Wednesday, March 12, 2008

Deep Frying Fool

Yes, I know it's bad for you... but gosh darn it: it tastes GOOD!

Deep fried goodness! Oh, come on now, doesn't everything taste better when tossed in hot oil with or without some type of coating? Hell, I've even deep fried sushi --TRUE (personally, I like it better raw and yes, I make damned good sushi).

Today though, you get a wonderful batter that'll fry a variety of things. I was cleaning out the fridge the other day, and had a little of this and a little of that. I thought for lunch I should deep fry the bits and see which ones come out best --for some reason, no one else in the clan house was as excited about this lunch as I was... hmmmmm...

Anyways, I decided that a good, thick, egg batter would be best. Before I give you the batter recipe, let me list the things I was deep fryin':

pickled mussels
camenbert cheese
brie cheese
crab meat
feta cheese
blood sausage (black pudding)
bleu cheese

Ahem, yes, I like to eat... As you can tell, I needed a versatile batter (definitely not breading). It turns out, the feta was BEST, followed very closely by everything else. Hey, I am a deep frying King --been doing it a while.

The batter:

half flour/half polenta (corn meal will do) --about 3/4 cup of each
ground white pepper
milk powder (a tbsp or two)
1 tbsp dried basil
1 tsp powdered coriander
1 tsp powdered cumin
2 eggs
enough water to make a good, thick batter.

Mix it all together, then use.

Oh, if you use a good, wide wok, then you only need an inch of oil. I use olive oil for everything except deep frying, for that I use sunflower oil.

As I said, the deep fried feta was great, but so was everything else (the mussels were a close second).

Hmmmm, maybe I should tell you how to make deep fried, soft boiled eggs sometime (it's a vietnamese thing).


Suzer said...

Love fried cheese, although I've never deep fried anything at home. Makes me want to go out for greek:/ I'm sure there's plenty of good greek restaurants in Adelaide?

Alaskan Dave Down Under said...

The deep-fried feta was awesome. I'd be shocked if they serve it that way in Greece though :)

There are a surprisingly small number of greek restaurants in Adelaide; 4 or 5 downtown and a few others scattered here and there. I'dve thought Torrensville would be a great place to find an authentic greek restaurant, but none to be had there.

There's a place in the food court in Westfield Marion that makes great souvlakis, but since it's in a food court you can't call it a restaurant.

I solved this problem by making my own tzakiki, tabouli, souvlaki seasoned chicken/lamb/beef, and my own flatbread. Good tucka!