Good Morning!
Speaking of fried... I was a bit fried after rehearsal last night. Which was/is a good thing. I still have some of my own kinks to work out, but we're in great shape, and everything is progressing nicely as BK has been stating.
-And I allowed myself to sleep in today too! Didn't get out of bed until 10:45 PDT! It felt great to sleep in, and I can tell my body appreciated the full night's rest.
As for fried foods... Well, most of them have already been listed, but it couldn't hurt to list them again:
Appetizers and snacks: calamari, mozzarella sticks, jalapeno poppers, french fries, onion rings, zuchinni sticks, sweet potato fries, suppli (those Italian balls of rissotto and cheese), tidbit (this is found on some Thai and Chinese menus under various names - it's traditionally made by scraping off the layer of "stuff" that left on the bottom of the rice cooker after a batch of rice has been made - it's fried, and it puffs up - the original rice cake! - It's can be served with both savory and sweet dipping sauces), potato chips (fresh, warm ones are soooo good!), yucca (with some good salsa verde), okra (I like both deep-fried and cast-iron skillet fried versions), hush puppies (there's a place in Richmond that "coats" artichoke hearts and bits of fontina cheese in hush puppy batter - hmmm...), corn fritters (served with either black bean chili and/or pineapple salsa - another Richmond restaurant favorite)
Main dish foods: Monte Cristo sandwiches, chicken livers, chicken (I usually prefer a batter coating, but I've also had some VERY good "just dipped in flour" fried chicken too), eggrolls (especially the Filipino "lumpia" - much thinner wrapper, more meat filling than wrapper), tacos (yes, I know, it's only the shells), taquitos, shrimp, oysters, "fish and chips", tempura, turkey (the skin usually comes out black and inedible, but the meat is soo tender and not greasy if it's done properly)
Desserts and indulgences: donuts, apple fritters, blueberry fritters, twinkies, oreos, Snickers bars, Mars bars, churros, funnel cakes, "fried" ice cream, and the Citronelle restaurants in DC and Baltimore make a "Hot Chocolate Truffle" for dessert - they basically take some very good, homemade/kitchenmade chocolate truffles, coat them lightly in flour and sugar, chill them, and then give them a brief dip in some hot oil - the coating basically caramelizes around the center... when you pop them in your mouth, you get that wonderful crispy/crunchy bite from the coating, then that warm, melted chocolate, followed by just a bit of some still "solid" chocolate center. Yummy, indeed!! - One of those "Chefs of..." series on PBS showed the recipe once.)