Deep-fry
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Mâche, the sweet, tender lettuce that’s been popular in France since the 1700s, is increasingly easier to find at specialty grocers and farmers’ markets. Mizuna and baby arugula are just as delicious with these golden, crackling shallots.
3.0
(3)
From Edward Lee, author of Smoke and Pickles and chef at 610 Magnolia and Milkwood in Louisville, KY
4.0
(3.88)
Easy
(in the spirit of Pollo Campero)
4.5
(4.46)
Italian-style fried chicken with fried herbs and artichoke hearts.
3.0
(3)
Vegan
Soaking the cut raw potatoes in water removes surface starch, which yields crispier fries and prevents them from clumping together as they cook. Make sure to dry them thoroughly so that they don't cause the hot oil to spatter when you add them to the pot.
3.5
(3.5)
Key when making the batter for these fish and chips: Be sure your beer and club soda are ice cold, and chill the batter if prepping ahead.
3.7
(3.74)
Quick
Obviously, green beans taste better when fried. We like this tempura recipe for its simplicity.
4.5
(4.5)
We love the way this recipe revamps a standard BLT.
4.4
(4.39)
The secret to this dish is the crunchy and creamy deep-fried avocado.
4.4
(4.41)
Putting fatback in the frying oil adds flavor, but we find it's a bit too salty to eat on its own.
4.0
(4)
Using the best and freshest crabmeat you can get your hands on makes all the difference in these lightly battered and totally addictive fritters.
4.5
(4.5)
While the restaurant makes its own mayonnaise and pickles, we used our favorite store-bought koshers and Hellmann's mayo—and won raves.
3.0
(3.2)
Vegan
The fried olives used to garnish this colorful salad just might become your new favorite. Try scattered over crostini or salads.
3.7
(3.67)
Vegan
Why are these fried green tomatoes better than all others? We've got three words for you: tomato-vinegar sauce. Psst: Make the sauce ahead of time.
2.5
(2.5)
Double-frying is the trick to these creamy-on-the-inside, crisp-on-the-outside potatoes. The first low-temperature fry gently cooks the potatoes through. The second dip in hotter oil browns them and crisps the outside.
3.5
(3.5)
5.0
(4.8)
The best part of a doughnut? The fluffy bite-sized ball of dough removed from the center. Did we mention these are dipped in a sweet maple syrup glaze?
3.0
(3.2)
