Cretons is a French-Canadian pork spread made by slowly cooking ground pork with onion, milk or breadcrumbs, and warm spices.

Small, crispy, deep-fried fritters featuring a creamy béchamel-based filling, heavily influenced by Cuban and Spanish cuisine.

Disco fries are New Jersey’s late-night diner masterpiece: crispy fries covered with melted cheese and brown gravy.

Finger steaks are strips of beef dipped in batter, fried until golden, and served with fries and dipping sauce. Think chicken fingers, but Idaho looked at beef and said, “Your turn.”

Fried cheese curds are fresh Wisconsin cheese curds battered and fried until golden outside and molten inside.

Fried pickles are a popular Southern appetizer made by coating sliced pickles, usually dill pickle chips or spears, in a seasoned batter or breading and deep-frying them until crispy and golden.

Fried ravioli, better known in St. Louis as toasted ravioli, is breaded ravioli fried until crisp and served with marinara for dipping.

Hush puppies are little balls of cornmeal batter fried until crisp outside and tender inside.

Jo Jo potatoes are thick, seasoned potato wedges, usually pressure-fried until crisp outside and fluffy inside.

A klobasnek is a Texas-Czech pastry made by wrapping soft, slightly sweet dough around sausage, cheese, jalapeños, or other savory fillings.

A dish made from bull testicles that are peeled, sliced, breaded, and fried.

Sauerkraut balls are an Akron favorite: tangy sauerkraut mixed with pork or sausage, rolled into balls, breaded, and fried until golden.

The Las Vegas shrimp cocktail is chilled shrimp served in a glass with zesty cocktail sauce and a lemon wedge.

Totchos are nachos made with crispy tater tots instead of tortilla chips, then loaded with cheese, sour cream, salsa, jalapeños, onions, and whatever else the bar kitchen is feeling.

Wyoming soda bread is a rustic quick bread made without yeast, using baking soda for lift and simple frontier-style ingredients.

A creamy, cheesy, slightly spicy dip that’s a beloved snack and party food in Arkansas, especially in Texarkana and central Arkansas.

A classic Southern dish made from unripe (green) tomatoes that are sliced, coated in a seasoned cornmeal or flour mixture, and fried until crispy and golden brown.