Cooking Method: Deep Frying

Crullers

A post from my daughter Zoe -

I work at a quaint bakery in coastal Maine. Some days, my alarm goes off at 3:50am for a 4:30am start and by 7:00am, I have typically fried and glazed three to four hundred crullers before our doors open.  You’d think after being elbow deep in glaze (not really!) that I would grow tired of pairing my cortado with a cruller bite still steaming from the fryer, but alas, I have not... Somewhere between a light-as-feather popover and a glossy glazed donut lives the oft overlooked cruller. Made from choux pastry, a cruller is basically a fried eclair or cream puff (minus the cream, of course). While this recipe is definitely an involved process, I promise you that there is nothing better than a cruller straight from the fryer (not to mention the satisfaction of saying you make your own)! A classic vanilla glaze pairs well with the eggy, airy dough and is an easy crowed pleaser, however I prefer taking it in a churro direction by rolling it in cinnamon sugar. The crunch alone is something to behold—but to each their own.  A word of advice before I sign off, if you are interested in trying this recipe out there are plenty of YouTube tutorials on what to look for when making choux because it relies heavily on feel and intuition. Happy frying!

By Leslie Blythe

Arancini

I have never been a fan of leftovers. However, I do like to turn leftovers into a completely new dish. These Arancini are a perfect example.

Arancini are the epitome of southern Italian street food. They are stuffed with mozzarella, dredged in breadcrumbs, and deep-fried. They are great as hors d'oeuvres dipped or served on a bed of lettuce as a light lunch.

By Leslie Blythe

Fried Lemon Slices

My husband and I were at Eatly in Los Angeles a few weeks ago. We ordered calamari and it came with these incredible Fried Lemon Slices. They were delicious dipped in Aioli.  My daughter Grace tested them out on Mother's Day.

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Venetian-Style Pork Cutlet

After watching the Venice episode of Somebody Feed Phil where he goes to a restaurant called Trattoria Da Arturo that has been around since 1968 to have their famous fried pork chop, I decided to make it. The actual recipe for Venetian-Style Pork Cutlet is on the restaurant's website. It's basically a breaded pork cutlet that is doused in a lot of white wine vinegar at the end. It's just simply amazing. I have been to Venice many times and will definitely go to have it at Trattoria Da Arturo.

By Leslie Blythe

Elba’s Deep Fried Dill Pickles

My Aunt Elba is famous in the family for making deep fried dill pickles. I was secretly hoping that she would make them while I was visiting. They are seriously good and extremely addictive. Her fried pickles are the best ones I have ever had.

By Leslie Blythe

Stuffed Zucchini Blossoms

"Squash blossoms" generally refers to zucchini blossoms, though almost every member of the squash genus produces edible flowers. They are very delicate and highly perishable, and because of that are rarely stocked in supermarkets. You can find them at farmers markets when in season. These Stuffed Zucchini Blossoms is the most popular way to make them. They are stuffed with ricotta and battered and fried to crispy perfection.

By Leslie Blythe

Crispy Orange Beef

Deep-Fried Doesn't Have to Mean Greasy, this beef only about 2 tablespoons of oil. Traditionally, Crispy Orange Beef is made by frying multiple batches of lightly battered beef in about 8 cups of oil. This recipe replaces the batter with a coating of cornstarch and freezing the dredged pieces of beef for easier handling as well as decreasing the oil. The sauce uses orange pith as well as zest to add complex bitter notes.

By Leslie Blythe

Shrimp Toast

Shrimp toast or prawn toast is a Chinese dim sum dish. It’s simple finger food that makes a great hors d’oeurves for parties.

By Leslie Blythe

Sautéed String Beans with Garlic

These Sautéed String Beans with Garlic are from Din Tai Fung, which is a restaurant originating in Taiwan, specializing in xiaolongbao (steamed dumplings). They have branches in Japan, the US, South Korea, Singapore, China, Hong Kong, Indonesia, Malaysia, Australia, and Thailand. It was named one of the top ten restaurants in the world by The New York Times on January 17, 1993. Everything they serve is amazing. The string beans are like no other, crispy, yet tender and silky.

By Leslie Blythe

Patatas Bravas

Patatas bravas, also called patatas a la brava or papas bravas, is a dish native to Spain, often served as a tapas in bars. It can also be served as a side dish with grilled or roasted meat. I should have doubled the recipe, because it disappeared in a matter of seconds!

By Leslie Blythe