I know it's kind of hard to believe, but the little hunks of fried goodness pictured above are vegetables—not chicken, pork, or any other kind of meat. Not that you'll care much. Though it is completely vegetarian, this is still one greedy appetizer.
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There's no real reason these chicken wings from Joong Boo are so good, but I crave them like a five year old binging on yesterday's Halloween candy haul.
Despite its name, the restaurant quickly strays from its central conceit: there's nothing particularly fair-ish about sliders, Chicago dogs, and root beer floats. That's hardly a slight: State Fair is at its best when putting its own spin on the dishes rather than adhering slavishly to a concept.
In addition to the avocados, Pop Tarts, Klondike Bars, Jell-O and more served up battered and deep-fried at this year's fair, you'll also discover several types of fried pickles, burger varieties and more turkey legs than you can shake a turkey leg at.
When a restaurant takes the time to make their own chips, I take it as a sort of indicator that they take what they're doing seriously. Sure there are great eateries that give you an awesome sandwich with a bag of chips, but when the attention to detail goes down to slicing potatoes to that just-right thinness and frying them for you, it adds one more element to your meal.
Housed within Nelson's wood paneled walls is one of the purest examples of a Midwestern fish fry that I've experienced in my adult life. If you find yourself in Three Oaks, MI, it's worthy of your dinner plans.
Though you can never quite predict what Belly Shack will next have on its menu (hot dogs, jibaritos, and chicken wings?), I've learned to just accept whatever the special is and order it. But the general excellence of the food here didn't prepare me for the flautas.
These index finger-sized pastries are rolled and filled with firm, salty, white cheese that oozes as the churros fry.
Crunchy and briny with a nice, salty kick, fried pickles are a straight-up addictive snack. The thing is, they're not even that hard to make at home. Not all pickles are created equally—you need really crisp ones so the breading will adhere.
If you're a lover of fried foods, you'll have a deep understanding of the ultimate satisfaction of eating a churro as it emerges out of a burnished gold, bubbling pot of scalding oil. When paired with a silky chocolate dulce de leche dip, these treats are absolutely irresistible.
Crazy fair foods are nothing new. We found several great new fair foods, a couple of scary ones, and one new fair delight that won't disturb your waistline.
In Chile, legend has it that a woman who sold fried dough in a Santiago square during colonial times was surprised by a strong gust of wind that made her skirt fly up. The big reveal: her underpants were torn. Today, the pastries she sold are still prepared in Chile. They're called calzones rotos (torn ladies' underwear) to her—and her mother's—eternal shame.
A Chilean friend says she finds calzones rotos a bit dry, but I politely disagree. More than doughnuts or funnel cake, they're really fried cookies. She probably just takes them for granted. Plus, they're served warm and dusted with confectioners' sugar.
Sweet eats are in abundance at the San Diego County, including everything from deep-fried Kool-aid to funnel cake-style churros.
The stout-based batter on these onion rings makes them much more flavorful. Throw in a little spice, some tangy mustard, a touch of honey for sweetness, and the package is complete.
Photograph by Me So Hungry At Serious Eats, we have a little repository of links we call "The Link Garden." During the course of the day, when someone, anyone, on the SE staff sees something good to blog about but doesn't have time to do it, they "seed" the Link Garden with it. This musing on sweet potato fries by Houston food writer Robb Walsh was one of the seeds planted yesterday, and I volunteered enthusiastically to "water" it. You see, I hate sweet-potato fries. "What? You hate sweet potatoes?" Erin asked in follow-up when my comment appeared in the Link Garden. "No, I like sweet potatoes—and will likely be eating them on the 27th. I hate sweet-potato fries."...
While I am pondering my need to lose 25 pounds the good folks at the Indiana State Fair are paying lip service to the health police this year by frying their Oreos, peanut butter cups, and Snickers bars in trans-fat free oil. What do you make of this development? The money quote: "This is a slice of heaven,” said Ryan Howell, 31, as he cradled his Combo Plate, which, for the record, consists of one battered Snickers bar, two battered Oreos and a battered Reese’s Peanut Butter Cup — all deep-fried in oil that is trans-fat free, thank goodness." And if Mr. Howell chooses he can wash his combo plate down with something just as deadly....
SuperSizedMeals.com, on Stuff Magazine's Bacon, Cheese and Beer Dogs: "They hollow out a few hot dogs, fill them with cheese, wrap them in Bacon and deep fry them.... Mmmm... it's like a hot dog heart attack all in one convenient greasy little package!"...
Texan Independence Day was a few days ago and Homesick Texan celebrated it by writing about her home state's unofficial dish: While many foods hold sway over my heart, none (except for my beloved refried beans) reigns supreme more than chicken-fried steak, which is neither chicken nor steak (at least in the dry-aged, marbled-slab of prime beef sense of the word). This Texan delicacy is a cutlet of tenderized top-round beef, battered and fried in a skillet (much like fried chicken, hence the name), and served with cream gravy. In other parts of the country, you may see it labeled country fried steak, but a Texan would never call it that—it's always chicken fried to us....