Not every food can be deep fried, and not every food should, but, you need to deep fry these 4 autumn foods! Preparation of these 4 takes little to no time, and the taste? Yum!
As soon as the weather becomes a bit chillier, I tend to pull my deep fryer out and start experimenting with hot foods. According to people online, everything can be deep fried, from Nutella and cookie dough to coca-cola and tequila! But I won’t tell you how to do that.
1. Corn – Batter Fried
6 ears of corn
1 cup cornmeal
1 cup flour
1 cup buttermilk
1/2 cup white sugar
1/3 cup cornstarch
2 teaspoons salt
1 teaspoon black pepper
5 teaspoons baking soda
Long wooden skewers water soaked overnight – one for each ear of corn
Vegetable oil for frying
Prepare your fry cooker, pour in the oil, set the temperature to 375F (190C)
While you wait for the oil to heat up, you can prepare the batter. Combine dry ingredients in a medium bowl, and mix them well. In a larger bowl, combine egg and buttermilk, and mix until even. Add dry ingredients to the wet ones and stir until batter is moist. Leave lumps, and set aside for 10 minutes. If it seems too thick, add more buttermilk, and if it is too thin, add more cornmeal.
Stick the skewers halfway into each corn. Put cornstarch on a plate and roll every ear of corn in it. Make sure to tap off the excess cornstarch.
Use a tall jar to pour batter in, and leave some room at the top. Dip the corn quickly in and out. Place it carefully in the hot oil. Leave until the corn becomes golden brown (2 minutes).
Repeat until all the corn is prepared.
2. Deep Fried Creamy Avocado Tacos
If you love avocado as much as I do, then you know that this is the best season for them. This is why I simply had to try this Mexican recipe (we found it in one of our recommended Mexican Cookbooks). In case you love avos, and you love deep fried foods – you can’t go wrong with this one.
2 ripe avocados
1 can of refried black beans (15 ounces)
1/3 cup milk
1/2 cup flour
1 cup breadcrumbs
3 1/2 cups canola oil
1/2 cup feta cheese
2 cups thinly sliced cabbage leaves
1/2 cup cut tomatoes
1/3 teaspoon cayenne
1/3 teaspoon chili
1/2 teaspoon salt
Creamy sauce per taste
Use a small bowl to mix flour, chili powder, salt and cayenne. In the other bowl, whisk egg and milk. Use another bowl and put breadcrumbs in it.
Cut avocados in half, remove pits, slice those halves into 4 equal pieces. Scoop out entire slices from the peel with a spoon.
Heat the canola oil in your deep fryer to 350F (176.6C).
Prepare a big plate with paper towels, so you can drain taco shells when done.
Add tortillas to the oil one by one. Let them heat for 30 seconds, then taco-shape them. Leave for 30 seconds.
Dip avocado slices into the dry mixture, then into the wet one, and finish off with bread crumbs. Add avocado slices to the oil, and fry for 1 minute each.
Spread beans on taco shells, add cabbage, fried avocado, tomatoes and feta cheese.
3. Buffalo Style Fried Cauliflower
These wonderfully flavorful veggies are just meaty enough for you to try out this recipe that adds to its flavor perfectly.
1 head of cauliflower, cut into small pieces
1 minced clove of garlic
1/2 a cup of hot sauce of your preference
1/3 cup of vodka
1/2 cup of water
1/2 cup flour
3/4 cup cornstarch
1/2 teaspoon baking soda
2 teaspoons of salt
Heat the vegetable oil to 350F (176.6C)
Take a large bowl and mix flour, baking soda and salt. Add water and vodka, and mix until the batter is smooth. If too thick, add more water.
Add cauliflower to batter one piece at a time, and allow the extra batter to drip off. Carefully place into hot oil, and repeat until the fryer is full. Cook for about 6 minutes, until they become crisp and golden brown. Place on a plate covered with paper towels, and season with salt.
Only one step left – in a medium bowl, mix 1 tablespoon of oil from the fryer with hot sauce and garlic until they combine. Serve with cauliflower.
4. Drunken Fried Eggplant
Is there anyone who can resist this wonderful purple vegetable? I didn’t think so. This is the best recipe for frying it that you will find online. You will enjoy this version of the eggplant, as the result of this recipe will be a veggie that is soft and creamy on the inside, while being lovely and crunchy on the surface.
1 ½ cups flour
1 ½ cups white wine
Salt and black pepper per taste
In a medium bowl whisk wine and flour until the mix gets the same consistency as pancake batter. Add salt and pepper.
Heat the vegetable oil to 380F (193.3C)
Cut eggplant into thin rounds, and freeze or salt them to make them less bitter.
Make sure the oil is hot enough, drop a bit of batter into it. If it doesn’t sizzle, heat it some more. In case that the oil isn’t properly heated, eggplant slices will absorb a lot of it.
Dip those pieces in batter, and drop them into the oil. Don’t crowd the fryer. Fry until golden brown, then place on a plate covered in paper towels to dry.
Make sure to keep the prepared slices warm until everything is fried. We recommend using a warming tray.
Season with salt and pepper, and serve with a squeeze of lemon.
While you’re here, be sure to check out our kitchen product reviews!
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