For an Indian spin on a classic Spanish sweet, these churros are doused in a 'chai masala sugar' – an easy-to-make blend of sugar, ground cinnamon, cardamom,...
Gnoccho fritto is a traditional snack from the Emilia-Romagna region of Italy, served with prosciutto and mortadella. Best enjoyed with a glass of Lambrusco.
Part bread, part doughnut, beavertails are a deep-fried, sugar-sprinkled dough treat from Canada. Their name comes from the shape, which resembles the tails of...
Borek are crisp Turkish pastry parcels that can be served for anything from an appetizer to a weekend brunch. This version is filled with a Turkish cured beef ...
Tortas fritas are very cheap to make, as you need next to nothing in your pantry to whip them up. They can be served sweet or salty, and they are generally...
When hot chocolate is served in Argentina, it comes with a chunk of chocolate called a 'submarino' (submarine) that's dunked into the hot drink. The churros can...
This has to be one of my favourite South African recipes because it brings together so many of the diverse flavours that make up the rainbow nation. It's a...
Think fritule! This fried pastry can be used in both sweet and savoury applications. Perfect for dipping and scooping and it's been a favourite for breakfast at...
Whilst for Aussies a rissole is a burger patty, in Africa it's a deep-fried pastry filled with meat or seafood. This Mozambican version is filled with fresh...
Popular throughout the Mediterranean, koupes are traditionally a bulgur wheat shell filled with mince. Here we've used crispy Kataifi Pastry instead, added spicy...