Fried Foods

By Food & Wine
Updated January 17, 2018
Con Poulos
These mouthwatering recipes include fried veal cutlets with herb salad and vanilla-scented beignets.
Start Slideshow

1 of 24

Potato Crisps with Chive—Sour Cream Dip

LUCY SCHAEFFER
Go to Recipe

Grace Parisi makes brilliant use of throw-away potato peels: She deep-fries them until they're crispy, then sprinkles them with Parmesan. An utterly addictive snack, they're great with cocktails, beer or wine.

Advertisement
Advertisement

2 of 24

Fried Broccoli

© Abby Hocking
Go to Recipe

Based on a tempura batter from Seattle chef Edouardo Jordan, an F&W Best New Chef 2016, the coating for this fantastic fried broccoli gets its whisper-thin crunch from cold sparkling water and baking powder. Enjoy the broccoli with a sprinkle of salt and a squeeze of lemon.

3 of 24

Crispy Onion Rings

Go to Recipe

"There's nothing better than a simple tempura of a primo vegetable," states Peter Hoffman. For this sensational version, he coats thick onion rings in an ultralight batter and quickly fries them. Hoffman says that any vegetable that slices nicely, like delicate squash, fennel or zucchini, would be great here, as long as it "takes to the batter"—meaning the batter stays on.

Advertisement

4 of 24

Green Pea Samosas (Hare Mutter Ki Samosa)

© Marcus Nilsson
Go to Recipe

Sanjeev Chopra has advice for filling his delightful vegetarian samosas: "Mash the peas, but not too finely; you want little pieces, for texture." He makes his own buttery dough, but frozen empanada wrappers, widely available in supermarkets, are an excellent substitute.

5 of 24

Doughnut Holes with Raspberry Jam

Go to Recipe

Chef-owner Ginevra Iverson of Restaurant Eloise in Sonoma County, California, serves her light, crisp, sugared doughnut holes with sweet-tart raspberry jam. She won't send any imperfect doughnut holes into the dining room; misshapen ones, she says, become snacks for the kitchen crew: “They get slathered with jam and devoured by whomever gets to them first.”

6 of 24

Grilled Tuna with Fried Manchego

Go to Recipe

Jose Garces serves seared tuna alongside cheese croquettes, which are made from a mixture of béchamel and grated Manchego and gelatin that's then rolled into balls, breaded and deep-fried. To make this great recipe easier, skip the croquettes and instead just bread and pan-fry small slices of Manchego cheese until crisp on the outside and oozing on the inside.

Advertisement
Advertisement
Advertisement

7 of 24

Fried Pickles with Spicy Mayonnaise

Go to Recipe

Borough Food & Drink consulting chef Zak Pelaccio grew up eating fried pickles in Brooklyn Heights, New York. He coats his extra-crisp version in panko (Japanese bread crumbs) and fries them in schmaltz, or chicken fat, though vegetable oil works well, too.

8 of 24

Crispy Fried-Fish Tacos

Go to Recipe

Classically trained chef Tomas Lee was eager to bring the Asian-taco craze to Atlanta with his new restaurant Hankook. Here, he flavors panko-breaded fried-fish tacos with hoisin mayonnaise.

9 of 24

Autumn Fritto Misto

Go to Recipe

Antonio Ciminelli prepares this starter year-round with whatever produce is in season. In the fall, that means apples, mushrooms and late-harvest zucchini, fried in a batter made extra-light and crisp by adding sparkling wine and whipped egg white. The fritto misto is best eaten hot from the pan, perhaps served in a paper cone.

Advertisement
Advertisement
Advertisement

10 of 24

Lemon-Brined Fried Chicken

Go to Recipe

To make this juicy and delectably crisp chicken, chef Thomas Keller soaks it in a lemony brine, then coats and fries it. The chicken, which is served every other Monday at Ad Hoc, is one of the most popular dishes at the restaurant. "Since Fried Chicken Night only happens twice a month," Keller says, "people have a wonderful sense of anticipation."

11 of 24

Fried Veal Cutlets with Herb Salad

Go to Recipe

Adding a crunchy coating made with bread crumbs helps cutlets to stay moist as they're pan-fried. Here, Melissa Rubel serves veal cutlets with a deliciously fresh and tangy salad that combines watercress with parsley, tarragon and snipped chives, but any combination of herbs would be great.

12 of 24

Fish Fry with Ramp Aioli

Go to Recipe

To get his son Braedon to eat fish, Shea Gallante fries it in a seasoned crust. "My son's like me: He goes for strong flavors, not wimpy ones," he says.

Advertisement
Advertisement
Advertisement

13 of 24

Fried Pork Tamales

© Raymond Hom
Go to Recipe

This recipe make enough braised pork filling for both the fried tamales and one 10-inch tamal pie.

14 of 24

Fried-Fish Sandwiches with Jalapeño-Spiked Tomatoes

Go to Recipe

"These should look much too big to eat with your bare hands," says Alex Aguilera about his crispy fish sandwiches.

15 of 24

Farro Salad with Fried Cauliflower and Prosciutto

Go to Recipe

Cooks in Italy fry cauliflower to bring out its nuttiness. Here, Ethan Stowell deep-fries it for a salad with salty prosciutto and nubby farro (a variety of whole-grain wheat).

Advertisement
Advertisement
Advertisement

16 of 24

Fried Greek Pastry with Honey and Nuts

Go to Recipe

"The woman who made the diples [fried dough] was like my grandmother—she wore a bib apron 24 hours a day," Michael Psilakis says.

17 of 24

Fried Green Tomato BLTs

Go to Recipe

This is a brilliant marriage of two classics: cornmeal-dusted green tomatoes and a bacon, lettuce and tomato sandwich.

18 of 24

Vanilla-Scented Beignets

Go to Recipe

Gerald Hirigoyen's airy beignets can be deep-fried a few hours in advance and recrisped in the oven just before serving.

Advertisement
Advertisement
Advertisement

19 of 24

Crisp Gnocchi "Tater Tots"

Go to Recipe

Impossibly delicious, this dish combines the best of both worlds: pasta and fried food.

20 of 24

Catfish Po'Boys with Pickle Remoulade

Go to Recipe

Jay Foster of San Francisco's Farmerbrown's Little Skillet does brisk business in these fried-fish sandwiches at Outside Lands music festival.

21 of 24

Yucca Empanadas

DAVID NICOLAS
Go to Recipe

"We try to make a different menu every day, often using the same ingredients," says Pedro Miguel Schiaffino about the challenges of creating recipes for a cruise ship. Yucca, one of the most ubiquitous root vegetables in the Amazon, appears in many of his dishes. Here he turns pure yucca into a dough for fried empanadas, a typical street food in Iquitos, the largest city in the Peruvian rain forest.

Advertisement
Advertisement
Advertisement

22 of 24

Zucchini-Ricotta Fritters

Go to Recipe

Mario Batali's Edible Garden, at the New York Botanical Garden in the Bronx, is named for two of his restaurants: the Otto Pizza Garden and the Babbo Beets, Garlic and Greens Garden. Cooking demonstrations feature recipes like Batali's fritters with zucchini and rocambole garlic.

23 of 24

Scallop Fritters

Go to Recipe

When chef Jimmy Bradley opened the Red Cat in NYC in 1999, he wanted to combine an Italian-American sensibility with his own New England upbringing. The Red Cat Cookbook highlights the inventive, uncomplicated and always memorable recipes from Bradley's restaurant. These light, crisp fritters include bits of chopped scallops in a batter made with clam broth and pilsner—the perfect expression of Bradley's New England Tastes.

24 of 24

Chickpea Fritters with Salsa Verde

Con Poulos
Go to Recipe

These addictive little chickpea flour morsels (called panelle in Sicily, where they’re a popular street snack) are even better when paired with the pickled shallot–flecked salsa verde in this recipe. They are the perfect post-work nosh.

Advertisement
Advertisement
Advertisement
Replay gallery

Share the Gallery

Up Next

Advertisement
© Copyright . All rights reserved. Printed from https://www.foodandwine.com