Fritter

This dish is a very satisfying vegetarian main course, as well as a good contorno for grilled sausages, chicken, or lamb chops. Leftover lentils can be turned into a delicious soup with the simple addition of some flavorful stock, or you can incorporate the lentils into risotto or another rice dish.

We've fallen hard for Scotch eggs—the gastropub staple— cooked eggs swaddled in sausage meat, then breaded and fried. Sorry, doc, now we're making them at home.

The Thanksgiving table would not be complete without potatoes to absorb all that delicious gravy. Mashed potatoes are the most common, but sometimes you yearn for something with a bit more texture. That's where the Swiss rösti potato cake is ideal. Although you'll see some recipes for rösti that start with raw potatoes, it's more commonly done with whole cooked boiling potatoes that have been chilled at least eight hours, if not a day ahead. Once they are peeled and coarsely grated, you pack the shreds into a skillet and brown the cake on top of the stove. Instead of going through the angst of attempting to flip the cake over to brown the other side, just turn on the broiler and it browns easily in a fraction of the time.

Kinch visited the Bon Appétit Test Kitchen to teach us how to make these savory, deep-fried little bites stuffed with sautéed greens, which he changes throughout the seasons depending on what's growing at the farm.

I have eaten several versions of these eggplant fritters, which are a specialty of Córdoba, and have loved them all. The combination of savory and sweet is sensational. In the town of Priego de Córdoba, which is in the mountains on the Ruta del Califato (the tourist route of old Muslim Spain), where there is an old Moorish quarter, the eggplant slices I ate were very thin and crisp and served with a dribble of honey. I learned from the chef at the restaurant Rio a new way to prevent the eggplant from absorbing too much oil, which is to soak the slices in milk, then drain them and cover them in flour.
These are best eaten as soon as they are done, but they are also very good reheated in the oven.

I just love cooking these little snacks as a starter. I like to think of them as the grown-up version of potato wedges with sweet chile and sour cream. Whoever came up with that combination deserves a medal. These cakes work well with shrimp, crayfish and even roast chicken but I especially like them with crabmeat. Enjoy!

All sorts of neglected or leftover vegetable bits can be transformed into these lovely, lacy-crisp, colorful tempura pancakes.

This recipe was created by our salumist, Eli Cairo. He says, "Everyone should know how to make a chorizo doughnut!"

Another delicious thing about this addictive dessert? The fritters can be fried up to two hours ahead, then rewarmed just before serving.

This recipe for a typical Puglian snack comes from Donatella Arpaia's aunt. Keep in mind that the ricotta cheese needs to drain overnight.

Fried zucchini is a classic snack, but watch what happens when it's amped up with smoky bacon and spicy jalapeño. The fragrant, floral basil dipping sauce is a terrific complement to the tender, light zucchini bites, filling your mouth with the scent of summer. (Editors' note: This recipe is solely the creation of Andrea Albin and has not been formally tested by the test kitchen.)

This is a recipe lost to most New Orleanians, save for a few old bucks and grannys who can remember calas fried rice fritters being sold in the streets first thing in the morning in the French Quarter by women of African descent who carried them in baskets balanced on their heads, shouting out "Belle cala! Tout chaud!" Crisp around the edges with a plump, toothsome belly, these fritters beg to be served with obscene quantities of earthy, sorghum-like cane syrup, though traditionalists may opt for confectioners' sugar instead. A cup of strong coffee or a café au lait is the ideal accompaniment.
While old school recipes call for cooking rice until it's mushy and then letting it rise with yeast overnight, I like my fritters with distinct grains of rice suspended in a light batter that's leavened with baking powder rather than yeast. It's important to make the fritters with cold rice so the grains remain separate and don't clump together in the fritter batter.

Folding sweet jumbo lump crabmeat and chopped scallions into the classic batter of cornmeal and buttermilk dresses up these pups for a party. They're crisp, fluffy, and, truth be told, dangerously easy to eat, especially after a dip in a lemony homemade tartar sauce speckled with parsley, sweet pickles, and capers. For information about crabmeat.

While bean fritters are thought to have their origin in Nigeria, one can find them throughout West Africa. Inspired by the Black-Eyed Pea Fritters served at the Gambian-Cameroonian restaurant Bennachin in New Orleans, I whipped up this dish.

Chef Michael Skibitcky tweaked this Joan Nathan recipe , deleting the cilantro and adding ground coriander. For an authentic Israeli presentation, load the just-fried balls into pita bread and top them with chopped veggies, pickles, harissa hot sauce, and piquant tahini sauce.

A comfort food menu just wouldn't be complete without something fried. In this addictive appetizer, slices of cooked artichoke are mixed into a beer batter and then dropped into bubbling oil.

These crunchy cornmeal morsels are nothing short of fried perfection.