Deep fry

Australian Gourmet Traveller recipe for Sichuan-style green beans with pork mince

Step away from the typical salt-and-pepper squid and embrace native Australian ingredients by using ground pepperberries to enhance this spiced squid with sweet and sour mango sauce.

Fried twice, it's extra nice.

The classic you know and love, ready in a flash.

These custard-filled doughnuts, first made to honour Saint Joseph, are now Italy's gift to us all.

Portable, tidy mouthfuls packed with flavour, Scotch eggs make the perfect picnic food.

Yes, that's mashed potato lightened with choux pastry, then deep-fried.

Crisp, delicate, and a worthy starter.

A snack that's extremely hard to turn down.

A textural filling of shredded taro, carrots and wood ear mushrooms equal these crisp, moreish parcels. Try stopping at one.

The Adelaide eatery's version of these sweet, syrupy spheres of delight.

A crisp, all-veg affair, with smoky aïoli to boot.

A colourful, gutsy South East Asian favourite, this is a dish worth getting your hands dirty for. Roll up your sleeves and give it a crack.

There's no denying the allure of crisp zucchini fritters, still warm from the fryer.

Egypt's favourite street food is crisp on the outside, fluffy inside, and delicious throughout.

The Scotch egg that turned heads during Hill's time at Sydney's Old Fitzroy Hotel.

One of Napoli's best street snacks, made fresh in a kitchen near you.

A must-try snack from the Sydney yakitori restaurant.

The showstopper entrée to impress.

A joyous hybrid of the Chicko Roll and spring roll by the Adelaide eatery.

The Adelaide eatery's hybrid take on a katsu sando and a crumbed-meatball burger.

So retro. Very addictive.

Fancy a potato chip? You'll like these fancy potato chips.

All the crisp and crunch of the fried-pasta snack, with minimal fuss.

It's a three-part process to making the Melbourne restaurant's duck dish, but the results are worth it.

This decadent dish from the Sydney basement restaurant combines fine French technique with an Aussie attitude.

Grilled fish and lemon? It just works.

No recipe secrets here. This crowd favourite just needs fresh fish, clean oil and this easy batter.

A signature Kylie Kwong recipe, for good reason.

Fried chicken and waffles – it's a combo that just works, and is rendered here with Southeast Asian flavours courtesy of chef Khanh Nguyen.

There's southern fried chicken and then there's Nashville hot chicken. And once you've tried it, there's no turning back.

A top order at Andrew McConnell's Melbourne institution.

It's the Melbourne restaurant's simplified version of the Lao-style salad, with crisp and crunch from the deep-fried jasmine rice.

Is this the perfect way to cook potatoes? This recipe by Leonardo's Pizza Palace in Melbourne cooks the spuds not once, not twice, but thrice for an extra-crunchy crust.

It's the Melbourne restaurant's take on a chicken Kiev, inside-out.

Everybody loves churros. Paired with a smooth chocolate sauce and they're near irresistible.

Trust us. A lick of vodka adds extra crunch to these classic fish and chips.

We use a three-step process for super-juicy wings: brine, marinade, then deep-fry. Irresistible, every time.

Nothing beats a classic battered fish burger. Don't forget the tartare sauce.

Cooking the okra a little longer results in a wonderful caramelised flavour that could have you rethinking any reservations you had towards this pocket rocket of a vegetable.

Ricotta. Doughnuts. Need we say more?

Could these hot, salty, funky squares of deep-fried cheese from Harley & Rose be the ultimate bar snack? We're putting our money on it.

Made with garlic mayo and lots of pickles, this burger is a slam-dunk in the flavour stakes.

"This tempura batter gets really crisp and works really well with the garlic-scented soft almond purée in the flowers," says Andreas Papadakis. "It's the perfect snack for a dinner party."

"Lemon chicken is one dish I don't look back at with nostalgia - there's no love lost there," says Kylie Kwong. "This is my interpretation, which steers well clear of the processed sauces from a jar."

Similar to doughnuts, these French treats are made with a pastry dough similar to choux, which means a light and airy texture contrasted by the crunch of the glaze.

Milk chocolate doughnuts recipe - Stir yeast and 70ml lukewarm water in a bowl to combine and stand until mixture begins to foam (5-7 minutes).

It's hard to turn down crisp, fried tofu.

The yielding goodness of braised pork, the crunch and texture of wood fungus. This dish is the complete package.

Fuyu restaurant shares its recipe for a tender caramelised cauliflower cooked Japanese-style with a white miso dressing.

Tropical fruits combine in a winning hot-cold combo of crisp banana fritter and smooth coconut ice-cream. It's a certified hit.

Yama Kitchen & Bar share their recipe for a spicy fried chicken cooked Taiwanese-style cooked with soy sauce and sake.

A new take on cauliflower cheese, souped up with bacon and turned into tasty fritters. They’re a great way to kick off a dinner party or drinks.

A deep-fried crunchy classic; try it with a moreish caramel dulce de leche on the side as a dip.

Restaurant Hubert's recipe for chicken fricassée is juicy and tender, while the mushrooms have a earthy and rich taste from the confit.

Just the right amount of spice and zest.

Lisa Featherby fast recipe for fried potato skins with fonduta sauce.

Chicken wings, Italian style.

We challenge you to stop at just one of these little numbers...

Chicken spare ribs take a journey through south-east Asia in this fiery, aromatic recipe from Melbourne restaurant Gingerboy.

Australian Gourmet Traveller fast recipe for cauliflower fritters with lemon.

These hot wings are not for the faint-hearted.

Fish-fragrant sauce doesn't actually have any fish in it, but its sweet, sour and spicy elements are traditionally used to cook Sichuan fish dishes and give this dish its name.

Australian Gourmet Traveller recipe for New Orleans-style beignets with anise sugar.

Australian Gourmet Traveller recipe for blue-eye trevalla with Jerusalem artichokes, broad beans and chicken jus by Guillaume Brahimi.

Australian Gourmet Traveller recipe for chicken katsu rolls.

With this recipe, the key to success lies in the timing.

Australian Gourmet Traveller recipe for Korean fried chicken burger by Dan Hong.

Australian Gourmet Traveller fast recipe for fried chicken sangers.

Australian Gourmet Traveller recipe for Southern fried chicken ribs & jalapeño mayo by Daniel Wilson from in Melbourne.

Wings straight from Sydney's favourite Argentinian restaurant.

Australian Gourmet Traveller recipe for squid kara-age with Japanese mayonnaise.

Australian Gourmet Traveller recipe for fried chicken.

Australian Gourmet Traveller recipe for lamb skewers with chilli and cumin (Shou zhua yang rou chuan) by Dainty Sichuan in Melbourne.

Australian Gourmet Traveller recipe for southern fried chicken with smoky maple caramel.

Recipe for potato taquitos with salsa roja.

A recipe for chicken noodle soup crowned with golden fried chicken for extra oomph.

These fish fingers are an excellent snack or starter. And this tartare sauce recipe is bound to become your go-to.

Australian Gourmet Traveller recipe for Zeppole di San Giuseppe (St Joseph's doughnuts)

It might seem like an unusual array of ingredients, but together, it just works.

Australian Gourmet Traveller recipe for Yabby croquettes with romesco

Australian Gourmet Traveller recipe for fried chicken with creamed corn and coleslaw by Eathouse Diner in Sydney.

Australian Gourmet Traveller recipe for Lake House's zucchini and basil soup.

Australian Gourmet Traveller recipe for artichokes with hollandaise sauce.

Australian Gourmet Traveller recipe for 121BC's crisp polenta, baby artichoke, peas and aioli.

Australian Gourmet Traveller Mexican dessert recipe for gaznates de coco y cajeta.

Australian Gourmet Traveller recipe for KFC, “Kat’s fried chicken”, with barbecue sauce by George Calombaris and Shane Delia from Melbourne restaurant St Katherines.

Australian Gourmet Traveller recipe for Zeppole (Italian doughnuts)

Australian Gourmet Traveller recipe for Deep fried ice-cream from Andrew McConnell, Golden Fields

The OG wing. Crispy, succulent and with a creamy dipping sauce to ease the spice.

Finger-licking good.

Australian Gourmet Traveller recipe for crisp Brussels sprouts with lentils by Porteno restaurant in Sydney.

Australian Gourmet Traveller recipe for salt and pepper prawns with lemon.

Australian Gourmet Traveller recipe for battered beetroot and cauliflower by Rita Macali from Melbourne restaurant Supermaxi.

Australian Gourmet Traveller Italian dessert recipe for espresso zeppole with Marsala mascarpone.

First that perfect crunch, then that pleasantly sour vinegar dipping sauce. Near irresistible.