I'm prepping an all-new adventure into the world of fair food and other deep-fried goodies, so for the next two weeks we're going to take a trip back to some of my past fried adventures. Enjoy!

It's not every weekend I pick up a nifty new piece of kitchen equipment, but recently I had a birthday and got myself a shiny new Krups deep-fryer. That's one thing about being a food editor: EVERYONE knows what to get you for birthdays, holidays etc.

I've teased you folks over the last couple of weeks with mention of fried Twinkies, candy bars, pickles and the like, and last weekend I set up a "test kitchen" procedure to try out some recipes. Get your printer fired up, because what follows are tested recipes straight from my stovetop frying station to you!

Fried Mushrooms

This is a slightly modified tempura batter that gives a light, crispy coating. Make sure to drain these on a rack, not on paper towels. That's a basic rule for ANY battered goods. The paper towels just let them sit in their own grease.

You can use this batter for broccoli or cauliflower florets or any other sliced vegetable that might come to mind. Experiment!

Ingredients

1 c. cold water

1 tbsp. vegetable oil

1 egg yolk

1 c. sifted flour

1 tbsp. cornstarch

1 tsp. baking powder

1 tsp. garlic powder

½ tsp. Hungarian paprika

1 tsp. salt

Preparation

Heat oil to 350° F.

In one bowl, mix all liquid ingredients. In another, mix dry ingredients. Slowly stir wet into dry, making sure to scrape the bottom of the bowl frequently for stray clumps.

Put a half-dozen (or whatevever your fryer can handle) mushrooms at a time into the batter bowl. Make sure they are thoroughly coated. Using tongs, transfer mushrooms to the hot oil and cook until golden brown. Drain, cool, and enjoy!

Variation: If you've got some stray fresh asparagus spears about, cut the top 3 inches or so off, batter and fry them. Serve with peanut sauce for dipping as a truly incredible appetizer before your next Thai or other Asian cuisine meal.

A Brief Pause For Failure ...

I must report that the first two attempts at fried candy bars (Snickers) met with abject failure. It was after the second that it came to me why: chocolate is not a terribly sticky substance. Even with the bar dusted with flour, the batter would still much rather stick to the basket, tongs or floor of the fryer than to the candy bar. That's why the folks at the carnival put sticks in the bars and fry them hanging loose in the oil, sticks held in corn dog holders.

For the next session, I'll be switching to snack-size bars and experimenting with various holding methods. Stay tuned!

All Hail The Fried Twinkie!

From the depths of culinary failure, I was brought to the heights of achievement by my fried Twinkie efforts. Rarely do I get something right the very first time, but this one seemed charmed. Perhaps the Twinkie Gods rewarded my lifelong affection for the golden sponge confections.

Ingredients

6 Twinkies, frozen overnight or at least 6 hours

Bench flour for dusting

1 c. whole milk

2 tbsp. vinegar

1 tbsp. vegetable oil

1 c. all-purpose flour

1 tsp. baking powder

¾ tsp. kosher salt

Powdered sugar for post-cook dusting

Preparation

Heat peanut oil in fryer to 375° F.

Mix liquid ingredients together, then slowly blend in dry ingredients until smooth. Refrigerate while oil heats.

Dip one Twinkie into batter then, using tongs, place it in the fryer. Using fryer basket or spider, keep the entire Twinkie submerged. It will try to float! If you have a deep enough fryer, by all means use the carnival method with wooden sticks and a corn dog holder, but not many houses are so equipped

Fry 3 to 4 minutes, until golden brown. Drain on racks over paper towels for a few minutes. Dust with powdered sugar and serve.

If you are making a large number, they can be kept warm for up to an hour on racks over paper towels in an oven set on "warm." The longer they sit there, the more the cream filling will melt into the sponge cake.

Fried WHAT?

Those of you who've spent time in Caribbean or "true" Mexican restaurants will be familiar with fried plantains. For the rest of you, this is a treat you simply cannot miss. Eaten as an appetizer, dessert or snack, they're fantastic! If you can't get plantains (they look like giant, dark green bananas), use regular bananas that still have some green on the skins. Do NOT use fully ripe bananas, or you'll end up with batter-coated sugar goo -- tasty, but hard to eat.

Fried Plantains

2 plantains (or 4 half-ripe bananas)

½ c. all-purpose flour, sifted

2 tbsp. cornstarch

¼ c. granulated sugar

½ tsp. kosher salt

½ c. cool water

Powdered sugar and cinnamon for dusting

Preparation

Preheat oil in deep fryer to 375° F.

Peel the plantains and slice on a diagonal into 1-inch thick slices.

Sift together dry ingredients in medium bowl. Gradually add water, whisking constantly, until batter coats the back of a spoon. (NOTE: you may not need all the water. Add GRADUALLY)

Dip slices in batter, coating thoroughly. Using tongs, move slices from batter to oil, shaking off excess batter thoroughly. Fry, turning often, 2-4 minutes or until golden brown.

Place on racks over paper towels to drain and dust immediately with cinnamon and sugar.

Got a comment? Question? Recipe to share? Drop me a line anytime!