These pancakes get their light texture from a batter made with club soda. Pressing hard on them when frying makes them crisp.
Author: Andy Baraghani
Author: Yotam Ottolenghi
Author: Shelley Wiseman
Author: Molly Wizenberg
Author: Joan Nathan
Author: Louis Outheir
Author: Armandino Batali
Author: Cynthia Nims
Author: Ian Knauer
Author: Bon Appétit Test Kitchen
Author: Geetha Subramanian
These crispy zucchini fritters take inspiration from the Bengali onion snack piyaju. Soaked and blended red lentils make up the batter, which is spiked...
Author: Sohla El-Waylly
Author: Melissa Roberts
To ensure that the grated potatoes bind together in this classic Swiss dish, squeeze as much liquid out of them as you can.
Author: Victoria Granof
Author: Gina Marie Miraglia Eriquez
Author: Victoria Granof
Author: Mario Batali
Author: Chef Neil Perry
Author: Ian Knauer
Author: Tasha de Serio
Author: Matthias Radits
Author: Bon Appétit Test Kitchen