#deep-fried
6 viral recipes tagged #deep-fried.
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Crispy Beer Fish Batter
This is the light, lacy coating behind proper British chip-shop fish: a thin beer batter that fries up shatteringly crisp and deep golden while the fish steams tender inside. The lager does double duty, its bubbles and low protein keeping the crust airy rather than bready, while a hit of cornflour and baking powder guarantees crunch. Mixing it ice-cold and frying straight away is the whole trick — the shock of cold batter hitting hot oil is what makes it crackle.
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Homemade Corn Dogs
These homemade corn dogs wrap juicy hot dogs in a lightly sweet cornmeal batter that fries up crackly-crisp outside and tender within, with no boxed mix and no fairground required. A cornstarch dredge and a batter thick enough to coat the back of a spoon are the two tricks that keep the coating locked on all the way around. Dip, twist, and fry in small batches for that golden, concession-stand look right in your own kitchen.
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Deep-Fried Oreos
The state-fair classic you can make in one pot at home: chocolate sandwich cookies dipped in thick vanilla pancake batter and fried until puffed and deep golden. The hot oil turns the batter into a soft, doughnut-like shell while the cookie inside warms into something close to molten brownie, the cream filling melting into a fudgy center. Freezing the cookies first is the trick — it keeps the filling from oozing out and preserves a little of that signature Oreo snap.
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Lumpia (Filipino Spring Rolls)
Lumpia are the slim, shatter-crisp fried spring rolls that anchor every Filipino party table, filled here in the classic Shanghai style with garlicky ground pork, carrot, and green onion. Rolling them thin and tight — no wider than your thumb — is the secret: the raw pork filling cooks through in the same few minutes it takes the wrapper to blister deep golden, so you get juicy meat inside a wrapper that audibly crackles.
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Old-Fashioned Onion Rings
These are the diner-counter onion rings of decades past: thick-cut sweet onion, a tangy buttermilk soak, and a craggy double dredge through seasoned flour that fries up shatteringly crisp. The buttermilk tenderizes the onion and gives the coating something to grip, while a spoonful of cornstarch in the dredge keeps the crust light and crunchy instead of bready. No batter drips, no soggy middles — just golden rings that stay crisp long enough to make it to the table.
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Blooming Onion
A whole sweet onion is cut into petals, double-dredged in paprika-spiked seasoned flour, and deep-fried until it fans open into a crackly golden flower. Each petal pulls away shatteringly crisp outside and silky-sweet inside, ready to drag through a creamy horseradish dipping sauce. An ice-water soak opens the petals, and the flour-egg-flour coating pressed deep between the layers is what keeps every bite crunchy instead of soggy.
appetizeramericandeep-fried