21 Recipes That Prove You Can Deep Fry Anything

Fire up the deep frier; it's time to get crispy

By SAVEUR Editors
June 28, 2017

If you've ever found yourself thinking of deep-frying every edible item in your kitchen, you're not alone. We've done the research, and we've discovered there's really no food that can't be improved with a salty, crunchy top layer. There are the solid standbys, like spring rolls and hush puppies. Then there are the sandwiches. Panzerotti, giant raviolis, and mozzarella sandwiches are the perfect way to get a little deep-fry going in your life. You can even fry up your vegetables: From Brussels sprouts and zucchini blossoms to artichokes and cauliflower, nothing is off-limits. So gather up all your favorite foods and get ready to fry.

Deep-Fried Pork Spring Rolls (Lumpia)

Lumpia
Best known in their deep-fried iteration, lumpia often crackle beneath the teeth. But not always; some come wrapped in fresh egg crepes, while others are wrapper-less. Connoisseurs pine for a version made with shrimp, pork, and shredded coconut palm. The freshly fried version is a marvel, the wrapper crisp, the filling's texture delicate and yielding. Instead of the common sweet-sour dipping sauce, chef Dale Talde opts for the condiment he used growing up—a mixture of vinegar and soy sauce spiked with raw garlic and fiery chiles—which he likens to the salt and pepper of Filipino food. Get the recipe for Deep-Fried Pork Spring Rolls (Lumpia) »William Hereford

Deep-Fried Indian Bread (Puri)

Deep-Fried Indian Bread (Puri)
Like chapati, puri is made from a simple durum wheat flour dough. But this flatbread incorporates ajwain seeds, which lend a lightly herbal, floral flavor, and is deep-fried in hot oil. It's often eaten at breakfast or as a snack. Get the recipe for Deep-Fried Indian Bread (Puri) »Ingalls Photography

Scotch Eggs

Scotch Eggs
A hard-boiled egg encased in sausage and bread crumbs and then deep-fried may seem like a product of modern pub culture, but the Scotch egg was invented by London department store Fortnum & Mason in 1738. Get the recipe for Scotch Eggs »Maxime Iattoni

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

Fried Brussels Sprouts

Sara Gore's Fried Brussel Sprouts
Get your sprouts crispy all over with a quick trip through a deep fryer, then dress them in a sweet-and-sour sauce of honey and balsamic. Fried shallots, walnuts, and Parmesan bring texture and flavor, and a dose of lemon zest ties it all together. Get the recipe for Fried Brussels Sprouts »Matt Taylor-Gross

Lemony Fried Cauliflower

Lemony Fried Cauliflower
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 »Yossy Arefi

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

Fried Artichoke Hearts

Fried Artichoke Hearts
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 »Helen Rosner

Fresh Tomato and Mozzarella Panzerotti

Fresh Tomato and Mozzarella Panzerotti
Italian panzerotti are semi-circular pockets of bread that are usually filled with cheese, deep-fried, and eaten hot. SAVEUR intern Suhashini Sarkar first tried these in Milan; her sister has since developed her own recipe that uses a sauce made from fresh tomatoes. It's reminiscent of pizza, but deep-fried and portable. Get the recipe for Fresh Tomato and Mozzarella Panzerotti »Matt Taylor-Gross

Ginger Cookies Dipped in Honey (Yak Kwa)

Ginger Cookies Dipped in Honey (Yak Kwa)
Deep-fried and then drenched in a honey syrup, yak kwa are a traditional Korean sweet flavored with sesame oil and fresh ginger juice. Get the recipe for Ginger Cookies Dipped in Honey (Yak Kwa) »Helen Rosner

Fried Chickpea-Battered Potatoes (Bhajiya)

Fried Chickpea-Battered Potatoes (Bhajiya)
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. Get the recipe for Fried Chickpea-Battered Potatoes (Bhajiya) »Ingalls Photography

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

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

Fried Mozzarella Sandwiches

FRIED MOZZARELLA SANDWICHES
These crisp mini-sandwiches are deep-fried and filled with molten cheese. Get the recipe for Fried Mozzarella Sandwiches »Matt Taylor-Gross

Glacéed Bananas

Glacéed Bananas
Inspired by a dessert from Beijing's China Club restaurant, chef and restaurateur Cecilia Chiang coats fried bananas in a thin, delicate shell of caramel. Get the recipe for Glacéed Bananas »Ingalls Photography

Swiss Fondue Fritters (Malakoffs)

Swiss Fondue Fritters (Malakoffs)
A decadent mixture of Gruyère, garlic, wine, and kirsch is scooped onto bread rounds and fried to perfection—golden and crisp outside, gooey inside. Get the recipe for Swiss Fondue Fritters (Malakoffs) »Penny De Los Santos

Egg-Stuffed Corn Cakes (Arepas de Huevo)

Egg-Stuffed Corn Cakes (Arepas de Huevo)
Twice-fried arepas stuffed with soft-cooked eggs are a classic street food in Cartagena, Colombia. Get the recipe for Egg-Stuffed Corn Cakes (Arepas de Huevo) »Helen Rosner

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

Hawaiian Fried Chicken (Mochiko Chicken with Ponzu)

Hawaiian Fried Chicken (Mochiko Chicken with Ponzu)
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) »Matt Taylor-Gross

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

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

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