Five foods improved by being crumbed and fried
Just when you thought that a bowl of vanilla ice cream couldn’t possibly get any better, your local Chinese restaurant figured out a way to crumb it and fry it so that you get to eat a sweet snowball covered in a hot, crunchy shell topped with chocolate sauce.
Some might consider deep-frying cheese gilding the lily, but those people need to pend some time in a Central European restaurant where they take camembert, crumb it and fry it so that the centre is extra melty.
Rice is an excellent meal base. It’s great as risotto, fragrant with chicken stock, herbs, onion, mushroom and cheese. It reaches its flavour zenith when you ball-up the flavoured rice with a heart of cheese or ragu, crumb it and fry it for the perfect hot pocket.
Opinion on the corndog (aka dagwood dog) is divided. Fans swear by the cornmeal batter that they wrap around a frankfurter before frying it on a stick. Made fresh, they are guilty pleasures that need only a cap of tomato sauce to perfect their appeal.
We owe a great debt to the person who first took a small cephalopod, cut it into rings, crumbed them, fried them and squeezed a little lemon juice on top. If your local fish shop gets their calamari rings right they’ll have fans for life.