35 Crispy Recipes for Tempura Batter Delight

Unleash your inner chef with these 35 crispy tempura batter recipes that transform simple ingredients into golden, crunchy delights! Whether you’re craving quick weeknight dinners or impressive party appetizers, this collection brings Japanese-inspired magic to your kitchen. From classic veggies to surprising seafood, get ready to discover your new favorite crispy creations—let’s dive in and start frying!

Classic Shrimp Tempura with Dipping Sauce

Zesty and satisfying, this classic shrimp tempura delivers crispy perfection every time. The light batter creates an airy crunch that gives way to tender shrimp. Serve immediately with the savory dipping sauce for maximum texture contrast.

Ingredients

– 1 lb large shrimp, peeled and deveined (keep tails on for easy handling)
– 1 cup all-purpose flour (plus extra for dusting)
– 1 cup ice-cold water (very cold for crispier batter)
– 1 large egg
– 2 cups vegetable oil (or any neutral oil with high smoke point)
– 1/4 cup soy sauce
– 2 tbsp mirin
– 1 tsp grated ginger
– 1 tsp sugar

Instructions

1. Pat shrimp completely dry with paper towels to ensure crisp coating.
2. Heat oil in heavy pot to 350°F, using thermometer for accuracy.
3. Whisk egg and ice water in bowl until just combined.
4. Add flour to wet ingredients and mix briefly with chopsticks, leaving lumps for airy texture.
5. Dust shrimp lightly with flour to help batter adhere.
6. Dip shrimp in batter, letting excess drip off.
7. Carefully lower shrimp into hot oil, cooking 4-5 at a time to maintain temperature.
8. Fry for 2-3 minutes until golden and floating.
9. Remove with slotted spoon and drain on wire rack for maximum crispness.
10. Combine soy sauce, mirin, ginger and sugar in small bowl for dipping sauce.
11. Serve tempura immediately with sauce. Lightly crispy tempura offers delicate crunch against juicy shrimp. The savory-sweet sauce enhances without overpowering. Try serving over steamed rice or alongside crisp vegetable tempura for complete meal.

Vegetable Tempura Medley

Keeping things crispy and colorful, this vegetable tempura comes together in minutes. Kitchen staples transform into a light, golden-brown delight that beats any takeout. Perfect for weeknights when you want something special without the fuss.

Ingredients

• 1 cup all-purpose flour (plus extra for dusting)
• 1 cup ice-cold sparkling water (or club soda for extra crispiness)
• 1 large egg, cold
• 1 sweet potato, peeled and sliced into ¼-inch rounds
• 1 zucchini, cut into ½-inch sticks
• 1 red bell pepper, seeded and sliced into strips
• 4 cups vegetable oil (or any neutral oil with high smoke point)
• ½ tsp salt (adjust to taste)

Instructions

1. Pour vegetable oil into a heavy-bottomed pot until it reaches 2 inches deep.
2. Heat oil over medium-high heat until it reaches 350°F on a deep-fry thermometer.
3. Whisk egg and ice-cold sparkling water together in a medium bowl until frothy.
4. Gently fold in 1 cup flour with a fork until just combined—lumps are fine and prevent toughness.
5. Pat all vegetable pieces completely dry with paper towels to ensure maximum crispiness.
6. Lightly dust sweet potato rounds with extra flour, shaking off excess.
7. Dip one sweet potato round into batter, letting excess drip back into bowl.
8. Carefully lower battered sweet potato into hot oil using tongs or slotted spoon.
9. Fry for 2-3 minutes until golden and crispy, flipping halfway through cooking.
10. Remove tempura with slotted spoon and drain on wire rack set over baking sheet.
11. Repeat dipping and frying process with remaining vegetables in small batches to maintain oil temperature.
12. Sprinkle finished tempura immediately with salt while still hot.

Ultra-crisp exteriors give way to tender, sweet vegetables in every bite. The delicate crunch holds up beautifully against a tangy dipping sauce or sprinkled with togarashi. Serve immediately alongside steamed rice for a complete meal that feels restaurant-worthy.

Chicken Tempura Tenders

Getting crispy chicken tenders doesn’t require fancy techniques. Grab some chicken, a few pantry staples, and you’ll have golden tempura-style tenders ready in under 30 minutes. These are perfect for quick dinners or game day snacks.

Ingredients

– 1 lb chicken tenders (or sliced chicken breasts)
– 1 cup all-purpose flour (plus extra for dusting)
– 1 cup cold club soda (or ice water)
– 1 large egg
– 1 tsp baking powder
– 1 tsp garlic powder
– 1 tsp paprika
– 4 cups vegetable oil (or any neutral oil)
– Salt to taste

Instructions

1. Pat chicken tenders completely dry with paper towels.
2. Season both sides of chicken with salt.
3. Heat oil in a heavy pot to 350°F, using a thermometer for accuracy.
4. Whisk together flour, baking powder, garlic powder, and paprika in a medium bowl.
5. In another bowl, beat the egg and cold club soda together until frothy.
6. Gradually whisk the wet mixture into the dry ingredients until just combined (lumps are fine).
7. Dredge each chicken tender in extra flour, shaking off excess.
8. Dip floured chicken into the tempura batter, letting excess drip off.
9. Carefully lower battered chicken into the hot oil using tongs, working in batches to avoid crowding.
10. Fry for 4-5 minutes until golden brown and internal temperature reaches 165°F.
11. Remove chicken and drain on a wire rack set over a baking sheet.
12. Repeat with remaining chicken, maintaining oil temperature between 350-375°F.

Seriously crispy on the outside and juicy inside, these tenders have a light, airy crust that shatters with each bite. Serve them with spicy mayo for dipping or chop them over a fresh salad for a satisfying crunch. They’re equally great straight from the fryer or at room temperature.

Tempura Ice Cream with Caramel Drizzle

Rarely does a dessert combine hot and cold so perfectly. This tempura ice cream delivers crispy, golden batter that gives way to frozen vanilla cream. The caramel drizzle adds just the right sweetness to balance the textures.

Ingredients

– 4 scoops vanilla ice cream (use premium for less iciness)
– 1 cup all-purpose flour (plus extra for dusting)
– 1 cup ice-cold sparkling water (creates lighter batter)
– 1 egg, beaten
– 4 cups vegetable oil (or any neutral oil with high smoke point)
– 1/2 cup caramel sauce (store-bought or homemade)
– 1/4 cup powdered sugar (for dusting)

Instructions

1. Place ice cream scoops on parchment-lined baking sheet and freeze for 2 hours until very firm.
2. Heat oil in deep pot to 375°F, checking with thermometer for accuracy.
3. Whisk flour, beaten egg, and sparkling water until just combined—lumps are fine for crispier coating.
4. Roll frozen ice cream balls in extra flour to create dry surface for batter adhesion.
5. Using tongs, dip floured ice cream completely into tempura batter, coating evenly.
6. Immediately lower battered ice cream into hot oil and fry for 30-45 seconds until golden brown.
7. Remove with slotted spoon and drain on paper towels for 15 seconds to absorb excess oil.
8. Drizzle warm caramel sauce over each tempura ball while still hot.
9. Dust lightly with powdered sugar using fine-mesh sieve for even coverage.
The hot, shatter-crisp shell contrasts magically with the frozen center. Try serving immediately with crushed nuts or alongside coffee for bitter balance. This dessert transforms simple components into something truly special.

Sweet Potato Tempura with Honey Sriracha

Overwhelmed by complicated appetizers? This sweet potato tempura delivers restaurant-quality crunch with minimal effort. Our honey sriracha dipping sauce adds the perfect sweet-heat balance.

Ingredients

• 2 medium sweet potatoes, peeled (about 1.5 lbs total)
• 1 cup all-purpose flour
• 1 cup ice-cold sparkling water
• 1 large egg
• 2 cups vegetable oil for frying (or any neutral oil with high smoke point)
• 1/4 cup honey
• 2 tbsp sriracha sauce (adjust to preferred spice level)
• 1 tbsp rice vinegar
• 1/2 tsp salt

Instructions

1. Cut sweet potatoes into 1/4-inch thick slices using a sharp knife or mandoline.
2. Heat oil in a heavy-bottomed pot to 350°F, checking temperature with a deep-fry thermometer.
3. Whisk egg and ice-cold sparkling water in a medium bowl until frothy.
4. Add flour and salt to liquid mixture, stirring just until combined (lumps are fine).
5. Test oil temperature by dropping a small bit of batter; it should sizzle immediately and float.
6. Dip sweet potato slices one at a time into batter, letting excess drip off.
7. Carefully lower battered slices into hot oil using tongs, working in batches to avoid crowding.
8. Fry for 2-3 minutes until golden brown and crispy, flipping halfway through cooking.
9. Remove tempura with a slotted spoon and drain on a wire rack set over a baking sheet.
10. Combine honey, sriracha, and rice vinegar in a small bowl, whisking until smooth.
11. Serve tempura immediately with dipping sauce on the side.

Crispy tempura coating gives way to tender sweet potato inside. The honey sriracha sauce clings beautifully to each piece. Consider serving these as game day snacks or alongside grilled chicken for a complete meal.

Tempura Squid Rings

Not your average fried appetizer, these tempura squid rings deliver a satisfying crunch with tender seafood inside. Nothing beats that light, crispy coating that shatters with each bite. Perfect for game day or as a impressive starter that comes together surprisingly fast.

Ingredients

– 1 lb fresh squid rings, patted dry (thawed if frozen)
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1 tsp baking powder
– 1 cup ice-cold club soda
– 4 cups vegetable oil for frying (or peanut oil)
– 1 tsp salt
– 1/2 tsp black pepper

Instructions

1. Heat vegetable oil in a heavy-bottomed pot to 350°F, using a deep-fry thermometer for accuracy.
2. Whisk together all-purpose flour, cornstarch, baking powder, salt, and black pepper in a medium bowl.
3. Pour ice-cold club soda into the dry ingredients and stir briefly with chopsticks—leave lumps for extra crispiness.
4. Pat squid rings completely dry with paper towels to ensure the batter adheres properly.
5. Dip each squid ring into the tempura batter, letting excess drip back into the bowl.
6. Carefully lower battered squid rings into the hot oil, frying in batches to avoid crowding.
7. Fry for 2-3 minutes until golden brown and crispy, turning once with a spider strainer.
8. Remove squid rings from oil and drain on a wire rack set over a baking sheet—this keeps them crispy.
9. Serve immediately while hot and crunchy.
Ultra-crisp on the outside with a surprisingly tender chew inside, these squid rings offer the perfect textural contrast. The delicate tempura coating lets the sweet seafood flavor shine through. Try serving with a spicy mayo dip or alongside a cold beer for the ultimate snack experience.

Zucchini Blossom Tempura with Herbed Aioli

Savor the delicate crunch of seasonal zucchini blossoms in this elegant tempura. These edible flowers transform into crispy perfection when dipped in a light batter and fried golden. Pair them with a creamy herbed aioli for dipping that balances richness with fresh garden flavors.

Ingredients

• 12 fresh zucchini blossoms (gently rinsed and dried)
• 1 cup all-purpose flour (plus 2 tbsp for dusting)
• 1 cup ice-cold sparkling water (creates lighter batter)
• 1 large egg, chilled
• 2 cups vegetable oil (or any neutral high-heat oil)
• 1/2 cup mayonnaise
• 2 tbsp fresh lemon juice
• 1 tbsp chopped fresh chives
• 1 tbsp chopped fresh dill
• 1 garlic clove, minced
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Whisk together mayonnaise, lemon juice, chives, dill, garlic, salt, and pepper in a small bowl.
2. Refrigerate aioli for at least 15 minutes to allow flavors to meld.
3. Heat vegetable oil in a heavy-bottomed pot to 350°F, using a deep-fry thermometer for accuracy.
4. Gently dust zucchini blossoms with 2 tablespoons of flour, tapping off excess.
5. Combine remaining 1 cup flour, sparkling water, and egg in a bowl, mixing until just combined with some lumps remaining.
6. Dip each flour-dusted blossom into the batter, coating completely but allowing excess to drip off.
7. Carefully lower battered blossoms into the hot oil, frying 3-4 at a time to avoid crowding.
8. Fry for 2-3 minutes until golden brown and crispy, flipping once halfway through.
9. Transfer cooked tempura to a wire rack set over a baking sheet to drain.
10. Repeat battering and frying process with remaining blossoms.
11. Serve immediately with chilled herbed aioli.

Crisp tempura shells give way to tender blossoms with a subtle vegetal sweetness. The creamy aioli adds bright herbal notes and garlicky depth against the delicate crunch. For a stunning presentation, arrange on a wooden board with lemon wedges and extra fresh herbs scattered around.

Tempura Avocado Slices

Battered avocado might sound unusual, but this crispy tempura version transforms the creamy fruit into an irresistible appetizer. The hot-cold contrast between the crunchy coating and soft interior makes each bite unforgettable. You’ll need just a few basic ingredients for this surprisingly simple dish.

Ingredients

– 2 ripe avocados, sliced into 1/2-inch thick wedges
– 1 cup ice-cold water
– 1 cup all-purpose flour, divided
– 1 large egg
– 2 cups vegetable oil for frying, or any neutral oil with high smoke point
– 1/2 tsp salt, plus more for seasoning
– Tempura dipping sauce or soy sauce for serving

Instructions

1. Cut 2 avocados in half, remove pits, and slice each half into 4 wedges (8 total per avocado).
2. Gently peel the skin from each avocado wedge using your fingers.
3. Place 1/2 cup flour in a shallow bowl and dredge each avocado wedge to coat lightly.
4. Whisk 1 large egg with 1 cup ice-cold water in a medium bowl until frothy.
5. Add remaining 1/2 cup flour to the egg mixture and stir briefly—leave some lumps for authentic tempura texture.
6. Heat 2 cups vegetable oil in a heavy pot to 350°F, using a deep-fry thermometer for accuracy.
7. Dip one flour-dusted avocado slice into the tempura batter, letting excess drip off.
8. Carefully lower the coated slice into the hot oil using tongs or a slotted spoon.
9. Fry 3-4 slices at a time without crowding for 2-3 minutes until pale golden and crisp.
10. Flip slices halfway through cooking using tongs for even browning.
11. Remove fried slices with a slotted spoon and drain on a wire rack set over a baking sheet.
12. Sprinkle immediately with salt while still hot for maximum flavor adhesion.
13. Repeat battering and frying process with remaining avocado slices.
14. Serve immediately with tempura dipping sauce or soy sauce on the side.

Light, crispy tempura shells give way to warm, creamy avocado centers in every bite. The delicate crunch contrasts beautifully with the rich, buttery interior that melts on your tongue. Try serving these over a bed of mixed greens with a citrus vinaigrette, or stack them as an unexpected burger topping for added texture.

Mushroom Tempura with Soy Ginger Dip

Forget complicated frying techniques—this mushroom tempura delivers restaurant-quality crunch with minimal effort. Fresh shiitakes and creminis work perfectly here, their earthy flavor balancing the light, crispy batter. Serve immediately with the zesty soy ginger dip for maximum impact.

Ingredients

• 8 oz mixed mushrooms (shiitake and cremini recommended), sliced 1/4-inch thick
• 1 cup all-purpose flour (plus 2 tbsp extra for dusting)
• 1 cup ice-cold sparkling water (or club soda for extra crispness)
• 1 large egg, lightly beaten
• 2 cups vegetable oil (or any neutral high-heat oil)
• 1/4 cup soy sauce (low-sodium works well)
• 1 tbsp freshly grated ginger
• 1 tsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp sugar

Instructions

1. Whisk together soy sauce, grated ginger, rice vinegar, sesame oil, and sugar in a small bowl until sugar dissolves completely.
2. Pat mushroom slices completely dry with paper towels to ensure crisp batter adhesion.
3. Heat vegetable oil in a heavy-bottomed pot to 350°F, verified with a deep-fry thermometer.
4. Lightly dust mushroom slices with 2 tablespoons of flour, shaking off excess.
5. Combine 1 cup flour, beaten egg, and ice-cold sparkling water in a bowl, mixing just until combined with some lumps remaining.
6. Dip floured mushrooms into the batter, allowing excess to drip back into the bowl.
7. Carefully lower battered mushrooms into the hot oil using tongs, working in batches to avoid overcrowding.
8. Fry for 2-3 minutes until golden brown and crispy, flipping halfway through cooking.
9. Transfer cooked tempura to a wire rack set over a baking sheet to drain, which keeps them crisp better than paper towels.
10. Repeat frying process with remaining mushrooms, checking oil temperature returns to 350°F between batches.

What makes this tempura exceptional is the contrast between the featherlight, shatteringly crisp coating and the tender, umami-rich mushrooms inside. The salty-sweet dip with ginger’s sharp kick cuts through the richness beautifully. Try stacking them over steamed rice or tossing with soba noodles for a complete meal that feels far fancier than the effort required.

Tempura Fish Tacos with Spicy Slaw

Never underestimate the power of crispy fish tucked into warm tortillas. Nothing beats the crunch of tempura-battered cod against spicy slaw. Now let’s make these tacos happen.

Ingredients

– 1 lb cod fillets, cut into 1-inch strips (or any firm white fish)
– 1 cup all-purpose flour
– 1 cup ice-cold sparkling water
– 1 egg
– 1 tsp baking powder
– 4 cups vegetable oil for frying (or any neutral oil with high smoke point)
– 8 small corn tortillas
– 2 cups shredded purple cabbage
– 1/4 cup mayonnaise
– 1 tbsp lime juice
– 1 tsp hot sauce (adjust heat level to preference)
– 1/4 tsp salt
– 1/4 tsp black pepper

Instructions

1. Cut 1 lb cod fillets into 1-inch wide strips.
2. Whisk together 1 cup flour, 1 cup ice-cold sparkling water, 1 egg, and 1 tsp baking powder in a medium bowl until just combined (lumps are fine).
3. Heat 4 cups vegetable oil in a heavy pot to 350°F using a deep-fry thermometer.
4. Dip each cod strip into the tempura batter, letting excess drip off.
5. Carefully lower battered fish into hot oil using tongs, working in batches to avoid crowding.
6. Fry fish for 3-4 minutes until golden brown and crispy, flipping once halfway through.
7. Remove fried fish with a slotted spoon and drain on a wire rack set over a baking sheet (this keeps them crisp).
8. While fish fries, warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
9. Combine 2 cups shredded cabbage, 1/4 cup mayonnaise, 1 tbsp lime juice, 1 tsp hot sauce, 1/4 tsp salt, and 1/4 tsp black pepper in a bowl.
10. Toss slaw mixture until cabbage is evenly coated.
11. Place 2-3 tempura fish strips in the center of each warm tortilla.
12. Top fish with generous spoonfuls of spicy slaw.

Each bite delivers that satisfying crackle of tempura giving way to flaky fish. The spicy slaw cuts through the richness with bright, tangy heat. Serve these immediately with extra lime wedges for squeezing over the top.

Asparagus Tempura Spears

Eager for a crispy vegetable side that comes together in minutes? These asparagus tempura spears deliver restaurant-quality crunch with minimal effort. Perfect as an appetizer or snack, they’re surprisingly simple to master at home.

Ingredients

– 1 pound fresh asparagus spears, trimmed (choose medium thickness for best results)
– 1 cup all-purpose flour (or gluten-free flour blend)
– 1 cup ice-cold sparkling water (keeps batter light)
– 1 large egg, cold
– 1 teaspoon baking powder (for extra crispiness)
– 1/2 teaspoon salt
– 4 cups vegetable oil for frying (or peanut oil, for high smoke point)
– 1/4 cup soy sauce for dipping (or tamari for gluten-free)

Instructions

1. Pat asparagus spears completely dry with paper towels.
2. Heat oil in a heavy-bottomed pot to 375°F, using a deep-fry thermometer for accuracy.
3. Whisk together flour, baking powder, and salt in a medium bowl.
4. Add cold egg and sparkling water to the flour mixture.
5. Stir batter gently with chopsticks until just combined; lumps are fine (overmixing makes batter heavy).
6. Hold one asparagus spear by the stem end and dip into batter, coating completely.
7. Let excess batter drip off for about 3 seconds.
8. Carefully lower battered asparagus into hot oil using tongs.
9. Fry 3-4 spears at a time to avoid crowding the pot.
10. Cook for 2-3 minutes until golden brown and crispy.
11. Remove tempura with a slotted spoon and drain on a wire rack set over a baking sheet (this keeps them crisp).
12. Repeat with remaining asparagus, checking oil temperature returns to 375°F between batches.
13. Serve immediately with soy sauce for dipping.

Remarkably light and shatteringly crisp, these tempura spears showcase asparagus’ natural sweetness against the savory batter. The delicate crunch gives way to tender interiors that pair beautifully with spicy mayo or lemon aioli. For a stunning presentation, arrange them standing upright in a tall glass with dipping sauce at the base.

Tofu Tempura Nuggets

Even the pickiest eaters will devour these crispy tofu tempura nuggets. They deliver restaurant-quality crunch with minimal effort. Perfect for quick dinners or game day snacks.

Ingredients

– 1 block (14 oz) extra-firm tofu, pressed and cubed
– 1 cup all-purpose flour
– 1 cup ice-cold sparkling water
– 1 tsp baking powder
– 1 tsp salt
– 2 cups vegetable oil (or any neutral oil with high smoke point)
– ½ cup cornstarch for dredging

Instructions

1. Press tofu between paper towels with a heavy pan for 15 minutes to remove excess moisture.
2. Cut pressed tofu into 1-inch cubes using a sharp knife.
3. Heat vegetable oil in a heavy-bottomed pot to 350°F, checking with a deep-fry thermometer.
4. Whisk flour, baking powder, and salt in a medium bowl until combined.
5. Pour ice-cold sparkling water into flour mixture and stir just until combined—lumps are fine.
6. Dredge tofu cubes in cornstarch, shaking off excess coating.
7. Dip coated tofu into tempura batter using tongs, letting excess drip back into bowl.
8. Carefully lower battered tofu into hot oil, frying 4-5 pieces at a time to avoid crowding.
9. Fry for 3-4 minutes until golden brown and crispy, flipping halfway through.
10. Remove nuggets with a slotted spoon and drain on a wire rack over paper towels.
11. Repeat with remaining tofu, checking oil temperature returns to 350°F between batches.
12. Serve immediately while hot and crispy.

Golden nuggets shatter with the first bite, revealing tender tofu inside. The light tempura coating stays crisp even when dipped in sauces. Try serving with spicy mayo or sweet chili sauce for extra flavor contrast.

Eggplant Tempura with Spicy Miso

Tender eggplant gets the tempura treatment in this crispy, umami-packed dish. The spicy miso dipping sauce adds a fiery kick that balances the delicate crunch. You’ll have restaurant-quality results in under 30 minutes.

Ingredients

– 1 large eggplant, sliced into 1/2-inch rounds (Japanese eggplant works best)
– 1 cup all-purpose flour (plus extra for dusting)
– 1 cup ice-cold sparkling water (or regular ice water)
– 1 large egg, beaten
– 4 cups vegetable oil for frying (or any neutral oil with high smoke point)
– 1/4 cup white miso paste
– 2 tbsp rice vinegar
– 1 tbsp honey (or maple syrup for vegan option)
– 1 tsp sriracha (adjust heat level to preference)
– 1 tsp toasted sesame oil

Instructions

1. Place eggplant slices in a single layer on paper towels and sprinkle with salt. Let sit for 10 minutes to draw out moisture.
2. Pat eggplant slices completely dry with fresh paper towels.
3. Whisk together miso paste, rice vinegar, honey, sriracha, and sesame oil in a small bowl until smooth. Set aside.
4. Heat vegetable oil in a heavy-bottomed pot to 350°F, using a deep-fry thermometer for accuracy.
5. Combine flour, beaten egg, and sparkling water in a bowl, stirring just until combined (lumps are fine – don’t overmix).
6. Lightly dust each eggplant slice with flour, shaking off excess.
7. Dip floured eggplant slices into the tempura batter, letting excess drip off.
8. Carefully lower battered eggplant into hot oil, frying in batches to avoid crowding.
9. Fry for 2-3 minutes until golden brown and crispy, flipping halfway through.
10. Remove tempura with a slotted spoon and drain on a wire rack set over a baking sheet.
11. Serve immediately with the spicy miso dipping sauce. Vibrant crunch gives way to silky eggplant inside, while the miso sauce delivers salty, sweet, and spicy notes in perfect harmony. Try stacking tempura slices with fresh cucumber for textural contrast, or crumble over rice bowls for an easy upgrade.

Conclusion

Bringing these 35 crispy tempura recipes together shows just how versatile this light batter can be—from classic veggies to creative seafood and desserts. We hope you find new favorites to try in your own kitchen! Don’t forget to leave a comment with which recipe you loved most and share this roundup on Pinterest so other home cooks can enjoy the crunch too.