Cocktail Party (2)
These crisp-edged fritters get their earthy flavor from chickpea flour.
These shrimp- and tofu-filled spring rolls are a popular street snack in Ipoh.
David Pasternack, the chef at the New York City restaurant Esca, uses a combination of olive oil and canola oil to make this classic Italian dish.
A Madrid specialty, these croquettes are a delightful package of ham and shrimp fried to perfection.
This version of pa jun, a popular Korean dish, is served at Dok Suni's and Do Hwa in Manhattan.
Tempura is a popular Japanese specialty.
We were served these snacks garnished with pickled and variously carved Japanese red and white turnips and broth-simmered red carrots.
Look for perilla leaves in Asian markets; if you can't find them, fresh mint makes a good substitute.
Simply fried assorted seafood is a popular appetizer all over coastal Italy—and especially along the shores of the Adriatic.
This crunchy cornmeal okra fritters recipe is served with a spicy tomato relish.
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