Side Dish (46)
Main Course (37)
These fritters are best sprinkled with grated pecorino romano while hot, allowing the cheese to melt over the crunchy exterior.
These corn cakes are a delicious alternative to corn bread.
These fritters are the perfect side dish for chowder.
Some like the okra in this classic pairing quickly cooked and crunchy; others like to simmer it for a long time.
Make this batter with a combination of water and beer (preferably Miller Lite), for wonderfully crisp and light results.
These lacy doughnut-like treats, which one makes by pouring batter through a funnel into hot oil, were once known as "plow lines" and were served as a snack to field-workers.
The bacon fat makes this chicken taste as though it was kissed by a salty smokey flavor.
This classic spinach salad recipe comes from The Fannie Farmer Cookbook.
A hostess at Red Cat in New York City made a joke about "bacon tempura" one night-and chef Bill McDaniel created it.
You can buy prefried cassava crackers, but we prefer the superior flavor we get when we fry our own.
This over-the-top elaboration of fried wontons is an enduringly popular appetizer.
This Southwestern-style recipe is a perennial favorite at the National Cornbread Festival.
More common names for this easy breakfast recipe are eggs in a pocket, one-eyed jack, and baby in the hole.
These fried potato pancakes are crunchy on the outside and soft and tender on the inside.
These spicy latkes taste great served with sour cream and mango chutney, or plain, if you prefer.
We found that supersweet corn-with its high sugar content-fries up best.
These are the perfect accompaniment to any burger.
We like ours with lettuce and cheddar, tamari sauce, and french-fried potatoes—is this your cheeseburger in paradise?
In this recipe the bananas are mashed and then put into the batter to distribute their flavor.