Fritter

This recipe is inspired by one in Mollie Katzen’s book The Vegetable Dishes I Can’t Live Without. Heads up! This recipe calls for already cooked spaghetti squash.

A combination made in healthy-foodie heaven, this will be sure to satisfy you first thing in the morning!

Takes the fear out of frying with a foolproof explanation and a universally loved snack as your reward.

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.

The pieces of butter in the batter melt as the hushpuppies fry, making them extra moist and luscious.

These fritters are the genius invention of our publisher's mom, Sari Drucker.

A few days a year, Boccione "Il Forno del Ghetto," the generations-old kosher bakery on Via Portico d'Ottavia, sells pizzarelle. The bakers make them only during Passover, and due to restrictions on working, the baker is closed during most of the holiday. If you time it right, this highly seasonal specialty can be yours. Otherwise, drop by Boccione for their year-round non-Passover classics like thick ricotta cakes and Biscotti con Mandorle e Cannella. And don't be turned off by the slightly cha.…

Cinnamon, cardamom, and freshly ground black pepper lend warm spice to these sweet fritters.

Bursting with fresh corn and a hint of spice, these summery fritters take inspiration from the Southern classic shrimp and grits.

Squeezing the liquid out of the zucchini is the secret to crisp fritters. (The potato helps, too.)

One of many cool things about (super-nutritious) sprouted lentils: They don't need to be cooked first.

We fried dozens of latkes—all the highest-rated versions on our site—to come up with our ultimate recipe with fluffy, pillowy-soft centers and crisp, golden brown edges.

Zucchini may not be the most loved vegetable, but when shallow-fried into patties, even kids will go crazy for them.

"Never met a fritter I didn't like, and I love this one." —Allie Lewis Clapp, food editor

If the batter thickens as it sits, thin with more club soda.

The batter for these fritter-like cakes is pretty dry, but that's what yields crisp results. Pressing them flat in the pan also helps maximize the crunch factor.

Seamus Mullen, chef/owner of New York's Tertulia, shared this recipe exclusively with Epicurious. These croquettes put a Thanksgiving spin on a dish from Tertulia's Spanish menu. In addition to using leftover turkey meat, Mullen's recipe also takes care of any extra mashed potatoes and stuffing, and he suggests serving the croquettes with leftover gravy or cranberry sauce. "Don't worry about being too precise with amounts," insists the chef. "The beauty in cooking leftovers is improvisation."