The second installment of FryFest is behind us. Much like the 2013 FryFest, this year’s all-fried event was held on a beautiful late summer day.
This year, we fried a few of last year’s favorites along with new items. Here’s what my brother-in-food, Danny Chin of Eat with Dan, and me served our 13 guests:
Corn Dogs – Veronique
Arancini (Rice Balls) – Veronique
Spring rolls -Danny
Fried Ravioli – Veronique
Poutine – Veronique & Danny
Fried Onion Rings – Veronique & Danny
Fried Chicken – Danny
Fried Mac & Cheese – Veronique
Fried Oreos – Veronique & Danny
Fried Candy Bars – Veronique & Danny
Zeppolis – Veronique
The corn dogs were super with a light batter of flour and corn meal giving the dogs a slight crunch with a hint of sweetness.
The Arancini might have been my favorite with a creamy risotto interior and golden brown crunchy exterior. Perfect way to use up leftover risotto.
Danny’s spring rolls are always a hit and I loved watching him roll over 60 rolls in less than 30 minutes.
Fried raviolis, or as my St Louis friends call them, toasted ravs, were a nice munchies, especially with homemade tomato sauce.
For my poutine, I know this will be sacrilegious to my folks in Quebec, I ordered cheddar cheese curds from Ellsworth Cooperative Creamery in Wisconsin. More on those folks in a future post. My handcut fries were double-fried for a perfect balance of creamy inside and crispy outside – yum.
Fried onion rings were a bust this year, bad revision to last year’s yummy rings.
THE fried chicken – absolutely delicious. My pal Danny smartly chose drumsticks, thighs and some tenderloins. For me, it’s all about dark meat and the overnight buttermilk bath combined with the seasoned flour coating made for a juicy, flavorful and crispy delicacy – well done my friend!
Fried mac & cheese – yes, it’s slightly irresponsible, health-wise, but so darn tasty. I made my extra cheesy macaroni and cheese recipe for this and will do full instructions in a future post. Guest at the dinner who works with local restaurants told me I should help out some restaurants with their version after tasting mine!
Fried Oreos and bite size candy bars went into a simple, slightly sweet batter. Super tasty and a recipe will come soon – I promise.
I’d made my super easy Zeppolis last year and made them again as they were a hit. For a fun touch, I used brown paper sandwich bags, added powdered sugar to them and place 2-3 hot Zeppolis inside for each guest to shake and eat without sharing.
It was a fun night which is now followed by tons of dieting and exercise, of course. I couldn’t have done it without Danny and my friend Lisa who was a huge help with the a la minute frying.