Global Finger Foods That Keep the Party Going

From Southern hush puppies to Korean chicken wings, here are more than 50 crowd-pleasing appetizer recipes

By SAVEUR Editors
Updated: January 16, 2019

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?

Fried Anchovy-Stuffed Zucchini Blossoms

Fried Anchovy-Stuffed Zucchini Blossoms

Light and airy, with a subtle squash flavor, zucchini blossoms are wonderful to cook; they make a flavorful, delicate appetizer when stuffed with salty anchovies and fried. Since the blossoms have a short shelf life, use them within a day of purchasing. Be sure to remove the stamens before working with them. This recipe first appeared in our June/July issue along with Sophie Brickman's story "Feast for Life." Get the recipe for Fried Anchovy-Stuffed Zucchini Blossoms »Landon Nordeman

Persian Kuku Sabzi

Persian kuku sabzi
A classic Persian herb-loaded egg dish with the fragrant lift of rose petals. Get the recipe for Persian Kuku Sabzi »Matt Taylor-Gross
Raw Oysters with Grilled Pineapple and Thai Basil

Raw Oysters with Grilled Pineapple and Thai Basil

Some ingredients obscure raw oysters, others enhance them. Just as lemon juice brightens and cleans their flavor, so too does Thai basil, marinated pineapple, and a squeeze of lime. A sprinkling of dark-burgundy-colored urfa biber chile flakes, commonly known as urfa, adds a smoky dimension. Get the recipe for Raw Oysters with Grilled Pineapple and Thai Basil »Ted Cavanaugh
tsukune Japanese chicken meatballs on skewers

Japanese Grilled Chicken Meatballs

These full-flavored chicken meatballs get dressed with a sweet and salty glaze. Get the recipe for Japanese Grilled Chicken Meatballs »Matt Taylor-Gross

Fried Shredded Beef Empanadas

Fried Shredded Beef Empanadas
These crunchy empanadas, featuring shells made with masa, lard, and salt, are filled with tender shredded beef tossed in a spicy salsa. You can prepare the masa and filling in advance, but don't fill or fry the empanadas until just before eating. Adding baking powder and using an electric mixer are two secrets to light, puffy empanada pastry. Get the recipe for Fried Shredded Beef Empanadas »Heami Lee

Adobo Chicken Wings

Tito's Filipino-Style Chicken Wings
These are chicken wings, Filipino-style, marinated in rice vinegar, soy sauce, bay leaves, and garlic. Serve them with a creamy ginger-enriched dipping sauce and chile-dusted apple slices for a full bar snack. Get the recipe for Adobo Chicken Wings »Matt Taylor-Gross

Pork and Cabbage Potstickers

Pork and Cabbage potstickers
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 »Farideh Sadeghin
Cilantro-Mint Chutney

Cilantro-Mint Chutney

This bright, tangy chutney is a great complement to samosas or curry. Get the recipe for Cilantro-Mint Chutney »Todd Coleman

Real Deal Ignacio-Style Nachos

nachos
A balance of pickly, salty, cheesy, and crisp, this recipe—inspired by the original—proves that simple is preferable when it comes to nachos. When deep-frying your own tortillas, look for soft tortillas made with all corn (and no flour) for the crunchiest results. Get the recipe for Real Deal Ignacio-Style Nachos »Matt Taylor-Gross

Broiled Oysters with Parmigiano and 'Nduja

Broiled Oysters with Parmigiano and 'Nduja
Whoever said fish and cheese don't belong together has never had a broiled oyster. Fatty ingredients, such as crispy melted cheese or the garlic butter drizzled over oysters Rocke­feller, bring richness to oysters' otherwise watery liquor. This recipe uses both, as well as an oily, spicy sausage from Calabria known as 'nduja. Get the recipe for Broiled Oysters with Parmigiano and 'Nduja »Ted Cavanaugh

Indonesian-Style Chicken Wings

Indonesian-Style Chicken Wings
Marinated in tamarind and aromatic spices, these chicken wings are cooked in coconut water before frying. Get the recipe for Indonesian-Style Chicken Wings »Andé Baranowski

Hush Puppies

Hush Puppies
These crisp-fried cornmeal balls are traditionally served alongside fried fish and tartar sauce in the Deep South. Get the recipe for Hush Puppies »Landon Nordeman

Cretan Cheese Pies with Thyme and Honey (Kalitsounia)

Kalitsounia
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) »Matt Taylor-Gross
Pork Roll Canapes

New Jersey Pork Roll and Caviar Canapes

Take New Jersey pork roll (a.k.a. Taylor ham) to new heights with these upmarket snacks perfect for a cocktail party. Get the recipe for New Jersey Pork Roll and Caviar Canapes »Matt Taylor-Gross
Roasted Artichokes

Roasted Artichokes

Though traditionally cooked in embers, these artichokes are equally as succulent when oven-roasted. Get the recipe for Roasted Artichokes »Farideh Sadeghin

Fried Stuffed Castelvetrano Olives

Fried Stuffed Castelvetrano Olives
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 »Romulo Yanes
Abruzzo, Crepes, Recipe, Italy, Roadtrip

Broth with Crêpes (Crespelle en Brodo)

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) »Romulo Yanes

Roasted Tomato and Grape Toasts with Fava Bean Puree

Roasted Tomato and Grape Toasts with Fava Bean Puree
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 »Eva Kolenko
Broccoli Rabe and Italian Sausage Fried Ravioli

Broccoli Rabe and Italian Sausage Fried Ravioli

These giant fried ravioli are filled with a cheesy mixture of broccoli rabe, sausage, and cherry peppers. Get the recipe for Broccoli Rabe and Italian Sausage Fried Ravioli »Ingalls Photography
Roasted Squash and Pork Dumplings

Roasted Squash and Pork Dumplings

This delicate seasonal dumpling is stuffed with squash, spiced pork, ginger, and scallion. Get the recipe for Roasted Squash and Pork Dumplings »Matt Taylor-Gross
Korean Fried Chicken

Korean Fried Chicken

Double-frying is the secret to achieving the delicate, crackly crust on these sweet-sour-salty-spicy-perfect Korean chicken wings. Get the recipe for Korean Fried Chicken »Matt Taylor-Gross
Classic Latkes

Classic Latkes

Learn how to make our classic latkes. Author Joan Nathan, from whom this recipe is adapted, likes hers with applesauce; we find them equally delectable with sour cream. Alternating between onion and potatoes when grating keeps the potatoes from darkening. Get the recipe for Classic Latkes »Matt Taylor-Gross
Krisciki (Polish Bow Tie Fritters)

Krisciki (Polish Bow Tie Fritters)

Also referred to as angel wings, these sugar-dusted fritters are both crunchy and pillowy. Get the recipe for Krisciki »Todd Coleman

Pecan Cheese Wafers

Pecan Cheese Wafers
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 »Ingalls Photography

Stuffed Mussels (Cozze al Pomodoro)

Stuffed Mussels (Cozze al Pomodoro)
Thyme and white wine bring out the sweet flavor of mussels in this classic dish. Get the recipe for Stuffed Mussels (Cozze al Pomodoro) »Matt Taylor-Gross
Buffalo Wings

Buffalo Wings

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. Get the recipe for Buffalo Wings »Todd Coleman
Mozzarella sticks

Mozzarella Sticks

Crispy breading encases gooey melted mozzarella cheese in this classic appetizer. Get the recipe for Mozzarella Sticks »Farideh Sadeghin

Fried Calamari with Saffron Aioli and Agrodolce

Fried Calamari with Saffron Aioli and Agrodolce
Traditional to southern Italy, agrodolce is a sweet-and-sour sauce that adds a bright, tart flavor to this fried dish. Get the recipe for Fried Calamari with Saffron Aioli and Agrodolce »Jenny Huang
Boudin Scotch Eggs

Boudin Scotch Eggs

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 »Matt Taylor-Gross

Texas Cheese Ball

Texas Cheese Ball
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 »Matt Taylor-Gross
Herbed Tomato Tart

Herbed Tomato Tart

Made with ripe cherry tomatoes and fragrant herbs, this tart is both delicious and beautiful. Get the recipe for Herbed Tomato Tart »Todd Coleman

Nut and Cheese Gougères

Pecan gougeres
This recipe is adapted from cookbook author Dorie Greenspan. You can portion and freeze these gougères in advance, then bake them just before guests arrive (you may need to add a few minutes of baking time). This recipe makes soft gougères that are custardy in the center. If you prefer a firmer puff, use 4 eggs. Get the recipe for Nut and Cheese Gougères »Matt Taylor-Gross

Pork Rund Oyster Snacks

pork rind roosters
Roosters are an oyster bar standard made up of a single saltine topped with an oyster, horseradish, and several slices of jalapeño. Get the recipe for Pork Rund Oyster Snacks »Tim Robison
Upperline's Oysters St. Claude

Upperline's Oysters St. Claude

Fried oysters are paired with a garlicky sauce in this toothsome appetizer served at Upperline, a restaurant in New Orleans' Uptown neighborhood. Get the recipe for Upperline's Oysters St. Claude »Todd Coleman
Stuffed Cherry Peppers (Peperoni con Acciughe)

Stuffed Cherry Peppers (Peperoni con Acciughe)

Capers, tuna, and anchovies balance the heat in these small, stuffed cherry peppers. Get the recipe for Stuffed Cherry Peppers (Peperoni con Acciughe) »Todd Coleman

Greek Fried Cheese

Greek Fried Cheese
This is one of many flavorful mezedes (Greek appetizers) in Susanna Hoffman's The Olive and the Caper (Workman, 2004). Get the recipe for Greek Fried Cheese »André Baranowski
Shtetl Toast

Shtetl Toast

Gribenes, the deeply-flavored result of cooking chicken skin and onions down in fat—a byproduct of rendering schmaltz—is perfect fodder for schmearing on this crostini from Wise Sons Jewish delicatessen in San Francisco. Get the recipe for Shtetl Toast »Matt Taylor-Gross

Herbed Squash Confit

Herbed Squash Confit
The spongelike nature of summer squash makes it an ideal candidate to confit; pile the tender shreds on crostini for a summery appetizer. Get the recipe for Herbed Squash Confit »Matt Taylor-Gross

Crab Rangoon

Crab Rangoon
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 »Matt Taylor-Gross

Chickpea Fritters with Coconut Chutney

Chickpea Fritters with Coconut Chutney
In this Goan-influenced starter, pillowy, onion-flecked chickpea fritters are served with a pungent chutney made from cilantro, tamarind, chile, turmeric, and freshly grated coconut. Get the recipe for Chickpea Fritters with Coconut Chutney »Evan Sung
Dumplings

Turkey Momos with Tomato-Cilantro Sauce

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 »Matt Taylor-Gross
Fennel and Herb Phyllo Pastries (Hortopita)

Fennel and Herb Phyllo Pastries (Hortopita)

These Greek pastries unite a buttery crust with bright-tasting fennel and feta cheese. Get the recipe for Fennel and Herb Phyllo Pastries (Hortopita) »Todd Coleman
Braised and Fried Pork Spareribs

Braised and Fried Pork Spareribs

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 »Todd Coleman

Crab Spring Rolls

Crab Spring Rolls
For making spring rolls, most Vietnamese-American home cooks use the spongy, wheat-based wrappers called TYJ Spring Roll Pastry, which are made by the Spring Home company. They're available frozen at most Asian food stores. Get the recipe for Crab Spring Rolls »André Baranowski

Strawberry Rhubarb Pâte de Fruit

Strawberry Rhubarb Pâte de Fruit
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 »SAVEUR
Cavolo nero (Tuscan kale) bruschetta

Cavolo Nero and Prosciutto Bruschetta

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 »Laura Sant

Beef Short Ribs Empanadas

Beef Short Ribs Empanadas
In his version of Chilean empanadas, chef Rodolfo Guzmán of Boragó replaces lean ground chuck with rich beef short ribs, which make each bite tender. Get the recipe for Beef Short Ribs Empanadas »Justin Walker
Onion and Anchovy Tarts (Pissaladières)

Onion and Anchovy Tarts (Pissaladières)

Based on the classic French caramelized-onion tart with olives and anchovies, these little two-bite hors d'oeuvres pack a flavorful punch. Get the recipe for Onion and Anchovy Tarts (Pissaladières) »Todd Coleman
Saffron Rice Balls (Arancine)

Saffron Rice Balls (Arancine)

No snack is as beloved in Sicily as these saffron-scented rice balls arancine filled with ragu. Get the recipe for Saffron Rice Balls (Arancine) »Landon Nordeman
Lamb and Bulgur Wheat Croquettes (Kibbeh)

Lamb and Bulgur Wheat Croquettes (Kibbeh)

These spiced croquettes are a classic Middle Eastern snack. Get the recipe for Lamb and Bulgur Wheat Croquettes (Kibbeh) »Todd Coleman
Meat Croquettes (Polpette)

Meat Croquettes (Polpette)

Rich ground veal and potatoes are seasoned with garlic and parsley and fried for a classic Venetian snack. Get the recipe for Meat Croquettes (Polpette) »Todd Coleman
Fried Fish Pies (Pastels)

Fried Fish Pies (Pastels)

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) »Penny De Los Santos
Virginia Ham and White Cheddar Croquettes

Virginia Ham and White Cheddar Croquettes

Crisp on the outside and creamy on the inside, potato croquettes filled with a combination of white cheddar and salty ham are the ultimate two-bite party snack. Get the recipe for Virginia Ham and White Cheddar Croquettes »Anna Stockwell

Apple and Stilton Welsh Rarebit Bites

Apple and Stilton Welsh Rarebit Bites
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 »Maxime Iattoni
Sweet and Sour Pork and Oyster Meatballs (Tangcu Muli Rouwan)

Sweet and Sour Pork and Oyster Meatballs (Tangcu Muli Rouwan)

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) »Ariana Lindquist
Spaghetti Fritters with Ham and Smoked Mozzarella (Frittatine di Pasta)

Spaghetti Fritters with Ham and Smoked Mozzarella (Frittatine di Pasta)

Coiled strands of spaghetti soak up a creamy sauce in these delectable fried ham and cheese fritters. Get the recipe for Spaghetti Fritters with Ham and Smoked Mozzarella (Frittatine di Pasta) »Todd Coleman
Grape Leaves Stuffed with Rice (Dolma)

Grape Leaves Stuffed with Rice (Dolma)

This recipe for stuffed grape leaves uses both lemon juice and zest to enhance the flavor of the stuffing. Get the recipe for Grape Leaves Stuffed with Rice (Dolma) »Eilon Paz

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