Stuffed with sweet crab and delicate shrimp, these Vietnamese spring rolls are a nice variation on the traditional roll.
These rice fritters have a creamy center and a slightly crisp exterior.
This hors d' oeuvre can be found in a traditional Russian feast.
These crispy potato pancakes are equally delectable served with sour cream or applesauce.
A specialty of the Chikusei udon shop in the city of Takamatsu is its tempura made of soft-boiled eggs.
Your landlord may tell you otherwise, but it's easy to make flaming saganaki at home.
These fritters are best sprinkled with grated pecorino romano while hot, allowing the cheese to melt over the crunchy exterior.
Delicate flores de calabaza (squash blossoms) are delicious in quesadillas, soups, and tacos or simply battered and fried on their own.
A Madrid specialty, these croquettes are a delightful package of ham and shrimp fried to perfection.
The crunchy tortillas in this dish act as an edible plate for all sorts of delicious ingredients, in this case a luscious shrimp and crab salad.
A twist on falafel, this Indonesian dish is made with poached tuna, toasted cumin, and mint.
Simple and delicious this fish cakes are made from mild tasting cod and mashed potatoes.
This recipe comes from Nacho Manzano, chef at the Michelin-starred Casa Marcial in the Asturian town of Arriondas.
This recipe is a twist on the Italian classic fritto misto with the use of rabbit.
This recipe is a clever and tasty version of the Southern classic.
Middle Eastern kibbeh is a finely ground paste of bulgur, onions, and lamb or beef, which is formed into patties or balls, filled with coarsely ground, sweetly spiced meat, onions, and pine nuts, and deep-fried.
The late Felipe Rojas-Lombardi offered this dish on the tapas menu at The Ballroom in Manhattan, which closed in 1995. The recipe is from Bruce Beck's The Official Fulton Fish Market Cookbook.
This version of pa jun, a popular Korean dish, is served at Dok Suni's and Do Hwa in Manhattan.
A hostess at Red Cat in New York City made a joke about "bacon tempura" one night-and chef Bill McDaniel created it.