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A simple salad adds fresh contrast to fried strips of pizza dough.
These crispy potato appetizers get a wonderfully tart flavor from dried mango powder.
Coiled strands of spaghetti soak up a creamy sauce in these delectable fried ham and cheese fritters.
Tender Japanese eggplant work best in this appetizer recipe from the Republic of Georgia.
Danny Bowien of Mission Chinese Food restaurant in New York shared his eggplant frying technique for this classic Sichuan dish.
Barbecue chips' smoky, tangy flavors are easy to create at home with a simple mixture that combines classic barbecue sauce spices, like chili powder, garlic powder and onion powder, with the added kick of cayenne pepper.
Crunchy, batter-fried parsley sprigs not only make a great appetizer, but are equally good as a garnish for grilled fish or soup.
Tender, braised beef brisket is combined with raisins, sherry, pine nuts, and spicy chile powder in the fragrant filling for these sugar-dusted, savory-sweet empanadas.
Also referred to as angel wings, these sugar-dusted fritters are both crunchy and pillowy. They're often served at Polish weddings and holidays.
These crisp-edged fritters get their earthy flavor from chickpea flour.
These thick, flaky crêpes stuffed with a jammy tomato-based filling are a typical street snack in Algeria.
In northeast Thailand and Laos, laab is made of minced meat lightly poached in broth, then dressed with chiles, fresh herbs, and roasted rice powder, and eaten with sticky rice. This recipe comes from chef Hong Thaimee of Ngam restaurant in New York City.
An unabashedly savory collage of french-fried potatoes, beef gravy, and squeaky-fresh cheese curds, it's perhaps the ultimate late-night snack.
Green beans are shallow-fried, a method which blisters them on the outside and renders them tender on the inside, with a whisper of a chew. Just enough pork for flavor cinches this dish.
A hard-boiled egg encased in sausage and bread crumbs and then deep-fried may seem like a product of modern pub culture, but the Scotch egg was invented by London department store Fortnum & Mason in 1738.
Making Indian samosas, triangular fried pastries filled with peas and potatoes, is nothing like crafting delicate French pastry.
Scallion pancakes are as widely popular in China as muffins are in America. The basic recipe is just a guide.
These thick tortillas, bathed in two types of salsa and garnished with shredded chicken, are a popular street snack in Mexico.
To simplify this recipe from Tabasco state for pan-fried crabs in a smoky chipotle sauce, ask your fishmonger to clean and cut the live crabs in half for you.