Deep Fry
Maple Spam Shakoy
I make these twisted yeast doughnuts with a veil of maple icing and a generous shower of crispy fried Spam bits.
By Arlyn Osborne
The Best Cast-Iron Skillets, Tested and Reviewed
We seared, fried, and baked our way through a whole range of cast-iron pans to find the best one on the market.
By Wilder Davies and Kendra Vaculin
Malasadas
These irresistibly puffy, sugar-crusted Hawaiian doughnuts come together with a handful of pantry ingredients.
By Tex Drive-In
Fish and Chips
Transport yourself to a seaside British pub with this satisfying recipe for beer-battered fish and chips, no airfare required.
By Maggie Ruggiero
Mini Onion Blossoms
Shrinking down your favorite crispy deep-fried onion so it’s easier to make at home.
By Casey Elsass
Buffalo Wings
A fiery legend steeped in American ingenuity, Buffalo wings are always a good idea.
By The Gourmet Test Kitchen
Bourbon-Glazed Fried Salmon Nuggets
Fried salmon is one of those things you don��t see too often, but these bourbon-glazed salmon nuggets are terrific, especially with a side of spicy ranch.
By Lorenzo Espada
Mofongo
Mofongo is a garlicky, salty green-plantain-based dish hailing from the island of Puerto Rico, though it has woven itself into the cultural fabric of the Dominican Republic and parts of Cuba as well.
By Inés Anguiano
Pad Prik Khing Pla Tort (Dry Red Curry of Crispy Salmon)
This fragrant dry salmon curry is rich in flavor due to the red curry paste being cooked out in either rendered pork fat or vegetable oil.
By John Chantarasak
Crispy Cauliflower With Honey and Hot Pepper Flakes
Crunchy cauliflower drizzled with a bit of honey and finished with hot pepper flakes is a welcome surprise of flavor—not unlike crispy hot honey chicken.
By Erin French
How to Deep-Fry a Turkey (Safely!) for Juicy Meat and Golden Skin
Our step-by-step instructions and safety tips guarantee a juicy, crispy-skinned bird in less than two hours.
By Zoe Denenberg and The Editors of Epicurious
Tonkatsu
When the pork is sweet and juicy and the panko is fluffy and crisp, tonkatsu is a real treat.
By Sylvan Mishima Brackett
Salt Cod Fritters
These salt cod fritters from chef Eric Ripert are golden brown and delightfully crispy. Serve them as soon as you can after frying.
By Eric Ripert
Hoành Thánh Chay (Vegetarian Wontons)
These versatile vegetarian wontons are great deep-fried, poached or steamed—enjoyed them with lots of sauce and a side of blanched greens.
By Uyen Luu
Toasted Ravioli
So-called toasted ravioli—which is really fried ravioli—is a specialty of the Italian-American restaurants in St. Louis.
By John Mariani and Galina Mariani
For Foolproof Funnel Cakes, Ditch the Funnel
Here’s everything you need to know to get started making perfectly crispy funnel cakes at home.
By Autumn Moultrie
The Best Wok for Stir-Frying at Home, Tested and Reviewed
Plus steaming! And deep-frying! A good wok should do it all, so we tested seven top-rated models to find the very best.
By Hsiao-Ching Chou
Katsu Sando
Everything works so well together, it’s no surprise the katsu sando is becoming hugely popular outside of Japan.
By Atsuko Ikeda