Crunchy, batter-fried parsley sprigs not only make a great appetizer, but are equally good as a garnish for grilled fish or soup.
At Mitzi's in Winnipeg, Canada, these chicken fingers are served with crinkle-cut fries, coleslaw, and a honey-dill dipping sauce.
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.
This over-the-top elaboration of fried wontons is an enduringly popular appetizer.
This crunchy cornmeal okra fritters recipe is served with a spicy tomato relish.
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