| 100% | RANGOON | 7 | Deep fried wonton mostly with crab meat |
| 39% | VEALOSCAR | 9 | Dish with crab meat and Béarnaise |
| 36% | VEALOSCAR | 9 | Dish of cutlets topped with crab meat and asparagus spears |
| 34% | BURGERS | 7 | Meat sandwiches that go with French fries |
| 32% | CROQUETAS | 9 | Cylinders of fried dough, often stuffed with meat |
| 32% | RISSOLE | 7 | Deep-fried meat pastry |
| 32% | KATSUDON | 8 | Signature dish from Japan made with rice, deep fried meat, and vegetables |
| 31% | GARBAGEPLATE | 12 | Rochester, New York, dish with meat, fries, and baked beans |
| 30% | PAPADAM | 7 | Deep-fried appetizer often served with chutney |
| 29% | CROQUETAS | 9 | Deep-fried Spanish snack usually made with ham |
| 29% | ESCALOPE | 8 | Thin slice of meat, usually veal, coated with egg and breadcrumbs and fried |
| 29% | LOCO | 4 | ___ moco (Hawaiian dish with rice, meat, and a fried egg) |
| 28% | FRITTER | 7 | Deep-fried treat often made with corn or apples |
| 28% | EGGROLL | 7 | American-Chinese fried cylinder stuffed with meat |
| 28% | OIL | 3 | Deep frying necessity |
| 28% | OIL | 3 | Deep frying essential |
| 28% | OIL | 3 | Deep frying requirement |
| 28% | OIL | 3 | Deep frying ingredient |
| 28% | SCOTCHEGG | 9 | Deep-fried British treat wrapped with sausage and bread crumbs |
| 28% | PUPUPLATTER | 11 | Tray with egg rolls, fried wontons, etc. |
| 28% | SAMOSA | 6 | Deep-fried vegetable or meat pastry |
| 27% | SEMINOMADIC | 11 | Mostly with no fixed home |
| 27% | CRISPY | 6 | Like fried wontons |
| 26% | BEIGNET | 7 | French deep-fried choux topped with powdered sugar |
| 25% | ARANCINI | 8 | Stuffed, deep fried rice balls |
| 25% | AIOLI | 5 | Sauce served with crab cakes |
| 25% | SPRINGROLL | 10 | In Chinese cookery, a deep-fried cylindrical pancake of vegetables and meat |
| 25% | STEAK | 5 | Meat for frying |
| 25% | EARNESTLY | 9 | With deep sincerity |
| 25% | LOVINGLY | 8 | With deep affection |