Author: Andrea Albin
Author: Suvir Saran
Like they make at Café de Monde in New Orleans. These crispy-fried beignets are dusted with snowy confectioners' sugar.
Author: David Guas
Author: Maya Kaimal
Author: Andrew Friedman
Mustard seeds give these steak house-style wedges great flavor and crunch.
Using the best and freshest crabmeat you can get your hands on makes all the difference in these lightly battered and totally delicious fritters from La...
Author: Justin Devillier
Author: Allison Vines-Rushing
Author: Michael Skibitcky
Author: Adam Evans
Author: Naomi Pomeroy
Author: Marcy Masumoto
Frying at home is a drag, unless you happen to be outdoors, holding a beer, and not worrying about spills or smelling up the house.
Author: Chris Morocco
Author: Suzanne Husseini
Author: Gina Marie Miraglia Eriquez
Author: Melissa Kelly
Author: Melissa Roberts
This sandwich is engineered for maximum impact. Each element is awesome, but it's the way they come together that puts it over the top. Mmmmm, yeah.
Author: Claire Saffitz
Author: Meg Colleran Sahs
Author: Xiao Yang
Millet and glutinous rice flours form the base of these fried, chicken-studded appetizers.
Author: Amy Shirley
Author: Andrew Friedman
The koji brine deeply seasons the pork and keeps it juicy. You can skip this step, but we highly recommend it.
Author: Konbi, Los Angeles, CA
Author: Kevin Fisher
Adding yogurt to the batter for these cake doughnuts made them light, tangy, and rich, and gave us a dough that was easy to work with.
Author: Chris Morocco
Three steps to success: A flavorful brine infuses the chicken with seasoning and keeps it juicy, an overnight chill allows the crust to set, and a spicy...
Author: Ari Kolender
Author: Jean Anderson
Author: Eileen Yin-Fei Lo
Author: Priscila Satkoff
Author: Theresa Gilliam
Chickpea flour is the secret to binding these Indian vegetable fritters; it also makes them gluten free.
Author: Anjali Pathak
How does this remain shatteringly crisp? The secret is hiding in the batter: potato starch and arepa flour, the tickets to everlasting crunchiness.
Author: Jeremiah Stone
Author: Bon Appétit Test Kitchen
These plump, fried hors d'oeuvres, a seafood variation on Chile's signature baked onion-and-meat-filled empanadas, are hot and juicy. Have plenty of napkins...
Author: Ruth Van Waerebeek
Author: Kerry Simon
Author: Allison Vines-Rushing
The egg-enriched buttermilk mixture makes for an especially crunchy and craggy coating. This recipe is from Buxton Hall, one of Bon Appétit's Hot 10,...
These sugared doughnuts are craggy and crunchy on the outside, tender and moist on the inside. Apple butter (not sauce!) is key to their texture and flavor;...
Author: Rick Martinez
Be sure to roll the meatballs firmly into the millet so that the tiny grains don't fall off during frying.
Author: Anissa Helou
Author: Gordon Ramsay
Author: Damon Lee Fowler
Author: Donatella Arpaia