Not many things compare to the greasy goodness of fried food. If french fries, crispy onion rings, and gooey mozzarella sticks are your diet's doom, we have a few recipe solutions for you. Inspired by all-American classics, these recipes bake — not fry — your favorite finger foods. So, rather than go to a drive-through or regret that restaurant appetizer, take to the oven and bake up these crispy bites without sacrificing taste or texture!
Hot off the South Beach Wine & Food Festival, I scoured the Miami International Airport terminal for some viable food options, as I was still — believe it or not — hungry. But my choices were extraordinarily slim, unless I wanted to grab a three-inch-thick slice of pizza sitting under a heat lamp or a pile of greasy lo mein from Manchu Wok.
I continued walking until I came upon an eatery with the Spanish name La Carreta, which translates as "The Cart." I was getting down to the wire on time, so I hastily ordered a salad. That's when I spotted a machine full of empanadas. "What's that?" I asked the guy behind the counter, pointing to a round, puffy fritter. "Oh, it's a Papa Rellena — I like them very much and think you will, too," he told me.
He couldn't have been more spot-on — "loved" would've been a better word. It was shepherd's pie meets hush puppy, a battered exterior followed by a layer of impossibly creamy potato and a center of cumin-scented ground beef. I instantly regretted not having bought another. And as I settled into my plane seat with the latest edition of Saveur, I instantly regretted not adding a Cuban sandwich on top of that. Sigh. Anyone down to go to Miami this weekend?
Many claim that any food is better if it's deep fried, but when should you draw the line? State fairs across America have served up ridiculous items like fried butter and deep-fried bubble gum, and chefs are always looking for a new spin on classics. Check out these 10 bizarre fried foods, and decide whether or not you would try them.
Last time a friend and I sat down to a basket of Epic Roasthouse's gargantuan-size onion rings, we got into the thick vs. thin debate. He prefers thick-cut onion rings, while I'm more often than not in the mood for the skinny frizzled kind. (Side note: skinny rings can also rock out on a burger.) But ultimately, I think choosing between thick and thin is like asking someone if they'd rather eat a burger or a hot dog; it just depends on your mood!
Source: Flickr User patty.J
I just got back from Spain, where I enjoyed a lot of fried fish and French fries. I'm not ashamed to admit that I always paired them with mayonnaise. There's something about European mayonnaise that's absolutely divine. How about you?
In addition to world-class events like the Aspen Food & Wine Classic, Summer weekends are prime time for checking out state fairs for their cook-offs and assortment of deep-fried treats, from the classic fish and chips to fried butter. While I've fried up a frenzy elsewhere before, I've never had the chance to try it in my kitchen. I don't have the right equipment, plus I worry my apartment will smell like oil for weeks. Have you ever tried it at home?