Author: Allison Vines-Rushing
Author: Gina Marie Miraglia Eriquez
Author: Naomi Pomeroy
Author: Suvir Saran
Like they make at Café de Monde in New Orleans. These crispy-fried beignets are dusted with snowy confectioners' sugar.
Author: David Guas
Three steps to success: A flavorful brine infuses the chicken with seasoning and keeps it juicy, an overnight chill allows the crust to set, and a spicy glaze seals the deal.
Author: Ari Kolender
Rice Chex cereal crushes up into a crunchy coating for this easy chicken dinner. Serve with mashed potatoes and green beans for the full Southern experience.
Author: Amy Shirley
Author: Suzanne Husseini
Author: David Burke
Mustard seeds give these steak house-style wedges great flavor and crunch.
Author: Kerry Simon
Chickpea flour is the secret to binding these Indian vegetable fritters; it also makes them gluten free.
Author: Anjali Pathak
Author: Andrea Albin
Author: Melissa Roberts
Using the best and freshest crabmeat you can get your hands on makes all the difference in these lightly battered and totally delicious fritters from La Petite Grocery, a new-school NOLA bistro.
Author: Justin Devillier
Author: Jean Anderson
Author: Maya Kaimal
Author: Aricka Westbrooks
Author: Meg Colleran Sahs
Can't find kefir? Substitute buttermilk or plain yogurt for these tender, autumnal doughnut rounds.
Author: Julie Smolyansky
Author: Xiao Yang
Author: Gordon Ramsay
The koji brine deeply seasons the pork and keeps it juicy. You can skip this step, but we highly recommend it.
Author: Konbi, Los Angeles, CA
Author: Charles Phan
Be sure to roll the meatballs firmly into the millet so that the tiny grains don't fall off during frying.
Author: Anissa Helou
Inspired by Spanish flavors, this fried chicken from chef Suzanne Goin of Los Angeles' A.O.C. gets a spicy boost in both the marinade and the seasoned breading. At A.O.C., Goin serves the dish with a romesco...
Author: Suzanne Goin
Adding yogurt to the batter for these cake doughnuts made them light, tangy, and rich, and gave us a dough that was easy to work with.
Author: Chris Morocco
Author: Melissa Kelly
The fried croutons make this cod and mussels recipe worthy of a special occasion.
Author: Rob Evans
Millet and glutinous rice flours form the base of these fried, chicken-studded appetizers.
Author: Amy Shirley
These plump, fried hors d'oeuvres, a seafood variation on Chile's signature baked onion-and-meat-filled empanadas, are hot and juicy. Have plenty of napkins ready.
Author: Ruth Van Waerebeek
Author: Kevin Fisher
A recipe for apple cider cake doughnuts with a caramel glaze.
Author: Katherine Sacks
Author: Andrew Friedman
These bite-size mashed potato croquettes are filled with smoked trout, mozzarella, Parmesan, and chives. Freshly fried, they're just the kind of gooey, salty, and crispy finger food a cocktail party needs....
Author: Anna Stockwell
Author: Suvir Saran
Fried zucchini is a classic snack, but watch what happens when it's amped up with smoky bacon and spicy jalapeño. The fragrant, floral basil dipping sauce is a terrific complement to the tender, light...
Author: Andrea Albin
Author: Hugh Garvey
How does this remain shatteringly crisp? The secret is hiding in the batter: potato starch and arepa flour, the tickets to everlasting crunchiness.
Author: Jeremiah Stone
Author: Priscila Satkoff