Frying

Known as bolinhos in Portuguese ("little cakes"), these croquettes are Daniel Boulud's take on a classic Brazilian ba...

Fried shallots add sweetness and a crouton-like crunch to this simple green salad from Chris Ainsworth, chef and owne...

In Japan, tonkatsu—fried, breaded pork cutlets—are hugely popular. For her version, Grace Parisi uses low-f...

Chef Way Dried porcini mushrooms flavor these crisp, creamy-centered croquettes, which Jerry Traunfeld serves in waln...

To make these addictive snacks, chef Jason Travi tosses canned chickpeas with flour, coriander and cumin, then fries ...

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In this recipe, chef Peter Berley looks to Latin America, creating a sophisticated take on the ubiquitous arepa (corn...

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Vinny Dotolo found inspiration for this elegant dish by thinking about New Year's Eve classics. Both Champagne an...

These crispy rolls, adapted from the cookbook Nirmala's Edible Diary are a riff on Argentinean street food.  Re...

This recipe for arancini—fried risotto balls—comes from Renato Poliafito, who got it from his Sicilian cousin Emanuel...

Hot Bread Kitchen’s first employee, Elidia Ramos, taught her fellow bakers how to make gorditas, a favorite Mexico Ci...

The secret to Hot Bread Kitchen's richly flavorful tortillas is the masa made from freshly ground blue or white corn....

To crisp turkey skin for these cracklings, a version of chicharrones (fried pork skin), David Chang cooks it between ...

Pizza dough is ideal for replicating this popular Chinese snack. The pancakes cook in only three minutes, until the e...

Grace Parisi blends ingredients into a butter that she rubs all over the turkey. In addition to this one with sage, o...

"It took me a while to figure out how to make these fritters," says Rajat Parr. "My mom never gave me the...

For ultrafluffy potatoes, Grace Parisi presses them through a ricer. To achieve a similar texture, pass the potatoes ...

David Chang took F&W's Thanksgiving challenge by improvising a Momofuku-style feast from basic leftovers, includi...