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07/15/2012
Jaibas Enchipotladas (Pan-Fried Crabs in Chipotle Sauce)
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.
Issue #149
03/23/2012
Chicken Lollipops
These spicy, soy-marinated chicken wings get their elegant "lollipop" shape from a technique called frenching.
Issue #145
02/18/2012
Polpette (Meat Croquettes)
Made with ground veal and potatoes, these are a classic Venetian cicheti.
Issue #145
09/10/2011
Kibbeh (Lamb and Bulgur Wheat Croquettes)
These spiced croquettes are a classic Middle Eastern snack.
Issue #141
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
10/02/2012
Buffalo Wings
True Buffalo wings come only from Frank and Teressa's Anchor Bar, where owner Teressa Bellissimo invented the dish in 1964. There, wings are fried, then tossed in a combination of melted margarine and hot sauce.
Issue #92
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
01/11/2006
Cassava Crackers
You can buy prefried cassava crackers, but we prefer the superior flavor we get when we fry our own.
Issue #81
12/15/2005
Ten-Ichi Tempura
Tempura is a popular Japanese specialty.
Issue #80
04/17/2007
Fried Calabash Fingers with Tamarind Dipping Sauce
Fried to a golden crunch and served with a sweet and tangy sauce, these gourds are surprisingly delicious.
Issue #66
09/15/2005
'Fried Sticks'
We were served these snacks garnished with pickled and variously carved Japanese red and white turnips and broth-simmered red carrots.
Issue #63
10/18/2000
Lobster Tempura with Grits
This recipe, from Bob Waggoner,can be embellished with tomatoes and tarragon butter sauce.
Issue #43
02/27/2002
Oysters Bordelaise
In France, sauce bordelaise is based on a rich mixture of wine and brown stock. But Creole bordelaise, which Mandich uses in this signature oyster dish, is made with oil, scallions, and garlic.
Issue #40
10/24/2000
Little Sandals' with Árbol Chile Sauce
These are smaller than traditional huaraches.
Issue #36
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
05/13/2013
Saganaki Bites with Sun-Dried Tomato Tapenade
In this Greek small bite, kasseri cheese, a type of sheep's milk feta, is fried and topped with zesty olive and sun-dried tomato tapenade. Dipping the cheese in cold water before coating them with flour is essential; it helps the flour to adhere and prevents the cheese from leaking into the oil as it fries.
Does Not Apply
03/14/2013
Cornmeal-Okra Fritters
This crunchy cornmeal okra fritters recipe is served with a spicy tomato relish.
Does Not Apply
02/13/2013
Lemony Fried Cauliflower
In this take on a traditional Sephardic Jewish dish, culupidia frita con limón, cauliflower are coated in a flour and egg batter, fried, and then bathed in lemon juice.
Does Not Apply
02/05/2013
Brussels Sprout Chips with Sweet Chile Sauce
Tossing crisp-fried Brussels sprout leaves in a spicy Thai-flavored dressing spiked with yuzu juice, sesame oil, and sriracha enlivens the old standby.
Does Not Apply
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