Deep Fry
Sweet Potato Fritters
Takes the fear out of frying with a foolproof explanation and a universally loved snack as your reward.
Goat Cheese Croquettes With Spiced Membrillo
We’ll be spreading membrillo (quince paste) inside bread for grilled cheese from now on. This recipe is from Morcilla, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.
How to Make Suzanne Goin's Spanish Fried Chicken
Suzanne Goin's Spanish fried chicken is a legendary part of the menu at LA's A.O.C. But thanks to this recipe, you don't have to travel to California to get it.
Spanish-Style Fried Chicken with Grilled Avocado
This fried chicken from chef Suzanne Goin of LA’s A.O.C. gets a spicy boost in both the marinade and the breading.
5 Kid-Friendly Meals for Back-to-School Season
Turn to this roster of quick-cooking dinners to help make the transition as painless as possible.
Shredded Sweet Potato and Carrot Fritters (Ukoy)
Frying ukoy the Bad Saint way is a very active process—the fritter will blow apart in the oil before you tease it back together. Use a tall pot with plenty of extra room since the oil will bubble vigorously when the mix hits it.
Hushpuppies
The pieces of butter in the batter melt as the hushpuppies fry, making them extra moist and luscious.
Buttermilk Fried Chicken
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, America's Best New Restaurants 2016.
The Most Important Ingredient in KFC's Secret Recipe Is a Spicy Surprise
The Colonel's "eleven herbs and spices" launched an empire. And this unsung spice is at the center of his closely guarded formula.
27 Reasons to Fritter the Day Away
It's fry time.
Upgrade Your Summer Salad With Country Fried Salad
Because salad is so much better topped with crispy, crunchy deep-fried steak.
Kale Salad Like You've Never Seen It Before
This totally game-changing kale salad features a familiar ingredient prepared in a totally genius new way.
5 Secrets of the Shrimp Po' Boy
Yes, there's a bit of light frying work required. But armed with hot oil and a little Sandwich Theory, your summer will get southern in no time.
3-Ingredient Fauxnuts With Maple Glaze
You'll impress everyone with these flaky, puffy doughnuts.
Matzo Fritters
These fritters are the genius invention of our publisher's mom, Sari Drucker.
Fried Squid With Aioli
Masarepa, a type of precooked corn flour, and potato starch make this riff on calamari exceedingly crisp, not to mention gluten-free.
Fried Potatoes with Tomato-Chipotle Sauce and Aioli
Four Horsemen’s glorious take on patatas bravas requires cooking the potatoes three times (once blanched, twice fried). We wouldn’t make you go through all that if it wasn’t worth it.
BA's Best Fried Chicken Sandwich
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.
Jelly Doughnuts
Krapfen
These light doughnuts will be the hit of any autumn or winter brunch. The recipe doubles easily for a crowd.
Apple Fritters With Spiced Sugar
Cinnamon, cardamom, and freshly ground black pepper lend warm spice to these sweet fritters.