Fritter

A combination made in healthy-foodie heaven, this will be sure to satisfy you first thing in the morning!

Takes the fear out of frying with a foolproof explanation and a universally loved snack as your reward.

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.

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

A few days a year, Boccione "Il Forno del Ghetto," the generations-old kosher bakery on Via Portico d'Ottavia, sells pizzarelle. The bakers make them only during Passover, and due to restrictions on working, the baker is closed during most of the holiday. If you time it right, this highly seasonal specialty can be yours. Otherwise, drop by Boccione for their year-round non-Passover classics like thick ricotta cakes and Biscotti con Mandorle e Cannella. And don't be turned off by the slightly cha.…

Cinnamon, cardamom, and freshly ground black pepper lend warm spice to these sweet fritters.

Bursting with fresh corn and a hint of spice, these summery fritters take inspiration from the Southern classic shrimp and grits.

We fried dozens of latkes—all the highest-rated versions on our site—to come up with our ultimate recipe with fluffy, pillowy-soft centers and crisp, golden brown edges.

Seamus Mullen, chef/owner of New York's Tertulia, shared this recipe exclusively with Epicurious. These croquettes put a Thanksgiving spin on a dish from Tertulia's Spanish menu. In addition to using leftover turkey meat, Mullen's recipe also takes care of any extra mashed potatoes and stuffing, and he suggests serving the croquettes with leftover gravy or cranberry sauce. "Don't worry about being too precise with amounts," insists the chef. "The beauty in cooking leftovers is improvisation."

"Don't worry if the fritters seem a little flimsy—they hold together and flip easily during cooking," Bemis says.

This fun Brazilian street food is traditionally formed into the shape of a drumstick to represent the main filling ingredient: chicken. In fact, coxinha (pronounced co-SHEEN-ya) means "little chicken drumsticks" in Portuguese. We like to make them extra mini for snacking.

Hanukkah is the celebration of ritual oil that miraculously lasted for eight days instead of one, which is why oil factors prominently during the holiday. While latkes (potato pancakes pan-fried in oil) are traditional—and we've never met a latke we didn't love—why not end the meal this year with apple fritters that are as tender and delicate as cake doughnuts? Drizzled with an orange glaze, they echo the flavors of the winter season. Editor's Note: This recipe is part of Gourmet's Modern Menu for A Hanukkah Feast. Menu also includes Salmon with Potato "Scales" and Swiss Chard with Horseradish .

If you believe that frying makes everything taste better, get the oil ready, because after popping one of these hush puppies into your mouth, you’ll quickly need countless more. Creole mustard, a Louisiana specialty, may not be readily available at your local market, but you can substitute whole-grain Dijon mustard. Having a deep-fry thermometer will make the frying process easier, as oil that’s not hot enough will lead to greasy and soggy fritters. And to keep the oil temperature from dropping too much, cook the hush puppies in small batches as directed.

Made with shredded beets and carrots, these pancakes are substantial enough to be a vegetarian main course but mild enough to play second fiddle to roast chicken or pork. Pull out the food processor to shred the carrots and beets in minutes. Or pick up a bag of shredded carrots from your supermarket to save time. Luscious crème fraîche can take the place of the sour cream garnish, if desired, and both can be dressed up with chopped fresh chives or dill.

These addictive little fritters can be made in bite-size pieces perfect for cocktail parties, or slightly larger for plated appetizers. Their texture and flavor are reminiscent of hush puppies. Here the fritters are pan fried, but they can also be cooked in a deep-fryer at 375°F for about 3 minutes, turning them over halfway through cooking, until browned.

Editor's note: This recipe is part of a special Thanksgiving menu created by chefs Allison Vines-Rushing and Slade Rushing of MiLa restaurant in New Orleans. While traditional beignets are on the must-have list of every New Orleans tourist, we personally think flavor-wise they can be a bit one note. This version, however, is sweet and savory with a spicy dipping sauce. The addition on coconut and shrimp honor the Carribean persuasions of New Orleans cuisine.

Our dad makes these every year on Hanukkah. And he makes a huge mess. He puts newspapers on the floor, uses every burner, and the whole house smells bad for a week. But they are super delicious and we had to include them in our book. We make them almost every weekend. We had our dad test the recipe.

On one of my first trips to India, at a bus stop in Poona, there was a street stand where the vendor was roasting potatoes over charcoal, chopping them, and tossing them with curry spices and crispy onions. He served the mixture wrapped in a piece of newspaper. It was amazing, and it inspired this dish.
There are so many curry spice mixtures from around the world. This recipe employs one of the most common. You can use either yams or sweet potatoes in this recipe.

Think of this dessert as sweet, crunchy rice pudding–filled ravioli. It is composed of many elements, none of which are difficult to make and all of which, apart from the frying, can be prepared in advance. But you need to plan ahead and make the various elements in stages. To make the sauce, look for quality, plump raisins, such as flame raisins, a moist and flavorful variety that we find at our local farmers’ markets. We use cannoli dough in this recipe, which gets really crisp and blistered after it’s fried. We run the dough through a pasta sheeter, but if you don’t have one, you can roll the dough thin using a rolling pin on a lightly dusted surface. You will need a 3-inch square cookie cutter (preferably fluted) to make these.