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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.
China meets the American South in these tofu, bacon, and scallion fritters from Saveur contributor Mei Chin.
Packed with a spicy, cheesy filling, these roasted and fried jalapeños gain depth from charring under the broiler and a crispy crust from the bread crumb coating.
A flavorful batter infused with honey, paprika, and lager beer is the secret to these crunchy onion rings.
This recipe comes from David Bazir-gan of The Fifth Floor restaurant in San Francisco.
The recipe for these traditional New Orleans treats is based on one from pastry chef David Guas's DamGoodSweet (Taunton, 2009).
Chef Frank Stitt of Highlands Bar and Grill in Birmingham, Alabama, uses the bottom oyster shells as serving platters for these crispy fried oysters with piquant sauce.
Chef Frank Stitt of Highlands Bar and Grill in Birmingham, Alabama, shared this recipe for a lighter twist on classic oysters Rockefeller.
These lemon-and-dill-flavored fish cakes are a favorite of northeastern Massachusetts.
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.
These rice fritters have a creamy center and a slightly crisp exterior.
These fritters are best sprinkled with grated pecorino romano while hot, allowing the cheese to melt over the crunchy exterior.
This recipe is a clever and tasty version of the Southern classic.
A hostess at Red Cat in New York City made a joke about "bacon tempura" one night-and chef Bill McDaniel created it.