The crispy fried pig tails get tossed in a "buffalo" sauce at chef Govind Armstrong's ode to Southern Cuisine. Gnawing on one of these pig tails out on the back patio is a supreme joy.

The tempura-fried onion rings get battered in a malt-liquor batter before getting a quick crisp in the frier at the popular burger purveyor.

The fried shrimp heads are a great way to get rid of something that might otherwise be considered waste. They're tossed beautifully with chili flakes and sliced scallions.

The cheesy churros are addictive, salty, almost deceptively sweet (like a churro), and of course slightly crisp from the frier. One of the best starters in the city, thanks to chef Walter Manzke.

The crispy pig croquettas, covered with bread crumbs, are served elegantly on a long cutting board and placed on a thick aioli, then gets a side of pickle slivers to counter balance the untcuous bites at this beautiful new Sawtelle restaurant.

The chicken karaage at this mini ramen chain is dense, crisped to just the right amount, and served with a cabbage slaw, perhaps to balance out every schmaltzy bite.

The deep-fried morning glory might be one of the best dishes at this popular Southern Thai restaurant, served with a sweet mango slaw and then dressed in a sugary-spicy dressing and chunks of shrimp.

Crispy pork belly with morning glory or chinese broccoli at this casual eatery in Thai Town might be the best draw. Perfectly browned and countered by the crunchy morning glory greens, you'll swoon after taking a bite.

The fried clams at this oceanside shack come with the whole bellies, making each bite not only stringy and chewy, but also creamy. Sprinkled with lemon juice and dipped into tartar sauce, it's a great appetizer.

The deep-fried grits at this Culver City pub are great to eat with the expansive beer list. The grits are made with Fiscalini smoked cheddar and served with buttermilk dressing.

Perhaps the best schnitzel in town, chef Bernhard Mairinger takes high-quality veal, then pounds it thinly before breading and frying. It's served with a potato salad and some sweet, tangy lingonberries.