Nothing makes a party like well curated snacks. Finger foods in particular have a way of fitting in as both elegant Oscar party bites or raucous Superbowl party apps. But no matter the holiday, celebration, or fête, the best case scenario is when the dishes you choose to serve at a gathering are unique and inspiring—not just the same few go-to staples.
While we'll never turn down a well-made cheese plate or a delicious party dip, to change up our game, we turned to a number of cuisines around the world to source ideas for more exciting party bites. In addition to Korean fried chicken to authentic Mexican nachos, this includes the likes of cheesy broiled oysters, DIY spring rolls, and fried ravioli.
Now when the question of what appetizers to serve at a party comes up, the only question you’ll have is: how many of these recipes can I pull off?
Full-flavored chicken meatballs smothered in a sweet and salty glaze. Get the recipe for Japanese Grilled Chicken Meatballs (Tsukune) »
Chinese New Year has come and gone, but that doesn’t mean you can’t keep celebrating with these easy-to-make potstickers. Get the recipe for Pork and Cabbage Potstickers »
This bright, tangy chutney is a great complement to samosas or curry.
Marinated in tamarind and aromatic spices, these chicken wings are cooked in coconut water before frying. Get the recipe for Indonesian-Style Chicken Wings »
These crisp-fried cornmeal balls are traditionally served alongside fried fish and tartar sauce in the Deep South. Get the recipe for Hush Puppies »
These traditional Cretan handheld cheese pies are often served as an Easter treat. Get the recipe for Cretan Cheese Pies with Thyme and Honey (Kalitsounia) »
Making for a substantial snack, Rosa Pepe stuffs olives with a simple beef and pork filling; then dredges them in breadcrumbs before crisping them up in the deep-fryer. Get the recipe for Fried Stuffed Castelvetrano Olives »
Parmesan-laced crêpes soak in a pool of deeply-rich bone broth in this recipe from Abruzzo wine-maker Emidio Pepe’s wife, Rosa. Get the recipe for Broth with Crêpes (Crespelle en Brodo) »
Dried fava bean purée is served all over Puglia, typically with cooked bitter greens and fried or toasted bread. Giorgia Goggi adds lemon juice and miso, and uses it as a base for crostini. Leftovers are an excellent dip for raw vegetables. Get the recipe for Roasted Tomato and Grape Toasts with Fava Bean Puree »
Broccoli Rabe and Italian Sausage Fried Ravioli
Double-frying chicken wings is the secret in Korean recipes to achieving the delicate, crackly crust that is the hallmark of this popular Korean specialty, made famous in this country at the Los Angeles restaurant Kyochon. Cathy Danh wrote about this snack in “The Other KFC” for our March 2010 issue. Get the recipe for Korean Fried Chicken »
Krisciki (Polish Bow Tie Fritters)
Also referred to as angel wings, these sugar-dusted fritters are both crunchy and pillowy. See the recipe for Krisciki »
Pecans lightly brushed with egg whites are baked into cheesy, buttery wafers with a touch of chile flakes. Get the recipe for Pecan Cheese Wafers »
These are the Buffalo-resident’s Buffalo wings: true to the original 1964 recipe, wings are fried in peanut oil and then tossed in a mixture of melted margarine and fiery hot sauce. Serve them up with blue cheese dressing and celery sticks to complete the classic dish.
Soft boiled eggs are encased in boudin sausage, tossed in bread crumbs, and then deep-fried in this recipe from chef Harold Marmulstein of Austin restaurant Salty Sow. Get the recipe for Boudin Scotch Eggs »
The cheese ball is a party staple in Texas, but there should be one on every holiday table. Get the recipe for Texas Cheese Ball »
Fried oysters are paired with a garlicky sauce in this toothsome appetizer served at Upperline, a restaurant in New Orleans’ Uptown neighborhood.
Capers, tuna, and anchovies balance the heat in these small, stuffed cherry peppers. Get the recipe for Stuffed Cherry Peppers (Peperoni con Acciughe) »
The spongelike nature of squash makes them an ideal candidate to cook confit, says chef Steven Satterfield of Miller Union. They soften into the warm oil, absorbing the flavor of the herbs. Get the recipe for Herbed Squash Confit »
An adaptation of the fried wonton, crab rangoon is one of the most enduringly popular appetizers at the posh Polynesian restaurant chain Trader Vic’s. Get the recipe for Crab Rangoon »
The menu at the tiny, brightly colored Jesus é Goês restaurant is filled with Goan dishes that pop with traditional Indian spices and ingredients. Many take advantage of Lisbon’s fresh seafood—shrimp and fish in curries and biryanis—and produce. Here, in one of chef Jesus Lee Fernandes’ most popular starters, pillowy, onion-flecked chickpea fritters are served with a pungent chutney made from a blend of common Indian ingredients: cilantro, tamarind, chile, turmeric, and freshly grated coconut. Get the recipe for Chickpea Fritters with Coconut Chutney »
These steamed, meat-filled Nepalese dumplings come from Binita Pradhan, the entrepreneur behind Bini’s Kitchen in San Francisco, CA. Get the recipe for Turkey Momos with Tomato-Cilantro Sauce »
These Greek pastries unite a buttery crust with bright-tasting fennel and feta cheese. Get the recipe for Fennel and Herb Phyllo Pastries (Hortopita)»
Meaty pork spareribs are rendered tender in a confit of lard, then fried until crisp and dusted with a mixture of hot and sweet paprika in this Hungarian dish. Get the recipe for Braised and Fried Pork Spareribs »
Instead of coating his pâte de fruit with plain sugar, William Werner of San Francisco’s Craftsman and Wolves flavors Demerara sugar with Clément Créole Shrubb, a spiced liqueur made of aged and white Agricole rums and bitter orange peels. It adds a clean, bright flavor to the glittering topping. Get the recipe for Strawberry Rhubarb Pâte de Fruit »
Cavolo nero, also known as Tuscan kale, Lacinato kale, or Dinosaur kale, balances thinly sliced, salty prosciutto over toast. Get the recipe for Cavolo Nero and Prosciutto Bruschetta »
Based on the classic French caramelized-onion tart with olives and anchovies, these little two-bite hors d’oeuvres pack a flavorful punch.
No snack is as beloved in Sicily as these saffron-scented rice balls arancine filled with ragu.
These spiced croquettes are a classic Middle Eastern snack. Get the recipe for Lamb and Bulgur Wheat Croquettes (Kibbeh) »
Rich ground veal and potatoes are seasoned with garlic and parsley and fried for a classic Venetian snack.
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. Get the recipe for Fried Fish Pies (Pastels) »
Crisp on the outside and creamy on the inside, potato croquettes filled with a combination of white cheddar and salty ham are the ultimate party snack. Get the recipe for Virginia Ham and White Cheddar Croquettes »
Piquant Stilton replaces the more traditional cheddar in this bite-sized twist on the classic British dish. Get the recipe for Apple and Stilton Welsh Rarebit Bites »
These succulent Sichuan meatballs are fried until crisp, then coated with a sweet and sour sauce. [Get the recipe for Sweet and Sour Pork and Oyster Meatballs (Tangcu Muli Rouwan) »(https://www.saveur.com/article/Recipes/Pork-Oyster-Meatballs/)
Coiled strands of spaghetti soak up a creamy sauce in these delectable fried ham and cheese fritters.
This recipe for stuffed grape leaves uses both lemon juice and zest to enhance the flavor of the stuffing.