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Vidalia Onion Fritters

The French term amuse bouche (which means "amuse the mouth") describes tiny appetizers that are served with drinks to awaken the palate. One such complimentary amuse bouche that we serve out Chanterelle...

Author: David Waltuck

Chicken Biscuits

Author: John Currence

Crispy Taiwanese Pork Cutlets

Flattening pork chops with the dull edge of a cleaver or heavy knife gives the surface an almost fluffy texture and helps the potato starch coating adhere.

Author: Lisa Cheng Smith

Zucchini Fritters

Author: Jenny Rosenstrach

Tiny Fried Apple Pies

Author: Teri Lyn Fisher

Sufganiyot

This Hanukkah doughnut recipe celebrates the miracle of the oil that lasted for eight days instead of one.

Author: Joan Nathan

Old Bay Spiced Fish Sticks with Creamy Celery Root and Carrot Slaw

Kids and grown-ups alike will love this upgrade on classic fish sticks. And with a cornmeal coating, they're naturally gluten-free. The creamy dipping sauce doubles as a dressing for the salad, so you...

Author: Anna Stockwell

Crunchy Gluten Free Chicken Tenders

Rice Chex cereal crushes up into a crunchy coating for this easy chicken dinner. Serve with mashed potatoes and green beans for the full Southern experience.

Author: Amy Shirley

Stuffed Rice Balls

Author: Lidia Matticchio Bastianich

Pappadams (Lentil Wafers)

Author: Maya Kaimal

Fried Oysters with Bacon, Garlic, and Sage

Holding the raw oysters in the rice-flour dredge is a genius do-ahead trick, allowing you to shuck and coat the oysters hours ahead of fry time.

Author: Nick Nutting

Fried Garlic

Without the savory crunch of fried garlic, my kitchen wouldn't be the same. I use it on rice, noodles, soups, salads, vegetables, and anything else that benefits from a sprinkle of these magical golden...

Author: Sheldon Simeon

Struffoli

Author: Nigella Lawson

Triple Cooked Fries

Fat pretty much makes the fry. These spuds start off in water, which preps them for the subsequent fryings in beef or duck fat, resulting in irresistibly crunchy, crackly french fries.

Author: Richard Blais