Deep-fry

This juxtaposition of Indian cuisine with the classic American burger works incredibly well. It’s a fantastic fusion of flavors that are really big and satisfying, and you can play with really interesting toppings; or make smaller bhaji bites and serve them with curry.

When a craving for fried chicken hits, I turn to this recipe, which tastes nothing like chicken that's been passed through a fast-food window—and that’s a good thing. The chicken is marinated overnight in kefir, so the lactic acid helps tenderize it while imparting a subtle buttermilk flavor. It’s fried in grapeseed oil, which is high in polyunsaturated fats and vitamin E, plus has a high smoke point, making it a nice substitute for olive or vegetable oils when frying (sautéing and stir-frying, too).

If you have the homemade red curry paste on hand, this sauce comes together pretty fast and will last five days, sealed tightly and refrigerated.

These sugared doughnuts are craggy and crunchy on the outside, tender and moist on the inside. Apple butter (not sauce!) is key to their texture and flavor; look for it alongside jams and jellies in the supermarket, or at farmers’ markets, or make your own.

This crab rangoon recipe from Jet Tila’s 101 Asian Dishes You Need to Cook Before You Die offers a simple method for making the crispy, creamy snack at home. You can freeze them for up to two weeks and then fry directly from frozen—a good trick to use if you're hosting a cocktail party and want to prep in advance.

This recipe—made with potato, butter, garlic, eggs, and flour—is even greater than the sum of its parts.

You'll love the crunch of the polenta, the richness of the Parmesan, and the touch of spice from the ground red peppers.

These fried and sauced chicken breast strips have all the spicy flavor of Buffalo wings—without the hassle of bones. Serve them with a tangy blue cheese dip and celery sticks.

These cupcakes remind me of the crisp October air and colored leaves crunching underneath my feet.

In this spicy version of Korean fried chicken, juicy, boneless chicken thighs are dipped in a light batter to form an extra-crispy crust, then lacquered with a gingery hot sauce.

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.

These airy doughnuts are served with Singaporean Chili Crab at Starry Kitchen in Los Angeles.

Our fried chicken thighs begin with a brown-sugar brine, make a pit stop in buttermilk marinade, and end their journey garnished with honey and sea salt.

You will never eat a better doughnut than the one you make yourself, still hot out of the oil.

In this method, potatoes and oil begin cooking together at room temperature, totally defying all the rules of deep-frying.

These fry-like chickpea fritters are best enjoyed hot, while their centers still have a custardy texture.

Cauliflower and carrot—in place of the usual potato—add sweet, vegetal flavor and a good dose of fiber, antioxidants, and vitamins to this irresistible play on tater tots.

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

We’ll be spreading membrillo (quince paste) inside bread for grilled cheese from now on. This recipe is from Morcilla, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.

This fried chicken from chef Suzanne Goin of LA’s A.O.C. gets a spicy boost in both the marinade and the breading.

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.

You'll impress everyone with these flaky, puffy doughnuts.

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

Masarepa, a type of precooked corn flour, and potato starch make this riff on calamari exceedingly crisp, not to mention gluten-free.