EditorialA platter of savory corn fritters from a Vallery Lomas recipe that leaves the kernels intact, instead of a complete pur?e, in New York, Sept. 2, 2020.
EditorialA basket at Kai Burmese Cuisine includes a kyew sone, which are chewy fritters of tofu, rice and beans coated in rice flour, in Tulsa, Okla., June 23, 2022. (Shane Brown/The New York Times)