Fried polenta is given a crisp, golden crust in this episode, as Andy Luotto fries slices of soft polenta to perfection. The contrast between the crispy exterior and the soft, creamy interior makes this dish a delightful side or appetizer.

Quick parmigiana is a simplified version of the Italian classic, as Andy Luotto layers fried eggplant slices with rich tomato sauce and melted cheese, creating a comforting and flavorful dish that’s ready in no time.

Fried pasta is an unexpected delight in this episode, as Andy Luotto transforms cooked pasta into crispy, golden bites by frying it to perfection. Lightly seasoned, these fried pasta pieces are crunchy and flavorful, offering a unique twist on a familiar ingredient.

Cartellate are the star of this episode, as Andy Luotto prepares these traditional Italian fried pastries, drizzled with honey or syrup. These delicate, crisp pastries are shaped into intricate spirals and have a unique texture and flavor that make them a special treat for any occasion.

Artichokes are given a double treatment in this episode, as Andy Luotto prepares them both Jewish-style and Roman-style. The Jewish-style artichokes are fried to a crisp, golden brown, while the Roman-style artichokes are gently braised, allowing the natural flavors of the artichoke to shine in each dish.

For a lighter touch, Andy Luotto prepares vegetarian fritters, combining a mix of fresh vegetables with a crispy, fried coating. These fritters are golden on the outside and soft inside, making for a delicious, healthy snack or appetizer that’s packed with flavor.

Zucchini flowers take center stage as Andy Luotto shows how to prepare them with a delicate, crispy batter before frying. The lightness of the zucchini flowers paired with the crunch of the fried coating makes for a perfect appetizer or snack with a hint of summery flavor.

Crispy, golden onion rings are a crowd favorite, and Andy Luotto demonstrates how to make them just right. With a crunchy, seasoned coating and tender, sweet onions inside, these onion rings are perfect for snacking or as a side to any meal.

Pittule are a traditional Italian treat, and Andy Luotto shows how to prepare them by frying small balls of dough until they puff up and turn golden brown. These light, airy fritters are perfect for snacking or as part of an antipasto platter.

Andy Luotto brings out the rich flavors of fried lamb in this episode, where tender lamb cuts are coated in a seasoned breadcrumb mixture and fried to golden perfection. The result is a crispy exterior with juicy, flavorful meat inside—perfect for a hearty meal or as a finger food.

In this episode, Andy Luotto takes on pork loin fillet, searing it to create a crisp, flavorful crust while keeping the inside tender and juicy. Served with a side of roasted vegetables or a light sauce, this pork fillet is a versatile dish that can be enjoyed any day of the week.

In this episode, Andy Luotto highlights the delicate flavor of cod fillet, lightly battered and fried until the outside is golden and crispy, while the inside remains tender and flaky. Served with a squeeze of lemon or a simple dipping sauce, this dish is a seafood lover’s dream.