193
results
Narrow Results
You've Selected:
Fry
Appetizers
Recipe
Source
Saveur (159)
5 Second Rule (1)
Appetite for China (1)
Bella Online (1)
Bitchincamero (1)
Difficulty
Easy (117)
Medium (45)
Hard (3)
Main Ingredient
Vegetables (71)
Cheese (38)
Fish (24)
Shellfish (22)
Eggs (20)
Cuisine
American (61)
Italian (26)
Mexican (14)
Asian (13)
Gluten-Free (12)
Season
Summer (57)
Winter (40)
Spring (35)
Fall (25)
Occasion
Cocktail Party (19)
Christmas (10)
Backyard BBQ (6)
Thanksgiving (4)
Birthday (2)

Advertisement
05/22/2012
Accara (Black-Eyed Pea Fritters)
Crisp, light-as-air fritters like these are a popular street snack throughout Senegal and the rest of west Africa. They're usually accompanied by chile-hot, tomato-based kaani sauce (see recipe).
Issue #147
05/02/2012
Pastels (Fried Fish Pies)
A popular snack along Senegal's coast where seafood is plentiful, these small fried hand pies are filled with a spicy herb and fish filling.
Issue #147
03/30/2012
Arancini Veneziani (Venetian Rice Fritters)
These cheesy rice fritters are an addictive snack, often made with leftover risotto.
Issue #145
03/23/2012
Chicken Lollipops
These spicy, soy-marinated chicken wings get their elegant "lollipop" shape from a technique called frenching.
Issue #145
03/13/2012
Fondi di Carciofi (Bacon-Wrapped Artichokes)
These artichoke hearts wrapped in bacon were inspired by cicheti served at Hosteria Vite Rossa in Venice's Mestre area.
Issue #145
02/18/2012
Polpette (Meat Croquettes)
Made with ground veal and potatoes, these are a classic Venetian cicheti.
Issue #145
02/21/2012
Tofu Wanzi (Fried Tofu and Bacon Fritters)
China meets the American South in these tofu, bacon, and scallion fritters from Saveur contributor Mei Chin.
Issue #144
12/19/2011
Homemade Jalapeño Poppers
Packed with a spicy, cheesy filling, these roasted and fried jalapeños gain depth from charring under the broiler and a crispy crust from the bread crumb coating.
Issue #144
11/09/2011
Mofongo con Salsa de Tomate (Mashed Plantains with Tomato Sauce)
Mashed with bacon and garlic, this plantain dish is served with a quick tomato sauce.
Issue #143
11/09/2011
Almojábanas (Cheese Fritters)
These frituras, or fritters, are a popular snack in Puerto Rico.
Issue #143
11/08/2011
Beer-Battered Onion Rings
A flavorful batter infused with honey, paprika, and lager beer is the secret to these crunchy onion rings.
Issue #142
10/19/2011
Stamp-and-Go (Salt Cod Fritters)
These road snacks are possibly named for the way travelers would stamp their feet at food stands to hail vendors. This recipe, adapted from one given to us by Jamaican food columnist Jacqui Sinclair, pairs the fritters with a sauce made with culantro, an herb with a cilantro-like flavor.
Issue #142
10/18/2011
Seared Scallops With Finger Lime Beurre Blanc
This recipe comes from David Bazir-gan of The Fifth Floor restaurant in San Francisco.
Issue #142
10/17/2011
Popiah (Fresh Spring Rolls)
These shrimp- and tofu-filled spring rolls are a popular street snack in Ipoh.
Issue #141
09/10/2011
Kibbeh (Lamb and Bulgur Wheat Croquettes)
These spiced croquettes are a classic Middle Eastern snack.
Issue #141
07/11/2011
Meiwei Mogu Naiyou Dong Zhrou (Savory Mushroom and Pork Custard)
This steamed egg custard is studded with gingery pork meatballs and topped with crispfried chanterelles.
Issue #140
12/12/2012
Hearts of Palm Fries with Chipotle Mayo
These addictive fries, served at Yerba Buena restaurant on New York City's Lower East Side, can be made with fresh hearts of palm for a crispier texture.
Issue #136
01/09/2011
Panelle (Chickpea Fritters)
These addictive fritters are a classic Sicilian street food.
Issue #136
12/20/2010
Calas (Fried Rice Fritters)
The recipe for these traditional New Orleans treats is based on one from pastry chef David Guas's DamGoodSweet (Taunton, 2009).
Issue #135
12/17/2010
Fried Oysters with Spicy Rémoulade
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.
Issue #135
« Previous 1 2 3 4 5 . . .10 Next »