Author: John Currence
Author: Melissa Roberts
Author: Orah Raia
Author: Joyce LaFray
First dredged in buttermilk and flour, these red onion rings are fried until crisp in nutter brown butter.
Author: Alison Roman
Author: Lidia Matticchio Bastianich
Author: David Kamen
These crispy zucchini fritters take inspiration from the Bengali onion snack piyaju. Soaked and blended red lentils make up the batter, which is spiked with turmeric and chile powder.
Author: Sohla El-Waylly
Rachel Allen's boxty Irish potato pancakes for St. Patrick's day breakfast.
Author: Rachel Allen
Cutting those slits in the fish is key. They help the fish cook more quickly and make it easier to tell when it's done.
Author: Amiel Stanek
Chicken Schnitzel with Chile Cherry Tomatoes and Mozzarella
Author: Donna Hay
These ultimate latkes have fluffy, pillowy-soft centers with crisp, golden brown edges. To cut your cooking time in half, use two large skillets to fry twice the batches at once.
Author: Rhoda Boone
These cinnamon-sugar dusted Mexican doughnuts are traditionally dunked in a cup of creamy hot chocolate.
Author: Jennifer Jones
Author: Lidia Bastianich
Author: Bruce Aidells
Author: Susan Bishop-Sauter
Author: Suzanne Tracht
Author: Pat Neely
Indian-flavored hush puppies? Try them-we're sure you'll get hooked.
Author: Bon Appétit Test Kitchen
Some dishes are best when they are as plain and simple as possible. Whole fish fried in butter and served with lemon and parsley potatoes: That is simple and tasty!
Author: Trine Hahnemann
Author: Deborah Madison