Take Tonight’s Dessert to the Deep Fryer

Sticky-sweet almond pastries drenched in a syrup of honey and orange flower water are typical of the rustic desserts of Tunisia. Get the recipe for Fried Almond Pastries (Samsa Feuille de Brick) »

“I remember childhood visits to a restaurant on Albuquerque’s Old Town Plaza. We’d press our noses to the glass as cooks rolled out the dough, cut it into squares or triangles, and plopped them into the vat of hot, bubbling fat, then, that dramatic moment, when the pallid little dough shapes magically inflated and turned golden brown. We’d seize one of the warm puffs of dough, bite off a corner, and drizzle honey into the hollow cavity.” —Cheryl J. Foote, from “Pillows of Bliss” (February 2006) Get the recipe for New Mexican Sopaipillas »

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 »

Syrup-Soaked Pastries with Hazelnuts, Pistachios, and Pine Nuts (Deblah)

Fried Chicken Caramel

Finnish May Day Funnel Cakes (Tippaleipä)

These sweet fried rice fritters are a traditional New Orleans treat. Get the recipe for Calas (Fried Rice Fritters) »

A classic brioche dough yields an excellent batch of donuts. Here, they’re rolled in cinnamon sugar while still warm and filled with a decadent milk-chocolate ganache. Get the recipe for Cinnamon-Sugar Donuts with Chocolate Filling