August 27 2007

Fried Lattes…Finally!

By Sara
19 Comments

Remember one Able Gonzalez of last year’s fried coke fame? (You do.) The deep-fried bad boy is back, along with all the usual suspects at this year’s Texas Food Contest. The TFC is the biggest fried food competition in the country, of course. Last year’s body bombs included such mega-hits as fried coke and fried avocados. This year the offerings include fried guacamole bites, which must be confusing for the chips, and deep-fried lattes.

Unfortunately, the Starbucks set has not taken to the deep-fried lattes (something about bad foam). Alas, Able has not been able to top last year’s sweet fried coke success: according to the original article, the food engineer concedes he’ll likely never again top the creation that skyrocketed him to fame in fried delights.

Deep-fried oddities have long enchanted Americans, but in recent months our tubby population has dabbled far more than a toe into obsessive-compulsive territory…

The Jersey Shore has deep-fried Twinkies and Oreos.

Carnivals everywhere are heating up with deep-fried candy bars.

And while a crush is one thing, who will answer for the love affair with deep-fried pizza?

From deep-fried pickles to breaded cicadas to fried cheeseburgers (roll over, Monte Cristo), we’re showing strong growth in fried innovations.

But I think we can do better. Are we America or aren’t we? For starters, why don’t we have deep fried soup? And breaded beer? Fried nuts would be a welcome addition to the stale offerings at most bars. And one would think breaded bread would be a staple by now!

Further Reading:

Deep-Fried Macaroni and Cheese Balls

Southern Fried Myth

Weird Fried Foods

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TAGS:  coffee, humor

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19 thoughts on “Fried Lattes…Finally!”

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  1. The photos and commentary are a great appetite suppressant. Blech!

    Stories about obesity frequently mention an evolutionary preference for fats and sweets. Well, yes, it’s true that we evolved to seek out these tastes, but we are not born loving chili cheese fries or triple chocolate fudge cake. Korean and Chinese friends who accompanied me to US franchise restaurants like TGI Friday’s did not find the food very palatable. They wondered why we paid so much for tasteless meals that loaded down the stomach and left one feeling queasy.

    Much of our unhealthy diet is not natural but an acquired taste.

  2. What about the American bar classic Corn Nuts — not really nuts — but deep fried corn kernels.

    If you’re dying – literally – to make some here’s a diy site…

    http://www.kurtsaxon.com/foods009.htm

    BTW … nice touch adding the email subscribe. 😉

  3. I’ve never been a fried food person. I think it’s an acquired taste. Who doesn’t love Paula Deen? But, on her show she made deep fried butter(breaded, then deep fried). Forget the vegetable oil, canola,trans, and peanut oil, I want to know why people don’t deep fry in coconut oil? It’s stable under high heat, healthy, and tastes good. I guess that would make too much sense.

    1. Very good point, coconut oil is very saturated and should therefore be stable in high heat. My question is, what about using lard, just like the old days, but from free range pastured pigs?

      So Mark, besides the carbohydrate density, what’s wrong with potatoes, fried in free range pastured lard? What about fish dipped in free range chicken egg and battered with almond flour and fried in free range pastured lard?

  4. As a member of the DFSA, Deep Frying Society of America, our mission is to fry any food or drink for the optimum dining experience.

    Our motto: “If it is alive’n or dead’n, its good enough for fry’in.”

  5. I went to the Cheesecake Factory last Friday (hahar!) and for an appetizer, we got fried macaroni & cheese balls. And I don’t care what you say, they were balls of goodness. Warm, fried balls of goodness.

  6. Wow…
    Yikes!
    I know I have a weakness for indulging in deep fried foods, but wow..
    I don’t think I will have a problem resisting these fried oddities!

  7. ‘I want to know why people don’t deep fry in coconut oil? It’s stable under high heat, healthy, and tastes good. I guess that would make too much sense.”

    I guess it would cost too much money – $6.00 for a 16 oz. jar in my local supermarket. I don’t fry at all but do use coconut oil for baking.

  8. Don’t knock the deep-fried pickle until you’ve had him. A thing of deliciousness, and not too horrendous if you have two at a meal once a year. Or something like that.

  9. Is it bad that those pictures look delicious to me? I wouldn’t eat them of course but still.