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Deep Fried Treats - Oddball Ingredients to Bathe in Boiling Oil

My original plan for the Super Bowl was to offer only those foods that are "Official Sponsors" of the Game and/or the NFL. No one I mentioned the idea to had any interest in what I thought was a kitchy way to pull off a low labor affair. In fact, I think I probably even lost a couple potential guests when I mentioned it.

Consequently, I decided to play a bit. At my Dad's request, I'm grilling some steaks and making baked potatoes. Nevertheless, nothing says "who cares about these teams" on the last Sunday of the season quite like fried food and high fat offerings.* Buffalo-type wings are already included, as are mortadella bites (battered). One more (non-vegetable) item seems like fun. I mean once the oil's hot, it's best to play.

Mrs. Z has said "NO!" to my doing smelts or sardines in the house with folks around and I have agreed to experiment with my liverwurst idea another time. So the question is: Does anybody got anything up their sleeve that might seem particularly weird and surprising? Extra points for something you've done before and notes on the cook.

Thanks in advance . . . .

*Don't worry, I'll also put out a couple pieces of raw vegetables that will barely get touched.

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  1. There's been recent interest in deep fried chicken livers....

    8 Replies
    1. re: fourunder

      That's a personal favorite of mine and still in the back of my mind on the "maybe" list.

      1. re: MGZ

        There was a place that recently closed.....one of the favorites there was a Maple Glazed Bacon Donut....and isn't there a truck that's doing deep fried pork belly down in your neck of the woods?

        1. re: MGZ

          My last ideas....

          Deviled Eggs
          Pastrami or Corned Beef Reuben egg rolls

        2. re: fourunder

          I could eat the fried chicken livers like candy so delicious.

          1. re: fourunder

            "Recent" interest? You clearly don't live in the South. Fried livers and gizzards is a real old-timey treat, found on menus of meat n 3's throughout the region. Delicious, but have your cholesterol meds at the ready.

            1. re: rockycat

              Perhaps fourunder meant "recent interest" here on Chow?

              BTW, it does seem that the rest of the US has only in recent years taken notice of traditional Southern foods like chicken livers, deviled eggs, pimento cheese, Red Velvet Cake, etc. It's amusing to those of us who see these foods as mundane. But then I suppose it's long been true in the food world what's mundane to one culture is new and exciting to another.

              1. re: LorenzoGA

                Lorenzo....you would be correct...Specifically on the NJ Board....which is Where both the OP and I am from.... and clearly not in the South.

              2. re: rockycat

                More than 75% the items mentioned by others are already common place in my area, and probably elsewhere as well, but I did not see the need to call out any specific attention to that.

            2. Always wanted to try peanut butter or nutella sandwiches, cut in bite size pieces, battered and fried...also lindoor truffles, just the right size. There's also a funny bumper sticker about "battering" but that's another thread

              1 Reply
              1. re: BiscuitBoy

                I've deep fried those Uncrustable pb&j sandwiches and they are surprising tasty! I fried them as they came, plain, but others have told me they battered them first. Either way, couldn't be easier.

              2. Deep fry some battered banana chunks, serve with butter/brown sugar/Myers Rum sauce.
                You're welcome.

                1. Queso dip mac & cheese balls. I think this would solve the problem I have every year - the Velveeta congeals approximately 12 seconds after it comes out of the microwave.

                  1 Reply
                  1. re: small h

                    Mac n Cheese balls was going to be my suggestion too.