Fried zucchini is a classic snack, but watch what happens when it’s amped up with smoky bacon and spicy jalapeño.

This is the national condiment of both Argentina and Uruguay, and there are hundreds of versions. The sauce is great with vegetables, especially grilled or fried tomatoes.

Grilling the hot dogs first lends them a deeper, smokier flavor, and the buttermilk-cornmeal coating fries up to a thick, fluffy shell.

A salad of oranges and slightly bitter endive and escarole rounds out the buffet of fried latkes and rich toppings.

Tonkatsu—deep-fried breaded pork—is a European-inspired dish that evolved during the late 19th century in Japan.

Tricked out with shoestring fries, this is a time-honored rendition of steak frites—meat and potatoes à la française.

Tender textured, with an oozing cheese center, they’re sure to be devoured before the frying oil has had a chance to cool down.

These plump, fried hors d'oeuvres, a seafood variation on Chile's signature baked onion-and-meat-filled empanadas, are hot and juicy. Have plenty of napkins ready.

While latkes (potato pancakes pan-fried in oil) are traditional—and we've never met a latke we didn't love—why not end the meal this year with apple fritters that are as tender and delicate as...

Marrying two New Orleans classics—the po’ boy and the muffuletta, it&8217;s battered, fried, and piled with a relish of olives, vegetables, and pickled eggplant.