Top 19 Central European Deep-fried Dishes

The Viennese version of fried-chicken initially appeared in the 18th century and was especially esteemed during the Biedermeier period. The dish consists of a whole chicken, preferably smaller in size, which is generously rubbed with spices and lemon juice. It is then cut into pieces that are dipped in egg wash, coated in flour, and then in breadcrumbs before they are fried until golden and crispy. Backhendl was originally prepared with a whole, deboned chicken, and the dish was traditionally served alongside fried offal, usually chicken liver and heart. Nowadays, it rarely appears in its original form and is traditionally accompanied by lemon wedges, fried parsley leaves, lettuce, and potato salad.Expand

This traditional Czech specialty is also known by the popular name smazak. The dish consists of a block of cheese – usually Edam – which is coated in eggs, breadcrumbs, and flour, then shallow-fried until crispy. Even though it can be eaten as a starter, it is usually regarded as a meatless main course due to its size. It can also be served alongside meat or potatoes. Smazak served in a bun is also a popular street food. The essential accompaniment to smažený sýr is tartar sauce, a creamy, refreshing concoction made with yogurt and mayonnaise. This satisfying fried hunk of cheese can be found everywhere in the Czech Republic, from street stalls and lowbrow pubs to the finest of high-end restaurants. Regardless of where you find it, this superb, filling dish is the perfect example of Czech comfort food. A similar dish known as vyprážaný syr is a common menu offering in the neighboring country of Slovakia.Expand

Kibbeling is a popular Dutch street food item consisting of pieces of fish that are dipped in batter, deep-fried in hot oil, and served with a dipping sauce such as garlic sauce, remoulade, ravigote, or whiskey sauce. In the Netherlands, kibbeling is mostly consumed as a snack, but it can also be prepared for dinner, when it is recommended to pair it with French fries, a fresh salad, and a sauce of choice.Expand

Kalfsvleeskroket is a Dutch kroket variety that is typically consumed as a snack. It can be bought at numerous streets from vending machines that serve food, or at snack bars. This elongated kroket is made from veal ragù that is thickened with flour, then breaded and deep-fried. Veal ragù kroket is usually consumed as it is or with mayonnaise, and its popularity lies in the fact that it is simple and convenient.Expand

Rundvleeskroket is a Dutch kroket variety that is typically consumed as a snack, oftentimes bought at numerous street vending machines that serve food. It has an elongated shape and consists of a flour-thickened beef ragù that is breaded and deep-fried. Rundvleeskroket is most commonly paired with mustard and consumed as it is, although it can also be placed in a bun.Expand

Fried cheese is a traditional specialty that is mainly enjoyed as the main course. It is prepared with a thick block of cheese, usually the semi-hard Trappist, which is breaded and fried until golden and crispy. Although simple, the dish results in an excellent combination of partially melted cheese and a thick, crunchy coating. This common restaurant dish is traditionally served alongside French fries, rice, salads, and various condiments such as mayonnaise, sour cream, or tartar – a refreshing combination of yogurt and mayonnaise.Expand

Bitterballen are Dutch deep-fried, breadcrumbed, meat-filled balls. The filling usually consists of beef, flour, beef broth, and various seasonings. The dish is usually served as a snack at bruin cafes, a popular type of bar in the Netherlands. Bitterballen are traditionally paired with mustard, french fries, and bittertjes, or Dutch bitters. It is believed that the dish was invented in the 17th century, when the Spaniards occupied the country, and the wife of an Amsterdam pub owner refined and adapted the Spanish version of the dish and served it with beer and jenever. Today, bitterballen are typically consumed while still piping hot, and they can be made with a variety of ingredients, such as chicken, veal, or mushrooms.Expand

The popular Dutch snack known as kaassoufflé was invented in a Dutch Snackbar in the 1960s. Prepared in the shape of a large rectangle or a half-moon, it consists of thin, breaded and deep-fried dough that is filled with cheese, which melts in the process. This snack can be bought frozen, made at home, or bought at numerous Dutch street vending machines that serve food (especially popular after a night out). Gouda is not the only option regarding the filling, which can be enriched by the addition of ham, spinach, different cheeses, and spices. Kaassoufflé is typically consumed on its own, but it can also be paired with condiments such as mustard or ketchup.Expand

Kroket is a modern Dutch counterpart to the classic French croquettes, consisting of ingredients such as meat, seafood, cheese, and gravy that are refrigerated, rolled into logs, breaded and deep-fried until they develop a golden-brown color. The most typical Dutch kroket is made with meat ragout covered in breadcrumbs. The oldest recipe for the Dutch kroket is believed to date back to 1830, and since then, it has appeared in numerous Dutch cookbooks. Originally, kroket was served as a side dish, but after World War II, it quickly became a popular snack item. Today, kroketten can also be served in a croquette sandwich or accompanied by French fries, in numerous varieties such as goulash kroket, prawn kroket, and vegetarian kroket. There is also the bitterbal, a small, round-shaped version of kroket made with beef or veal, which is a popular snack in bars throughout the Netherlands.Expand

Broodje kroket is a popular Dutch sandwich consisting of a deep-fried kroket stuffed inside a soft bread roll or a bun. The sandwich is usually drizzled over with spicy mustard and consumed as a flavorful, comforting midnight snack. Dutch krokets, the key items in this sandwich, are traditional food items consisting of meat ragù that is shaped into a cylinder and covered in breadcrumbs.Expand