Author Topic: FryDaddy Fodder  (Read 418 times)

Offline Pinski

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FryDaddy Fodder
« on: March 07, 2013, 09:24:53 am »
Some friends and I are having a FryDaddy potluck this weekend.  Looking for some fun and delicious care-free ideas and I'm sure I'm asking the right crowd.  What's your favorite deep fried delight?
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Offline tygo

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Re: FryDaddy Fodder
« Reply #1 on: March 07, 2013, 10:05:52 am »
Beer-battered deep fried dill pickles.  I don't have a recipe exactly I just mix up a nice thick beer batter on the fly, dip, and fry.
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Offline phillamb168

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Re: FryDaddy Fodder
« Reply #2 on: March 07, 2013, 10:07:14 am »
Take a date (pitted), medjoul preferred, wrap in a wonton wrapper (the small kind). Deep fry until the wrapper is crisp, then transfer to a bowl. toss liberally with za'atar. Nom!
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Offline gmac

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Re: FryDaddy Fodder
« Reply #3 on: March 07, 2013, 10:10:16 am »
Beer-battered deep fried dill pickles.  I don't have a recipe exactly I just mix up a nice thick beer batter on the fly, dip, and fry.
+1. Deep fried pickles are a must whenever I get the oil hot.
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Offline kramerog

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Re: FryDaddy Fodder
« Reply #4 on: March 07, 2013, 10:18:18 am »
What is the secret to making sure the batter sticks to the pickle?  Is it drying the pickles really well?  Is it a really sticky batter?  I just haven't mastered fried pickles.
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Offline gmac

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Re: FryDaddy Fodder
« Reply #5 on: March 07, 2013, 10:29:05 am »
Flour first, then batter works for me.
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Offline brewmichigan

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Re: FryDaddy Fodder
« Reply #6 on: March 07, 2013, 10:38:47 am »
Try an oreo battered in pancake batter. Is surprisingly good for a dessert.
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Offline jeffy

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Re: FryDaddy Fodder
« Reply #7 on: March 07, 2013, 10:54:33 am »
Flour first, then batter works for me.
Alton Brown says it's important to rest the food for at least 20 minutes after battering and before frying.

I made chicken and waffles at our recent Beer and Food pairing event, served with Maibock.  It was a hit.
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Online AmandaK

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Re: FryDaddy Fodder
« Reply #8 on: March 07, 2013, 11:20:47 am »
Flour first, then batter works for me.
Alton Brown says it's important to rest the food for at least 20 minutes after battering and before frying.

I made chicken and waffles at our recent Beer and Food pairing event, served with Maibock.  It was a hit.

Drying wet foods will help flour stick as well.
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Offline Slowbrew

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Re: FryDaddy Fodder
« Reply #9 on: March 07, 2013, 11:28:29 am »
Flour first, then batter works for me.
Alton Brown says it's important to rest the food for at least 20 minutes after battering and before frying.

I made chicken and waffles at our recent Beer and Food pairing event, served with Maibock.  It was a hit.

Drying wet foods will help flour stick as well.

Corn starch works very well also.
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Online erockrph

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Re: FryDaddy Fodder
« Reply #10 on: March 07, 2013, 12:30:40 pm »
Onion rings! I could eat O-rings until I throw up.
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Re: FryDaddy Fodder
« Reply #11 on: March 07, 2013, 12:38:15 pm »
Take a date (pitted), medjoul preferred, wrap in a wonton wrapper (the small kind). Deep fry until the wrapper is crisp, then transfer to a bowl. toss liberally with za'atar. Nom!
Minced dried pineapple and crystalized ginger, mixed with just enough orange marmalade that it holds together, also wrapped in a wonton wrapper and fried. Nice 'dessert' wonton.
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Offline Pinski

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Re: FryDaddy Fodder
« Reply #12 on: March 07, 2013, 02:12:11 pm »
Wow, some good ideas here... I can't wait to head to the store after work today.
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Offline Slowbrew

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Re: FryDaddy Fodder
« Reply #13 on: March 07, 2013, 02:37:44 pm »
You can always go "state fair".  A bag of beanie-weakies, bamboo skewers, batter and you have mini corn dogs. 

Sweet-battered shrimp might be good.  Apple pie filling in a "croissant from a tube" pocket.  Apple pie!

I was going to suggest Twinkies and realized Hostess is gone. 8^(

Have fun with it.

Paul
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