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Narrow Results You've Selected: Recipe Appetizers Fry Medium Vegetables Remove all Source Saveur (12) SF Gate (1) Whats 4 Eats (1) Cuisine Italian (3) American (2) Indian (2) Mexican (2) Chinese (1) Show all... Hawaiian (1) Japanese (1) Vietnamese (1) Season Summer (8) Spring (5) Winter (4) Fall (1) Occasion Cocktail Party (1) 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 = "Main Ingredient:Vegetables"; var omni_prop8 = "Topic:Recipe,Course:Appetizers,Technique:Fry,Difficulty:Medium,Main Ingredient:Vegetables"; var omni_pageName="saveur:"+omni_prop12; 12/17/2009 Mushroom Sformato Chef Michael Tusk of San Francisco’s Quince Restaurant gave us the recipe for this rich, woodsy version of sformato, a warm and savory Italian custard. Issue #126 11/11/2009 Batter-Fried Peppers and Bananas This appealing, spicy-sweet snack is made with chickpea flour. Issue #125 05/09/2007 Sole Fingers with Green Herb Sauce The use of cornmeal and collards gives a Southern spin to these goujonnettes, French fried 'fingers" of sole. Issue #64 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 03/06/2007 Deep-Fried Artichokes Tender baby artichokes fried to a crispy golden brown make a perfect opener for any meal. Issue #51 01/01/1970 Scallion Cakes In his Martin Yan’s Feast: The Best of Yan Can Cook, Yan calls these green onion cakes. Issue #47 06/21/2007 Mixed Fried Seafood and Vegetables This recipe for this Venetian classic was shared with us by Al Covo, the restaurant where we had the best fritto misto in Venice. Issue #38 06/21/2007 Marinated Sardines This centuries-old dish was a favorite of Venetian sailors. Issue #38 04/11/2007 Oyster Stack Sweet vegetables and fruit combine with savory oysters to create this uniquely delicious dish. Issue #37 03/02/2007 Vietnamese Spring Rolls Making spring rolls is like making pancakes: you have to get a feel for it, and until you do, you have to be willing to give up your unsuccessful efforts to the kitchen gods. Issue #13 01/23/2007 Smoked Salmon with Taro Chips This recipe takes Hawaiian fare to a higher level, creating a delicious dish with a beautiful presentation. Issue #3 12/04/2008 Samosas From What4eats Does Not Apply Source: Whats 4 Eats 08/01/2008 Mini Tostadas with Chile-Butter Crab and Avocado-Tomatillo Crema From Sfgate.com Does Not Apply Source: SF Gate 03/01/2002 Squash-Blossom Quesadillas Out of season, use canned squash blossoms. Does Not Apply