Top 5 Summer Fair Foods for Fryers

Thursday, December 6th, 2012

As the winter chill blows in and the holidays are upon us, you’re probably wishing for some of that bygone summer sunshine right now.  If you’re feeling nostalgic for summer food, use fryers to recreate your favorite fried recipes from the county fair.  Yes, there are plenty of winter foods to satisfy your fried cravings (see fried stuffing on a stick), but there is nothing like a good old-fashioned summer treat to take you back to those warmer days.  And there is so much more out there in the fryers than doughnuts.  The Texas State Fair, for example, holds a contest every year to determine the best, most original food among the concessionaires, and most of the contenders—and almost all of the winners for the last seven years—have been deep-fried.  2012’s winners of the Big Tex Choice Award?  The trophy for Best Taste went to the “Deep-Fried Jambalaya,” and Most Creative was awarded to the “Fried Bacon Cinnamon Roll.”  Heat up the fryers this winter and take a trip to those lazy, hazy, crazy days of summer with these crispy dishes.

1. Deep-Fried Cotton Candy
Never was there a more classic fair food.  This traditional spun-sugar treat is battered lightly in a funnel cake mix, quick-fried, and skewered.

2. Deep-Fried Oreos
Fryers all over the nation regularly fire up for this fair favorite.  It’s as simple as it sounds: Oreo cookies dipped in pancake batter and deep-fried.  Best served hot, the cookie itself becomes soft like the pancake surrounding it.

3. Southern Fried Pies
The fried pie has been around for over 100 years as a Southern dessert staple.  More like a turnover or an empanada than a slice of traditional pie, the fried pie consists of fruit filling wrapped in pastry dough.  They are served as hand pies, so pass the napkins.

4. Deep-Fried S’mores
The traditional campfire food is now even messier.  Using marshmallow fluff or flat marshmallows (yes, they make them just for s’mores now), assemble chocolate, graham crackers, and marshmallow, then dip in sweet batter and fry.  You might ask for “s’more,” but your arteries might say “No thank you.”

5. Deep-Fried Samoas
Your favorite Girl Scout cookie has gone rogue.  The Samoa cookie (also known as a “Caramel DeLite”) is wrapped in a wonton wrapper and deep-fried to perfection, then drizzled with chocolate sauce, caramel, and coconut. “Be prepared” for a sweet, sweet heart attack.

Fryers: The MVPs of Football Season

Thursday, September 27th, 2012

Pop quiz. What do jelly beans, Kool-Aid, salsa, and Pop-Tarts have in common? If you answered they make for one heckuva late night snack, we could give you partial credit. The real answer, however, is that all of these outlandish snacks have been battered, breaded, and turned into delicious deep-fried treats with fryers.

What better reason to batter and fry everything you can get your hands on than football season? After all, football brings out the some of our best qualities: camaraderie, spirit, and competitive tackling. Might as well include creativity too. If you arm yourself with the correct restaurant equipment, you and your fryer will be the MVPs of every game. Take this Gen2 F5-LP Fryer for example. With a heat range of 200-400 degrees Fahrenheit and a 70-pound capacity, it can take on nearly any frying challenge – including a restaurant teeming with hungry football fans.

Here are our three favorite fried foods to serve at your restaurant’s next football watch party:

1. Chicken-Fried Bacon: You might be thinking one of two things. First, what kind of evil genius thought of such an atery-clogging concoction? Or, hopefully you’re like us and say, that is the most artistic use of a fryer ever conceived. What perfect way to break in my Gen2 fryer. So simple, yet so perfect. Why didn’t I think of it first?

2. Fried Avocado Bites: Because nothing says heart-healthy amino acids and folic acid like a little egg batter and butter. Pop some avocado slices into your fryer, top with a touch of cilantro-lime dipping sauce, and you’ll soon become everyone’s hero.

3. Fried PB&J: Have a special menu for the kiddos (and kids at heart)? Ready-to-order peanut butter and jelly sandwiches will be sure to please even the pickiest eater. But why stop there? Even kids with highly selective pallets deserve the chance to enjoy the bounty of a world-class Gen2 fryer. Fried macaroni and cheese balls, oreos, and cupcakes are sure to keep the pipsqueak population pleased.

What delicacies are you excited to make in your fryer this football season?

Fit Frying with Frymaster

Monday, October 13th, 2008

Fit Frying: is it a myth or can it be done? Frymaster has written an article about how it can in fact be done!

Fit Frying: The Challenge

It’s not easy being an operator today. Everyone, it seems, is telling you how to cook. With government agencies mandating removal of trans fats from menus and the Food and Drug Administration expected to deliver recommendations for reducing acrylamide in fried foods next year, delivering maximum taste in foods that are as healthful as possible is a major challenge. Especially when consumers have demonstrated that if something doesn’t taste good, they won’t eat it. Witness the multitude of healthy menu items that have been deleted from restaurant menus over time because they weren’t ordered.

Frymaster fryerCustomer Demand

That’s why fried foods are more popular than ever with patrons – they consistently deliver on flavor. Data from Mintel, a global research company, shows that chicken wings and fingers, onion rings and mozzarella sticks are among the top ten appetizers on chain menus. Clearly, frying is one of the most popular cooking methods with patrons and one that provides unique challenges.

The Solution

The good news is that by following a simple set of principles, called The 4 Factors for Fit Frying, you can be assured your frying methods address current health issues such as trans fats, optimize taste and maximize oil life. The 4 Factors for Fit Frying program was developed by Frymaster, an Enodis company, and offers best practice guidelines for anyone serving fried foods. It consists of four steps you can take to make sure the fried foods you prepare are flavorful and healthful.

Fit Frying: 4 Factors

Factor  1: Choose The Right Fryer

Factor  2: Select The Right Oil

Factor 3: Follow The Right Cooking Process

Factor 4: Establish The Right Maintenance

Frymaster’s white paper, entitled “The Facts on Fit Frying: Impact and Benefits for Foodservice Operators,” provides an executive summary of The 4 Factors for Fit Frying program.

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