'deep-frying' on Serious Eats

Top This: Montanara (à la Forcella)

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

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

The Nasty Bits: Deep-Frying Brains

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

Spiced Sweet Potato Doughnuts

[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

Dinner Tonight: Rice and Bean Chimichanga

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

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

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

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

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

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

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

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