Deep Fry

Easy to make, impossible to stop eating.

Just like the state fair, minus the crowds.

With layers of flavor and centuries of history, chiles rellenos makes an excellent vegetarian main.

I make these twisted yeast doughnuts with a veil of maple icing and a generous shower of crispy fried Spam bits.

These irresistibly puffy, sugar-crusted Hawaiian doughnuts come together with a handful of pantry ingredients.

Transport yourself to a seaside British pub with this satisfying recipe for beer-battered fish and chips, no airfare required.

Shrinking down your favorite crispy deep-fried onion so it’s easier to make at home.

A fiery legend steeped in American ingenuity, Buffalo wings are always a good idea. 

Fried salmon is one of those things you don’t see too often, but these bourbon-glazed salmon nuggets are terrific, especially with a side of spicy ranch.

Mofongo is a garlicky, salty green-plantain-based dish hailing from the island of Puerto Rico, though it has woven itself into the cultural fabric of the Dominican Republic and parts of Cuba as well.

This fragrant dry salmon curry is rich in flavor due to the red curry paste being cooked out in either rendered pork fat or vegetable oil.

Crunchy cauliflower drizzled with a bit of honey and finished with hot pepper flakes is a welcome surprise of flavor—not unlike crispy hot honey chicken.

When the pork is sweet and juicy and the panko is fluffy and crisp, tonkatsu is a real treat.

These salt cod fritters from chef Eric Ripert are golden brown and delightfully crispy. Serve them as soon as you can after frying.

These versatile vegetarian wontons are great deep-fried, poached or steamed—enjoyed them with lots of sauce and a side of blanched greens.

So-called toasted ravioli—which is really fried ravioli—is a specialty of the Italian-American restaurants in St. Louis.