Deep-fry

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 flavor nuggets. For the Fried Garlic Noodles, I showed you how to make a quick version of fried garlic in the microwave. If you want to take your fried garlic game to the next level, though, you can fry it in large batches like we do at Tin Roof, since it will keep for several weeks. Though more labor-intensive, this cooking method produces a crispier, evenly browned fried garlic that packs a ridiculous amount of roasted garlickiness.

Minced garlic gets doused with oil and microwaved until it becomes golden-brown and crispy.

This omelet is flavored simply with nearly charred onions and fresh chives. To ensure the accompanying frites are soft and pillowy on the inside, they’re cooked in salted water before being fried.

These chicken and mushroom spring rolls are spiced with the sweet and salty flavors of kecap manis, the syrupy soy sauce for which Indonesia is famous.

In chef Matty Matheson’s riff on the Nashville hot fish sandwich, crispy golden fish fillets get smothered in a smoky chile butter and layered with onions, pickles, and cheese.

These milky little doughnuts are a burnished bronze on the outside, white and cakey inside, and soaked to the core with delicately flavored rose syrup.

You'll find these round chickpea flour and spiced potato fritters wherever Indian snack sellers congregate. Serve them with whatever chutney you like for dipping.

These crispy fritters are made with grated carrots, onions, and ginger, plus garam masala and chile. The dipping sauce has a hefty pour of bourbon, which adds warming depth.

This vegetable fritter recipe calls for onions, cabbage, potato, and carrot, but you can use any combination of vegetables you have.

Onions are the base—the very foundation—of Indian cooking, and yet here, they are used to add a crispy topping, as a finishing flourish to a dish.

These sweet, crunchy Korean fried chicken wings will stay crispy for hours. Covered and refrigerated, they will even stay audibly crispy until the next day.

This recipe pairs crispy fried plantains with homemade hot sauce and a cooling lime sour cream, but each is delicious all by itself.

These fried green tomatoes from Nicole A. Taylor are the star of her Juneteenth menu.

Adding yogurt to the batter for these cake doughnuts made them light, tangy, and rich, and gave us a dough that was easy to work with.

The key here is using cornstarch and rice flour. Cutting the okra in half from top to bottom, the seeds cling to the rice flour and cornstarch so the batter isn’t going anywhere.

This recipe is a game-changer for people who think they don't like tofu. To get the right balance between moisture and texture, we provide three techniques for removing excess liquid.

Take crispy chickpeas to the extreme with this recipe of battered, fried garbanzos spiked with Thai basil, Sichuan peppercorns, and a host of fragrant spices including cumin and five-spice powder.

These bite-size mashed potato croquettes are filled with smoked trout, mozzarella, Parmesan, and chives.

Double frying means this recipe turns out the crispiest chicken wings ever. Feel free to sauce them any way you like.

Rice Chex cereal crushes up into a crunchy coating for these easy chicken fingers.

Made with leftover risotto, these rice balls are stuffed with prosciutto, Parmesan, and parsley. Serve them as an appetizer at your next cocktail party.

Can't find kefir? Substitute buttermilk or plain yogurt.

Millet and glutinous rice flours form the base of these fried, chicken-studded appetizers.

Looking for an excuse to break out the deep fryer? This crispy, battered and fried Wild Alaskan Pollock gives you all the reason to make it happen. With the Asian inspiration of Chili Garlic sauce and a super crispy exterior you only get from deep fried it’s the perfect meal when complement to a side of steamed rice or fresh salad.