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01/09/2011
Panelle (Chickpea Fritters)
These addictive fritters are a classic Sicilian street food.
Issue #136
04/11/2013
Frittatine di Pasta (Spaghetti Fritters with Ham and Smoked Mozzarella)
Coiled strands of spaghetti soak up a creamy sauce in these delectable fried ham and cheese fritters.
Issue #156
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
11/14/2007
Deep-Fried Cardoons
Much-loved in Italy and France, fried cardoons are among author Mireille Johnston's favorite dishes.
Issue #15
04/06/2007
Fried Whole Artichokes
If you can't get to Rome, these "artichokes in the Jewish manner" are the next best thing.
Issue #11
03/02/2007
Stuffed and Fried Squash Blossoms
Squash blossoms are delicate and delicious, with a hint of flavor from the squash itself.
Issue #11
01/28/2008
Fried Rabbit and Vegetables
This recipe is a twist on the Italian classic fritto misto with the use of rabbit.
Issue #92
08/07/2012
Fritto Misto (Fried Squid, Fish, and Shrimp)
David Pasternack, the chef at the New York City restaurant Esca, uses a combination of olive oil and canola oil to make this classic Italian dish.
Issue #129
12/10/2009
Pesto Latkes
These Italian-inspired latkes, topped with a pesto made from pignoli nuts and Romano Locatelli cheese, is the perfect dish to spice up your Hanukkah spread.
Does Not Apply
Source: shem tov v' ta'am tov
05/06/2013
Angioletti Fritti con Rucola e Pomodori (Fried Dough with Arugula and Grape Tomatoes)
A simple salad adds fresh contrast to fried strips of pizza dough.
Issue #156
07/18/2008
Ricotta Fritters (Polpette di Ricotta)
Chilling the ricotta–prosciutto mixture after mixing it allows the flavors to come together and makes the balls easier to form.
Issue #113
10/23/2000
Cheese Crisps
These irresistible crisps are a typical traditional lunch-time fare for Friulian vineyard workers.
Issue #35
03/14/2002
Fritto Misto di Mare
Simply fried assorted seafood is a popular appetizer all over coastal Italy—and especially along the shores of the Adriatic.
Issue #21
02/06/2013
Montasio Cheese Crisps
Restauranteur Lidia Bastianich grew up eating this irresistible fried-cheese snack in her hometown of Pula, Croatia (once part of Italy).
Issue #18
12/12/2005
Salt Cod Cake on Grilled Toast
Italian, Portuguese, and other ethnic grocery stores usually carry salt cod of a better quality than the common supermarket kind.
Issue #78
12/06/2005
Deep-Fried Celery Hearts, Squid, and Lemon Slices with Aďoli
Piccolo fritto (little fry), a signature dish at Zuni Café, is a smaller version of the classic Italian fritto misto (mixed fry) of bite-size foods.
Issue #77
03/30/2012
Arancini Veneziani (Venetian Rice Fritters)
These cheesy rice fritters are an addictive snack, often made with leftover risotto.
Issue #145
06/21/2007
Deep-Fried Anchovy Spines
This recipe, from Colman Andrews's Catalan Cuisine, makes good use of the spines left over when deboning anchovies.
Issue #38
01/23/2007
Rose Pistola’s Calamari Cakes
This recipe makes good use of the squid tentacles left over when making a dish that only uses the bodies.
Issue #2
02/18/2012
Polpette (Meat Croquettes)
Made with ground veal and potatoes, these are a classic Venetian cicheti.
Issue #145
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