deep fry wisdom
Each year in mid September, friends of ours host a deep fry party. They have 3 fryers running for the event, and everyone brings food that they think would be good (or just fun) to deep fry. There’s a couple of brilliant things about this deep fry event. First, it’s not at my house. It’s also an annual event, any more often would be way too much, but a year gives you just enough time to detox from the grease and plan your entries for the next year. There’s also a spirit of experimentation and one-upmanship. You start finding yourself looking around your kitchen in early summer wondering, would this be good deep fried (the answer is almost always yes).
This year, we brought three items
- I made a curried use-up-the-farmshare-veggies (zucchini, carrot, onion, bell pepper, one little hot pepper) fritter. The veggies made it healthy. Like a deep-fried multivitamin with curry. I added a lot of curry powder to the batter, but the fritters ended up pretty mild.
- I also tried to make donut holes this year with the Artisan Bread in 5 Minutes a Day brioche dough. After frying them, I tossed them with sugar, cinnamon, cardamom, nutmeg, and a little salt and pepper. I think I made the circles too small, but they were light and the sugar coating was yummy.
- Chris tried fresh mozarella balls, that were battered and breaded with ancho powder and dried epazote, and then made a yummy fresh tomatillo salsa. The fresh mozarella was too liquidy, but it was very tasty.
- Zoe got into the spirit of things, too, by helping a friend dredge zucchini slices in flour before they were battered and breaded. It kept her occupied and entertained for nearly an hour. Though ended with a very floured child.
Other pieces of deep fry wisdom that we’ve learned over the years:
- You think deep frying Peeps would be cool. It is not. The peep will melt into the oil, leaving you nothing but a clean up job. The same is true for unbattered candy bars. You also shouldn’t try deep frying a whole egg. In the shell. Or maybe you should if you think exploding eggs are cool. Which I kind of do.
- A good batter can make a lot of things taste better. Battered and fried twinkies? Awesome. Battered and fried candy bars? Like donuts with the bestest filling ever.
- If you aren’t up for battering food, try wonton wrappers, this works really well for dessert items. At past deep-fry events, I’ve eaten wontons filled with: bananas and chocolate, gummi worms (not good unless you like biting into molten, brightly colored sugar), hostess scary cakes (also not good), apple pie filling, almond pie filling, and my favorite this year, rhubarb filling. Sprinkling powdered sugar on these is highly recommended.
- I’m personally a huge fan of shredding things, adding a flour-egg batter, and frying these to make fritters – like this year’s curried fritters. A couple of years ago, I did apples and cinnamon this way, which was quite yummy. The batter is approximately 1 egg to 1/3 flour – make enough to really coat all of the shredded whatever.
I have no desire to even look at anything fried for a good long time. But if you have ideas for next year’s foods, let me know!
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