Snack Recipes

Crispy, golden Sri Lankan prawn fritters — whole dried sprats or small prawns pressed into a chili-spiced lentil batter and deep-fried to a perfect crunch, a legendary Galle Face beachside snack.

Crunchy, spiced, and deeply savory fried lentil patties made from chana dal mixed with onions, chilies, and aromatic spices — a popular Sri Lankan street food and breakfast snack.

Crispy-on-the-outside, fluffy-on-the-inside savory urad lentil doughnuts, deep-fried to golden perfection — a beloved Sri Lankan Tamil breakfast snack served with coconut chutney and sambar.

Small, round, warm flatbreads from Modena, traditionally split open and filled with 'cunza' (a spread of lardo, rosemary, and garlic) or cured meats.

A rustic savory pie from Reggio Emilia. A thin, lard-enriched crust encasing a rich filling of Swiss chard or spinach, pancetta, scallions, and Parmigiano-Reggiano.

Unlike traditional fluffy focaccia, this Ligurian specialty consists of two paper-thin, unleavened sheets of dough sandwiching a layer of molten, tangy Stracchino cheese.

The original Neapolitan fast food. A smaller, softer Margherita pizza, folded into quarters like a wallet ('portafoglio') to be eaten while walking.

A brilliant way to use leftover polenta. Cold, firm polenta cut into triangles and deep-fried until shatteringly crisp on the outside and creamy inside.

A staple of Neapolitan street food. Creamy mashed potatoes mixed with cheese and herbs, breaded, and deep-fried into golden cylinders.

A naturally vegan, gluten-free savory pancake made from chickpea flour, water, and olive oil. Crispy on the edges and custardy in the center.

Pillowy, hollow squares of fried dough from Emilia-Romagna, traditionally served warm alongside platters of thinly sliced cured meats and soft cheeses.

Little clouds of savory, yeasted dough, often studded with anchovies, capers, or seaweed, deep-fried until puffed and golden.