Most would agree, the best part of fried chicken is the skin. Evil-genius chef Sean Brock decided to skip the middle man—er, chicken—and go right for the good stuff. He serves these deep-fried strips of chicken skin as a bar snack at Husk, and was benevolent enough to share the recipe for them in his new cookbook, Heritage.
'Frying' on Serious Eats
It's no coincidence that chicken schnitzel—pounded chicken breasts that are breaded and fried—is such a popular dish around the world: Perfectly cooked schnitzel, like the version here, is juicy and tender, with a golden, crunchy exterior that is almost impossible to resist.
Tempura is likely the most familiar dish in Tadashi Ono and Harris Salat's new cookbook, Japanese Soul Cooking. The veggies get a quick dip in cake flour before being battered and fried—the extra coat of flour ensures that the loose batter doesn't slip away into the hot oil. Finally, the tempura is served with a subtle, salty sauce thickened with grated daikon and ginger.
This tangy, spicy fish curry goes well with fluffy white rice. Use any firm fleshed fish of your choice (or even shrimp, if they're your preferred seafood).
Crispy fried fish tacos served with spicy mayonnaise, cabbage, and pickled red onions.
Great latkes take some time and preparation, but with the right technique and tools are easy to master. If you need to store them for later service, let them drain, then stash them in a 200°F oven with the door slightly ajar for no more than two hours.
Who knew a funnel cake could make a person nervous? It's not that I have a frying phobia, but I wondered how drizzling gluten-free batter into hot oil would work. Without gluten holding things together, would the cakes fry up into the classic lacy funnel cake shape? Or would I end up with solid disks of fried batter? Turns out, they work really well gluten-free. They key is to get the batter right.
Apple doughnuts in March? Let me explain! Originally I planned to share a buttermilk doughnut recipe for Gluten-Free Tuesday. We've made pancakes and waffles in this column; turning to doughnuts next seemed only right. In an effort to create an allergen-free doughnut, I skipped the buttermilk and eggs and turned to apple juice.
According to Jasper White, the author of The Summer Shack Cookbook, the trick to making great fish and chips at home is to forget the chips and focus exclusively on the fish: "I have decided that making fish and chips in a home kitchen is crazy." So skip the chips and just focus on the fish. This batter is a mix of flour and cornstarch, which comes out shatteringly crisp and remarkably un-greasy.
Note on the biscuits: I used Pillsbury biscuits for this recipe. One roll of "Buttermilk" biscuits yields ten small (about 2 1/2-inch inches in diameter) doughnuts and ten tiny doughnut holes. You'll need a 1/2-inch round cutter to punch out...
What's a Hannukah dinner without latkes? Exactly! While it's a little bit tricky to serve them all at once, and chances are you'll be cooking them as people are eating them (nothing like a fresh, hot, lacy-crisp latke in your hand!), you'll get rave reviews and demands for seconds, and maybe thirds. I decided to add pumpkin to these, and don't regret it.
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.
After frying up a batch of exemplary fried okra I decided to use the still-hot oil to fry the green tomatoes I had picked up at the farmers' market. Fried Green Tomatoes I've tried before ranged from forgettable to truly transcendent (fried green tomatoes Benedict, anyone?)—but I'd never made them from scratch. With tomato season just beginning, I was anxious to see how my lovely green tomatoes would fry up.
I'm pretty sure that this recipe for Country Fried Steak and Gravy from Mary Mac's Tea Room by John Ferrell is the most serious plate of food in the entire book, and should only be tackled by those those who feel no guilt when met with a deep fried steak topped with a gravy made from meat drippings and plenty of butter.
I've always thought of okra as one of the cuter vegetables, with its fuzzy little ridged pods and almost cap-like stem. But as adorable as okra is, some folks find it off-putting due to its tendency to become slimy when cooked. This recipe for Fried Okra from Mary Mac's Tea Room by John Ferrell is a wonderful way to convert the okra-averse since the quick-fry leaves the okra soft with an amazingly crisp crust. It's even more addictive than a plate of fries.
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...
- Adapted from Epicurious -...
When I first visited New Orleans several years ago, I was a strict vegetarian. That meant I missed out on almost all the city's iconic culinary offerings—gumbo, po'boys, even red beans and rice. But not beignets. Light, sweet, and incredibly messy from the heavy dusting of powdered sugar they were finished with, they were entirely memorable. With the help of John Besh's beignet recipe, I stroll down memory lane.
Though I feel bad admitting this, I just can't fry eggplant. It comes out oil-laden, greasy, and disgusting. Doesn't matter what I do, or how much precaution I take, it's always the same. But, I can roast eggplants. And, man,...