Deep Fry

Flattening pork chops with the dull edge of a cleaver or heavy knife gives the surface an almost fluffy texture and helps the potato starch coating adhere.

Take crispy chickpeas to the extreme with this recipe of battered, fried garbanzos spiked with Thai basil, Sichuan peppercorns, and a host of fragrant spices including cumin and five-spice powder.

These bite-size mashed potato croquettes are filled with smoked trout, mozzarella, Parmesan, and chives.

The koji brine deeply seasons the pork and keeps it juicy. You can skip this step, but we highly recommend it.

Double frying means this recipe turns out the crispiest chicken wings ever. Feel free to sauce them any way you like.

Rice Chex cereal crushes up into a crunchy coating for these easy chicken fingers.

Starting the shallots in cold oil guarantees that every ring will be perfectly crisp and golden brown, with nothing burnt or oil-drowned.

Saltimbocca relies on the combination of prosciutto and sage and is a classic that pairs with just about any side or salad.

Made with leftover risotto, these rice balls are stuffed with prosciutto, Parmesan, and parsley. Serve them as an appetizer at your next cocktail party.

Can't find kefir? Substitute buttermilk or plain yogurt.

Millet and glutinous rice flours form the base of these fried, chicken-studded appetizers.

Looking for an excuse to break out the deep fryer? This crispy, battered and fried Wild Alaskan Pollock gives you all the reason to make it happen. With the Asian inspiration of Chili Garlic sauce and a super crispy exterior you only get from deep fried it’s the perfect meal when complement to a side of steamed rice or fresh salad.

Take your cast-iron pan to the grill for this classically flavored crispy fish sandwich recipe (or, if you don’t have a grill, fire up the stove—the breeze won’t be the same, but the sandwich will still be delicious).

Be sure to roll the meatballs firmly into the millet so that the tiny grains don't fall off during frying.

These perfectly crisp empanadas are stuffed with juicy, buttery shrimp that’s seasoned with cilantro and lemon zest. You can make the dough two days ahead so you’re ready to fry them up on New Year’s Eve.

These crispy little fritters taste like a three-way cross between onion tempura, blooming onion, and onion rings. If you can't find ramps, use thin scallions.

This juxtaposition of Indian cuisine with the classic American burger works incredibly well. It’s a fantastic fusion of flavors that are really big and satisfying, and you can play with really interesting toppings; or make smaller bhaji bites and serve them with curry.

When a craving for fried chicken hits, I turn to this recipe, which tastes nothing like chicken that's been passed through a fast-food window—and that’s a good thing. The chicken is marinated overnight in kefir, so the lactic acid helps tenderize it while imparting a subtle buttermilk flavor. It’s fried in grapeseed oil, which is high in polyunsaturated fats and vitamin E, plus has a high smoke point, making it a nice substitute for olive or vegetable oils when frying (sautéing and stir-frying, too).