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. Landon Nordeman
Hors d’oeuvres come in all forms, but for our money the best finger foods are deep-fried. Whether you’re making game day snacks or party appetizers, you can’t go wrong with a spread of fried appetizers. From bar food staples like Buffalo wings, French fries, and tater tots to more refined options like anchovy-stuffed zucchini blossoms, artichoke hearts, and mushroom tempura, we’ve rounded up our favorite deep-fried finger food recipes.
When it comes to fried snacks, it doesn’t get more classic than French fries and onion rings. To give our French fries a deep, meaty flavor we fry them in a mixture of duck fat and canola oil. For our sweet potato fries we stick with vegetable oil, letting the flavor of sweet potato shine. For onion rings, we have two delicious optionsmdash;try battering the onions in a mix of honey, paprika, and lager beer or dipping them in buttermilk and crusting them with cornmeal.
A simple frying elevates all kinds of vegetables to comfort-food perfection. Check out our recipes for fried artichokes and mushroom tempura. Even vegetables that are typically garnishes become a satisfying snack when fried—try frying scallions, as well as parsley, basil, mint, and other herbs.
Fried seafood is crunchy, briny, and awesome. Fried oysters are a favorite of ours, especially when served with a spicy remoulade or a zesty dip made with butter and hot sauce. For something a little more substantial, stuff sardines with an herbaceous charmoula and fry until crispy.
Find all of these recipes and more in our collection of deep-fried finger food recipes.
Alaskan Shrimp Chips
Mother-daughter chef team, Kirsten and Mandy Dixon, turn this staple of Indonesian and Malaysian cuisine into an addictive snack and appetizer served at their rural Alaskan adventure lodges, Within the Wild. Get the recipe for Alaskan Shrimp Chips
This recipe makes a party-size batch of chips, perfect as a snack (with or without a dip) or as a side dish—not only with sandwiches but also on the plate with roasted or grilled meats (or game). If there are chips left over, cover them loosely with aluminum foil and store in a cool, dry place. Get the recipe for Potato Chips »
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.
Barbecue Potato Chips
Barbecue chips’ smoky, tangy flavors are easy to create at home with a simple mixture that combines classic barbecue sauce spices such as chile powder, garlic powder, and onion powder, with the added kick of cayenne pepper.
Sweet Potato Fries
The pale yellow, thin-skinned sweet potato and the moister, orange-fleshed American “yam” (which is not really a yam, but another kind of sweet potato) both work well for these alternatives to conventional french fries.
These classic wings are tossed in margarine and hot sauce, just like at Anchor Bar where they were invented.
Fried Curly Parsley
Crunchy, batter-fried parsley sprigs not only make a great appetizer, but are equally good as a garnish for grilled fish or soup.
Any way you make it, there is nothing like falafel’s first bite: the crisp-fried exterior giving way to a creamy center of seasoned mashed beans, garlic, and parsley.