Fritter

Also known as kremmudokeftedes.

These fry-like chickpea fritters are best enjoyed hot, when their centers still have a custardy texture.

Tarator is usually made with tahini, but the base for this recipe is almonds. It serves as both a binder for the rice cakes and as a sauce.

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.

What makes these crab cakes so good? No filler ingredients and almost no binder, which means it’s all crab, all the time.

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

Sure, this recipe can make standard-size latkes, but the minis are just right for noshing while chatting.

How to make fritters with leftover grains and whatever greens you have on hand.

Try not to pack the crab mixture too tightly; you want these to just hold their shape so they fry up light and airy. And remember: Crab cakes are only as good as the crab you use; buy the best you can afford.

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.

Spaghetti squash varies greatly in terms of wetness. You’ll really want to squeeze out as much liquid as possible so your fritters fry up crisp, not soggy.

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

Chef Ryan Pera, Coltivare Pizza & Garden, Houston, learned the art of arepas from his sister-in-law. Now, this recipe is his easy Sunday meal of choice, packed with leftovers or farm-fresh produce.

This fish and corn cake recipe is a less expensive, equally delicious option for anyone who loves a crab cake. Could you put it on a bun? Why not?

Never met a corn fritter recipe we didn’t like, and we love this one.

No disrespect to the frozen tots these are based on, but making your own is way more fun than opening a bag (and they taste better, too).

Yes, making this vibrantly flavored quinoa fritter is a process. But it will redeem every lackluster veggie burger you’ve suffered through.

Cook the chickpea mixture until it resembles wet concrete; it won’t set up if it’s undercooked.

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.

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

Smoked and fresh fish join forces in this much-appreciated update to the often-maligned gefilte fish. To get the job done faster, use two skillets.

Using the best and freshest crabmeat you can get your hands on makes all the difference in these lightly battered and totally addictive fritters.

Throughout France, these traditional fried cookies are called "marvels" for good reason. For crisp, golden results, be sure that the oil is hot enough before you begin.