A staple all over Arkansas, these golden fried hand pies are filled with tender, cinnamon-spiced apples. Get the recipe for <a href=”https://www.saveur.com/story/recipes/fried-apple-pies/”>Fried Apple Pies</a> (Thomas Payne/)
Sticky-sweet almond pastries drenched in a syrup of honey and orange flower water are typical of the rustic desserts of Tunisia. Get the recipe for <a href=”https://www.saveur.com/article/Recipes/Fried-Almond-Pastries/”>Fried Almond Pastries (Samsa Feuille de Brick )</a> (Landon Nordeman/)
“I remember childhood visits to a restaurant on Albuquerque’s Old Town Plaza. We’d press our noses to the glass as cooks rolled out the dough, cut it into squares or triangles, and plopped them into the vat of hot, bubbling fat, then, that dramatic moment, when the pallid little dough shapes magically inflated and turned golden brown. We’d seize one of the warm puffs of dough, bite off a corner, and drizzle honey into the hollow cavity.” —<em>Cheryl J. Foote</em> Get the recipe for <a href=”https://www.saveur.com/article/Recipes/Sopaipillas/”>New Mexican Sopaipillas</a> (Maxime Iattoni/)
Inspired by a dessert from Beijing’s China Club restaurant, chef and restaurateur Cecilia Chiang coats fried bananas in a thin, delicate shell of caramel. Get the recipe for <a href=”https://www.saveur.com/article/recipes/glaceed-bananas/”>Glacéed Bananas</a> (Ingalls Photography/)
These crunchy pastry spirals are formed from a simple pasta-like dough, soaked in a light lemon syrup and sprinkled with a shower of mixed nuts. Get the recipe for <a href=”http://www.saveur.com/syrup-soaked-pastries-with-hazelnuts-pistachios-and-pine-nuts-deblah-recipe”>Syrup-Soaked Pastries with Hazelnuts, Pistachios, and Pine Nuts (Deblah)</a> (Matt Taylor-Gross/)
These crunchy fried sweets stand up to soaking in a fragrant honey syrup, adding moisture and lightening the dense pastry. Get the recipe for <a href=”http://www.saveur.com/date-semolina-cookies-makroud-recipe”>Date-Filled Semolina Cookies (Makroud)</a> (Matt Taylor-Gross/)
Think of it as the more refined version of bacon popping up in your dessert: In this creative caramel adapted from Coolhaus, an ice cream sandwich maker with a national fleet of ice cream trucks, schmaltz and salty chicken bouillon add a subtle thrum of savory to store-bought caramel sauce, while crispy chicken skin lends the perfect crunch. Your guests will never guess the secret ingredient. Get the recipe for <a href=”https://www.saveur.com/fried-chicken-caramel-recipe/”>Fried Chicken Caramel</a> (Matt Taylor-Gross/)
Ruben Ortega, a native of Puebla and the pastry chef at Hugo’s in Houston, Texas, shared his recipe for long, fluted fritters, served with thick hot chocolate for dunking. Get the recipe for <a href=”http://www.saveur.com/article/Recipes/Mexico-Fritters-Hot-Chocolate”>Churros (Mexican Fritters)</a> (Todd Coleman/)
Light and lemony batter is deep fried and dusted with powdered sugar for a sweet May Day treat. Get the recipe for <a href=”https://www.saveur.com/article/Recipes/Tippaleipa-Finnish-May-Day-Funnel-Cakes/”>Tippaleipä (Finnish May Day Funnel Cakes)</a> (Laura Sant/)
These sweet fried rice fritters are a traditional New Orleans treat. Get the recipe for <a href=”https://www.saveur.com/article/Recipes/Saveur-100-2011-Calas-Fried-Rice-Fritters/”>Calas (Fried Rice Fritters)</a> (Max Iattoni/)
A classic brioche dough yields an excellent batch of donuts. Here, they’re rolled in cinnamon sugar while still warm and filled with a decadent milk-chocolate ganache. Get the recipe for <a href=”https://www.saveur.com/cinnamon-sugar-donuts-chocolate-filling-recipe/”>Cinnamon-Sugar Donuts with Chocolate Filling</a> (Thomas Payne/)
