This is the classic latke, made with little more than grated potatoes and onions, with egg and flour for binding.
Author: Andrew Friedman
Author: David Bowers
Author: Sandy Ingber
Author: Lara Ferroni
There is no fancy skill involved in making these crispy fries, but there is a trick. The potatoes are fried twice. The first time cooks them through and makes them tender. The second time, which can be...
Author: Ruth Van Waerebeek
When we were children, we adored zeen doy(sesame balls). The dough is fried until golden brown so it is both crisp and chewy from the glutinous rice flour. It is eaten year-round, but especially for New...
Author: Grace Young
An easy Crisp Fried Eggplant that can be prepared in 45 minutes or less.
Pork Sausage that is great for breakfast with eggs and grits.
Author: James Villas
Author: Lara Ferroni
The color yellow symbolized joy for medieval Arabs, who were cultivating saffron in Spain by 960 c.e. Sephardic Jews were equally inspired by the coveted spice, and golden rice became a holiday and Sabbath...
Author: Melissa Roberts
Though it may seem like a counterintuitive practice, extra flipping is the secret to the golden brown crust on these chops.
Author: Alison Roman
Bubble and Squeak - This British dish is said to have been named after the sounds that the potato and cabbage mixture makes as it fries.
Southern Fried Chicken - The recipe and introductory text below are excerpted from The Dooky Chase Cookbook by Leah Chase and are part of our story on Mardi Gras. Chase also shared some helpful tips exclusively...
Author: Leah Chase
Food lovers on America's coasts have long known that crab cakes make wonderful sandwiches. Here, tender lumps of sweet crab are seasoned (in the manner of traditional Louisiana deviled crabs) and lightly...
Author: Alexis Touchet
A quick and easy Shrimp Cakes recipe with Chili-Lime Cream Sauce.
Classic recipe for crab rangoon with cream cheese and scallions from Jet Tila.
Author: Jet Tila
An easy Sweet-Potato Latkes recipe
Crispy fried shallots are an essential condiment in Vietnam. They turn up in soups and on salads, sprinkled onto dumplings as a garnish, and minced and added to meatballs. Crispy, sweet, and salty, they...
Author: Charles Phan
Bursting with fresh corn and a hint of spice, these summery fritters take inspiration from the Southern classic shrimp and grits.
Author: Anna Stockwell
These fried and sauced chicken breast strips have all the spicy flavor of Buffalo wings-without the hassle of bones. Serve them with a tangy blue cheese dip and celery sticks and you'll never choose bone-in...
Author: Rhoda Boone
This classic New Orleans-style shrimp is dipped in buttermilk then coated in cornmeal before frying for a flavorful crunchy exterior.
Author: Bon Appétit Test Kitchen
Author: John Shields
Author: Bon Appétit Test Kitchen
Author: Joey Campanaro
Author: Brandi Neuwirth
Author: JoAnn Cianciulli
The heat and richness of this voluptuous dish is complemented by a mildly tangy tomato sauce. Choose the straightest chiles-they are easier to peel and stuff.
Author: Shelley Wiseman
Author: Maggie Ruggiero
Author: Tom Gilliland
Kurt Gutenbrunner, the New York City chef and author of Neue Cuisine: The Elegant Tastes of Vienna, gave us his recipe for perfectly crisp, golden veal cutlets.
Author: Kurt Gutenbrunner
This popular breakfast food is also a late-night favorite after a good "lime." "Lime" is the Trini term for "hanging out." On Friday and Saturday nights, smart doubles vendors take to their stations to...
Author: Ramin Ganeshram
Double frying means this recipe turns out the crispiest chicken wings ever. Feel free to sauce them any way you like.
Author: Nguyen Tran