Fried Foods, or oh god why am I eating this?

[clockworkmonk]

So, discussing things with my friends, we began discussing the idea of frying various things, from chicken-fried bacon(came up from denny's) to Fried biscuits and gravy.

It is the second one I am determined to make.

So I'm thinking I better make the dough a little more moist, and then inject the gravy inside prior to frying.

anyways, any ideas, or your own fried experiences?

[Bakemaster]

Location: Austin

Yup.

[PAstrychef]

Thicken the gravy well, then chill it until it's set. Then cut it into cubes and freeze it. Wrap some biscuit dough around each cube and seal well, then fry. I would try a standard rolled biscuit dough first, as moisture hitting hot grease becomes steam, and is bad for your continued frying.
To deep fry, use a pot several inches taller than the fat you need to cover the food. This reduces spatter, and helps the temperature of the fat stay where you want it.
One possible outcome is that the dough absorbs a fair amount of the gravy, leaving you with a gravy-flavored gloppy item.
Good luck!

[semicharmed]

Thicken the gravy well, then chill it until it's set. Then cut it into cubes and freeze it. Wrap some biscuit dough around each cube and seal well, then fry. I would try a standard rolled biscuit dough first, as moisture hitting hot grease becomes steam, and is bad for your continued frying.
To deep fry, use a pot several inches taller than the fat you need to cover the food. This reduces spatter, and helps the temperature of the fat stay where you want it.
One possible outcome is that the dough absorbs a fair amount of the gravy, leaving you with a gravy-flavored gloppy item.
Good luck!

Using ice-cube trays might be even easier - you don't have to fill the cubes all the way, which would leave you with flat rectangles of gravy, which would probably be easier to seal into biscuit dough than cubes.

And I cannot second the advice about the pot SEVERAL inches deeper ENOUGH; also, if you're doing this on an electric burner, you want the pot to cover the whole surface of the burner. Ideally, it should overhang the burner by a good amount... grease can flare up really fast, as a roommate of mine learned when they tried to deep fry batter coated chicken. In a tiny saucepot. Over the biggest burner on the dorm apartment electric stove. We needed the fire extinguisher, and the apartment smelled awful for the next few days.

edit: forgot an "enough"!!!

[Dason]

And I cannot second the advice about the pot SEVERAL inches deeper;

Why not?

[Mighty Jalapeno]

All my kids love crispy-fried chicken livers, and I am an enormous fan of what is basically pan-fried chicken-heart stroganoff, which is fast-fry on high heat a ton of chopped onions, garlic, peppers and chicken hearts, and then at the last minute add a huge scoop of sour cream, mix it all up until it basically looks like disturbingly lumpy gravy, and then eating it. WIN.

[semicharmed]

And I cannot second the advice about the pot SEVERAL inches deeper enough;

Why not?

Forgot an 'enough' before the semicolon, it should make a LOT more sense now. Thanks for catching that!

[roband]

Sup. Bought some salmon earlier, as I don't eat enough fish. I also have some bread rolls which have today's date on.
Am I correct in thinking that salmon would work with a breadcrumb style crust?

If so, TIPS PLZ!

edit: errr, wrong thread, sorry

[freakish777]

Deep Fried Dill Pickles.

That is all.

[JudeMorrigan]

The last time I was in Vegas, I had deep-fried reese's peanut butter cups. They were pretty epic. I was surprised that the cashier seemed surprised that someone actually ordered them. I certainly wouldn't eat them routinely, but heck. I was on vacation.

[dubsola]

I always get the deep fried dough sticks when at dim sum. They are awesome.

I don't really do too much deep frying at home, not having a deep fryer and also wanting to keep the home a place where mostly healthy food is eaten.

[weasel@xkcd]

Fried feta cheese with some watermelon, mint and (if you're feeling it) thinly sliced red onion and a splash of balsamic vinegar tastes amazing. Had it in Greece and I've been looking forward to having the chance to try making it myself for a while.

[semicharmed]

Chebureky! Which are like dumplings, but super-sized and fried. They're made with dough like pierogies/varenyky, filled with meat, and then fried until golden brown. At the Saturday bazaar in my village there is a truck that makes them fresh, and they've become part of my Saturday routine.

I will miss them (and a million other delicious Ukrainian foods) when I am back in NY soon.

[Belial]

Deep Fried Dill Pickles.

That is all.

These are amazing dipped in ranch.

[INVINCIBLE]

I have heard of deep fried oreos.

[PhoenixEnigma]

Deep Fried Dill Pickles.

That is all.

These are amazing dipped in ranch.

Apparently I need to try better ones, then, because my experiences were not good. Mostly because the base pickles they used were awful, I think.

[Woopate]

I have heard of deep fried oreos.

These are delicious when sprinkled with confectioner's sugar. You can only eat about 5 max though. Deep fried pop tarts not so good.

Onion blooms are pretty great. Send an onion halfway through an apple slicer, deep fry. Break off onion wedges and dip it chipotle. Mmmmm.

[Mighty Jalapeno]

There's a place near me called the Noble Pig, and their signature dish is beer-battered deep-fried pickles. Now, I hate pickles... and these are really quite good. They CAN be done extremely well!