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Reviewed by Emily-Jane Hills Orford for Readers' Favorite
When I think of deep-fried foods, I think of battered fish and chips. With my Scottish ancestry, I would also think of Scotch Eggs, an all-time favorite for me. What I don’t think about is deep fried coffee, milkshakes, candy bars, watermelon, butter, even deep fried pickles. But, I guess when you’re into deep-fried foods, anything is possible and anything goes. And, it certainly adds a touch of variety to the palate. All one needs is a little imagination.
Vickianne Caswell’s latest cookbook gem, The Ultimate Fried Foods Cookbook, like her large collection of previously published cookbooks, doesn’t disappoint. There is a large selection of recipes, well organized into categories: Breads, Breakfasts, Dairy, Desserts and so much more. Each recipe is laid out with a list of ingredients in the order that they are used and well-detailed instructions. Some of the recipes, like the Deep Fried Butter, need to be made in advance and frozen before dipped in the cooking oil. Others, like the Deep Fried Coffee recipes, require pre-made ingredients like angel food cake.
The Miscellaneous category intrigued me the most: Deep Fried Mushrooms and Deep Fried Tofu I can appreciate, but Deep Fried Dandelions really caught my attention. I studied the recipe which includes the dandelion flower which, after being washed and dried, is dipped in flour, curry, beer batter and then deep fried. With all my dandelions growing wild in my yard, perhaps this is something I should try. Sounds interesting. Caswell’s book entices the cook to be brave and open to new ideas, like frying dandelions. An interesting collection of recipes!
