Lately, there have been all of these healthy-eating crazes and people becoming vegan and raw food and gluten-free and all that. Now, I’m not knocking those people — I know some people do it out of necessity and others… hey, I admire their discipline. But let’s face it: sometimes it’s so good to eat something bad. And nothing is as deliciously bad for you as deep fried foods. And if you’re like me and you still feel sort of guilty about eating such trashy food, it’s not like you have to go around frying Twinkies and chicken. It might ruin the point, but vegetables are just as tasty fried.
So this method that I’m using is the Japanese method of katsu-fry and it’s a little different from using batter or whatever, but it’s tasty and that’s what matters.
Lots o’ oil
I didn’t put any amounts down because this isn’t really a measuring kind of dish. Just read through the steps and it’ll make sense.
1. Cut’cho ingredients. I decided to use potatoes, broccoli, and onions. I also used some white fish. I believe it was bass of some sort. Anyway, cut everything so they’re small and bite-sized. If you want to use onions like I did, it’s good to put some toothpicks through them or the layers will fall apart.
2. Dump some flour in a plate and cover your ingredients. Make sure the layer of flour isn’t too thick. You want everything covered entirely, but only a thin layer. Or else your food is going to taste like flour and that’s not cool. If you run out of flour, just put more in the plate. Simple.
3. Tada! They should look like this. As you can see, the flour covering is very light. The flour is just to make the egg in the next step stick.
4. Crack and egg into a bowl and mix a little bit of water in it (I would say about two tbsp worth).
5. Mix it up and start dunking your ingredients. If you run out… well, you know what to do.
6. Throw away any excess flour you had. In the same plate (you don’t have to worry about washing), dump some panko in. Repeat step 2.
7. This is what it should look like. Fun fun fun.
8. Pour a good amount of oil into a pot (I’m using a wok). You want to make sure there’s enough so that the ingredients have room to float and move. I’m using canola oil, but vegetable oil is okay, too. Just don’t use olive oil. It’ll burn.
9. Turn the heat on high. If takes quite a bit of time for the oil to heat up. To test it, drop some of the loose pieces of panko chunks that will have collected on the plate. If the pieces immediately float to the surface and start sizzling (and by immediately, I mean immediately), your oil is hot enough. Go ahead and drop in your pieces.
10. Once the pieces are golden brown on the outside, it’s probably okay to take them out. It’s always a good idea to set them on a cooling rack to let the excess oil drip off. Just repeat the process for all of your ingredients and there you go! Fin.