All posts tagged fried

Fried Tempura Bananas - UnResolution MonthThis is the first official dessert post for unResolution month (I know it’s confusing since last night featured the final unResolution fried post, a recipe for fried cookie dough.  It made sense when I was planning it all out, but don’t worry, it’s going to get more confusing before it gets better.)

So as many of you may know, I am not a baker.  Not at all so I am always very interested in what I call “chef’s desserts.”  Chefs desserts are perfect for people with a need to stir and tinker and adjust without needing to put something in the *gasp* oven where God only knows what is happening to it.  So for tonight’s recipe, I took a cue from Pete Dulin and played around with…

Tempura Bananas

Now Pete had all sorts of ideas for different sauces: chocolate Frangelico, coconut milk, cream, and rum sauce.  I really admire Pete’s ambition and encourage all of you to try out his various sauces.  In fact, I plan to make them in the future, but the night I was frying up my bananas, I wanted something simple like agave nectar (or honey for non-vegans) and just a smidgen of powdered sugar.

Anyway, no matter how you top your tempura bananas, get ready for a delicious, sugary unResolution treat!

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Fried Cookie DoughAnother day passes and so, too, does another week of unResolution month.  For the past six days we have concentrated solely on beating back our resolutions with fried foods.  In some cases we fried things that weren’t healthy before we added oil and in some cases we warped the nutritional value of whatever we fried.  No matter what, we made something delicious!

So for our final fried post, I’ve decided to do something which is a bit of a transition to next week’s topic (desserts).  Tonight we are doing:

Fried Cookie Dough

Fried cookie dough was first introduced to me and family by George Duran’s Ham on the Street.  I can’t remember anything else about the episode except for that fact that he took some cookie dough, dipped it in batter, and deep fried it.  Then again, isn’t that enough?  I mean, he fried cookie dough.

It occurs to me that every time I have made this recipe, I have used chocolate chip cookie dough.  However, there is no reason you should feel so constrained.  Snickerdoodle dough, oatmeal raisin dough, peanut butter dough, or really any dough would make fine fried cookie dough.  So play around with it and tell me what you make.  We can keep unResolution month in our hearts year ‘round.  Along with the cholesterol…

Anyway, it’s recipe time y’all!

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Twenty days into unResolution month, we come back to where it all began.  In many ways, the moment to do unResolution month, the minute I thought I had landed on pure genius, was when I asked the simple question to my friends on Twitter: “What would happen if I deep fried a Lean Pocket?”

And from the responses, I knew I had to make

Fried Lean Pockets

Some of you may ask why fried Lean Pockets.

Why do mountaineers climb Everest?  Why do great artists create magnificent art?  Why?  Because they can!  So why did I make fried lean pockets?!  Because I can!

Yes I can!

(Okay, maybe all the grease is getting to me, but anyway…)  Are you ready for some fried Lean Pocket?

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Mmm... Fried TwinkiesOkay now, be honest now.  Who’s surprised that I am doing fried Twinkies for unResolution month?  Anyone?  Didn’t think so!

By the way, I wanted to say hi to Kelly who was absolutely horrified by the concept of fried Twinkies.  This one’s for you! 🙂 

Anyway, let’s skip all the rest and get to the giant font:

Fried Twinkies

Okay, so in all honesty, the first time I had fried Twinkies, I was pretty disappointed.  They weren’t all that.  I was expecting more.  More sugar.  More sweetness.  More dental work.  Something.  So, of course, when I make my own, I had to rectify this situation.

‘Cause I’m crazy like that.

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Happy Championship Sunday to everyone!  The eighteenth post of unResolution Month is coming to you from my mother’s couch as I watch the Cardinals/Eagles battle for a ticket to the final big game.  I’m pretty excited by today’s recipe because I get to promote one of the truly great restaurants in Kansas City: Eden Alley Cafe and Catering.

Eden Alley is the quintessential Kansas City vegetarian/vegan restaurant.  To my knowledge, it was the first in KC and if it was not the first, it was the first one at which I ate.   Recently, Eden Alley released their first cookbook, Stir-Well to Heaven: The Eden Alley Cafe Cookbook, a beauty of a manual on how to make vegan cuisine.  (You should definitely check it out.)  This is a great text for anyone looking to make great meatless cuisine including (what should be) their world famous corn fritters, which inspired this recipe.

Of course, today’s lesson is not on corn fritters, it’s on …

Sweet Potato Fritters

… but, in order to devise the recipe for sweet potato fritters, I started off using Eden Alley’s recipe for corn fritters.  Get it?  Good, I’m glad you’re coming with me on this one!

These fritters are a little like sweet potato pie, a little sweet, and a fine, fine candidate for unResolution month because they are deep fried.  Mmm…  (The original recipe was baked, but that’s not very unResolution monthy, now is it?)

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Okay, before I get the recipes rolling, I have to share something.  Son Well Done, my three year old, was playing restaurant tonight (it’s a new phase since he’s started watching Ratatouille).  All of the sudden he picks up a plastic “knife” and announces “I am cutting onions, everyone close your eyes.”  He then waits to begin chopping pretend onions until Mrs. Well Done and I have closed our eyes.  It was fantastic.

Now to the food…  Today marks the fifteenth post of unResolution month, the oh-so-delicious journey through the ranks of the rich, the cheesey, the fried, and the (sometimes) amazingly vegan.  How are we to celebrate?  How about with a dish inspired by Beth who said her favorite bad for her comfort food was …

Fried Chicken

Truth be told, I am not the world’s greatest fryer of chicken.  At least part of that comes from being vegan and being generally unpracticed at it, but some of it comes from being disinterested in making it at home.  As much as I hate to admit, the Colonel does a much better job of making fried chicken than anyone in my family ever could and we have some EXCELLENT fried chicken places in Kansas City.

On the other hand, it’s kind of sad to say that one cannot make fried chicken, so right before I went vegan I really studied the art of good fried chicken making.  From this exhaustive time in the kitchen, I basically developed two ways of frying chicken: the hard way (with a big batter crust, sort of like the Colonel’s) and the easy way.
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So last post, I talked about making my own seitan so that I could fry it up and make “buffalo wings.”

Here are the seitan wings I made:

Seitan "Buffalo" WingsIt’s kind of hard to see, but they turned out really well.  There was something about the light, moistness of the homemade seitan that turned into juicy wings (well cubes…I guess.)

It was very simple to do.  You can pretty much use any chicken wing recipe you want, but substitute my seitan recipe instead.

Or you can use the following recipe:

You will need:

To fry the seitan

  • 1 cup of All Purpose flour
  • 2 tablespoons of garlic powder
  • 1 tablespoon of onion power
  • 1 tablespoon of black pepper
  • 1 tablespoon of smoked paprika
  • 1 batch of seitan cut into boneless buffalo wing sized pieces
  • oil for frying

To make the barbecue sauce:

  • 1/2 cup of barbecue sauce (I perfer Oklahoma Joe’s Night of the Living B-B-Q sauce)
  • 3 tablespoons of sriracha
  1. Make the barbecue sauce by mixing both ingredients in a bowl with a spoon. 
  2. Add all ingredients for frying except the seitan and the oil in a plastic bag and shake thoroughly to mix.
  3. Put the seitan pieces in the plastic bag a few at a time and shake to cover in the flour/spice mixture.  Shake off excess flour.  Remove from the bag and put aside to set.
  4. Bring the oil to temperature over high heat or in a fryer.  Test the oil by putting in a small piece of seitan.  Bubbles should form around the seitan.  If bubbles do not form, the oil is not hot enough.  Wait a few minutes and try again.
  5. When the oil is ready, add the seitan in small batches and fry until golden brown (about 2-3 minutes).
  6. Put the seitan on a cookie cooling rack and let the oil drip away.
  7. Once the seitan has cooled, put it into a plastic bowl with a lid or a plastic bag with the barbecue sauce.  Shake to cover.

Give it a try.  It’s a pretty unhealthy way to eat a pretty healthy food (seitan), but with football season here, you have to live a little bit!