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Entries tagged with 'deep-fried'

The Nasty Bits: Shrimp Heads

The Nasty Bits Chichi Wang 12 comments

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

New York Adam Kuban 1 comment

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

Recipe for Deep Fried, Breaded Cheeseburgers from Behind the Bite

A Hamburger Today Robyn Lee 4 comments

In his food blog Behind the Bites, Justin Gilbert shares engaging visual one-page recipes that go beyond your basic step-by-step photos. You may not need to see how ingredients are layered in a BBQ Crispy Chicken Wrap or see every ingredient in beef stew, but it makes the recipes easier to follow. Also, it looks cool. 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

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

Serious Eats J. Kenji López-Alt 26 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

Deep-fried Brains

Serious Eats Chichi Wang Post a comment

Adapted from The Whole Beast by Fergus Henderson... More

The Food Lab: Buffalo Fried Turkey

The Food Lab J. Kenji López-Alt 47 comments

Does anyone not like Buffalo wings? Crispy, salty, tangy, hot and moist, they are perhaps the ultimate snack food. They're the only thing that my wife simply can't get enough of (besides my glowing and affable personality, that is). So what could be better than a pile of Buffalo wings? How about an entire deep-fried Buffalo turkey? Yes, we're going there. More

The Food Lab: OK, Deep Fried Turkey Is Awesome!

The Food Lab J. Kenji López-Alt 61 comments

If you've been following The Food Lab at all, you'll know that a couple weeks ago, I fried a turkey and didn't like it. Well, I take it all back! Fried turkey can be good. Really good. Excellent. Lip-smacking, finger-licking, crispy crackly, moist and tender, juice-explosion good, even. More

The Food Lab: How to Fry a Turkey (and Is the Whole Thing a Sham?)

The Food Lab J. Kenji López-Alt 137 comments

The concept of frying a turkey simply doesn't make sense. How is it possible that after 45 minutes submerged in 350°F oil that the turkey breast will emerge anything but dry? Is there some kind of magic going on inside the pot that prevents the turkey from drying out? The answer is that it's not possible, and there's no magic. Fried turkey is dry. More

Cakespy: Deep-Fried Halloween Candy

Serious Eats cakespy 8 comments

That's right. Batter up your Halloween candy and fry it in hot oil, and you've got yourself little nuggets that are beyond decadent, and bound to satisfy—one or two of these morsels is more than enough. More

This Week in America's Test Kitchen: Shrimp Tempura

The Serious Eats Team 12 comments

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

The Culinary Ambassador Corps 12 comments

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

Serious Eats Andrea Lynn 5 comments

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

J. Kenji López-Alt 40 comments

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

Shrimp Tempura with Creamy Spicy Yuzu Sauce

Serious Eats J. Kenji López-Alt 7 comments

Learn about the basics of wok frying here. This recipe is adapted from a dish served at Clio, Chef Ken Oringer's restaurant in Boston's Back Bay. About the author: After graduating from MIT, J. Kenji Lopez-Alt spent many years as... More

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

How To Sue Veed 22 comments

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

Erin Zimmer 9 comments

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

French in a Flash: Apple and Pear Beignets with Vanilla Bean Sugar

Serious Eats Kerry Saretsky 10 comments

Hot, and fresh, they are a little surprise to guests who expect something more dowdy or more traditional. It may be true that it takes eight days to burn of a drop of oil, but I promise, these are worth it. More

Video: Boy Dances After Eating Deep-Fried Butter

Erin Zimmer 12 comments

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

Cook the Book: Perfect French Fries

Serious Eats Caroline Russock 16 comments

I think that french fries are underappreciated. Sure, everyone eats them and enjoys them but do we ever really stop to think about the process of the french fry? I hadn't until I started working in a restaurant kitchen that... More

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