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
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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.
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 »
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 »
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
The chicken for this Japanese homestyle dish is traditionally coated in mochiko, sweet rice flour, before frying, but cooks at Ethel’s Grill in Honolulu, Hawaii, use Japanese potato starch to yield an extra-crispy crust. Get the recipe for Hawaiian Fried Chicken (Mochiko Chicken with Ponzu) »
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 »
Using a traditional French confit method in which the potatoes are slow-cooked in duck fat, chef David Kinch, of Michelin-starred Manresa restaurant in Los Gatos, CA, makes a particularly luxurious tot. Get the recipe for David Kinch’s Tater Tots »
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 »
Crispy chickpea-battered vegetable fritters are a popular street-food snack throughout India. This recipe calls for potatoes and onion, but cauliflower florets, eggplant slices, or plantains can also be used. Get the recipe for Indian Vegetable Fritters (Pakoras) »
For this Mumbai street-food snack w, mashed potatoes are seasoned with cumin, mustard seeds, curry leaves, ginger, and chile; balls of the aromatic mash are then coated in a turmeric-accented chickpea-flour batter and deep-fried until crisp and golden. Get the recipe for Indian Mashed Potato Fritters (Aloo Bonda) »
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.
For this Mumbai street-food snack from Raghavan Iyer, chunks of potato are dredged in a light chickpea-and-rice-flour batter that is spiced with turmeric and chile powder. The potatoes are then deep fried until a golden crust forms and served with cilantro and tamarind chutneys. The spiced batter can be also used for other vegetables such as cauliflower and broccoli florets, sliced plantain, and eggplant.
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.
We found this recipe—a flavorful local favorite, in which tender artichoke bottoms are fried and served with an intense, tahini-based sauce—at al-Az, a casual but well-known restaurant in Damascus. Get the recipe for Fried Artichoke Hearts with Taratur Sauce »
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) »
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.
In this take on a traditional Sephardic Jewish dish, culupidia frita con limón, cauliflower are coated in a flour and egg batter, fried, and then bathed in lemon juice. As a side or a snack, it’s crunchy, tender, and brimming with fresh, tangy flavor. Get the recipe for Lemony Fried Cauliflower »
