Deep-fry

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.

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.

When the pork is sweet and juicy and the panko is fluffy and crisp, tonkatsu is a real treat.

These salt cod fritters from chef Eric Ripert are golden brown and delightfully crispy. Serve them as soon as you can after frying.

These versatile vegetarian wontons are great deep-fried, poached or steamed—enjoyed them with lots of sauce and a side of blanched greens.

So-called toasted ravioli—which is really fried ravioli—is a specialty of the Italian-American restaurants in St. Louis.

All the joy of a freshly-fried funnel cake could be yours right now.

Everything works so well together, it’s no surprise the katsu sando is becoming hugely popular outside of Japan.

This crispy fried bread is the perfect accompaniment to scoop up gravies and vegetable dishes in a thali.

Nigella seeds give this crispy fried snack its fragrance and flavor.

As the name suggests, West Africa’s most popular form of fried dough is essentially a delectable fried pillow of airy dough.

This chilaquiles recipe is the blueprint for one of my favorite comfort foods. It’s a great way to use up tortillas (or tortilla chips) that are past their optimal freshness.

Crisp, golden brown youtiao is a staple at the Chinese breakfast table.

Give the humble eggplant the attention it deserves with a rich and spicy sauce.

Plenty of seasoned cornstarch and a clean vat of high-heating oil is the secret to light and crispy fried salt and pepper squid.

These ring-shaped mochi doughnuts use mochiko and tapioca flours to get a little extra chew and bounce.

Deep-fried tofu gets braised with shiitake mushrooms in soy sauce and Chinese wine for this easy dish.

Deep-frying a turkey is easier than you might think, plus it frees up oven space for the rest of your Thanksgiving feast.

Love turkey but don’t want to cook a whole bird this Thanksgiving? These crispy fried turkey wings don’t require a turkey fryer and are ideal for a small gathering.

Use any combination of vegetables for tempura—the list is as long as the vegetables available at your market.

“Fried,” “Chicken” and “Sandwich”: three alluring enough words on their own; together, they promise pure, unbridled pleasure.

Add these seasoned peanuts to your som tum.

Jarred marinated artichokes get breaded and deep-fried until they’re golden brown and crispy—then piled onto a sandwich with tangy pickles, crunchy cabbage slaw, and an herby jalapeño ranch.