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Squash Blossoms Stuffed With Ricotta

Talk about flower power. As every gardener knows, late summer brings a bumper crop of zucchini and, better yet, of zucchini blossoms-known in Italy as fiori di zucca. Here, the tender yellow-orange blooms...

Author: Andrea Albin

Tempura Shrimp and Vegetables

Author: Shirley Cheng

Deep Fried Tarantula Spider

Author: David George Gordon

Crab Rangoon (Cream Cheese Crab Wonton)

Classic recipe for crab rangoon with cream cheese and scallions from Jet Tila.

Author: Jet Tila

Buttermilk Fried Shrimp

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

Crispy Fried Shallots

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

Deep Fried Turkey with Herbs

Author: Lauren Salkeld

Gyoza (Japanese Dumplings)

Author: Sachie Nomura

Fried Chicken

Marinating the pieces in buttermilk is the key to moist, flavorful fried chicken.

Author: Alison Attenborough

Double Fried Chicken Wings

Double frying means this recipe turns out the crispiest chicken wings ever. Feel free to sauce them any way you like.

Author: Nguyen Tran

Southern Fried Sweetbreads

Author: Melissa Roberts

Fried Mozzarella Balls

Author: Lillian Chou

Fritto Misto

Author: Joseph W. DiPerri

Coffee Doughnuts with Coffee Glaze

A recipe for coffee cake doughnuts with a coffee glaze.

Author: Katherine Sacks

Fried Zucchini Blossoms

Author: Bon Appétit Test Kitchen

Ricotta Fritters

Author: Lillian Chou

Calas Fried Rice Fritters

Author: David Guas

Eggplant Fritters with Honey

Author: Claudia Roden

My Favorite Falafel

This recipe is excerpted from Joan Nathan's book The Foods of Israel Today. Nathan also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page.

Author: Joan Nathan

Homemade French Fries with Five Dipping Sauces

Author: Gina Marie Miraglia Eriquez

Nashville Hot Halibut Sandwich

This sandwich doesn't get as much love as Nashville hot chicken, but who doesn't love a fried fish sandwich? Eat it immediately or wrap it in wax paper and enjoy it under the shade of a maple tree with...

Author: Matty Matheson

Mini Corn Dogs

Author: Teri Lyn Fisher

Swiss Chard and Herb Fritters

These golden brown fritters, which come from Shvil's Tunisian-Jewish family, are bursting with fresh flavor, thanks to a generous helping of Swiss chard, parsley, cilantro, and dill. They're especially...

Author: Renana Shvil

Picarones con Miel

Author: Jose Garces

Fried Potato and Garlic Puffs

This recipe-made with potato, butter, garlic, eggs, and flour-is even greater than the sum of its parts.

Author: Cal Peternell

Black Eyed Pea Fritters with Hot Pepper Sauce

While bean fritters are thought to have their origin in Nigeria, one can find them throughout West Africa. Inspired by the black-eyed pea fritters served at the Gambian-Cameroonian restaurant Bennachin...

Author: Bryant Terry

Fried Plantain Chips With Lime Sour Cream and Mango Hot Sauce

This recipe pairs crispy fried plantains with homemade hot sauce and a cooling lime sour cream, but each is delicious all by itself.

Author: Sarah Kirnon

Fried Artichoke Sandwich

The battered and fried artichokes in this vegan sandwich recipe have a satisfying crunch and a kind of buttery and tangy bite to them that you're going to love.

Author: Lauren Toyota

Sweet Potato Fritters

Takes the fear out of frying with a foolproof explanation and a universally loved snack as your reward.

Author: Mark Bittman

Spicy and Greasy Rhode Island Calamari

Rhode Island-style calamari, which has hot cherry peppers in the dredging mix, is a local favorite. Look for medium-size fresh or frozen squid (about eight to a pound) for frying.

Author: Jasper White

Israeli Falafel

Author: Michael Skibitcky

Vidalia Onion Fritters

The French term amuse bouche (which means "amuse the mouth") describes tiny appetizers that are served with drinks to awaken the palate. One such complimentary amuse bouche that we serve out Chanterelle...

Author: David Waltuck

Coffee Glazed Doughnuts

Anyone who's ever dropped into a local bakery for a morning snack can testify to the appeal of coffee and a doughnut. Here, yeast doughnuts with a touch of cinnamon get an extra jolt of flavor from a sweet...

Triple Cooked Chips

Author: Heston Blumenthal

Fried Garlic

Without the savory crunch of fried garlic, my kitchen wouldn't be the same. I use it on rice, noodles, soups, salads, vegetables, and anything else that benefits from a sprinkle of these magical golden...

Author: Sheldon Simeon

Crunchy Gluten Free Chicken Tenders

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

Panko Fried Peaches

Author: Marcy Masumoto