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Frying

  • Recipe

    Fried Shallots

    Canned fried onions are a great topping for salads, main dishes, and sides. They’re a quick purchase at the grocery store, but it’s easy to make your own version at…

  • Recipe

    Curried Carrot Fritters

    Fritters make a perfect, light dinner on a warm summer evening. Here, sweet carrots are balanced with spicy curry and a refreshing parsley-onion salad on the side.

  • Magazine

    How to Make Japanese-Style Fried Chicken

    Learn the secrets to this juicy, tender favorite.

  • Recipe

    Turkey Flautas with Avocado Crema

    Crisp flautas are a Tex-Mex favorite. This version includes a creamy avocado-sour cream dip rich with cilantro and lime juice.

  • Recipe

    Spiced Salmon and Potato Croquettes

    You’ll find versions of this breaded, fried fish cake (also called salmon patties) all over Kentucky. For my Kentucky Derby menu, I mix in warm spices and add fresh ginger…

  • Recipe

    Chicken Nanban with Sweet-and-Sour Tare & Tartar Sauce

    While most styles of Japanese fried chicken are double-fried, this version (nanban translates to foreign, referring to a Portuguese-Spanish influence) is coated in an egg batter, fried once, and then…

  • Recipe

    Tatsutaage (Japanese Marinated and Fried Chicken)

    This style of fried chicken is served without a dipping sauce because of its richly flavored marinade. Swap tamari for soy sauce to make it gluten-free.

  • Recipe

    Nagoya-Style Fried Chicken (Tebasaki)

    These chicken wings are fried twice for crunch, then tossed in a flavorful sauce while still hot and seasoned with sesame seeds and plenty of black pepper. Nagoya, a city…

  • Recipe

    Karaage (Japanese Fried Chicken Thighs) with Yurinchi Tare

    This dish uses boneless skin-on chicken thighs. Debone the chicken yourself or ask your butcher to do it. The salty, slightly sweet tare sauce is the perfect accompaniment to the…

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