What’s better than sharing a basket of crispy, golden, deliciousness? Almost nothing! Here are 18 deep-fried appetizers that will please any crowd. These foods will have hands reaching across the table and any number of requests for the recipe! So, heat up that oil, grab some napkins, and let's start frying!
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1) Mozzarella Sticks
The first cheesy pull is the reason these will always be a favorite.
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Ingredients
Method
- Dredge each cheese stick in flour, then egg, then breadcrumbs.
- Repeat the egg and breadcrumb step for a thick coating.
- Freeze the breaded sticks for 30 minutes so they hold together.
- Heat the oil to 350 degrees F in a deep pan.
- Fry in batches 1 to 2 minutes, just until golden.
- Drain on paper towels and serve hot with marinara.
Notes
2) Jalapeño Poppers
Since they're creamy, spicy, and crunchy, these will disappear the moment they land on the table.
Ingredients
Method
- Mix the cream cheese and cheddar together until smooth.
- Fill each jalapeño half with the cheese mixture and press the halves back together.
- Dredge each pepper in flour, then egg, then panko.
- Heat the oil to 350 degrees F in a deep pan.
- Fry the poppers 2 to 3 minutes, until golden brown.
- Drain on paper towels and serve hot with ranch.
Notes
3) Deep Fried Pickles
Tangy, crunchy, and a whole lot of fun, this is the snack you never knew you needed!
Ingredients
Method
- Pat the pickle chips very dry with paper towels.
- Whisk the flour, paprika, and garlic powder in one bowl, the buttermilk in another.
- Heat the oil to 375 degrees F in a deep pan.
- Dip each pickle in buttermilk, then dredge in the seasoned flour.
- Fry in batches 2 to 3 minutes, until golden and crisp.
- Drain on paper towels and serve hot with ranch.
Notes
4) Shrimp Tempura
Light and incredibly crisp, this tempura will have you coming back for more.
Ingredients
Method
- Make small slits along the underside of each shrimp so they stay straight.
- Whisk the egg with the ice water, then gently stir in the flour, leaving it lumpy.
- Heat the oil to 350 degrees F in a deep pan.
- Hold each shrimp by the tail, dip in batter, and lower into the oil.
- Fry 2 to 3 minutes, until pale gold and crisp.
- Drain on paper towels and serve with dipping sauce.
Notes
5) Onion Rings
Homemade is going to beat frozen every time, especially when it is thick cut and incredibly crispy!
Ingredients
Method
- Separate the onion slices into individual rings.
- Set up a station of flour, then buttermilk, then panko mixed with paprika.
- Dip each ring in flour, then buttermilk, then panko.
- Heat the oil to 375 degrees F in a deep pan.
- Fry the rings in batches 2 to 3 minutes, until deep golden.
- Drain on paper towels and season with salt.
Notes
6) Chicken Wings
Double fried to ensure the maximum amount of crunch, these wings are the main attraction of any spread.
Ingredients
Method
- Pat the wings completely dry and toss with cornstarch and salt.
- Heat the oil to 350 degrees F in a deep pot.
- Fry the wings 8 minutes, then remove and rest 5 minutes.
- Raise the oil to 375 degrees F and fry again 5 minutes, until deep golden and crisp.
- Toss the hot wings with buffalo sauce and melted butter.
- Serve right away with celery and blue cheese.
Notes
7) Arancini Balls
These little rice balls are show stealers. They are crispy on the outside and creamy with cheese on the inside.
Ingredients
Method
- Take a handful of cold risotto and press a mozzarella cube into the center.
- Form the rice around the cheese into a tight ball.
- Roll each ball in flour, then egg, then breadcrumbs.
- Heat the oil to 350 degrees F in a deep pan.
- Fry the arancini 4 to 5 minutes, until golden all over.
- Drain on paper towels and serve with marinara.
Notes
8) Fried Calamari
Substantial lemony seaside style crisp outer coating tender rings.
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Ingredients
Method
- Pat the calamari rings completely dry.
- Mix the flour, cornstarch, and salt in a bowl.
- Heat the oil to 375 degrees F in a deep pan.
- Toss the calamari in the flour mixture and shake off the excess.
- Fry in batches 2 to 3 minutes, until pale golden and crisp.
- Drain on paper towels and serve with lemon and marinara.
Notes
9) Corn Dogs
A nostalgic and classic fair favorite that you can create right in your own kitchen.
Ingredients
Method
- Pat the hot dogs dry and insert a skewer into each.
- Whisk the cornmeal, flour, sugar, egg, and milk into a thick batter.
- Pour the batter into a tall glass for easy dipping.
- Heat the oil to 350 degrees F in a deep pot.
- Dip each hot dog into the batter, then lower into the oil and fry until golden.
- Drain on paper towels and serve with mustard and ketchup.
Notes
10) Scotch Eggs
An egg that is soft in the center and wrapped in sausage and then fried, so it is crunchy. Quite a meal!
Ingredients
Method
- Divide the sausage into six equal portions and flatten each portion in your palm.
- Wrap one portion fully and evenly around each peeled soft-boiled egg.
- Roll each wrapped egg in flour, then beaten egg, then breadcrumbs.
- Heat the oil to 350°F in a deep, heavy pot.
- Fry in batches for 6 to 8 minutes, turning as needed, until golden and the sausage layer reaches 160°F.
- Drain on paper towels, rest briefly, then halve to serve.
Notes
11) Fried Mac and Cheese Bites
Cheesy on the inside and crispy on the outside, these delicious bites have everything you love!
Ingredients
Method
- Spread the mac and cheese in a pan and chill until very firm.
- Scoop and roll the cold mac and cheese into small balls.
- Dredge each ball in flour, then egg, then panko.
- Freeze the bites 20 minutes so they hold their shape.
- Heat the oil to 350 degrees F and fry the bites until golden, about 2 minutes.
- Drain on paper towels and sprinkle with salt.
Notes
12) Potato Croquettes
These little bites have creamy mashed potatoes from the inside covered with a crispy shell. They're comfort food you can take on the go.
Ingredients
Method
- Mix the cold mashed potatoes with Parmesan.
- Shape the mixture into small logs or ovals.
- Roll each one in flour, then egg, then breadcrumbs.
- Heat the oil to 350 degrees F in a deep pan.
- Fry the croquettes 2 to 3 minutes, until golden all over.
- Drain on paper towels and serve hot.
Notes
13) Spring Rolls
Rustle the wrapper and hear the crispness of the fresh vegetables inside. And yes, they are designed for dipping!
Ingredients
Method
- Stir-fry the cabbage, carrot, and green onions with soy sauce until just wilted, then cool.
- Spoon a little filling onto each wrapper and roll up tightly, tucking the sides.
- Seal the edge with a brush of beaten egg.
- Heat the oil to 350 degrees F in a deep pan.
- Fry the rolls in batches 3 to 4 minutes, until golden and crisp.
- Drain on paper towels and serve with sweet chili sauce.
Notes
14) Fried Ravioli
The classic St. Louis eatery that transforms pasta into the crunchiest snack for any gathering.
Ingredients
Method
- Boil the ravioli for half the package time, then drain and pat dry.
- Dip each ravioli in beaten egg, then breadcrumbs.
- Heat the oil to 350 degrees F in a deep pan.
- Fry the ravioli 2 to 3 minutes, until golden and crisp.
- Drain on paper towels and dust with Parmesan.
- Serve hot with warm marinara for dipping.
Notes
15) Crab Rangoon
One bite is all it'll take to clear out these crispy little bundles with creamy crab filling.
Ingredients
Method
- Mix the cream cheese, crab, green onions, and soy sauce together.
- Spoon a little filling into the center of each wonton wrapper.
- Brush the edges with egg and fold into a sealed parcel.
- Heat the oil to 350 degrees F in a deep pan.
- Fry the rangoon in batches 2 minutes, until golden and crisp.
- Drain on paper towels and serve with sweet and sour sauce.
Notes
16) Cheese Curds
Wisconsin road trip dream would be to get squeaky cheese curds that have been fried to a golden brown.
Ingredients
Method
- Pat the cheese curds dry and chill them in the freezer 15 minutes.
- Whisk the flour, egg, cold beer, and salt into a thick batter.
- Heat the oil to 375 degrees F in a deep pan.
- Dip a few curds at a time into the batter, then drop into the oil.
- Fry 1 to 2 minutes, just until golden, working quickly.
- Drain on paper towels and serve immediately while gooey.
Notes
17) Deep Fried Mushrooms
Mushrooms in a crunchy golden coating that is perfect for dipping.
Ingredients
Method
- Wipe the mushrooms clean and trim the stems.
- Whisk the flour, egg, milk, and garlic powder into a smooth batter.
- Heat the oil to 375 degrees F in a deep pan.
- Dip each mushroom in the batter and let the excess drip off.
- Fry in batches 2 to 3 minutes, until golden and crisp.
- Drain on paper towels and serve with ranch.
Notes
18) Battered Sausages
These battered sausage are a perfect comfort food that you can find in British food shops, and they are classics that never go out of style.
Ingredients
Method
- Cook the sausages first and let them cool slightly.
- Whisk the flour, baking powder, salt, and cold water into a smooth batter.
- Heat the oil to 350 degrees F in a deep pot.
- Dip each sausage in the batter, coating it fully.
- Fry 3 to 4 minutes, turning, until the batter is golden and crisp.
- Drain on paper towels and serve with ketchup or mustard.
