197 french fry recipes

All-in-one chicken casserole bakes chicken breasts and potatoes together in a creamy sour cream and cream-of-chicken sauce, then crowns it with crispy fried onions. A complete one-dish weeknight dinner.

The ultimate batter for deep frying. Beer makes a batter for deep frying and smooths as French onion soup.

Crushed almonds and Parmesan replace the bread crumbs in this zucchini french fries recipe.

Deep-fried French toast dipped in a flour and baking powder batter, fried golden in an inch of oil, then dusted with cinnamon sugar. Crispy outside, custardy inside.

Crispy deep-fried oyster croquettes wrapped in a mushroom-shallot bechamel, breaded and fried golden. An elegant French-style seafood appetizer with a creamy, briny center.

A spicy and scrumptious dish made with cabbage, potatoes and hot green peppers.

Challah French toast made with thick slices of egg-rich bread soaked in cream-and-cinnamon custard, then pan-fried in ghee until golden. The best French toast you can make at home.

Pan-fried fish fillets with brown butter and lemon sauce. Works with red snapper, grouper, or chicken breast. A classic French meuniere-style technique.

Vegetarian chickpea and brown rice burgers with toasted sunflower seeds, shredded carrot, and thyme. Pan-fried until crisp outside, hearty inside. Served on French bread.

Eggplant custard gratin with fried eggplant, tomato sauce, basil, and a ricotta-parmesan custard. French-Italian baked side or vegetarian main.

Deep-fried shrimp and crab toast on French baguette slices with ginger, water chestnuts, and sesame seeds. A crispy San Francisco Chinatown-style appetizer with plum sauce.

Grilled mahi mahi marinated in saffron, white wine, and Pernod, served with sauteed fennel, crispy fried fennel stems, and homemade garlic aioli. Restaurant-worthy French seafood.

Overnight pineapple French toast soaked in pineapple juice custard, pan-fried golden, and topped with strawberry-pineapple-coconut ambrosia salsa.

It's incredibly delicious, and while it's cooking, the smell will have everyone in the house salivating.

Classic flounder meuniere pan-fried in browned butter with lemon juice and fresh parsley. A simple French technique for delicate white fish fillets.

Beer-battered French onion rings fried to golden, shattering crispness. A simple batter of flour, egg, and beer creates a light, airy coating with serious crunch.