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These fried asparagus sticks are coated in a double layer of tangy buttermilk batter and are quick and easy to prepare. They will please both kids and adults alike!
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Vanilla ice cream is coated with egg white and corn flakes spiced with cinnamon, then quickly fried for a paradoxical paradise.
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These little banana treats are coated in bread crumbs and baked to a delicious, crispy texture. Serve it with fat-free ice cream for a guilt-free dessert.
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Fried rice takes on a Mediterranean feel when cooked with garlic, artichoke hearts, spinach, and feta cheese. It makes a nice side dish or light lunch.
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A heritage recipe, both simple and reliable: chicken in a batter of salt, pepper, flour and paprika, quickly fried in hot vegetable oil.
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Dandelion flowers are coated in a beer batter and then deep-fried into crispy appetizers or crunchy summer salad toppers.
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The panko bread crumbs give these fried shrimp just the right amount of crunch.
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Oven fried tortellini is just another excuse to eat pasta, as if you needed one.
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I sort of made up this recipe, and it turned out to be pretty good. I was trying to imitate a pita with garlic butter sauce appetizer this one restaurant makes.
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This is the recipe my dad has been using for 25 years. It's light and clean-tasting because there's no sense in masking the naturally delicious flavor of such an awesome Canadian delicacy! No tartar sauce needed!
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This Guamanian fried rice gains its rich flavor from bacon or SPAM®. Throw in any other seasonal vegetables you may have on hand to stretch this dish to serve more people.