Italian Food, Recipes and Cuisine from Saveur

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Narrow Results You've Selected: Italian Fry Fall Remove all Source Saveur (14) Difficulty Easy (10) Medium (2) Hard (1) Main Ingredient Cheese (5) Pork (4) Tomato (3) Vegetables (3) Beans (2) Show all... Fish (2) Fruit (2) Bread (1) Chicken (1) Eggs (1) Game (1) Lamb (1) Pasta (1) Shrimp (1) Course Appetizers (5) Main Course (5) Side Dish (4) Dessert (2) Breakfast/Brunch (1) Show all... Sandwich (1) Soups & Stews (1) Occasion Birthday (1) Cocktail Party (1) Easter (1) Topic Recipe (14) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Season:Fall"; var omni_prop8 = "Cuisine:Italian,Technique:Fry,Season:Fall"; var omni_pageName="saveur:"+omni_prop12; 02/18/2012 Polpette (Meat Croquettes) Made with ground veal and potatoes, these are a classic Venetian cicheti. Issue #145 01/10/2011 St. Joseph's Day Fritters The recipe for these crunchy fritters called Zeppole di San Giuseppe, courtesy of Malgieri, are topped with a cinnamon-ricotta filling. Issue #136 07/18/2008 Ricotta Fritters (Polpette di Ricotta) Chilling the ricotta–prosciutto mixture after mixing it allows the flavors to come together and makes the balls easier to form. Issue #113 01/16/2008 Cinnamon Apple Fritters with Cranberry Compote (Fritelle di Mele alla Cannella con Composta di Mirtilli Rossi) These delightful fritters are essentially Südtirol-style apple doughnuts. Issue #96 01/28/2008 Fried Rabbit and Vegetables This recipe is a twist on the Italian classic fritto misto with the use of rabbit. Issue #92 10/24/2007 Fried Mozzarella Sandwiches These classic Italian fried sandwiches are traditionally made with cows' milk mozzarella. Issue #83 09/23/2005 Marinated Zucchini Like most marinated vegetable dishes, this one is best made a day ahead of serving. Issue #64 06/21/2007 Puréed White Bean Soup In Tuscany, we savored a version of this soup that used rare sorana beans, but you can substitute zolfini or cannellini beans. Issue #46 06/21/2007 White Beans in Herbed Tomato Sauce with Fresh Sausages This savory recipe highlights the Tuscan affinity for white beans. Issue #46 10/23/2000 Sausages with Vegetables We enjoyed this featured dish at the Agriturismo de Carvalho in Friuli. Issue #35 10/19/2000 Eggplant Parmesan This southern Italian classic might be named after the cheese that tops it—but some Sicilians think the title comes from palmigiana, their dialect word for ''shutter'', describing the way the eggplant slices are often overlapped. Issue #34 03/04/2002 Chicken Cacciatore (Hunter's Wife's Chicken) America knows this Italian favorite as chicken cacciatore (hunter's-style), but it's really alla cacciatora, named in honor of the hunter's wife. Issue #26 03/14/2002 Fritto Misto di Mare Simply fried assorted seafood is a popular appetizer all over coastal Italy—and especially along the shores of the Adriatic. Issue #21 02/06/2013 Montasio Cheese Crisps Restauranteur Lidia Bastianich grew up eating this irresistible fried-cheese snack in her hometown of Pula, Croatia (once part of Italy). Issue #18