Fried Food Recipes: Get Fancy With The Fryer For Super Bowl

Fried Food Recipes

The Huffington Post Canada   Posted: 02/ 3/2012 3:30 pm

Innovative takes on fried foods are not exactly groundbreaking -- after all, if you watch Eat Street for longer than 20 minutes, it's easy to discover fried confections of every culinary combination imaginable.

Indeed, placing otherwise healthy foods into a vat of oil and enjoying the breaded, occasionally greasy result has a long history. We're not pretending that it's in an way good for you -- just because it might not increase heart risk certainly doesn't make it a nutritional wonder. But in honour of arguably the year's biggest snack food fest -- i.e. the Super Bowl -- the Huffington Post Canada presents these recipes from Krups' Chefs World Tour cookbook. Esteemed cooks from around the world put their particular spin on serving up something hot, unique (did someone say tomato potato crisps?) and oh-so-fried.

Chicken Spring Rolls
1  of  12
From Chef Johann Lafer, of Val D'Or in Germany

Preparation: 1 hour
Servings: 4
Spring rolls:
2 corn-fed chicken breasts
8 egg roll wrappers
2 cloves garlic
1 shallot
4 shiitake (Japanese mushrooms)
4 oyster mushrooms
5 snow peas
1 red pepper
1 egg yolk
1 tablespoon chopped fresh coriander leaves
3 tablespoons spicy sweet and sour sauce
2 tablespoons sesame oil
fresh or dried chilli (chopped or ground)
salt and pepper

Marinated rice noodles:
4 1/4 oz Chinese rice noodles
2 tablespoons diced bell pepper
2 tablespoons chopped macadamia nuts
1 tablespoon chopped fresh coriander leaves
2 tablespoons spicy sweet and sour sauce
1 tablespoon honey
2 tablespoons sesame oil
1 tablespoons soy sauce
fresh or dried chilli (chopped or ground)

Spring rolls: Preheat the oil in the deep fryer to 300°F. Remove the skin from the chicken breasts and cut into a small dice.
Peel the garlic and shallots, clean the shiitake mushrooms and the oyster mushrooms, and cut everything into a small dice.
Clean the snow peas and cut into thin strips. Wash the red pepper and cut into a small dice. Set 2 tablespoons aside for the
rice noodles.
Heat the sesame oil in a skillet and cook the shallot, garlic and mushrooms until soft but not brown, then add the pieces of
snow peas and bell pepper. Season with salt, pepper and chilli, then add the spicy sweat and sour sauce and the chopped coriander. Pour the preparation into a dish and add the chicken.
Beat the egg yolk. Place the egg roll wrappers onto a clean counter top. Distribute a little of the mixture onto each of the wrappers forming a cylinder running top to bottom on one side of the wrapper. Brush the edges of the wrapper with egg yolk and fold over each end so the stuffing does not leak out. Then roll the wrapper tightly around the stuffing.
Make all the spring rolls and place them in the deep fryer basket. Deep fry them for a few minutes, until they are golden brown. Drain on paper towels and sprinkle.

Marinated rice noodles: Cook the rice noodles in hot salted water for 10 minutes. Drain and marinate while hot with the sesame oil, the soy sauce, the honey, the reserved bell pepper, the macadamia nuts, the chopped coriander, the salt and the chilli.
Present the spring rolls with a roll of rice noodles, and serve with some spicy sweat and sour sauce.