Here’s a harsh truth: Ain’t no amount of expertly-massaged kale gonna be tastier than a French fry. Fries are sinfully scrumptious because they’re just that—sinful. Also, deep-fried in oil. What’s better than that?
Well, don’t tell your nutritionist, but you can fry kale—and a host of other “healthy” foods, too. Here are some of our faves:
You can go the Guy Fieri route and deep-fry shreds of the stuff—Pete Wells be damned, it sounds amazing—or pan-fry a mound of it with a heck of a lot of garlic. Only sticking a pinkie toe into the deep-fried waters? Dig into a kale stir fry loaded with garlic, tofu, and julienned red peppers.
Photo credit: Tumblr/thepumpernickel
Expertly done, a fried slice of avocado is creamy on the inside and crunchy on the outside. Dunked in some lime-sriracha mayo, it is positively divine.
Say goodbye to sad stalks of steamed broccoli and hello to the golden, tempura-crusted broccoli at No. 7 in Brooklyn. “Once fried, the top portion of each floret becomes soft and doughy on the inside, like a moist, savory doughnut,” cooed Slate’s L.V. Anderson. “While the florets become meltingly tender, the stalks just steam through, retaining some of their crunch.” We can get down with that.
Photo credit: Food52
Chickpeas get wonderfully crunchy after about five minutes in 355 degree oil. This version is zinged up with smoked paprika and a burst of lemon zest.
Smoky Fried Chickpeas
2 large cans chickpeas
1 cup olive oil
1 tablespoon lemon zest, strips
1 tablespoon smoked paprika
1 sprig fresh thyme
1 coarse salt to taste
4 pieces garlic, sliced
Drain chickpeas and set on paper towels over a colander to dry throughly (can be done 1 day in advance).
Heat oil in large pan (preferably cast iron) to 355 or until oil makes bubbles around 1 chickpea.
Add lemon zest, thyme sprig, chickpeas in batches so pan doesn’t crowd fry about 5 minutes until crunchy color & changes.
Remove from oil, drain well over colander/sieve, add garlic, fry till golden.
Toss with smoked paprika & salt, add more if necessary..serve warm.
Photo credit: Facebook/Ramen Burger
Ah, the ramen burger. Testament to the notion that if there is a will to fry something, there is a way. Chef Keizo Shimamoto ignited a certifiable craze last year when he debuted the above burger, sandwiched between two fried ramen patties. Here’s how to make your own.
OK, you caught us; ramen isn’t exactly health food. But nearly everything is healthy… in moderation. You don’t want to turn healthy things into unhealthy things every day.
But once in a while, it’s fine—nay, vital—to treat yo’ self.