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5 foods you haven’t fried yet

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  • Marc Haynes' Loaded Creamed Potatoes

    Marc Haynes' Loaded Creamed Potatoes

    Saturday, April 19 2014 11:59 AM EDT2014-04-19 15:59:06 GMT
    Ingredients
    6 pounds Idaho potatoes, peeled and quartered
    Salt
    2 teaspoons freshly ground black pepper
    1/2 cup butter
    1 (6 ounce) carton sour cream
    More >>
    Ingredients
    6 pounds Idaho potatoes, peeled and quartered
    Salt
    2 teaspoons freshly ground black pepper
    1/2 cup butter
    1 (6 ounce) carton sour cream
    More >>
  • Almond Horse Shoe Cookies

    Almond Horse Shoe Cookies

    Saturday, April 12 2014 11:44 AM EDT2014-04-12 15:44:41 GMT
    by: Julianne Bitely juliannebitely.com 2 1/2 cup Almond Four 3 Egg Whites 1/2 cup Honey handful of slivered almonds Mold in the shape of a horse shoe Bake 350 degrees for 15 minutesMore >>
    by: Julianne Bitely juliannebitely.com 2 1/2 cup Almond Four 3 Egg Whites 1/2 cup Honey handful of slivered almonds Mold in the shape of a horse shoe Bake 350 degrees for 15 minutesMore >>
  • Zach Pullam of Capital Bar and Grill makes pimiento cheese

    Zach Pullam of Capital Bar and Grill makes pimiento cheese

    Friday, March 28 2014 1:53 PM EDT2014-03-28 17:53:40 GMT
    1 lb. Grated sharp cheddar cheese 3/4 cup Roasted red bell peppers—roughly chopped or pulsed in a food processor. Be sure to let them rest to remove excess liquid. 2 Tsp. Onion powder 2 Tsp. GarlicMore >>
    Zach Pullam of Capital Bar and Grill makes pimiento cheeseMore >>

By Caitlin Ultimo
From Ideas That Spark 

Fried fare tops the list of good-for-the-soul foods. But the classic comfort favorites like fish sticks and french fries have recently been upstaged by never-before-fried items like Oreos and pickles. It left us wondering: What's next? Herewith, five foods that have made fried strides, from the reasonably healthy-ish to the downright decadent.


1. Bagels

You heard right. The breakfast basic is basic no more once dipped in batter and basked in oil. The "fragel," as its creators at Michigan's Bagel Factory call it, is a twist on a sweet morning treat, making muffins look like yesterday's baked goods. Cinnamon raison bagels are battered, deep fried, then rolled in a cinnamon sugar mix. Yum!

Via: My Fire Dog Lake


2. Strawberries

Naturally sweet, strawberries taste great from the vine, but we think they taste pretty amazing fresh out of the fryer too. Cover berries in flour and dip into an egg mixture made with milk and vegetable oil. Get frying and within no time you'll have a delicious dessert. Drizzling with milk or white chocolate ups the calories, but also the flair.

Via: Two Girls Cooking


3. Cauliflower

Getting kids to eat their veggies just became a little easier. Of course, steamed cauliflower is better for you, but the fried variety still packs a nutritional punch, containing good amounts of fiber, vitamin C and potassium. You can up the health factor even further by using whole-wheat flour.

Via: Karma Free Cooking


4. Biscuits and Gravy

The man behind fried beer graces us with yet another gluttonous good: fried biscuits and gravy. This all-American favorite becomes a pocket full of goodness in its fried form. Instead of topping the biscuits with rich, finger-licking gravy, you fill them -- kind of like a savory take on a cream puff. Tip: The thicker the gravy the better, as frying will thin out the filling.

Via: Sarcasmically (Note: Link contains uncensored language.)


5. Pizza

Mama mia
! This non-traditional way to serve up a slice may have some pizza purists ready for a fight, but we say take a bite first and maybe you'll change your mind. To make it at home, prepare the pie dough and fixings as usual, but instead of rolling it out to a large circle, make multiple servings and fold the toppings in like a calzone. Dip in an egg batter and fry away!

Via: Slash Food



Caitlin Ultimo is a writer and editor who specializes in parenting and family-driven content. She is a former editor at Parenting.com and has written about family, finance, lifestyle, health and nutrition forParents magazine. She is a frequent contributor to Ideas That Spark.


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