Author: Rich Landau
Author: Orah Raia
Author: Melissa Roberts
Author: John Currence
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: David Kamen
Author: Lidia Matticchio Bastianich
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
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
Chicken Schnitzel with Chile Cherry Tomatoes and Mozzarella
Author: Donna Hay
These cinnamon-sugar dusted Mexican doughnuts are traditionally dunked in a cup of creamy hot chocolate.
Author: Jennifer Jones
Rachel Allen's boxty Irish potato pancakes for St. Patrick's day breakfast.
Author: Rachel Allen
Author: Bruce Aidells
Author: Lidia Bastianich
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
Four Horsemen's glorious take on patatas bravas requires cooking the potatoes three times (once blanched, twice fried). We wouldn't make you go through all that if it wasn't worth it.
Author: Nick Curtola
Author: Deborah Madison
Author: Susan Bishop-Sauter
Author: Pat Neely
Author: Suzanne Tracht
Indian-flavored hush puppies? Try them-we're sure you'll get hooked.
Author: Bon Appétit Test Kitchen