Deep-fry

Juicy pork, squishy milk bread, and sweet-tangy Tonkatsu sauce. This sandwich from Konbi in Los Angeles couldn’t be more perfect.

These crispy, crackly zucchini fritters take inspiration from the traditional Bengali onion snacks piyaju.

Consider this your intro to frying at home. (It's worth it, we promise!)

These hot little nuggets of chicken are seasoned to perfection and topped with fried chiles.

Making ribs at home can be sooooo intimidating. Pretty much every rib recipe involves hours of smoking or slow-baking. Enter Chrissy Teigen’s perfect solution: Fry the ribs!

We've got thoughts.

A pot of scalding hot oil? Sounds kinda scary. But we'll get you through a deep-fry without a drop of sweat (or oil) on your brow.

The meatballs are rolled in millet and then fried for a delicious, crunchy texture.

These crispy little fritters taste like a three-way cross between onion tempura, blooming onion, and onion rings.

Gather a crew to help you stuff and fold these flavorful empanadas, and then pack them up and head to the beach.

For Hanukkah, Michael Solomonov makes these challah-dough doughnuts with fresh quince paste.

The sesame balls will float to the surface before they’re done frying. Use a spider or a slotted spoon to keep them submerged until they’re golden brown and puffed up. This recipe is from Mister Jiu's in San Francisco, CA.

Think of the cucumber as a crunchy and spicy relish that somehow makes fried fish even better. 

Brining makes all the difference when making tonkatsu, even if it’s just for a few hours.

No need for coarse or homemade breadcrumbs here. The finely ground store-bought kind your mom used is ideal for this cutlet. 

Cutting those slits in the fish is key. They help the fish cook more quickly and make it easier to tell when it's done.

Simple steamed eggplant gets a makeover when it's fried and results in a crispy outside with a soft, custardy inside.

Once butterflied, the breast will be much larger than the bun, but letting all that crispy goodness hang out (literally) is part of the appeal.

You can do the first fry ahead of time, then soak the plantains in garlic water, dry, and hold at room temperature until closer to mealtime.

Shingaras are the Bangladeshi style of samosas—filled and fried savory pastries usually served as an appetizer or snack.

These egg rolls are the perfect solution for all those corned beef, cabbage, and carrot leftovers from St. Patrick’s Day.

You will never eat a better doughnut than the one you make yourself, still hot out of the oil.

You'll need two brewskis for these recipes: One for the pot, and one to quench your thirst.

It’s important to let the nori fry until all the bubbling subsides so you end up with crunchy chips rather than chewy pieces of seaweed.