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Entries tagged with 'deep-frying'

Home Slice: Making Deep-Fried Garlic Knots

Slice Adam Kuban 26 comments

You know sometimes when you see something and you're like, WHOA, why didn't I think of that before?!? That happened when I saw this photo of the "pizza knots" at NYC sandwich shop Parm. These suckers are DEEP-FRIED. Like a mashup between garlic knots and that other old-school pizzeria staple, zeppole. More

Top This: Montanara (à la Forcella)

Slice Erin Mosbaugh 13 comments

What is better than pizza? Fried pizza. Or this is the thought that popped into my head when I took my first bite of the Montanara Pizza at Forcella in Williamsburg. It was one of those hit-you-over-the-head good, oh man I need more sort of reactions. Giulio Adriani is the mad creator of the Montanara pizza at Forcella, which he deep fries in vegetable oil and then finishes in the oven to achieve a light and airy crust with the perfect chew, and a crispness only achieved by frying at 375 degrees. He tops the Montanara simply with crushed San Marzano tomatoes, mozzarella that he makes in house, Grana Padano cheese, and fresh basil leaves. More

Tempuroni. Yes, That's Tempura + Pepperoni

Slice Adam Kuban 38 comments

Most men, when their wives go out for drinks with a friend after work, might instantly call up their buds and have a bro night — drinkin' beer, shootin' the shit, etc. Me, I saw it as a rare opportunity to get up to something Girl Slice would NEVER approve of in a million years were it a regular night around Casa di Kubs. I call that something TEMPURONI. More

Why Peanut Oil Is Great for Deep-Frying

That's Nuts Lee Zalben 22 comments

As summer approaches, so does the season for carnivals and festivals, which continue to prove that anything can be thrown into a deep-fryer. Ever wonder what kind of oil the "fry guys" use? More often than not it's peanut oil. More

The Nasty Bits: Deep-Frying Brains

The Nasty Bits Chichi Wang 34 comments

We're talking pork brains here, though they could just as easily be lamb or calf brains. A brain is a brain, and while I admit there are slight differences in taste and softness, you're dealing with an organ that is primarily composed of fat—and tastes like it. When it comes to preparing brains, deep-frying them is about as classic as it gets. More

Deep-fried Brains

Serious Eats Chichi Wang Post a comment

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

Deep Fried Pickles with Old Bay and Buttermilk

Serious Eats Max Falkowitz 1 comment

Deep fried pickles are the perfect snack. They're crispy, savory, and sour enough to keep you paying attention to what you're doing. They're also perfect vehicles for all the flavors of Old Bay. These require little embellishment: some mayo and hot sauce for dipping, and, of course, a cold beer. More

Spiced Sweet Potato Doughnuts

Serious Eats Max Falkowitz 1 comment

[Photograph: Max Falkowitz] Mahlab is primarily used in Mediterranean and Middle Eastern breads and pastries, but there's no reason to limit it to those applications. It works surprisingly well with baking spices common in most pantries, like nutmeg and cinnamon.... 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

Fried Green Tomatoes

Serious Eats therealchiffonade 6 comments

- Adapted from Epicurious -... More

Dinner Tonight: Rice and Bean Chimichanga

Serious Eats Nick Kindelsperger 16 comments

What compels a man or woman to eat a chimichanga? It utterly baffles me. It's a deep-fried burrito swamped in sauce and covered with cheese. In theory this is probably one of my least favorite dishes of all time. So why am I sharing a recipe for this sucker with you today? Because once I started thinking about the chimichanga, I realized I'd never actually made one myself. Who knows, maybe if I took my time and gave this bruiser a little tender love and care he'd show me his charms. 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

Cakespy: Deep-Fried Cupcakes on a Stick

Serious Eats cakespy 17 comments

These deep-fried cupcakes on a stick are like the intersection of childhood nostalgia and greasy fair food. More

Video: Gina DePalma Makes Caciotta Fritters on 'The Dairy Show'

Erin Zimmer 3 comments

Our own Seriously Italian correspondent and Babbo executive pastry chef Gina DePalma appeared on The Dairy Show, a web show devoted to responsibly-made milk products. She whips up some savory fritters (or fritelli in Italian) using the Tuscan-style rustic farmhouse cheese caciotta from Dancing Ewe Farm. The little fried dough balls then get garnished with farm honey and fresh thyme from Gina's mom's garden. Watch the fritter-making after the jump.... More

Video: Coolio Makes Deep-Fried Turkey

Erin Zimmer 12 comments

What is rap star (and now cookbook author) Coolio's mantra for perfect turkey? "The mo' injections, the merrier." He recommends botoxing your bird with a syringe filled with tequila, diced garlic, "regular Italian dressing," a dollop-uh (the Coolio pronunciation of dollop) of honey, balsamic vinegar, pepper (measured in dime bags not teaspoons), soy sauce, and few other pantry items. After plumping up the bird ("It went from a B-cup to a D-cup!") Coolio throws it into the deep-fryer. But he warns, and this video is just full of life wisdom, do not fry the bird indoors. You will burn down your house and have to buy a new one. Watch the video, after the jump.... More

Have You Ever Deep Fried a Turkey for Thanksgiving?

Robyn Lee 52 comments

After watching videos of turkey-frying gone wrong, it seems like the ol' roasting method is the way to go. But then you see the crispy, golden turkey skin, and think, wait, maybe this deep frying thing is worth risking injury and calling the local fire department. More

French in a Flash: Sorrel Shrimp Rissoles with Artichoke Aïoli

Serious Eats Kerry Saretsky 2 comments

[Photographs: Kerry Saretsky] Previously Lavender-Apricot Chicken Drumsticks » All French in a Flash recipes » I think the frequent recurrence of rissoles in this column of late reveals more about me than about French cuisine. When the weather turns too... More

Seriously Asian: The Passing Through Technique

Serious Eats Chichi Wang 7 comments

Principles of Stir-Fry, Part Two Wok-fried fish with vegetables, made using the passing through technique. Previously Principles of Stir-Fry, Part One » All Seriously Asian coverage » In Chinese households, home cooks stir-fry dishes but they bear little resemblance to... More

Taking George Foreman's Deep-Frying Machine for a Spin

Adam Kuban 6 comments

The food blog Umami Mart takes George Foreman's Lean Mean Fat-Spinning Deep-Frying Machine for a test drive and comes away with a perplexingly mixed review. After cooking three different fried foods—mandoo, french fries, and mozzarella sticks—the author says two of the three were "too dry" and "too baked" tasting and describes the thing as ugly and "overly complicated, huge and heavy." Still, she recommends the thing. Wha? The Foreman fryer's supposed advantage over others is that it uses centrifugal force to spin out or "knock out" the fat after frying. It claims to remove up to 55 percent of the fat absorbed during frying. Which just means that people will buy it and feel justified in eating 55 percent more... More

Nancy Silverton's 'Pastries from the La Brea Bakery'

Serious Eats Ed Levine Post a comment

My friend Nancy Silverton is one of the greatest pastry chefs and bread bakers this country has ever produced. So when she gives a recipe for doughnuts, I'm sure to dog-ear the page it's on. She kindly allowed Serious Eats... More

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