Deep Fry

There are two kinds of crullers: hand-twisted cake doughnuts, which are more akin to maple bars; and French crullers made with pâte à choux, which are lighter than air, with all sorts of nooks and crannies to hold onto their light honey glaze. These crullers, one of my family's favorites, are the latter. Note: Undercooked crullers will collapse while cooling, so observe the first one and if this happens, increase your frying time (and check your oil temperature) for the rest.

Making these subtly spiced cake doughnuts is so easy and quick. They are the perfect pairing with coffee, in the morning or even for dessert.

If your idea of coleslaw is the pleated paper cup of shredded stuff alongside BLTs at the diner, it's time for a new rule: Slaw doesn't go with the sandwich, it goes on the sandwich.

These are no ordinary corn dogs. The fragrant buttermilk-cornmeal batter is laced with a hint of honey, spices, and delicious crumbles of bacon.

Choose the largest and broadest carrots and parsnips among those available at the store; smaller, more slender ones won't form large enough strips to be fruitful for frying. These have a light and delicate crunch and natural sweetness that make for an interesting change of pace from the traditional potato chip.

The eight days of Hanukkah, the Jewish celebration of lights, honor the sacred lamp in the Holy Temple, which burned for eight days even though it only contained enough oil for one. Traditionally, many Hanukkah foods celebrate the oil in addition to the light. One of the most common is the jelly doughnut, known as sufganiyah. The word derives from the Hebrew word for "sponge," an apt description for the texture of the doughnuts. I think they are more accurately "pillowy."

The fried olives used to garnish this colorful salad just might become your new favorite. Try scattered over crostini or salads.

This recipe works best with medium to large oysters. Have your fishmonger shuck them for you.

Long the star of South American street snacks, the empanada gets a dinner close-up with this hearty version that puts an entire meal in the palm of your hand. This recipe adapts easily to the stuffing of your choice. Substitute lean ground turkey and bake for a lighter alternative.

If you believe that frying makes everything taste better, get the oil ready, because after popping one of these hush puppies into your mouth, you’ll quickly need countless more. Creole mustard, a Louisiana specialty, may not be readily available at your local market, but you can substitute whole-grain Dijon mustard. Having a deep-fry thermometer will make the frying process easier, as oil that’s not hot enough will lead to greasy and soggy fritters. And to keep the oil temperature from dropping too much, cook the hush puppies in small batches as directed.

We owe the Brits big time for this classic pub dish. The beer batter highlights the freshness of the fish while also creating a light and crispy coating. Serve these with the accompanying homemade “chips” and watch as adults and children alike flock for seconds, thirds, and fourths.

“Deviled” is just a Southerner’s way of saying “don’t forget the spice.” If you like deviled eggs, you’ll probably love deviled chicken, marinated in a blend of buttermilk, cayenne, and dry mustard, then coated and fried. Like most good things that come out of the South, this recipe demands a leisurely pace. You’ll want to marinate the chicken for at least a day, and then allow the chicken to rest in the seasoning for about an hour prior to frying. This is a supremely portable and packable recipe, since the chicken is delicious either hot or cold.

Ice-cold ginger ale is just one of the secrets to chef Kevin Rathbun’s Asian-inspired shrimp appetizer. The woody and fragrant kaffir lime leaf is another and can be found in the freezer section of Asian or Thai grocery stores. Rathbun’s restaurant in Atlanta also serves this dish with chicken or tofu in place of the shrimp.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.

Editor's note: This recipe is part of a special Thanksgiving menu created by chefs Allison Vines-Rushing and Slade Rushing of MiLa restaurant in New Orleans. While traditional beignets are on the must-have list of every New Orleans tourist, we personally think flavor-wise they can be a bit one note. This version, however, is sweet and savory with a spicy dipping sauce. The addition on coconut and shrimp honor the Carribean persuasions of New Orleans cuisine.

These little showstoppers will incite a fried food frenzy–even though they're baked on party night.

Editor's note: This recipe is part of a special Thanksgiving menu created by chefs Allison Vines-Rushing and Slade Rushing of MiLa restaurant in New Orleans. Fried turkey is the answer to a Thankgiving under the gun. There is no need to wake up at the crack of dawn to put the turkey in the oven. Let that bird brine for 36 hours then pop it in a cauldron of hot fat (outside, of course). And you've got turkey on the table in under 2 hours. It's not just any turkey. It has juicy meat all over, even the breasts. Don't feel guilty about the frying, you probably only eat turkey once a year. Serve it with a healthy array of sides if that makes you feel better. You'll need to invest in an outdoor turkey frying kit.

The secret to great French fries is to fry them twice: once at a lower temperature to cook the potato through, then again at a higher temperature to brown them. We're also giving you five reasons to leave the ketchup in the fridge, with homemade dipping-sauce recipes for Sour Cream and Onion Dip , Saffron Mayonnaise , Ginger-Sesame Sauce , Roasted Red Pepper–Walnut Dip , and Chipotle-Tomatillo Sauce . Editor's Note: This recipe is part of Gourmet's Modern Menu for Burger Bash. Menu also includes Bacon-Cheddar Burgers with Caramelized Onions and Strawberry Cheesecake Milkshake.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.