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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.
These cheesy rice fritters are an addictive snack, often made with leftover risotto.
These spicy, soy-marinated chicken wings get their elegant "lollipop" shape from a technique called frenching.
These artichoke hearts wrapped in bacon were inspired by cicheti served at Hosteria Vite Rossa in Venice's Mestre area.
Made with ground veal and potatoes, these are a classic Venetian cicheti.
China meets the American South in these tofu, bacon, and scallion fritters from Saveur contributor Mei Chin.
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.
Mashed with bacon and garlic, this plantain dish is served with a quick tomato sauce.
These frituras, or fritters, are a popular snack in Puerto Rico.
A flavorful batter infused with honey, paprika, and lager beer is the secret to these crunchy onion rings.
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.
This recipe comes from David Bazir-gan of The Fifth Floor restaurant in San Francisco.
These shrimp- and tofu-filled spring rolls are a popular street snack in Ipoh.
These spiced croquettes are a classic Middle Eastern snack.
This steamed egg custard is studded with gingery pork meatballs and topped with crispfried chanterelles.
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.
These addictive fritters are a classic Sicilian street food.
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.