dish
oh and another information, apparently it's the number one dessert in the world according to taste atlas (idk if it's rigged by Indonesian or not, but hey! I think it's pretty delicious dessert)
@@geekyambi8774 It would be better if you use plantain. In Indonesia we called it pisang kepok as plantain type of banana. Because if we use regular banana, the result will be too mushy.
In the Philippines they use Saba bananas, and brown sugar, and It's most notably served on skewers as street food. They call it Banana Cue, though I've seen it abbreviated to "Banana Q."
Here in Belgium we have “Bitterballen” a mushroom and beef made into a sauce w/ a roux and the stock of your beef and added gelatine makes it harden then you roll it into little ball and bread them let them set a bit in the fridge and deep fry them until dark golden brown and crunchy. Typically I serve them either w/ spicy mustard from Ghent by Fernand Tierenteyn or w/ your favourite ketchup
I am Ismaili Muslim from Kenya and we make potato chap exactly the same way except once we've formed the chap, we dip it in beaten egg and then in breadcrumbs, then fry. it's a special dish for occasions. I also add spring onions in the mince. yummy ❤️
“Because fried food” I felt that! As a child living in Puerto Rico, bacalaitos has been my favorite fritura. One fried food I didn’t appreciate as much as I do now as an adult is Alcapurria. If you like savory, slightly salty and flavorful ground beef stuff fried delicacies, you will love this!
Omg, you don’t know how much this episode warmed my heart. Indigenous people taught my American pioneer ancestors to make fry bread and we’ve been making it in our family for generations. When my great grandma from Stockholm immigrated we started eating fry bread with lingonberry in my family and it’s a major comfort food/favorite. I’ve never seen anyone else pair it with lingonberry. You’re channel is the wholesomeness I didn’t know I was missing. Thank you.
I’d really like to see British scotch eggs too! Boiled egg wrapped in sausagemeat, breaded, fried, and eaten with ketchup or HP brown sauce (which is tomato ketchup but with more vinegar and tamarind extract)
Navajo fry bread is possibly the Navajo version of Bannock. I have had it several times on the Navajo reservation and thoroughly enjoyed it. Served as a Navajo Taco with pinto beans, possibly ground meat, lettuce, tomato and cheese it is a really different and delicious meal.
You need to try sopaipillas on a rainy day, Chileans love them! They are also made with squash and are a mix of a bread and a paistry. There's also sopaipillas pasadas, which are soaked in a hot chancaca sauce, but usually sopaipillas are eaten on their own or... with ketchup! (though it is frowed upon by abuelitas lmao)
This is lovely! In Argentina we also eat sopaipillas...I'm from San Juan and we call them that here, but they're thin and covered in sugar, and we also call them torta frita...It gets more interesting when you learn that in other parts of the country, the torta frita is different, like in Chubut where they can be either thin or thick/spongy, and they are savoury! That was a surprise the first time I tried them! I love to find these coincidences between out countries.
Love to see bannock represented here! You did a great job with it--it looks SO fluffy. My grandfather always preferred it baked over fried, but my mom and I used to sneakily save some dough to fry after we baked bannock for everyone else growing up. I'm sure someone has said this in the comments already, but Metis are one of three overarching Indigenous groups recognized in Canada, but one of three tribes. In Canada, we use "nation" the way "tribe" is used in the USA. There are many Indigenous nations recognized by the Canadian government, of various sizes (my nation is about 400 people, for example) and those communities are often linked to other, larger groups. Not to mention all the Indigenous folks not recognized by the settler-colonial federal government!
So happy to see bannock included! Saw the video title and immediately thought of the bannock and frybread I ate at wacipi last year lol such a lovely video!
In Hungary we fry everything. Mushrooms, cauliflower, patty pan squash but the most interesting one is fried elderflower (the whole flower with the stem).
Please do an episode of fried Foods from Sub-Saharan Africa. I'm not from there but I'm really curious about their cuisine and I would love to see an episode dedicated to their fried food.
Bannock is pretty similar to South African vetkoek, in terms of how it's eaten (super versatile!) too. Some people like to make thicker vetkoek from a wetter dough, like the bannock, other people like to use a drier dough and roll it out thinner, then your vetkoek puffs up when you fry it, like some of the flatbreads you've made. It's always so nice to see a food that is familiar to you, that is also loved in a far-away country or culture under a different name.
Definitely a personal favourite as well. Come check out the local fairs here in North America and you’ll find deep fried butter, marshmallow, ice cream, slices of pie and more!
Fun fact, Mars bars are no longer made in America. I have to get mine from a specialty shop that imports them from the UK. Supposedly Milky Way Darks are just rebranded Mars bars but they're all wrong, both in chocolate and nougat. Thankfully at my local world market they only cost about 10% more than any other candy bar.
Loved seeing Bannock! I would love an episode on how different people eat box mac and cheese, do they turn it into pasta salad? add hot dogs? Diced tomatoes and onion?
I swear you need to make some Uzhundhu vadai or Medhu vadai. Both are South Indian staples, full of protein from the Urad dal and obviously spiced to a perfect crisp and a comforting inside! Do recommend highly!
In PR we call the cod fritters Bacalaitos - “little cods.” I haven’t had any in years and now i’m so jealous. All of these sound amazing, especially the pumpkin ones! I really need to try these 🤤
OH MY GOODNESS!!!!! THIS TOTALLY MADE MY DAYYYY!!!! 👏🏼👏🏼👏🏼👏🏼 Such a proud Assyrian moment! Thank you for incorporating an Assyrian Segment in your amazing series!!!! I was in literal tears because this brings awareness to my people, culture and heritage. Thank you Rachelle for sharing our beloved potato chap recipe with Beryl. You ladies don’t understand how shockingly amazed I was & super super excited. BERYL - PLEASE PLEASE PLEASE do an entire show about Assyrian food if you can. I feel like your platform will be a voice to the Assyrian people. If you loved our potato chap, then honey that’s only the beginning lol We have tons and tons of AMAZINGLY, CRAZY DELICIOUS DISHES!!! (And yes, I’m very proud of my Assyrian roots!) - I’ve also commented previously on one of your other videos (What Turkish people order at Turkish restaurants). Just in case you didn’t know, Assyrians do not have a country. The Assyrian Empire did fall within roughly the late 7th Century B.C. and most Assyrian people live in what we call modern day Iraq or of course all around the world (Rachelle also did mention a few). I myself live in Australia. The food, the music, the culture & the overall people still live on however, so to do a series on Assyrian food will be a real treat & a great pleasure for us all! ❤🙏🏼 Thank you so much!
these all look so good 😭 my mom's side of the family is from mississippi, so when i think of fried foods i tend to think of stuff like hushpuppies, which are like round cornmeal and buttermilk fritters. my fam would fill them with corn and onion, and sometimes green onion or chives and finely diced red peppers for color, but some people literally just make the basic cornmeal batter and don't add anything else other than seasoning! we normally had them with barbecue, stews, or something like red beans & rice, where you can tear up the hushpuppies and use them like a sponge to sop up all that delicious flavor~
One other suggestion for part 2: Turkish zucchini fritters (mucver, pronounced "mooj-var"). My Turkish husband introduced me to this dish after we began drowning in giant 2+-foot long zucchini from our garden! They are made with grated zucchini, lots of fresh herbs (green onions, parsley, dill, and/or mint), egg and some flour to bind it. Then you fry them in olive oil. They taste fresh and healthy (despite being a delicious salty fried food), and are a perfect appetizer or light meal with some plain yogurt on the side!
For part two, please try Swedish Rosette cookies. If you haven’t already tried them, they are made with a flower shaped iron, heated in oil, dipped in batter, then fried until crisp and liberally coated with powdered sugar.
That's funny. What you describe are what my Polish-American grandmother made, calling them angel wings (or an unintelligible Pol-merican word I heard as something like "kruschinki." In searching online to figure out the Polish name/spelling, I see now that Polish angel wings are a totally different finished product, though fried and sweet.
@@b.garland1826My German great uncle married a lovely Polish lady who made what she called “Krushchiky” for me when I was a child decades ago. They were deep fried super crispy rectangles of dough that before frying had a slit cut in the center parallel to the longer side of the rectangle & one end was then pulled through the slit, making what she called a bow tie, but angel wings would also be descriptive. They were divine & covered in powdered sugar. Sounds like you had something similar. I spent years trying to find a recipe, but still haven’t found anything exactly like those morsels of deliciousness!
These are my favorite Christmas cookies that my grandma makes. Hers are always light and crispy and coated with granulated sugar instead of powdered. She says they turn out better when made on a cold sunny day. On a wet day, they don't crisp.
My family from the Appalachian/Southern US would make something a LOT like a bannock that was an Applesauce Pie, it was biscuit dough filled with applesauce in the middle and fried in a pan. And yes, getting the sides to firm up was sometimes a challenge!
That was great! A part 2 with BOLOVO from Brazil! It's a delicious snack that we often have at bars with a nice cold beer! You have a soft boiled egg inside ground beef that is coated in panko flour or regular flour and deep fried. It's scandalous!
Sri Lankan Ulundu vadai would be perfect for a part 2 ep! They’re savoury doughnut shaped snacks made from fried pulses (urad dhal), spices (e.g ginger) and chilli. Soft on the inside and crunchy on the outside
My neighbour is Metis and makes fry bread once in a while. I can confirm it is delicious. Edit: Cod fish cakes are very popular in Altantic Canada also. They are made a little differently.
It is wonderful to see some recipes around the world that actually quite similar to each other, even if the cultures are not linked up. Like, some of the dishes are made with chunks of veggies or meat, battered, some other like fried smashed potatoes, some other like fried bread, etc. I didn't know that this episode will come lol. Here in Indonesia, we LOVE to fry our food (no surprise many of us got cholesterol). We have so many fried foods or fritters. Savory or sweet, plant based or contain animals. And some of them are really close to the dishes in this video. Our "perkedel" is quite similar to muhogo bhajia and potato chap, but I guess perkedel is simpler. The main different is we fry the potatoes before we mash them, so we don't have to worry about the undercook potato. The spices we use also fewer, just salt, pepper, garlic, and a pinch of nutmeg. The other ingredients are scallion and parsley. We don't mash the potato using potato ricer but rather spatula, spoon, a drinking cup also works. This is to create uneven texture, chunky yet smooth. The rest of it, you got the idea. Chop the parsley, scallion, and garlic (btw the garlic even better if you pound it into paste, or at least use a fine grater), and throw them in into the potato along with the spices. Mix them well, and ready to fry. We use beaten egg to coat the perkedel before frying them, so it doesn't scatter away. Other foods that are very popular are those that sell in gorengan stall. Gorengan means fried food. They mostly sell the same food: tempe goreng (fried tempe with thin batter), tahu isi (fried tofu with veggies filling), tahu bakso (fried tofu with bakso/meatball filling), bakwan (vegetable fritter), also some of them sell pisang molen (banana wrapped in pastry dough). By the way, TasteAtlas has stated that pisang goreng (fried banana, an Indonesian dish) as the best deep-fried dessert in the world. Speaking of pisang goreng, there are many variations by the type of banana, how the banana cut, the batter, etc. In eastern part of Indonesia, people enjoy their pisang goreng differently. They use the unripe banana, fry them with thin batter made of rice flour, and eat them with sambal either sambal terasi (chili sauce with shrimp paste) or sambal roa (chili paste with smoked roa fish). Roa fish or ikan roa is a type of halfbeak fish, endemic to Sulawesi.
Oliebollen are Dutch doughnut holes, my 2nd step father’s aunt from Berlin (before the wall came down) came to visit and made this and I’ve never had anything so scrumptious. Never found anyone or anywhere that can make them the same but some close seconds. Definitely worth making.
India is famous for soo many fried dishes both sweet & savoury. But something that immediately comes to my mind is this ADDICTIVE- SHAKARPARA (sweet) & NAMAKPARA (savoury). It's widely famous during indian festivals & is known by different names all over India. Made with melted ghee, all purpose flour OR whole wheat flour, salt , cumin and carom seeds or any other spice for the savoury version & for the sweet the flour is added with cardamom , sugar or jaggery. Super duper simple to make. Just mix the ingredients and knead the dough. Roll it out & cut into diamond shapes and deep fry. Voila !!! CRISPY, TASTY FRIED LITTLE BITES OF HEAVENLY LOVE ❤️ It's not just famous as a festive food but it's a very common munchie snack while teatime, travelling, late night movies, PMSing, happy or sad just have these tiny bites of love. And I'm sure every Indian granny would make these and send it over- it's just this mandatory unsaid law 😂 I really hope you shoot part 2 & try this out !! I'M SURE YOU'LL BE ADDICTED !!
A noteworthy discovery is the resemblance between "chap" and a popular appetizer found in West Bengal, India called”aloor chop”. In this region, we have a very popular evening snack known as "Aloor chop," where a spiced potato filling is encased in a chickpea flour batter and then deep fried, and eaten in combination with Muri (puffed rice). I'm curious whether the Bengali term "chop" shares its origins with the Assyrian word "chap” as both have potato filling s and both are flat in shape and called the same.
I was thrilled to see Bannock! Whole videos could be dedicated to all the different toppings or ways to eat bannock/fry bread (yes, thinking of your oatmeal video that is changing lives!). Wonderful as always, Beryl! :)
Thank you for making this video…I always thought that the recipe for picarones was a lot more complicated and with ingredients that I couldn’t get here…totally making this and recalling memories of my Peruvian childhood
Beryl! You need to try Russian Mennonite rollkuchen. It’s a delicious, light, super easy sweet fried dough that we traditionally eat with cold watermelon. It sounds like a crazy combo but it’s utter perfection. Bonus points if you fry them in lard ;)
I think Mücver from Turkey would be a really good addition to this series. Typically Kabak Mücveri. :) It means something like courgette fritters/pancakes. They require graded courgette, onion, carrot, flour and egg and then you fry them in a pan. Its really easy and they taste amazing.
Thanks so much for sharing about bannock and Metis culture! I'm Choctaw but I grew up with Navajo-style frybread - usually it's flattened out a lot more so it's a bit more like a large, wide pancake and can be used very similarly to a chalupa, with all of the same taco fixings. That, or with honey, butter or jam!
I had to google but the Venezuelan version is very different from the Mexican version. I grew up with the Mexican version. I would like to try the Venezuelan version.
In the Philippines there is a lot of really good fried foods, but for a sweet dessert type of fried food I really love maruya (banana fritters) and turon w/ lanka (banana eggroll with jackfruit). They are so good.
Would an "endangered recipes" video make sense? Like, recipes that are more "acquired tastes" and are falling out of popularity? Also, an episode on fusion foods would be cool. :)
I’d love to see youtiao (油條)/yàuh ja gwái/Yu char kway (油炸鬼) as it’s also called in Cantonese! It’s a fried dough you usually eat along with congee/breakfast. I wanted to mention the Cantonese name both because I speak Cantonese but also because the name literally means “oil fried devil” which I just find hilarious
YES!! It's iconic and the ultimate comfort breakfast food for Chinese people from north to south! Dip them in freshly made soy milk or cut up in little chunks and toss them in congee! (or wrap them in rice rolls lol but that's probably way too hard to make at home)
For part 2, please consider trying Keftes de Prasa, or "leek patties" in Ladino! These are a traditional Sephardic (Spanish/Ottoman Jewish) dish that is served on Chanukha or Rosh Hashanah, the Jewish New Year. Keftes de prasa are made with lots of thinly sliced leeks, potato, egg, dill, breadcrumbs or matzah meal, fried and served with a squeeze of lemon!
Being a New Englander, one of the joys of summer is whole belly fried clams, fries and slaw eaten on the seacoast. The clam belly is a bit funky and somewhat of an acquired taste.
My family is of Scottish origin, and we have a bannock similar to the one here from the Métis. I never have that much oil in the pan when I make mine, so it’s much more crumbly, and we make one large bannock that we slice like pie and top with anything, sweet or savory.
Seeing the Assyrian potato chop made me really crave the ones I had growing up - it's cool to see a similar dish I loved as a kid with my Goan Indian family. Our potato chops are similar with a meat filling and then dipped in semolina and cooked in pan
In Australia we love our fried dim sims, potato cakes, and chiko rolls. The most important part of any fried food in Australia though is sprinkling everything with a good shake of chicken salt ❤️
In Trinidad and Tobago, we have a lot of deep fried delicacies such as 'pholourie' (fried savoury dough balls to be dipped in chutneys - mango, tamarind, pommecythere, etc), 'saheena' (fried fritter made with split peas, flour, yeast, seasonings, mixed with dasheen bush or spinach), 'doubles' (2 pieces of fried flattened split peas dough that sandwiches chickpeas or channa topped with chutneys, sauces, pepper, etc
My fav fried food is called "Rondo royal" it's not really popular but common food in east java Indonesia. It taste sweet and fragrant. it's made from tapai (fermented cassava that tasted sweet and contains a lil bit alcohol) that coated with sweet batter then deep fried until golden brown. It's usually served for people that is working in garden or some family gathering. for me it's kind of unique food that everyone will like it :)
@@dasja9966 😃. I would like her to try Ema datchi ( chilli and cheese ) and Jangbuli ( vegan hand made fat noodles ) and mothuk ( dumplings in soup ) . They are amazing
Hello from Brazil 🥰 I would love to watch you try Bolinho de Chuva, it's sort of like a donut hole covered in sugar and cinnamon. There are a lot of different recipes, that varies from family to family, including some that has filling inside, like banana or dulce de leche. It's a childhood core memory for most of us, passed down from grandmas, to mothers around the country. ❤
Hi Beryl! You have to try Gemüsestäbchen from Germany! They were my absolutely favorite food growing up vegetarian in Germany! They are a popular food for kids that everytime I go back to Germany I buy!
Try PR bacalaitos. It’s cod fritters from PR. The cod and flour part are the same as the other recipes and then we add bell pepper (red are the best), onions, cilantro, cumin powder, a bit of garlic powder, a bit of baking soda for rise and salt to taste. These are usually flat (not round); so, the mixture should be looser and pourable (maybe like a pancake batter?). These are the way my grandmother taught my mother who taught me. Sorry for no measurements but I learned to just do them by putting it all together.
My almost 2yr old loves watching your videos and asks to watch ‘Bewel’. His face lights up when you wave and say, Hi, I’m Beryl 🥰 thx for making vids our whole family loves & learns from
Hey Beryl, thank you for tis delicious video! The fritters from Tanzania and Portugal remind me of the meatballs we make in Cyprus. In Cypriot Turkish it is called Badadez (patates) köftesi and in Cypriot Greek it is called keftedes (sorry I don't have a Greek keyboard) which are potato fritters. My family make those in two types with and without meat. But I think the meat entered the game later on because not many people afforded to buy meat so it was made only with potatoes. They are made by mixing greated potatoes, onions, ground beef or pork, bread crumbs, egg, dried mint, salt and pepper and then you form it the way you want usually an oval or a circle and fry. Yummy! We enjoy eating it with french fries, salad and yoghurt and of course with bread😅
ডিম আলুর চপ ( sort of a potato croquette with boiled egg inside) কলিজা সিঙ্গারা ( beef liver filled samosa you can say ) বেগুনি ( thinly sliced eggplant fritters) বাঁধাকপির পাকোড়া ( cabbage fritters ) we BANGLADESHi people LOVE fried food so much . These are only a few to name of . You guys should definitely try these dishes . I promise it'll not disappoint you ^_^ ❤️
Beryl pleaseeee try more Bangladeshi cuisine. Dhonnobaad sheboti apu eto ta describe korar jonno. Amra petha toh bhulte e parbo na! So many fried dessert options are there PLEASEEEEEEEEEE give it a try
If you're in the mood to go ingredient hunting, I recommend "kumro fuler bora" (Bengali style fritters made from pumpkin _flower_ ) for your next fried food episode It's really mostly about the batter, crispy, crunchy, salty, tasty - but the pumpkin flower in the middle gives a very different texture. A soft tender bit inside crunchy shell. It's my favourite deep fried Bengali food.
Fried pumpkin blossoms are also a thing in rural Illinois and probably other places in the US. A pumpkin vine spreads pretty far and produces a LOT of flowers but won't support that many mature pumpkins, so someone started picking half the flowers, dunking them in batter, and frying them! They taste great but it is certainly more about the batter than the insides!
You should make some Hmong/Lao pork or chicken eggrolls!! Similar to lumpia but with vermicelli bean thread noodles inside! They’re so yummy with a sweet and spicy peanut sauce
Chile rellenos! Green Hatch chile stuffed with cheese and battered with an egg batter before frying. You can smother with chile sauce if you like. I know rellenos are a thing in other places and and often are something else entirely but this iteration is classic New Mexican cuisine and so addictive.
A big box of dried potato flakes is a pantry staple for me. I use them in gravy to thicken, stuffing to hold moisture, meatloaf to help bind, coatings on chicken or pork mixed into crumbs to crisp, quick bread dough makes spongy, quick potato cakes side dish, etc.
@@SingingSealRiana This is my latest fried Sicilian recipe and it was amazing - similar to grilled cheese & deep fried. th-cam.com/video/I6V4djq4Szk/w-d-xo.html I just started my channel so I don't have that many fried foods up yet. Paneddi (panelle) and crocché are 2 of the most popular - both fritters. Arancini is probably the most famous though. There are so many fried desserts/pastries to try too like the most simple chiachiere which I might make a video on soon, and crispeddi di risu (sweet rice fritters). Also hoping to make a video soon on ricotta latkes - the original latke which was consumed probably throughout the Mediterranean. There's also fried pizza and fried spaghetti...and fried meatballs, eggplant balls & other balls....just so much and it's all amazing!
Yes! My mom is Sicilian and we make her mom's recipe for Sfingi (how the Sicilian immigrants to California spell and pronounce it) and Sfingi di Ricotta. I just made some for Carnevale this week, and they are easy to make and delicious.
These all look amazing. The Assyrian potato chap is incredibly similar to an Anglo-Indian potato chop! We use mashed potato for the outside and lightly spice the mince filling with ground garam masala. The outside is also coated in breadcrumbs before frying. They are delicious
Hi Beryl! Love your channel. I enjoyed the fried foods episode. We definitely need more! I have a theory about spicy foods and hot places-the heat in the food makes one sweat a little, and that helps cool down your body? What do you think? ❤
I used to work at a bear sanctuary in Indonesia Borneo, and any extra tempeh we had from feeding the bears would be sent to one of my colleague's mum and she would cook it and deep fry it with a chilli sauce on the side. It was INCREDIBLE and I haven't been able to find it since moving back to the UK. I would love to see a recipe for it so I can recreate it myself!
You should do an episode of “broke” dishes! Dishes that you can turn to during financial struggles. I have one that I would love to share!
Oh the spam episodes (at least the second one) and one called 5 easy meals from around the world have some element of this...
Would make a gtrat topic, for sure. Italian cuisine is very much into this. Like bruscetta: the basic one is just toasted leftover bread, rubbed with a clove of garlic, drizzled with olive oil and salted. All toppimgs are already a "luxury version". Or look at "Pasta alle genovese" from Gken ans gtriends cooking. Really amazing!
Also:you can trgrow spring onions and garlic in yout room. Just in /on a glass of water.
2 more: "Lazy man bread" by Lydia April. (And imagine that bread wiith diced onions in it. Or herbs. Or both.)
Ans "Welsh rarebit" byy Scott Rea Project. (The are many versions. His video is just so fantastic to watch.)
Greetings from the far north of Germany!
@@31bsuparna SPAM is not an easily available cheap ingredient everywhere. In India only the fanciest supermarkets would stock it at very high prices (export duties).
Oh this is a good idea
Upma for me❤❤
As an indigenous woman I appreciate seeing Bannock included. I am reconnecting with my ancestors through food. I did not learn these things growing up and I know so many other people haven't because residential schools did so much damage to indigenous people (and this was in the not so distant past)
So sad to hear such horrible history, right now in Indonesia there's an increasing intolerance against traditional cultures, mostly caused by some radical Muslim group, condemning certain practices as blasphemy, so I'm afraid we might lose our cultural diversity if this goes on
So glad to hear you are reconnecting with your ancestors this way. While it is sickening to consider how much has been lost through the intentional programs of cultural erasure imposed by colonialism, these days I keep seeing renewal and resilience in language, customs, food, and sense of identity. I pray for strength and joy for you and yours, now and in the future.
I'm so sorry (and, as a Muslim, ashamed) to hear about the rise of intolerance towards traditional and indigenous cultures in Indonesia. I wish fundamentalist groups of all faiths would pay more attention to the importance of free will. If you force people to follow your interpretation of religion, you're taking all their agency away from them, making the whole project meaningless from a religious perspective as well as unspeakably cruel from a humanist perspective. SMH
Same. It makes me both super sad, and TOTALLY OBSESSED. I feel like I am capable of learning these things still, before they are lost.
Indian tacos served on bannock or fry bread is soo good!
Im Inuk (inuit, singular) from Labrador Canada (Nunatsiavut) and we do our fry bread a lil sweeter. Also that jam what we call redberries (those from the Newfoundland part of our province refer to them as Partridgeberries. The lingonberry is a popular one for us to pick and we make it into jam, tarts, pies and muffins, to start. Some even will use their sods in a smokehouse, although the local blackberry sods are more popular, especially for fish like Atlantic Salmon, arctic char (verrry popular now for sushi), and the two varieties of trout that popularize the area. Labrador is Birdseye's playground btw. He discovered his freezing method from inuit in the area. We have a unique cuisine.
It must be beautyfull place!
Sounds like some delicious food in a beautiful country!
In Saskatchewan it is often served with saskatoon berries. Also with chili or moose meat made into a taco!
i had no idea lingonberries grew in canada!
@@sarahmcdonough7713 they grow on the east coast in Labrador, i can tell you that much. mom makes her jam rather tart which i like. i dont know the inutitut word for them, sadly, we never got to learn our language growing up
I’m always delighted when Beryl has a ‘country appropriate’ friend to taste her treats. I realize that NYC is diverse but WOW!!!!
The person who shared the potato chap touched me. Her comments on making something that someone who passed used to make. I did that samething hunting down a recipe for plum dumplings. Took me back to my grandma.
there's a chance it's an adapted box recipe keep searching.
I'm so happy to see an assyrian dish being featured on this channel!!! Our cuisine is so divers on so many levels and seeing a small part of it shown to this community just makes my day. Hopefully we can submit to even more dishes in the future!! 🥰🥰🥰🥰❤❤❤❤
I am from India and would like to say that Potato Chap is very popular in our cuisine as well. Especially in the Eastern Bengal region of the country. We use different meets including shrimps
Do part two Beryl! we have an Indonesian favorite called Cireng. Cireng is made by mixing tapioca flour with water and salt and then shaping the mixture into small cylinders. The shapes are then deep-fried. Cireng is usually served with a sauce made from peanuts or chili, or eaten plain or with some flavored powder sprinkled on top. Cireng has a crunchy crust texture on the outside, is chewy on the inside, and has a slightly salty taste
Yes please do cireng please! (2)
Yesss she should try and make this
cireng, bala-bala , gehu & pisang goreng juga jangan lupa 😂
@@ebiiwewok yessssss
Noooooo she should make pisang goreng, as it is the BEST dessert in the world
Beryl, next time you need cassava, try a Hispanic bodega. I am of Cuban ancestry and we call it yuca. Love your videos.
Yeah I was surprised she couldn't find yuca easily, I thought they sold it everywhere
Yup someone who lives here in California I am of Mexican, Colombian and Native American ancestry welp growing up I was used to calling it yuca not cassava. I was kinda confused at first when she was talking about cassava then realized she was talking about yuca🤦🏻♀️🤣🙃
Yes !! Yuca!!!!
When I saw the clip I said, "cassava! Or, is that Yuca??" I had no idea they were the same thing! 🙈
@@promisedjubileedaniels glad to see I wasn't the only one who thought the same lmfao😆🤣🤦🏻♀️
You should try Mangalorean buns from southern India. It's a frybread made with a fermented banana-based batter. However, plot twist, they're generally eaten with savory items like chutney or Sambar.
Oooh that sounds really interesting and really tasty!
These are good
I think everything in southern India is eaten with sambar. 😆 hard to blame you guys, honestly. I think that’s one of the worlds most delicious soups.
In Austria we have a dish called "Apfelspalten" which are apples fried with a sweet crust! It is really delicious and it reminds me of my childhood for some reason :)
Oh that sounds amazing 🤩
We have something similar in Hungarian called bundás alma. Battered apple rings fried and covered in cinnamon-sugar..
Hot apple fritters! We make them in the US states that have apple orchards. Apples cut in rings, dipped in cinnamon batter and deep fried, then sprinkled with powdered sugar. When they're made fresh, the hot apple fritters just melt in your mouth. I don't even care if I burn my tongue. If autumn was a flavor, it would be apple fritters for me
Yess called Apfelküchle in Swabia in Germanyyy
I grew up in a Métis area in Winnipeg & went to a French language school where many teachers were Métis & spoke some Michif. I'm super excited to see Métis culture being highlighted. Next do a kitchen party menu!
Wow, that is so cool!
I’m from Winnipeg too!
Also from Winnipeg, and it was so cool to hear Michif and the Metis people get a shout out.
@Bethany Cooke im from Winnipeg too
Former Winnipegger and Beryl fan here too! :)
it's so amazing that you included Bannock! I'm a non-Indigenous Canadian and love to see Métis culture showcased on a global scale!
There's a Hungarian 'beach food' called 'lángos' (spell like langosh or something). It's really popular in the whole country and people usually eat it if they go to the Lake Balaton or simply to any beach.
So funny in Austria it is such a staple at Christmas markets. I am for all year long Langos ❤
same in the Czech Republic, any outdoor swimming pool or market will serve these! yum
We have it in some Romanian areas too! Thanks for the influence 😃
It's definitely not just a beach dish, it was a must at Sunday food markets when I was growing up and I lived nowhere near water 😅
@@hannajossame for Germany!!!
A traditional fried food in Israel is a Suphgania (suf-gan-ia). Its eaten in Hanukka and Its like a doughnut but its shaped like a ball and you inject pastes in it like chocolate or dulce de leche but the most traditional form is with strawberry jam. Usually you add powdered sugar on top. There's no Hanukka without suphgania.
My friend this year made sufganiot the day before Hanukka was starting, came down the next day and the cat had eaten them... I don't know if she made new ones or went out and bought some but they did have some in the end. Poor kitty was sick though!
In Sweden the lingonberry jam is not considered a sweet jam. We often use it as a savery jam, more with food and less with things like pankakes or on bread 😍
Yeah, it's more used like a chutney
Yes, same in Finland, and the other Nordics as well I assume
Beryl, you could do an entire series on fried food. 😂 Every culture seems to have something fabulous that they drop into hot oil. Can’t wait to try all of these.
hey raped, so true
Definitely! I’m in Scotland and there are some chippys that you can bring whatever you want in and they will deep fry it 😃
@@tarachristie933 Yum!
@@tarachristie933 That is so cool. In the US you can’t bring outside food into a restaurant.
Picarones are traditionally made from the combination of pumpkin/Squash and sweet potatoes, using only pumpkin makes them a little denser specially once they get cold. But the combination of both, makes for a flavorful dough and also keeps them soft and airy inside and crispy on the outside even when cold . They also don't absorb as much oil when fried. For the syrup, it's best to use a panela round. And please do put a fig leaf or some figs in syrup, along with the spices in the Picarones syrup like they do in Peru. It really elevates the syrup flavor and consistency. Hope Beryl goes on a culinary tour to Peru sometime in the future. Thank you for sharing these recipes! 👍
Cassava is really important for brazilian cuisine. Maybe you can find it at a brazilian supermarket 😁 but we call it mandioca :)
Another Canadian fried food is Beavertails! They're WIDE and LONG fritters made from whole wheat flour that are explicitly meant to be topped with numerous toppings like chocolate, icing, though the most traditional way is cinnamon sugar and a squeeze of lemon!
I'm Australian who did a trip to Canada in 2019 and beaver tail was a must try for me. It didn't let me down
Part 2 pleaseeee!! :D You have to try Hotteok- a very popular street food in Korea. I got to visit in the summer, and these pancakes were my absolute fav thing!! They are crispy on the outside and are filled with a delicious mix of brown sugar (which melts inside the pancake) and nuts
I love those! So yummy!
100% They're so good 🤤
I just found a recipe online and it sounds AMAZING
YUM! I'm sure I've already heard of it
I love hotteok I make them all the time, they are so tasty
I used to make Arancini all the time. Risotto wrapped around a block of mozzarella, breaded, and deep fried. So freaking good. I do not have Italian relatives(not counting step-brother's other side of the family, I guess) but picked it up from a cookbook. It was an instant hit at parties.
I hope Italian people won’t be mad at me but the first time I had arancini was from an Italian restaurant in Australia and the filling was pumpkin. I loved it so much. What a great memory. 20 years later, I had some in Roma and the filling was spinach and ricotta and it was amazing too.
That is what I make with left over rissotto now. Roll it into breadcrumbs and into air fryer. Bit healthier than deep fryer
@@quiddityocean Ooo, both of those fillings sound amazing!
Yes, they are SO FUN to eat 😋
@@quiddityocean I bet they are happy you're praising their dish!
Loukamades from Greece would be awesome for another fried food episode. They are fried dough balls covered in a honey syrup and dusted with cinnamon. My family usually eats them on New years Day, and they are delicious!
These are the best! I believe this is where donuts originated from. I don't know how to fry, but I love it when my cousin makes them. My Yiayia would be proud ❤
Seems really yummy.
Yesss a gyros restaurant near me in Dublin does these and they are perfection. Honey cinnamon and chopped nuts on top. So delicious
Seeing the potato chap made me so so happy! I can relate to Rachelle's story about her nana, as i miss mine very much as well! Loved this video
in Indonesia we love deep fried banana, the most popular one is called pisang goreng madu (deep fried banana with honey) it's just sweet and comforting, you could also add some toppings (obviously it's gonna be cheese and chocolate sprinkles). yeah, just love this dish
oh and another information, apparently it's the number one dessert in the world according to taste atlas (idk if it's rigged by Indonesian or not, but hey! I think it's pretty delicious dessert)
is it banana or plantain? If it is Plantains, we do a similar thing is south India too. Its called Pazham Pori.
@@geekyambi8774 It would be better if you use plantain. In Indonesia we called it pisang kepok as plantain type of banana. Because if we use regular banana, the result will be too mushy.
In the Philippines they use Saba bananas, and brown sugar, and It's most notably served on skewers as street food. They call it Banana Cue, though I've seen it abbreviated to "Banana Q."
I had it in Bali but they put cheese on it. Different .... My friends didn't like cheese on it. I didn't mind but honey probably better
Here in Belgium we have “Bitterballen” a mushroom and beef made into a sauce w/ a roux and the stock of your beef and added gelatine makes it harden then you roll it into little ball and bread them let them set a bit in the fridge and deep fry them until dark golden brown and crunchy. Typically I serve them either w/ spicy mustard from Ghent by Fernand Tierenteyn or w/ your favourite ketchup
Beryl made Bitterballen before! It's in a video about bar food or drinking food I think?
@@blackvelvet3795 yup she also sucked on some ballen but that is on another site
So happy to see you’ve included an Assyrian dish as an Assyrian who is in love with your channel :)))
I am Ismaili Muslim from Kenya and we make potato chap exactly the same way except once we've formed the chap, we dip it in beaten egg and then in breadcrumbs, then fry. it's a special dish for occasions. I also add spring onions in the mince. yummy ❤️
ܡܵܫܲܠܲܗ ☺️
“Because fried food” I felt that! As a child living in Puerto Rico, bacalaitos has been my favorite fritura. One fried food I didn’t appreciate as much as I do now as an adult is Alcapurria. If you like savory, slightly salty and flavorful ground beef stuff fried delicacies, you will love this!
Omg, you don’t know how much this episode warmed my heart. Indigenous people taught my American pioneer ancestors to make fry bread and we’ve been making it in our family for generations. When my great grandma from Stockholm immigrated we started eating fry bread with lingonberry in my family and it’s a major comfort food/favorite. I’ve never seen anyone else pair it with lingonberry. You’re channel is the wholesomeness I didn’t know I was missing. Thank you.
I’d really like to see British scotch eggs too! Boiled egg wrapped in sausagemeat, breaded, fried, and eaten with ketchup or HP brown sauce (which is tomato ketchup but with more vinegar and tamarind extract)
Navajo fry bread is possibly the Navajo version of Bannock. I have had it several times on the Navajo reservation and thoroughly enjoyed it. Served as a Navajo Taco with pinto beans, possibly ground meat, lettuce, tomato and cheese it is a really different and delicious meal.
You need to try sopaipillas on a rainy day, Chileans love them! They are also made with squash and are a mix of a bread and a paistry. There's also sopaipillas pasadas, which are soaked in a hot chancaca sauce, but usually sopaipillas are eaten on their own or... with ketchup! (though it is frowed upon by abuelitas lmao)
This is lovely! In Argentina we also eat sopaipillas...I'm from San Juan and we call them that here, but they're thin and covered in sugar, and we also call them torta frita...It gets more interesting when you learn that in other parts of the country, the torta frita is different, like in Chubut where they can be either thin or thick/spongy, and they are savoury! That was a surprise the first time I tried them! I love to find these coincidences between out countries.
The sopaipillas I've had were always served with honey. If they puffed up, you would bite off a corner and fill them with the honey!
Love to see bannock represented here! You did a great job with it--it looks SO fluffy. My grandfather always preferred it baked over fried, but my mom and I used to sneakily save some dough to fry after we baked bannock for everyone else growing up.
I'm sure someone has said this in the comments already, but Metis are one of three overarching Indigenous groups recognized in Canada, but one of three tribes. In Canada, we use "nation" the way "tribe" is used in the USA. There are many Indigenous nations recognized by the Canadian government, of various sizes (my nation is about 400 people, for example) and those communities are often linked to other, larger groups. Not to mention all the Indigenous folks not recognized by the settler-colonial federal government!
So happy to see bannock included! Saw the video title and immediately thought of the bannock and frybread I ate at wacipi last year lol such a lovely video!
In Hungary we fry everything. Mushrooms, cauliflower, patty pan squash but the most interesting one is fried elderflower (the whole flower with the stem).
Oooh! I love elderflower drinks so I'd definitely try that
yes missibubu fried shit and vodka is why your people die before 60
Please do an episode of fried Foods from Sub-Saharan Africa. I'm not from there but I'm really curious about their cuisine and I would love to see an episode dedicated to their fried food.
Bannock is pretty similar to South African vetkoek, in terms of how it's eaten (super versatile!) too. Some people like to make thicker vetkoek from a wetter dough, like the bannock, other people like to use a drier dough and roll it out thinner, then your vetkoek puffs up when you fry it, like some of the flatbreads you've made. It's always so nice to see a food that is familiar to you, that is also loved in a far-away country or culture under a different name.
The most obvious thing missing is the deep fried Mars Bar, Scotland's finest artery-clogging gift to the world 😁
Definitely a personal favourite as well. Come check out the local fairs here in North America and you’ll find deep fried butter, marshmallow, ice cream, slices of pie and more!
Fun fact, Mars bars are no longer made in America. I have to get mine from a specialty shop that imports them from the UK. Supposedly Milky Way Darks are just rebranded Mars bars but they're all wrong, both in chocolate and nougat. Thankfully at my local world market they only cost about 10% more than any other candy bar.
Don't forget the pizza crunchie! That is too good
Fry bread! Using it for tacos is super popular here (MN/ND USA) or cinnamon sugar. There are always a few trucks at every fair that sells fry bread.
Loved seeing Bannock! I would love an episode on how different people eat box mac and cheese, do they turn it into pasta salad? add hot dogs? Diced tomatoes and onion?
I had a kokum (grandma) mix in boiled diced potatoes & added ham to KD, was such a game changer lol
I swear you need to make some Uzhundhu vadai or Medhu vadai. Both are South Indian staples, full of protein from the Urad dal and obviously spiced to a perfect crisp and a comforting inside! Do recommend highly!
In PR we call the cod fritters Bacalaitos - “little cods.” I haven’t had any in years and now i’m so jealous. All of these sound amazing, especially the pumpkin ones! I really need to try these 🤤
OH MY GOODNESS!!!!! THIS TOTALLY MADE MY DAYYYY!!!! 👏🏼👏🏼👏🏼👏🏼
Such a proud Assyrian moment! Thank you for incorporating an Assyrian Segment in your amazing series!!!! I was in literal tears because this brings awareness to my people, culture and heritage.
Thank you Rachelle for sharing our beloved potato chap recipe with Beryl. You ladies don’t understand how shockingly amazed I was & super super excited.
BERYL - PLEASE PLEASE PLEASE do an entire show about Assyrian food if you can. I feel like your platform will be a voice to the Assyrian people. If you loved our potato chap, then honey that’s only the beginning lol We have tons and tons of AMAZINGLY, CRAZY DELICIOUS DISHES!!! (And yes, I’m very proud of my Assyrian roots!) - I’ve also commented previously on one of your other videos (What Turkish people order at Turkish restaurants).
Just in case you didn’t know, Assyrians do not have a country. The Assyrian Empire did fall within roughly the late 7th Century B.C. and most Assyrian people live in what we call modern day Iraq or of course all around the world (Rachelle also did mention a few). I myself live in Australia.
The food, the music, the culture & the overall people still live on however, so to do a series on Assyrian food will be a real treat & a great pleasure for us all! ❤🙏🏼
Thank you so much!
Thank you Sandy!!! Yes, Beryl do an Assyrian episode!! I have more recipes to submit!!
@@britlazar60 hehe yes gurlllll !!!! Xx
Beryl, I’m definitely down for a feature, if this does happen 😊😇😅
these all look so good 😭 my mom's side of the family is from mississippi, so when i think of fried foods i tend to think of stuff like hushpuppies, which are like round cornmeal and buttermilk fritters. my fam would fill them with corn and onion, and sometimes green onion or chives and finely diced red peppers for color, but some people literally just make the basic cornmeal batter and don't add anything else other than seasoning! we normally had them with barbecue, stews, or something like red beans & rice, where you can tear up the hushpuppies and use them like a sponge to sop up all that delicious flavor~
Don’t forget the fried fish hush puppies and cold slaw oops and sliced tomatoes
One other suggestion for part 2: Turkish zucchini fritters (mucver, pronounced "mooj-var"). My Turkish husband introduced me to this dish after we began drowning in giant 2+-foot long zucchini from our garden! They are made with grated zucchini, lots of fresh herbs (green onions, parsley, dill, and/or mint), egg and some flour to bind it. Then you fry them in olive oil. They taste fresh and healthy (despite being a delicious salty fried food), and are a perfect appetizer or light meal with some plain yogurt on the side!
I made then with crumbled feta added to the mixture, I love them! I prefer them with dill rather than parsley thou
indonesia's pisang goreng (fried banana) has been dubbed the best fried dessert! u should def take a look at that one
For part two, please try Swedish Rosette cookies. If you haven’t already tried them, they are made with a flower shaped iron, heated in oil, dipped in batter, then fried until crisp and liberally coated with powdered sugar.
I would eat these I Love Lucy style, conveyor belt and everything. Beryl should totally include them in a future video!
That's funny. What you describe are what my Polish-American grandmother made, calling them angel wings (or an unintelligible Pol-merican word I heard as something like "kruschinki."
In searching online to figure out the Polish name/spelling, I see now that Polish angel wings are a totally different finished product, though fried and sweet.
@@b.garland1826My German great uncle married a lovely Polish lady who made what she called “Krushchiky” for me when I was a child decades ago. They were deep fried super crispy rectangles of dough that before frying had a slit cut in the center parallel to the longer side of the rectangle & one end was then pulled through the slit, making what she called a bow tie, but angel wings would also be descriptive. They were divine & covered in powdered sugar. Sounds like you had something similar. I spent years trying to find a recipe, but still haven’t found anything exactly like those morsels of deliciousness!
@@cathleenst2443 I think there is a Korean cookie made with a similar shape that is also deep fried.
These are my favorite Christmas cookies that my grandma makes. Hers are always light and crispy and coated with granulated sugar instead of powdered. She says they turn out better when made on a cold sunny day. On a wet day, they don't crisp.
My family from the Appalachian/Southern US would make something a LOT like a bannock that was an Applesauce Pie, it was biscuit dough filled with applesauce in the middle and fried in a pan. And yes, getting the sides to firm up was sometimes a challenge!
That was great! A part 2 with BOLOVO from Brazil! It's a delicious snack that we often have at bars with a nice cold beer! You have a soft boiled egg inside ground beef that is coated in panko flour or regular flour and deep fried. It's scandalous!
Much like a Scotch Egg, which is made with sausage.
Sri Lankan Ulundu vadai would be perfect for a part 2 ep! They’re savoury doughnut shaped snacks made from fried pulses (urad dhal), spices (e.g ginger) and chilli. Soft on the inside and crunchy on the outside
My neighbour is Metis and makes fry bread once in a while. I can confirm it is delicious.
Edit: Cod fish cakes are very popular in Altantic Canada also. They are made a little differently.
Taysia has the most soothing voice! Taysia, if you're in the comments, you totally have a future in ASMR videos if you want it lol
As a Swede, I'm super happy to see how much Beryl loves lingonberry jam!
It is wonderful to see some recipes around the world that actually quite similar to each other, even if the cultures are not linked up. Like, some of the dishes are made with chunks of veggies or meat, battered, some other like fried smashed potatoes, some other like fried bread, etc.
I didn't know that this episode will come lol. Here in Indonesia, we LOVE to fry our food (no surprise many of us got cholesterol). We have so many fried foods or fritters. Savory or sweet, plant based or contain animals. And some of them are really close to the dishes in this video. Our "perkedel" is quite similar to muhogo bhajia and potato chap, but I guess perkedel is simpler. The main different is we fry the potatoes before we mash them, so we don't have to worry about the undercook potato. The spices we use also fewer, just salt, pepper, garlic, and a pinch of nutmeg. The other ingredients are scallion and parsley. We don't mash the potato using potato ricer but rather spatula, spoon, a drinking cup also works. This is to create uneven texture, chunky yet smooth. The rest of it, you got the idea. Chop the parsley, scallion, and garlic (btw the garlic even better if you pound it into paste, or at least use a fine grater), and throw them in into the potato along with the spices. Mix them well, and ready to fry. We use beaten egg to coat the perkedel before frying them, so it doesn't scatter away.
Other foods that are very popular are those that sell in gorengan stall. Gorengan means fried food. They mostly sell the same food: tempe goreng (fried tempe with thin batter), tahu isi (fried tofu with veggies filling), tahu bakso (fried tofu with bakso/meatball filling), bakwan (vegetable fritter), also some of them sell pisang molen (banana wrapped in pastry dough).
By the way, TasteAtlas has stated that pisang goreng (fried banana, an Indonesian dish) as the best deep-fried dessert in the world. Speaking of pisang goreng, there are many variations by the type of banana, how the banana cut, the batter, etc. In eastern part of Indonesia, people enjoy their pisang goreng differently. They use the unripe banana, fry them with thin batter made of rice flour, and eat them with sambal either sambal terasi (chili sauce with shrimp paste) or sambal roa (chili paste with smoked roa fish). Roa fish or ikan roa is a type of halfbeak fish, endemic to Sulawesi.
Oliebollen are Dutch doughnut holes, my 2nd step father’s aunt from Berlin (before the wall came down) came to visit and made this and I’ve never had anything so scrumptious. Never found anyone or anywhere that can make them the same but some close seconds. Definitely worth making.
India is famous for soo many fried dishes both sweet & savoury. But something that immediately comes to my mind is this ADDICTIVE- SHAKARPARA (sweet) & NAMAKPARA (savoury). It's widely famous during indian festivals & is known by different names all over India.
Made with melted ghee, all purpose flour OR whole wheat flour, salt , cumin and carom seeds or any other spice for the savoury version & for the sweet the flour is added with cardamom , sugar or jaggery.
Super duper simple to make. Just mix the ingredients and knead the dough. Roll it out & cut into diamond shapes and deep fry.
Voila !!! CRISPY, TASTY FRIED LITTLE BITES OF HEAVENLY LOVE ❤️
It's not just famous as a festive food but it's a very common munchie snack while teatime, travelling, late night movies, PMSing, happy or sad just have these tiny bites of love.
And I'm sure every Indian granny would make these and send it over- it's just this mandatory unsaid law 😂
I really hope you shoot part 2 & try this out !! I'M SURE YOU'LL BE ADDICTED !!
A noteworthy discovery is the resemblance between "chap" and a popular appetizer found in West Bengal, India called”aloor chop”. In this region, we have a very popular evening snack known as "Aloor chop," where a spiced potato filling is encased in a chickpea flour batter and then deep fried, and eaten in combination with Muri (puffed rice). I'm curious whether the Bengali term "chop" shares its origins with the Assyrian word "chap” as both have potato filling s and both are flat in shape and called the same.
I do know that there were Assyrians missionaries who built churches in India. I wonder if it crossed paths there?
I was thrilled to see Bannock! Whole videos could be dedicated to all the different toppings or ways to eat bannock/fry bread (yes, thinking of your oatmeal video that is changing lives!). Wonderful as always, Beryl! :)
Thank you for making this video…I always thought that the recipe for picarones was a lot more complicated and with ingredients that I couldn’t get here…totally making this and recalling memories of my Peruvian childhood
Beryl! You need to try Russian Mennonite rollkuchen. It’s a delicious, light, super easy sweet fried dough that we traditionally eat with cold watermelon. It sounds like a crazy combo but it’s utter perfection.
Bonus points if you fry them in lard ;)
I think Mücver from Turkey would be a really good addition to this series. Typically Kabak Mücveri. :) It means something like courgette fritters/pancakes. They require graded courgette, onion, carrot, flour and egg and then you fry them in a pan. Its really easy and they taste amazing.
Beryl, you did an amazing job! So happy your friend loved it! Potato Chap goes well with ketchup too!
Rachelle, you are so stunning! Just had to say it. Lol
@@raeperonneau4941 Aww, Rae! You made my day! Thank you! ❤
You’re a wonderful storyteller Rachelle❤
@@anniebell6846 Aww! Thank you, Annie!
Thanks so much for sharing about bannock and Metis culture! I'm Choctaw but I grew up with Navajo-style frybread - usually it's flattened out a lot more so it's a bit more like a large, wide pancake and can be used very similarly to a chalupa, with all of the same taco fixings. That, or with honey, butter or jam!
Venezuelan "Buñuelos" would be awesome for a fried episode! 🥰
I think it was already done once.
I had to google but the Venezuelan version is very different from the Mexican version. I grew up with the Mexican version. I would like to try the Venezuelan version.
@@mayanknegi9167 Really? Never saw that episode before.
@@KLWilsonUS I hope you got the chance to try it, it is delicious.
Venezuelan Buñuelos are made with Cassava ❤️
In the Philippines there is a lot of really good fried foods, but for a sweet dessert type of fried food I really love maruya (banana fritters) and turon w/ lanka (banana eggroll with jackfruit). They are so good.
Beryl has made turon before! It looks really tasty
Would an "endangered recipes" video make sense? Like, recipes that are more "acquired tastes" and are falling out of popularity? Also, an episode on fusion foods would be cool. :)
In a world full of evil, we need more Beryl. You are such a sweet soul, love how open and respectful you are🌺
I’d love to see youtiao (油條)/yàuh ja gwái/Yu char kway (油炸鬼) as it’s also called in Cantonese! It’s a fried dough you usually eat along with congee/breakfast. I wanted to mention the Cantonese name both because I speak Cantonese but also because the name literally means “oil fried devil” which I just find hilarious
Knowing you tiao it might be difficult, but I'm really interested to see her make one 😅
That sounds delicious!
YES!! It's iconic and the ultimate comfort breakfast food for Chinese people from north to south! Dip them in freshly made soy milk or cut up in little chunks and toss them in congee! (or wrap them in rice rolls lol but that's probably way too hard to make at home)
Thanks, Beryl; most First Nations Celebrations have: 1.Bannok and 2.Salmon, and 3.More.
Cheers from the Pacific West Coast of Canada.
Hey Baryl! I just wanted to leave you a comment saying I appreciate your videos so much! Tha k you for all your effort you out into making the videos!
For part 2, please consider trying Keftes de Prasa, or "leek patties" in Ladino! These are a traditional Sephardic (Spanish/Ottoman Jewish) dish that is served on Chanukha or Rosh Hashanah, the Jewish New Year. Keftes de prasa are made with lots of thinly sliced leeks, potato, egg, dill, breadcrumbs or matzah meal, fried and served with a squeeze of lemon!
Being a New Englander, one of the joys of summer is whole belly fried clams, fries and slaw eaten on the seacoast. The clam belly is a bit funky and somewhat of an acquired taste.
My family is of Scottish origin, and we have a bannock similar to the one here from the Métis. I never have that much oil in the pan when I make mine, so it’s much more crumbly, and we make one large bannock that we slice like pie and top with anything, sweet or savory.
New Orleans style beignet!! Definitely a labor of love but they’re SO good! That powdered sugar and fry bread is 🙌
Seeing the Assyrian potato chop made me really crave the ones I had growing up - it's cool to see a similar dish I loved as a kid with my Goan Indian family. Our potato chops are similar with a meat filling and then dipped in semolina and cooked in pan
In Australia we love our fried dim sims, potato cakes, and chiko rolls. The most important part of any fried food in Australia though is sprinkling everything with a good shake of chicken salt ❤️
Spring roll for me not a big fan of the Chicko roll
What about a corn jack??
In Trinidad and Tobago, we have a lot of deep fried delicacies such as 'pholourie' (fried savoury dough balls to be dipped in chutneys - mango, tamarind, pommecythere, etc), 'saheena' (fried fritter made with split peas, flour, yeast, seasonings, mixed with dasheen bush or spinach), 'doubles' (2 pieces of fried flattened split peas dough that sandwiches chickpeas or channa topped with chutneys, sauces, pepper, etc
Because of Indian influence
I don’t remember if you’ve already done this recipe, but I’m obsessed with agedashi tofu, just made it for breakfast!
My fav fried food is called "Rondo royal" it's not really popular but common food in east java Indonesia. It taste sweet and fragrant. it's made from tapai (fermented cassava that tasted sweet and contains a lil bit alcohol) that coated with sweet batter then deep fried until golden brown. It's usually served for people that is working in garden or some family gathering. for me it's kind of unique food that everyone will like it :)
Day 1 of asking you to try Bhutanese dish ❤
To be honest, i can't name one bhutanese dish. Agree it would be a cool subject for a beryl video!
What dish(es) would you like her to make most?
@@dasja9966 😃. I would like her to try Ema datchi ( chilli and cheese ) and Jangbuli ( vegan hand made fat noodles ) and mothuk ( dumplings in soup ) . They are amazing
@@JamyangKingYoesel
Googled the recipes. Looks tasty!
Peruvian cuisine is so underrated. They really pay attention to spices and seasoning. And we have them to thank for potatoes.
Hello from Brazil 🥰 I would love to watch you try Bolinho de Chuva, it's sort of like a donut hole covered in sugar and cinnamon. There are a lot of different recipes, that varies from family to family, including some that has filling inside, like banana or dulce de leche. It's a childhood core memory for most of us, passed down from grandmas, to mothers around the country. ❤
Ela ja fez bolinho de chuva com banana, mas não vou lembrar qual episódio
@@heloisaqinoue Sério? Não sabia ☺ Se você lembrar qual episódio, me fala 🥰
@@Pammmy th-cam.com/video/y5GGc_T8wcQ/w-d-xo.html
Achei :)
@@heloisaqinoue Obrigada 🥰
Beryl you have such a fantastic, positive, kind and fun energy. Thank you for your content!
Hi Beryl! You have to try Gemüsestäbchen from Germany! They were my absolutely favorite food growing up vegetarian in Germany! They are a popular food for kids that everytime I go back to Germany I buy!
Try PR bacalaitos. It’s cod fritters from PR. The cod and flour part are the same as the other recipes and then we add bell pepper (red are the best), onions, cilantro, cumin powder, a bit of garlic powder, a bit of baking soda for rise and salt to taste. These are usually flat (not round); so, the mixture should be looser and pourable (maybe like a pancake batter?). These are the way my grandmother taught my mother who taught me. Sorry for no measurements but I learned to just do them by putting it all together.
Amazing work as always, Beryl. You surely do make us smile every time you post a new video.
My almost 2yr old loves watching your videos and asks to watch ‘Bewel’. His face lights up when you wave and say, Hi, I’m Beryl 🥰 thx for making vids our whole family loves & learns from
Battered Mars Bar. The pinnacle of Scottish cuisine. Can't believe it's not here. :
Hey Beryl, thank you for tis delicious video! The fritters from Tanzania and Portugal remind me of the meatballs we make in Cyprus. In Cypriot Turkish it is called Badadez (patates) köftesi and in Cypriot Greek it is called keftedes (sorry I don't have a Greek keyboard) which are potato fritters. My family make those in two types with and without meat. But I think the meat entered the game later on because not many people afforded to buy meat so it was made only with potatoes. They are made by mixing greated potatoes, onions, ground beef or pork, bread crumbs, egg, dried mint, salt and pepper and then you form it the way you want usually an oval or a circle and fry. Yummy! We enjoy eating it with french fries, salad and yoghurt and of course with bread😅
ডিম আলুর চপ ( sort of a potato croquette with boiled egg inside)
কলিজা সিঙ্গারা ( beef liver filled samosa you can say )
বেগুনি ( thinly sliced eggplant fritters)
বাঁধাকপির পাকোড়া ( cabbage fritters )
we BANGLADESHi people LOVE fried food so much . These are only a few to name of . You guys should definitely try these dishes . I promise it'll not disappoint you ^_^ ❤️
Beryl pleaseeee try more Bangladeshi cuisine. Dhonnobaad sheboti apu eto ta describe korar jonno. Amra petha toh bhulte e parbo na! So many fried dessert options are there PLEASEEEEEEEEEE give it a try
And definitely pyaju Ramadan is around the corner can't forget pyaju and beguni
If you're in the mood to go ingredient hunting, I recommend "kumro fuler bora" (Bengali style fritters made from pumpkin _flower_ ) for your next fried food episode
It's really mostly about the batter, crispy, crunchy, salty, tasty - but the pumpkin flower in the middle gives a very different texture. A soft tender bit inside crunchy shell. It's my favourite deep fried Bengali food.
Fried pumpkin blossoms are also a thing in rural Illinois and probably other places in the US. A pumpkin vine spreads pretty far and produces a LOT of flowers but won't support that many mature pumpkins, so someone started picking half the flowers, dunking them in batter, and frying them! They taste great but it is certainly more about the batter than the insides!
You should make some Hmong/Lao pork or chicken eggrolls!! Similar to lumpia but with vermicelli bean thread noodles inside! They’re so yummy with a sweet and spicy peanut sauce
Chile rellenos! Green Hatch chile stuffed with cheese and battered with an egg batter before frying. You can smother with chile sauce if you like. I know rellenos are a thing in other places and and often are something else entirely but this iteration is classic New Mexican cuisine and so addictive.
We need a “spicy foods around the world” to help build your spice tolerance 🌶️
A big box of dried potato flakes is a pantry staple for me. I use them in gravy to thicken, stuffing to hold moisture, meatloaf to help bind, coatings on chicken or pork mixed into crumbs to crisp, quick bread dough makes spongy, quick potato cakes side dish, etc.
Sicilian cuisine is known for fried food so I hope you make a fried Sicilian recipe in a later episode!
What do you recommend?
@@SingingSealRiana This is my latest fried Sicilian recipe and it was amazing - similar to grilled cheese & deep fried. th-cam.com/video/I6V4djq4Szk/w-d-xo.html I just started my channel so I don't have that many fried foods up yet. Paneddi (panelle) and crocché are 2 of the most popular - both fritters. Arancini is probably the most famous though. There are so many fried desserts/pastries to try too like the most simple chiachiere which I might make a video on soon, and crispeddi di risu (sweet rice fritters). Also hoping to make a video soon on ricotta latkes - the original latke which was consumed probably throughout the Mediterranean. There's also fried pizza and fried spaghetti...and fried meatballs, eggplant balls & other balls....just so much and it's all amazing!
Yes! My mom is Sicilian and we make her mom's recipe for Sfingi (how the Sicilian immigrants to California spell and pronounce it) and Sfingi di Ricotta. I just made some for Carnevale this week, and they are easy to make and delicious.
These all look amazing. The Assyrian potato chap is incredibly similar to an Anglo-Indian potato chop! We use mashed potato for the outside and lightly spice the mince filling with ground garam masala. The outside is also coated in breadcrumbs before frying. They are delicious
Hi Beryl! Love your channel. I enjoyed the fried foods episode. We definitely need more! I have a theory about spicy foods and hot places-the heat in the food makes one sweat a little, and that helps cool down your body? What do you think? ❤
I used to work at a bear sanctuary in Indonesia Borneo, and any extra tempeh we had from feeding the bears would be sent to one of my colleague's mum and she would cook it and deep fry it with a chilli sauce on the side. It was INCREDIBLE and I haven't been able to find it since moving back to the UK. I would love to see a recipe for it so I can recreate it myself!
Good morning, Beryl! In future videos, I'd like any fried food from any country, please. 😂😁🥰
Beryl, I just *love* your viewer recipes and videos (and the viewers themselves!). Thanks for giving them a voice
❤❤❤