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15 Fried Dishes To Try Right Now in Los Angeles

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2008_10_hasmaps.jpgGreasy spoons specialize in two things - breakfast, and fried things. The fryolater (or what chefs call the commercial deep fryer) might not have qualified as one of the best inventions of the last century, but it certainly contributed more to the American diet and culture than one gives credit for. Thus, fried foods pervade not only fast food places, but plenty of good eateries touting high-quality ingredients and carefully prepared dishes. As a nod to greasy spoons and their fried bites, Eater presents 15 fried dishes to try right now in Los Angeles. Grab 'em before they cool off.


·All Greasy Spoons Week Coverage [~ELA~]

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Crispy Pig Tails at Willie Jane

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The crispy fried pig tails get tossed in a "buffalo" sauce at chef Govind Armstrong's ode to Southern Cuisine. Gnawing on one of these pig tails out on the back patio is a supreme joy.

Tempura Onion Rings at Umami Burger

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The tempura-fried onion rings get battered in a malt-liquor batter before getting a quick crisp in the frier at the popular burger purveyor.

Fried Shrimp Heads at The Hart + The Hunter

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The fried shrimp heads are a great way to get rid of something that might otherwise be considered waste. They're tossed beautifully with chili flakes and sliced scallions.

Portobello Fries at Bottega Louie

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The fried portobello mushroom fries get a slight batter and quick fry before getting set up like steak fries. Served with a side of creamy aioli.

Cheesy Churros at Petty Cash Taqueria

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The cheesy churros are addictive, salty, almost deceptively sweet (like a churro), and of course slightly crisp from the frier. One of the best starters in the city, thanks to chef Walter Manzke.

Pig Croquettas at Flores

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The crispy pig croquettas, covered with bread crumbs, are served elegantly on a long cutting board and placed on a thick aioli, then gets a side of pickle slivers to counter balance the untcuous bites at this beautiful new Sawtelle restaurant.

Shrimp & Lobster Egg Rolls at Rush Street

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The shrimp and lobster eggrolls are made like classic Chinese egg rolls, with a terrific crispy wonton wrapper and served with a trio of dipping sauces for thrice the fun.

Chicken Karaage at Ramen Yamadaya

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The chicken karaage at this mini ramen chain is dense, crisped to just the right amount, and served with a cabbage slaw, perhaps to balance out every schmaltzy bite.

Morning Glory Salad at Jitlada Thai Restaurant

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The deep-fried morning glory might be one of the best dishes at this popular Southern Thai restaurant, served with a sweet mango slaw and then dressed in a sugary-spicy dressing and chunks of shrimp.

Crispy Pork Belly at Pa-Ord Noodle

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Crispy pork belly with morning glory or chinese broccoli at this casual eatery in Thai Town might be the best draw. Perfectly browned and countered by the crunchy morning glory greens, you'll swoon after taking a bite.

Fried Kimchi Rice Balls at Seoul Sausage Company

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The kimchi arancini takes a familiar dish, kimchi fried rice, and rolls them into balls before getting breaded and deep fried for a near-perfect fusion of Korean cuisine with Italian technique.

Fried Ipswich Clams at Blue Plate Oysterette

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The fried clams at this oceanside shack come with the whole bellies, making each bite not only stringy and chewy, but also creamy. Sprinkled with lemon juice and dipped into tartar sauce, it's a great appetizer.

Deep Fried Grits at City Tavern

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The deep-fried grits at this Culver City pub are great to eat with the expansive beer list. The grits are made with Fiscalini smoked cheddar and served with buttermilk dressing.

Veal Schnitzel at BierBeisl

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Perhaps the best schnitzel in town, chef Bernhard Mairinger takes high-quality veal, then pounds it thinly before breading and frying. It's served with a potato salad and some sweet, tangy lingonberries.

Korean Fried Chicken at The Prince

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The Korean-fried chicken at this old-school restaurant turned Korean pub might be some of the best in the city, fried to an addictive crisp and served with tangy pickled daikon cubes and shredded cabbage.

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Crispy Pig Tails at Willie Jane

The crispy fried pig tails get tossed in a "buffalo" sauce at chef Govind Armstrong's ode to Southern Cuisine. Gnawing on one of these pig tails out on the back patio is a supreme joy.

Tempura Onion Rings at Umami Burger

The tempura-fried onion rings get battered in a malt-liquor batter before getting a quick crisp in the frier at the popular burger purveyor.

Fried Shrimp Heads at The Hart + The Hunter

The fried shrimp heads are a great way to get rid of something that might otherwise be considered waste. They're tossed beautifully with chili flakes and sliced scallions.

Portobello Fries at Bottega Louie

The fried portobello mushroom fries get a slight batter and quick fry before getting set up like steak fries. Served with a side of creamy aioli.

Cheesy Churros at Petty Cash Taqueria

The cheesy churros are addictive, salty, almost deceptively sweet (like a churro), and of course slightly crisp from the frier. One of the best starters in the city, thanks to chef Walter Manzke.

Pig Croquettas at Flores

The crispy pig croquettas, covered with bread crumbs, are served elegantly on a long cutting board and placed on a thick aioli, then gets a side of pickle slivers to counter balance the untcuous bites at this beautiful new Sawtelle restaurant.

Shrimp & Lobster Egg Rolls at Rush Street

The shrimp and lobster eggrolls are made like classic Chinese egg rolls, with a terrific crispy wonton wrapper and served with a trio of dipping sauces for thrice the fun.

Chicken Karaage at Ramen Yamadaya

The chicken karaage at this mini ramen chain is dense, crisped to just the right amount, and served with a cabbage slaw, perhaps to balance out every schmaltzy bite.

Morning Glory Salad at Jitlada Thai Restaurant

The deep-fried morning glory might be one of the best dishes at this popular Southern Thai restaurant, served with a sweet mango slaw and then dressed in a sugary-spicy dressing and chunks of shrimp.

Crispy Pork Belly at Pa-Ord Noodle

Crispy pork belly with morning glory or chinese broccoli at this casual eatery in Thai Town might be the best draw. Perfectly browned and countered by the crunchy morning glory greens, you'll swoon after taking a bite.

Fried Kimchi Rice Balls at Seoul Sausage Company

The kimchi arancini takes a familiar dish, kimchi fried rice, and rolls them into balls before getting breaded and deep fried for a near-perfect fusion of Korean cuisine with Italian technique.

Fried Ipswich Clams at Blue Plate Oysterette

The fried clams at this oceanside shack come with the whole bellies, making each bite not only stringy and chewy, but also creamy. Sprinkled with lemon juice and dipped into tartar sauce, it's a great appetizer.

Deep Fried Grits at City Tavern

The deep-fried grits at this Culver City pub are great to eat with the expansive beer list. The grits are made with Fiscalini smoked cheddar and served with buttermilk dressing.

Veal Schnitzel at BierBeisl

Perhaps the best schnitzel in town, chef Bernhard Mairinger takes high-quality veal, then pounds it thinly before breading and frying. It's served with a potato salad and some sweet, tangy lingonberries.

Korean Fried Chicken at The Prince

The Korean-fried chicken at this old-school restaurant turned Korean pub might be some of the best in the city, fried to an addictive crisp and served with tangy pickled daikon cubes and shredded cabbage.

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