All recipes » Antipasto » Fry

	Zeppole by Frank Fariello Zeppole are so easy to make—after all, they are basically just fried pizza dough balls—it is almost embarrassing to post about it, but since it was one of my favorite snack foods that Angelina made, it deserves pride of place on this blog. And, in any event, who doesn't like fried dough?	4 votes 2 reviews 6 comments 13879 views
	Mozzarella in carrozza by Frank Fariello What could be more primordially satisfying than the combination of bread and cheese? Well, frying them together makes them even more satisfying. And if you add a bit of anchovy to the mix well, you're in heaven! Mozzarella in carrozza, literally "mozzarella cheese in a carriage", is one of the rustic glories of Neapolitan cuisine.…	4 votes 3 reviews 1 comment 3542 views
	Fried Meatballs (Albanian Name: Qofte te ferguara) by Erjona 1 lb ground meat 1 slice stale bread 1 small onion, finely-grated 2 tablespoons chopped Feta cheese 2 tablespoons bread crumbs 2 tablespoons oil or melted butter 1 tablespoon chopped parsley Salt Pepper Mint Oregano 1 cup flour 1 cup oil (olive oil recommended)	2 votes 12845 views
	Pakoras by Shazia Ijaz Gram flour and vegetable fritters	1 vote 1 comment 2835 views
	Polenta Squares with Gorgonzola - Crostoni al Gorgonzola by Evelyn Scott Fried polenta is a great treat, a snacking food of the sort one can go to a friggitoria and buy a cone of -- the frier takes a sheet of yellow butcher's paper, rolls it into a cone, and fills it with squares of polenta. But polenta is also a nice accompaniment to other fried foods at table, and is a perfect base for toppings of…	2 votes 1 comment 1880 views
	fetyer backed spinech by CHEF ASHRAF ABD ALEEM ELKHARBOTLY fetyer backed spinech	1 vote 1814 views
	Warm Fennel & Chickpea Antipasto by Caroline Caron Such a wonderful appetizer (or side dish) that reminds me of something rustic and Italian!	1 vote 2072 views