'deep fried' on Serious Eats

The Nasty Bits: Shrimp Heads

I don't make this fried shrimp recipe just so I can eat the shrimp heads. That would be like making chocolate chip cookies just for the chocolate. You need both: the interplay between the richness and the supporting structure. But certainly the shrimp heads are the lure, the main attraction. More

Joe's Superette's Prosciutto Balls Live On at Prince Street Pizza

If you didn't click through on the Prince Street Pizza post earlier today, you may have missed this little item was buried in there: The prosciutto balls from Joe's Superette in Carroll Gardens live on. The former manager of Joe's, which closed in May 2011 after owner Leo Coldonato died, is making them at Prince Street. Also available, Neapolitan and Sicilian rice balls. All balls are $1.25 each. 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)

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

Deep-Fried Sous-Vide 36-Hour All-Belly Porchetta

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

This Week in America's Test Kitchen: Shrimp Tempura

A few preliminary attempts at making tempura revealed to the folks at America's Test Kitchen why some Japanese chefs devote their entire careers to this one technique. Success hinges almost entirely on the batter—which is maddeningly hard to get right. Among other things, they settled on using the largest shrimp available, since it's easy to overcook small shrimp. Instead of a wok, they substituted a large Dutch oven. For the batter, they replaced a bit of the flour with cornstarch to improve the structure and lightness. For a super tender coating, they used a combination of seltzer and vodka instead of the traditional tap water. To see how they did it, watch the video here and then go visit America's Test Kitchen for the recipe. (Free registration required.) More

Festival Food in Australia: Dagwood Dogs

In the part of Australia that I lived in for most of my life we had very few "festivals" as such. What we did have, though, was the Royal Show. Every year the Royal Show tours Australia, stopping at untold amounts of places along the way. One of, if not the, most common foods at the Royal Show was the Dagwood Dog, also known as the Pluto Pup. Essentially just a hot dog on a stick, dipped in batter then deep-fried, this is an absolute thing of beauty. More

Serious Heat: Okra-Fried Jalapenos

It's always exciting when someone presents you with a new way to prepare a dish that had never crossed your mind before. This was the case while I was interviewing Chattanooga resident and chef Kent Whitaker for an upcoming article in on tailgating. He mentioned his favorite way to eat jalapenos—battered and fried a la okra and dipped in a creamy horseradish sauce. More

Wok Skills 101: How to Deep Fry at Home

I'd be willing to wager that anyone who complains how difficult and messy it is to deep-fry at home has never tried deep-frying in a wok. Why don't people fry at home? The most common answers are: it's messy, it's expensive ("What do I do with all the leftover oil?"), and it's unhealthy. Well a wok can certainly help solve your first two problems. You're on your own for the third. This is our second piece in this week's Wok Skills 101 series. More

How to Deep-Fry at Home Without a Deep-Fryer

I used to think that in order to deep-fry, you needed a deep-fryer. Not so. To do it at home, just grab a stockpot, wok, or deep-walled saucepan, and a candy or deep-fat thermometer, and go to town. Here are some tips on what oils to use, how hot they should get, and the importance of drying. More

Street Food Profiles: The Frying Scotsman in Portland, Oregon

Note: It's time for another edition of Street Food Profiles. This week we scoot to the street food mecca of Portland to meet a Scottish lad who started a chippy on wheels. [Photographs: The Frying Scotsman Fish and Chips] Name: The Frying Scotsman Fish and Chips Vendor: James King, owner and chef Twitter: @frying_scotsman Location and hours? My trailer is parked in the garage of an established gallery and frame shop in the industrial area of NW Portland on 22nd and Raleigh called Katayama Framing. I am open Monday through Saturday, 10:30 a.m. to 2 p.m., sometimes later on Saturdays. What's on the menu? Fried cod and chips (the current bestseller), haddock and chips, halibut and chips. People also like... More

Video: Boy Dances After Eating Deep-Fried Butter

What's inside deep-fried butter balls besides butterfat? Something funky that possesses little boys to break loose and shake it. The Texas State Fair's deep-fried butter (what can't you throw into a deep fryer?) inspires this boy to hunch over and get his boogie on. Are there some sort of deep-fried butter gods controlling his every move? Sure looks like he's under a spell, not to mention the happiest kid ever. The video, after the jump.... More

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