Fried Foods
1 of 24
Potato Crisps with Chive—Sour Cream Dip
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.
GO TO RECIPE1 of 24
2 of 24
Fried Broccoli
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.
GO TO RECIPE2 of 24
3 of 24
Crispy Onion Rings
"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.
GO TO RECIPE3 of 24
4 of 24
Green Pea Samosas (Hare Mutter Ki Samosa)
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.
GO TO RECIPE4 of 24
5 of 24
Doughnut Holes with Raspberry Jam
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.”
GO TO RECIPE5 of 24
6 of 24
Grilled Tuna with Fried Manchego
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.
GO TO RECIPE6 of 24
7 of 24
Fried Pickles with Spicy Mayonnaise
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.
GO TO RECIPE7 of 24
8 of 24
Crispy Fried-Fish Tacos
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.
GO TO RECIPE8 of 24
9 of 24
Autumn Fritto Misto
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.
GO TO RECIPE9 of 24
10 of 24
Lemon-Brined Fried Chicken
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."
GO TO RECIPE10 of 24
11 of 24
Fried Veal Cutlets with Herb Salad
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.
GO TO RECIPE11 of 24
12 of 24
Fish Fry with Ramp Aioli
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.
GO TO RECIPE12 of 24
13 of 24
Fried Pork Tamales
This recipe make enough braised pork filling for both the fried tamales and one 10-inch tamal pie.
GO TO RECIPE13 of 24
14 of 24
Fried-Fish Sandwiches with Jalapeño-Spiked Tomatoes
"These should look much too big to eat with your bare hands," says Alex Aguilera about his crispy fish sandwiches.
GO TO RECIPE
14 of 24
15 of 24
Farro Salad with Fried Cauliflower and Prosciutto
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).
GO TO RECIPE15 of 24
16 of 24
Fried Greek Pastry with Honey and Nuts
"The woman who made the diples [fried dough] was like my grandmother—she wore a bib apron 24 hours a day," Michael Psilakis says.
GO TO RECIPE16 of 24
17 of 24
Fried Green Tomato BLTs
This is a brilliant marriage of two classics: cornmeal-dusted green tomatoes and a bacon, lettuce and tomato sandwich.
GO TO RECIPE17 of 24
18 of 24
Vanilla-Scented Beignets
Gerald Hirigoyen's airy beignets can be deep-fried a few hours in advance and recrisped in the oven just before serving.
GO TO RECIPE18 of 24
19 of 24
Crisp Gnocchi "Tater Tots"
Impossibly delicious, this dish combines the best of both worlds: pasta and fried food.
GO TO RECIPE19 of 24
20 of 24
Catfish Po'Boys with Pickle Remoulade
Jay Foster of San Francisco's Farmerbrown's Little Skillet does brisk business in these fried-fish sandwiches at Outside Lands music festival.
GO TO RECIPE20 of 24
21 of 24
Yucca Empanadas
"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.
GO TO RECIPE21 of 24
22 of 24
Zucchini-Ricotta Fritters
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.
GO TO RECIPE22 of 24
23 of 24
Scallop Fritters
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.
GO TO RECIPE23 of 24
24 of 24
Chickpea Fritters with Salsa Verde
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.
GO TO RECIPE