Deep-fry

We combined two great Thanksgiving traditions in this recipe—deep-fried whole turkeys (which requires an outdoor cooking vessel and a scary amount of hot oil), and the flavors of stuffing, which are worked into a crunchy coating for these tenders.

Kabocha squash is a tempura classic, but acorn squash works well too. The honey and crushed red pepper flakes, albeit untraditional, add a spicy-sweet dimension to the dish. 

Apple and cheddar met on a cheese board, realized they both dreamed of someday turning into a deep-fried doughnut, and ran off to do just that.

We’ll be spreading membrillo (quince paste) inside bread for grilled cheese from now on. This recipe is from Morcilla, one of the Hot 10, America's Best New Restaurants 2016.

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. This recipe is from Buxton Hall, one of the Hot 10, America's Best New Restaurants 2016.

The sea dog (a fried fish sandwich) is not really a thing but should definitely be a thing because it’s that good. (If you’ve been to the Red Rooster on route 22 in Brewster, NY, you already know this is true.) The batter alone should become your go-to whenever you fry fish.

If topping a fried fish sandwich with lobster mayo sounds decadent…well, it is.

During summer months, find zucchini blossoms at specialty grocers or at farmers’ markets. Halved scallions can be used instead, and small shrimp can stand in for the squid.

The deep-fried squid with aioli is the must-order dish at NYC's Wildair. So we got the chefs to teach us how to make it at home.

How does this remain shatteringly crisp? The secret is hiding in the batter: potato starch and arepa flour, the tickets to everlasting crunchiness.

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

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.

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.

The secret to our best onion rings is a batter made with beer and club soda; make sure both are very cold before stirring into the batter. This is part of BA's Best, a collection of our essential recipes.

Yes, we think it’s a great idea to eat giant chicken nuggets for breakfast. But this delicious, indulgent dish works for dinner (and lunch, too). If you prefer white-meat chicken, use skinless, boneless breasts that have been cut in half crosswise.

These sugared doughnuts are craggy and crunchy on the outside, tender and moist on the inside. Apple butter (not sauce!) is key to their texture and flavor; look for it alongside jams and jellies in the supermarket, or at farmers’ markets, or make your own.

Highly spiced and a touch sweet, this falafel can be made with other fall squash, such as butternut or delicata.

Like it hot? Sub a Fresno chile for the red bell pepper for some extra kick.

This chicken nuggets recipe is the reinvention of the McNugget, featuring chunks of chicken breast, a marinade of yogurt and hot sauce, a rice flour batter for extra crunch, and three must-have sauces.

With some store-bought roti paratha and a pot of hot oil, Talde re-creates McDonald's classic deep-fried apple pie.

Smaller brussels can cook in half the time; rely on the visuals, not your timer, to know when they’re done.

Brining these french fries in a salt-and-cabbage solution seasons them and, as they start to lightly ferment, infuses them with a slight tang. Think salt-and-vinegar chips and you get the right idea.

Not obsessed with the earthy, nutty flavors of matcha tea yet? These doughnuts will do the trick.