Author Topic: FryDaddy Fodder  (Read 1217 times)

Offline Pinski

  • Senior Brewmaster
  • ******
  • Posts: 1556
  • Portland, Oregon
    • View Profile
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?
Thank you BEER!

Offline tygo

  • I spend way too much time on the AHA forum
  • ********
  • Posts: 2622
  • Sterling, VA
    • View Profile
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.
Clint
Wort Hogs

Fermenting: Wit
On Tap: Lucifer's Hammer Golden Strong Ale, Dopplebock, Old Fuzzynut's Ale

Offline phillamb168

  • Brewmaster General
  • *******
  • Posts: 2334
  • Lardy, France
    • View Profile
    • My Job
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!
I'm on twitter: phillamb168
----
morticaixavier for governing committee!

Offline gmac

  • Brewmaster General
  • *******
  • Posts: 2021
  • London, Ontario
    • View Profile
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.

Online kramerog

  • Brewmaster
  • *****
  • Posts: 782
    • View Profile
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.
Brewers of South Suburbia
Brixie's Brewers
Oak Park Homebrewers

Offline gmac

  • Brewmaster General
  • *******
  • Posts: 2021
  • London, Ontario
    • View Profile
Re: FryDaddy Fodder
« Reply #5 on: March 07, 2013, 10:29:05 AM »
Flour first, then batter works for me.

Offline brewmichigan

  • Brewer
  • ****
  • Posts: 454
    • View Profile
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.
Mike --- Flint, Michigan

Offline jeffy

  • Brewmaster General
  • *******
  • Posts: 2443
  • Tampa, Fl
    • View Profile
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.
Jeff Gladish, Tampa (989.3, 175.1 Apparent Rennarian)
Homebrewing since 1990
AHA member since 1991, now a lifetime member
BJCP judge since 1995

Offline AmandaK

  • Brewmaster
  • *****
  • Posts: 939
  • Redbird Brewhouse
    • View Profile
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.
Amanda Kertz
Kansas City Bier Meister
BJCP National

Redbird Brewhouse - Current Project: Full Basement Bar Build

Offline Slowbrew

  • Senior Brewmaster
  • ******
  • Posts: 1656
  • The Slowly Losing IT Brewery in Urbandale, IA
    • View Profile
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.
Where the heck are we going?  And what's with this hand basket?

Offline erockrph

  • Brewmaster General
  • *******
  • Posts: 2414
  • Chepachet, RI
    • View Profile
    • Critical Tastings
Re: FryDaddy Fodder
« Reply #10 on: March 07, 2013, 12:30:40 PM »
Onion rings! I could eat O-rings until I throw up.
Eric B.

Finally got around to starting a homebrewing blog: The Hop Whisperer

Online mtnrockhopper

  • I spend way too much time on the AHA forum
  • ********
  • Posts: 2878
  • Delaware
    • View Profile
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.
Jimmy K

Delmarva United Homebrewers - President by inverse coup when the old president ousted himself.
AHA Member since 2006
BJCP: B0958

Offline Pinski

  • Senior Brewmaster
  • ******
  • Posts: 1556
  • Portland, Oregon
    • View Profile
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.
Thank you BEER!

Offline Slowbrew

  • Senior Brewmaster
  • ******
  • Posts: 1656
  • The Slowly Losing IT Brewery in Urbandale, IA
    • View Profile
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
Where the heck are we going?  And what's with this hand basket?