deep fry

Since we don’t deep-fry them, there’s no need to roll the filled tortillas into tubes; spooning the filling over one half of a flour tortilla and folding it over will do.

To fry clams, coat the bivalve mollusks in a batter and deep-fry until they crispy and golden-brown.

Clip a deep-fry thermometer to its side and heat the lard over high heat to 360°F.

Deep-fry or bake until deeply golden, then top with a sprinkling of flaky salt.

Of all of the methods I tested, deep-fry is the one I regret most.