Hushpuppies
The pieces of butter in the batter melt as the hushpuppies fry, making them extra moist and luscious. This recipe is from Buxton Hall, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.
Just like the state fair, minus the crowds.
Easy to make, impossible to stop eating.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
With sharp cheese and diced chiles in every bite, the bread’s great on its own. But just think of the possibilities.