The idea came to Becky, as most do, in upstate New York, on a lake. A long lake. Surrounded by nature and the sound of dragonflies buzzing over the gentle but insistent rush of lake waves on a sandy beach, she could almost ignore the knowing, wry prattle of her over-educated yet under-accomplished friends until the topic turned to food. The weekend had held in store a bounty of epicurean delights and the happy guests were ruminating over this favorite dish or that favorite sauce or the way piment d'espelette seemed to always be present, like the sound of those waves, gentle but insistent. Then, like a bolt of greased lightning, it hit her: WE SHOULD HAVE A FRY PARTY!!!
Everyone knew she was right. Adam said, "Yea, and I shall hold said feast at my humble abode at Brooklyn and I shall have my man fire up the deepe fryer on 4 July, The Colonies' Day of Independence!" Bemused at his language, all were nonetheless excited about the possibilities of frying as many different foods as we could dream up. Fowl? Naturally. Vegetables? Of course. Brie? You jest. Candy bars??? Madness!!!
So they schemed and consorted until the day was
upon them and out came the glorious deep fryer and gallons of batter and oil for crisping up a host of assorted food stuffs. There were sauces, some crafted, some purchased, for dipping and sopping and cold beers for washing it all down. The results were nearly perfect with the one exception of tiny balls of mozzarella which hadn't the strength (or proper bath/dredge combination) to keep it together in the fiery tempest that sealed their fate. They were quickly dispatched to the dustbin of the BSC memory in favor of zucchini, brussels sprouts, mushrooms, onion rings (look out Varsity!), sweet potatoes, blue cheese, a whole triangle of brie, mini corn-dogs, a cut-up fryer, catfish, hamburgers; it was a veritable feast of fried
goodness!
upon them and out came the glorious deep fryer and gallons of batter and oil for crisping up a host of assorted food stuffs. There were sauces, some crafted, some purchased, for dipping and sopping and cold beers for washing it all down. The results were nearly perfect with the one exception of tiny balls of mozzarella which hadn't the strength (or proper bath/dredge combination) to keep it together in the fiery tempest that sealed their fate. They were quickly dispatched to the dustbin of the BSC memory in favor of zucchini, brussels sprouts, mushrooms, onion rings (look out Varsity!), sweet potatoes, blue cheese, a whole triangle of brie, mini corn-dogs, a cut-up fryer, catfish, hamburgers; it was a veritable feast of fried
goodness!Each crispy morsel was treated to the yin and yang of hot hot oil followed by cool cool sauces on its way to snacking heaven. The host and hostess, Adam and Serena, had produced or procured a team of delicious dips: salsa verde, tzatziki, classic ranch dressing, honey and mustard, sriracha sour cream, chipotle ketchup, and Rao's arrabbiata sauce. Whats a fried food without a splash of coolness and spice to make it sing?
As each ingredient had its bath in simple but classic batter and was plunged into what this observer can only call The Vat Of Dreams, it became clear that we had indeed caught greased lightning in a bottle. The Southern Fried 4th had us all in its clutches and we revellers, greazy, satisfied, scurried up to the roof for a sprinkle of summer rain and a shower of fireworks that reminded us of the beauty of the American summer. Afternoons at the lake, fish fries, cold budweisers, and goofy ideas from goofier friends are practically our birth right. We wiped off our faces and said our good-byes and walked into the night fat and satisfied, like an American ought to feel.
Recipes:
fry batter:
equal parts self-rising flour and some carbonated beverage.
soda water is the best and most neutral. beer is flavorful and delicious. i suppose you could even do a coke or something like that but i have no idea how it would turn out. you try it.
pour 3/4ths of the liquid into the flour and whisk until smooth. adjust with more liquid if its too thick. et voila.
dip dry foods into batter and shake off just a touch then put into hot oil. if your food isn't dry enough, dip it in flour or cornstarch first to coat it, then submerge it in the batter. do not make the batter ahead of time as it will become flat and you will lose the lightness in the end result.
Recipes:
fry batter:
equal parts self-rising flour and some carbonated beverage.
soda water is the best and most neutral. beer is flavorful and delicious. i suppose you could even do a coke or something like that but i have no idea how it would turn out. you try it.
pour 3/4ths of the liquid into the flour and whisk until smooth. adjust with more liquid if its too thick. et voila.
dip dry foods into batter and shake off just a touch then put into hot oil. if your food isn't dry enough, dip it in flour or cornstarch first to coat it, then submerge it in the batter. do not make the batter ahead of time as it will become flat and you will lose the lightness in the end result.
