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Entries tagged with 'Frying'

The Perfect Chicken Schnitzel

Joshua Bousel 12 comments

It's no coincidence that chicken schnitzel—pounded chicken breasts that are breaded and fried—is such a popular dish around the world: Perfectly cooked schnitzel, like the version here, is juicy and tender, with a golden, crunchy exterior that is almost impossible to resist. More

Chicken Schnitzel

Serious Eats Joshua Bousel 10 comments

It's no coincidence that chicken schnitzel—pounded chicken breasts that are breaded and fried—is such a popular dish around the world: Perfectly cooked schnitzel, like the version here, is juicy and tender, with a golden, crunchy exterior that is almost impossible to resist. More

Vegetable Tempura From 'Japanese Soul Cooking'

Cook the Book Kate Williams Post a comment

Tempura is likely the most familiar dish in Tadashi Ono and Harris Salat's new cookbook, Japanese Soul Cooking. The veggies get a quick dip in cake flour before being battered and fried—the extra coat of flour ensures that the loose batter doesn't slip away into the hot oil. Finally, the tempura is served with a subtle, salty sauce thickened with grated daikon and ginger. More

Vegetable Tempura From 'Japanese Soul Cooking'

Serious Eats Kate Williams 4 comments

Tempura is likely the most familiar dish in Tadashi Ono and Harris Salat's new cookbook, Japanese Soul Cooking. The veggies get a quick dip in cake flour before being battered and fried—the extra coat of flour ensures that the loose batter doesn't slip away into the hot oil. Finally, the tempura is served with a subtle, salty sauce thickened with grated daikon and ginger. More

Thanksgiving Stuffing Fritters

Joshua Bousel 5 comments

If you can fry a turkey, why not the fixings? Turns out that Thanksgiving stuffing fritters are pretty damn incredible. More

Andy Ricker's Naam Man Hom Daeng (Shallot oil)

Serious Eats Kate Williams Post a comment

Use the oil from frying shallots to baste Andy Ricker's Whole Roasted Young Chickens from his new Pok Pok cookbook. Use the fried shallots on top of salads, stir-fries, noodles, or eat for a snack. More

A Sandwich a Day: The Beastwich at Beast in Toronto

A Sandwich a Day Michael Nusair 5 comments

Torontonians (or anyone visiting our fair city) take note: Beast serves what has to be the city's most decadently gluttonous sandwich. More

Ask the Food Lab: How Many Times Can I Reuse Fry Oil?

The Food Lab J. Kenji López-Alt 26 comments

There's no hard and fast rule for how many times you can reuse fry oil, but here are some ways to prolong the lifespan of your oil and identify when it needs to be replaced. More

Beyond Curry: Tamarind Fish Curry

Beyond Curry Denise D'silva Sankhe Post a comment

Tart tamarind and mild, tender fish are a classic pairing in Indian cuisine. Here, the fruit provides a welcome contrast to a spice blend of coriander, chili powder, cumin, fennel seeds, and turmeric. Though the amount of tamarind might initially seem excessive, the sourness actually mellows as the curry simmers, the sauce greedily absorbed by a finishing addition of fluffy white rice. More

Tamarind Fish Curry

Serious Eats Denise D'silva Sankhe 5 comments

This tangy, spicy fish curry goes well with fluffy white rice. Use any firm fleshed fish of your choice (or even shrimp, if they're your preferred seafood). More

Sunday Supper: Slow Cooker Filipino Pork With Garlic Fried Rice

Sunday Supper Jennifer Olvera 1 comment

This simple slow-cooker adobo pork with garlic fried rice is tangy, comforting, and delightfully fragrant. More

Latin Cuisine: How To Make Tequeños (Venezuelan Cheese Sticks)

Latin Cuisine Joshua Bousel 8 comments

With a rich pastry crust wrapped around salty queso blanco, these Venezuelan cheese sticks put their mozzarella brethren to shame. More

Ramen-Crusted Fried Chicken

Luke Davin 16 comments

Fried chicken brined in buttermilk, seasoned with ramen flavorings, breaded in crushed ramen, and deep fried. More

How to Make Crunchy Fried Fish Tacos

J. Kenji López-Alt 16 comments

When I was younger, my family's typical method for dealing with a glut of bluefish was to blacken them. The deep crust you could develop in a cast iron skillet with hot butter and the intense aroma of the spices worked perfectly to cover up the textural and flavor-based flaws inherent in even the freshest blue fish. It's still a fine method, but recently I've taken to an even better one: fried fish tacos. If there's any cooking method in the world that can make all foods taste great, it's deep frying. More

Crunchy Fried Fish Tacos

Serious Eats J. Kenji López-Alt 5 comments

Crispy fried fish tacos served with spicy mayonnaise, cabbage, and pickled red onions. More

The Best Way to Eat Popeye's Fried Chicken

J. Kenji López-Alt 27 comments

I got a letter in my inbox from none other than Anthony Myint, co-owner and chef at Mission Chinese Food (one of the best restaurants I ate at last year) sharing a fried chicken hack. "Allow dark meat pieces to cool completely, even overnight in the fridge. Fry at 350 F for 2-3 minutes and then allow to drain/rest for 3 minutes. Crunch Factor!" More

Old Fashioned Latkes

Serious Eats Max Falkowitz 2 comments

Great latkes take some time and preparation, but with the right technique and tools are easy to master. If you need to store them for later service, let them drain, then stash them in a 200°F oven with the door slightly ajar for no more than two hours. More

The Complete, No-Nonsense, Slightly Neurotic Guide to Making Great Latkes

Max Falkowitz 43 comments

If you're looking to step up your latke game, this guide has everything you need to know, from ingredients to equipment to technique. More

The Food Lab: Deep-Fried, Sous-Vide, 36-Hour, All-Belly Porchetta (Or, The Most Freaking Delicious Thing To Ever Come Out Of My Kitchen)

J. Kenji López-Alt 110 comments

A regular porchetta is delicious, no doubt, but I thought to myself, what if I start with the same all-belly porchetta and take it to the extreme? This was undoubtedly the mind-blowingest of all the mind-blowing meat dishes that have come out of kitchen in perhaps... ever? Bold statement, I know, but I honestly can't think of anything I've ever made that I was happier with then this porchetta. More

Gluten-Free Tuesday: Funnel Cakes

Serious Eats Elizabeth Barbone 4 comments

Who knew a funnel cake could make a person nervous? It's not that I have a frying phobia, but I wondered how drizzling gluten-free batter into hot oil would work. Without gluten holding things together, would the cakes fry up into the classic lacy funnel cake shape? Or would I end up with solid disks of fried batter? Turns out, they work really well gluten-free. They key is to get the batter right. More

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