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These lemon-and-dill-flavored fish cakes are a favorite of northeastern Massachusetts.
King Oscar sardines work nicely in this preparation, which is based on a recipe in La Cuisine (Leon Amill, 1969) by Raymond Oliver.
This recipe was given to us by Bee Yin Low, who writes the blog www.rasamalaysia.com.
It's important to chill the patties for these sumptuous croquettes (from Atlanta's Watershed) before frying them so that they hold together in the hot skillet.
This whimsical snack is served at New York's Blue Hill at Stone Barns.
Invented in the 1880s by Louisville tavern keeper Phillip Mazzoni, these crisp, deep-fried delicacies are the ultimate bar snack.
Chilling the ricotta–prosciutto mixture after mixing it allows the flavors to come together and makes the balls easier to form.
Stuffed with sweet crab and delicate shrimp, these Vietnamese spring rolls are a nice variation on the traditional roll.
These rice fritters have a creamy center and a slightly crisp exterior.
This hors d' oeuvre can be found in a traditional Russian feast.
These crispy potato pancakes are equally delectable served with sour cream or applesauce.
A specialty of the Chikusei udon shop in the city of Takamatsu is its tempura made of soft-boiled eggs.
Your landlord may tell you otherwise, but it's easy to make flaming saganaki at home.
These fritters are best sprinkled with grated pecorino romano while hot, allowing the cheese to melt over the crunchy exterior.
Delicate flores de calabaza (squash blossoms) are delicious in quesadillas, soups, and tacos or simply battered and fried on their own.
The crunchy tortillas in this dish act as an edible plate for all sorts of delicious ingredients, in this case a luscious shrimp and crab salad.