| RICE | White or fried |
| CROUTONS | Toasted or fried bread pieces/slices used for French onion soup or Caesar salad (8) |
| FRICASSEE | A dish of stewed or fried pieces of meat served in a thick white sauce (9) |
| CROSTINI | Small pieces of toasted or fried bread with a savoury topping eaten as a starter or canape; Italian, ' little crusts' (8) |
| EGGS | Products of hens or "layers", boiled, scrambled or fried "sunny side up" (4) |
| CRISP | A baked or fried potato snack; or, a version of crumble pudding (5) |
| SUM | Word for an arithmetical problem; an Uzbekistani coin; a quantity of money; or, with "dim", a selection of steamed or fried Chinese dumplings, served to "touch the heart" (3) |
| SCAMPI | Italian word for a dish of langoustine, aka Dublin Bay prawns or Norway lobsters, served sauteed in garlic butter or fried in breadcrumbs (6) |
| EGG | Scrambled or fried item |
| PONE | Baked or fried corn bread |
| HALLOUMI | Cheese eaten grilled or fried (8) |
| VEALCUTLET | Meat, grilled or fried (4,6) |
| CROUTON | Cube of toasted or fried bread (7) |
| OKRA | Southern vegetable served pickled or fried |
| POTATO | Side that might be mashed or fried |
| TOTS | Small children (or fried potato snacks) |
| DRIPPING | Fat from roast or fried beef, etc. (8) |
| DIMSUM | Chinese dish of small steamed or fried savoury dumplings with different fillings (3,3) |
| FIRED | Put in an oven or fried, perhaps (5) |
| CROQUEMADAME | A grilled cheese and ham sandwich topped with a poached or fried egg (6,6) |
