Category Archives: Fried food


Food Truck Friday!  It is snowing this lovely first day of April here in NYC. That means it is fried food truck day for me.  Today I finally went to the Taim truck.   You can’t talk to anyone in this city about falafels without their name coming up, so I have been eager to try out their food truck. Taim’s falafels have been written up as best in New York, and recently their truck was named best food truck 2011 by NY Mag.  It always has a long line, but I finally decided to try it out.  
Today’s lunch was HARISSA falafel sandwich.  Luckily I do not have to compare these to Dee’s because they are totally different, a gourmet twist on the traditional if you will.  The harrisa gives the falafels a slightly different taste but not overwhelming and is extremely good.  Actually they are so good that next time I am going to get the falafel platter because it really does not need all the extras that come with the sandwich.   I also ordered the fries with a saffron aioli dipping sauce.  I will have to take a pass on them next time. The fries were soggy and the dipping sauce was ok but overwhelmingly saffron-y. -ts

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Filed under Food Truck, Fried food, Middle Eastern

Fried Green Tomato Salad with Sweet Chili Dressing

Though spring is taking way too long to get here, we thought we’d tee up this spicy/sweet Southern treat for you so that you’ll be ready when the unparalleled Ripley tomatoes finally appear at your local farmers market. This is a great spin on classic FGT, and any self-respecting Southern lady simply must know how to fry one.
On a related note, I would be remiss if I did not include a quote from the movie of the same name that Dunny so expertly worked into an e-mail the other day: “If you haven’t got anything nice to say about anybody, come sit next to me.” Ouiser Boudreaux (and for that matter Sara Dunigan), you are a woman after my own heart.
Fried Green Tomatoes
3 green tomatoes
1/2 cup AP flour, seasoned with salt and pepper
1/4 milk
2 beaten eggs
1/2 cup panko breadcrumbs
1/3 vegetable oil
1 tsp pf salt
1/4 tsp black pepper
large pinch of chili powder
mixed greens for salad
  1. Cut unpeeled tomatoes into 1/2 inch slices. Season both side with salt, pepper and chili powder and let sit while you prepare dressing.
  2. Make dressing and prep the the breading bowls. You will need 3 bowls with the following:
    1. seasoned flour
    2. milk and eggs mixed and
    3. panko
  3. Heat a large skillet with oil over medium high heat.
  4. Dip tomato slices in flour, then egg/milk mixture, then panko.
  5. Fry slices in skillet 3-5 minutes on each side until golden brown. Dress and serve on top of salad greens.
Sweet Chili Dressing
2 tbl bottled sweet chili sauce (The Chef likes Mae Ploy)
2 tbl ketchup
2 tsp olive oil
1 tsp sesame oil
2 tbl sugar
2 tbl water
2 tbl lime juice
2 tsp chopped cilantro leaves
  1. Mix all ingredients together and dress those ‘maters.

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Filed under Appetizers, Comfort food, Fried food, Salad, Southern food, Veggies

Dee’s Falafel

Amazing falafel sandwich I had while in Beirut two years ago. Still not as good as Dee's!

I am extremely lucky to have grown up in a household of ethnic food, even luckier that it was Middle Eastern. When I was younger I would try to explain to my mom the importance of mayonnaise and butter (and convince her that she needs to learn how to make Peg’s greenbean casserole), but she was busy whipping up amazing dishes sans butter and mayo such as homemade hummus and baba ganoush, wara’enab (stuffed grape leaves), kebbeh, and kousa (stuffed zucchini) to name a few.

Look out for more of her recipes to be posted soon. One of my favorites was her falafel. Dee fries these patties wearing loud prints, gold jeew-ry, full make up and heels. One thing she taught me, frying while looking fabulous somehow makes it healthier and better. –ts

1 cup dry fava bean
1/3 cup Chick peas (dry)
2 garlic cloves
3 medium size red onions
½ bunch parsley- chopped very fine
1 tbsp salt
1 tbsp flour
½ tsp black pepper
½ tsp coriander
1/3 tsp red pepper
1/3 tsp cumin
1/3 tsp cinnamon
1/3 tsp baking soda
1 tsp baking powder
3 cups Mazola oil

Recipe makes 35 pieces:

  1. Soak fava bean and chickpeas over night in warm water. Drain and let dry in the morning.
  2. Peel onions & garlic and add all ingredients (except the oil) in food processor. Mix well and let the mixture sit for one hour.
  3. In a deep fryer add oil, and let it heat up on high. Once oil is ready take a spoon full of the mixture and make it into a small ball in your hands. Fry it till it’s slightly red (don’t overcook!). You probably need only about 1 minute per side when frying.
  4. Place on paper towel to soak up excess oil. Feel free to add these to pita bread with shepherd salad, tzatziki and/or tahini sauce.

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Filed under Fried food, Main Course, Middle Eastern

Todd’s Fried Dill Pickles

So I really have no idea how to start this post. Obviously I love pickles and all things fried, but more than that, I love my hairdresser of 12+ years, Todd Lucas. Despite the fact that he ran off (to Arkansas according to Joel’s sources) and left me a desperate, graying old maid with atrocious split ends and no one to make snarky comments to, I still love his stupid ass.

And I love his fried dill pickles. I mean, they have red pepper, Tabasco and beer in them. Pure genius. You can always serve these with the classic Ranch dressing (Make your own from the packet – it’s incredibly easy and 10x better than any bottle), but I also like to serve them with horseradish mayo* for some extra zing.

1 quart hamburger sliced dill pickle chips
1 1/4 cup flour (divided into 1 cup and 1/4 cup)
2 tsp red pepper
2 tsp paprika
2 tsp garlic salt
Tabasco to taste
1 cup beer (the darker the better)
vegetable oil

  1. Dredge pickles in 1 cup of flour and set aside.
  2. Combine remaining flour and dry ingredients. Add wet ingredients and mix well.
  3. Dip pickles into batter and fry in hot oil until they float and are golden brown.
  4. Drain on paper grocery bags. Serve hot with cold beer.

*For the horseradish mayo, I start with mayo, add a little sour cream and black pepper and slowly add horseradish until I get the right amount of spice.


Filed under Appetizers, Fried food, Party food, Southern food