New Zealand/Brooklyn photographer Henry Hargreaves heard of an experiment in which electronics were cooked and eaten. It didn’t turn out quite as expected. He pondered ways to do the same thing, only better.
I love to work with food in photography, to me there is so much potential in the genre for storytelling by mashing up opposite components and forcing the viewer to look at things differently. With this series I guess there is a comment about consumption and the similarities with the way we are obsessed with the ‘new’ gadget. We get it, are obsessed by it and then discard it. Just like fast food! But at the end of the day, I hope people just get a kick out of seeing some fun pictures!
But don’t try to deep-fry your own electronics! Hargreaves avoided the potential danger of cooking unknown materials by recreating the gadgets with foam core overlaid with photographs of the original items. Food stylist Caitlin Levin made the tempura batter and did the frying. The result is thought-provoking, all right, but also truly fun.
Deep Fried Gadgets by http://henryhargreaves.com/
How to Make Fried Ice Cream
fried mozzarella cheese balls: recipe here
roquefort-stuffed fried olives: recipe here
creamy fried mashed potato cakes with parmesan crust.
crispy fried meatballs with cream cheese filling.
Fried Ice Cream1 quart vanilla ice cream, good quality5 cups corn flakes, crushed1 cup flaked coconut1 tablespoon cinnamon2 eggs1 tablespoon milk2 quarts oil for deep fryingMake 5 1/2-cup scoops of ice cream. Place on a pan or baking sheet lined with waxed paper and freeze for at least one hour.Meanwhile, in a shallow bowl add crushed corn flakes, coconut and cinnamon. Stir together. Set aside. In another shallow bowl, beat egg and milk together, set aside.Remove ice cream from the freezer and roll and press the corn flake mixture around the ice cream. Like packing a snowball. Then roll the ice cream ball into the egg mixture then back into the corn flake mixture. This will give you a thicker crust. Return to the freezer for at least one hour or until the ice cream is very hard.Heat oil in a Dutch oven or heavy pot until the temperature reaches 365 degrees. Remove the ice cream balls from the freezer and carefully drop into the hot oil. Deep fry for only 20-30 seconds. Remove from the oil and place on a paper towel. Serve immediately with honey and strawberries. Makes 5 servings.
6 hard-boiled eggs, well chilled
1 pound good-quality sausage meat
1/2 cup flour
1-2 eggs, beaten
3/4 cup Panko
Vegetable oil for frying
1. Peel eggs. Divide sausage into six portions.
2. Roll each egg in flour. Press and shape a portion of the sausage around each egg.
3. Dip sausage-wrapped eggs into beaten egg and roll in panko.
4. Heat oil to 350 degrees F. Cook each egg for 4-5 minutes (longer if shallow frying—constantly turn the eggs around for best results) or until sausage is cooked and browned.
For the rings:
- 1 large egg white
- 1 cup water
- 1 tablespoon vanilla
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 6 large apples, peeled
- Canola oil for frying
- Cinnamon and sugar
For the icing:
- 4 tablespoons butter, melted
- 1/3 cup sugar
- 1 tablespoon cinnamon
- 2 tablespoons milk
- 1 - 1 1/2 cups powdered sugar
- Whisk egg white until foamy. Whisk in the water and vanilla. Next, whisk in the flour and salt.
- Slice the apples into 1/2-inch thick slices. Using varying sized cutters, cut “rings” out of apple slices, discarding smallest circle containing core.
- Heat oil to 375 degrees. Preheat oven to 400 degrees.
- Dip apple rings into batter and then place into the oil. Allow the apples to fry in small batches and turn frequently. Remove from the oil when golden brown and place on a paper towel. Sprinkle with cinnamon and sugar.
- Transfer rings to a wire rack and place the wire rack on a baking sheet. Place in the oven for 5-10 minutes or until the rings turn crispy.
- Drizzle the icing over the rings and serve warm. (To make the icing, simply combine all of the ingredients and stir until combined).
sweet chili fried chicken with french beans.
Fried Apple Pies
- 1 cup unbleached all-purpose flour
- 6 tablespoons cold butter
- 1/4 cup ice water
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 2 cups peeled apples, chopped to 1/2” squares
- 1/2 cup apple cider
- 1/4 cup sugar
- 1 teaspoon cinnamon
- zest and juice of 1 lemon
- big pinch salt
- 2 tablespoons flour
- In the bowl of your food processor, combine the flour, salt, and sugar by pulsing 3 times. Cut up the butter into large chunks, and add to the flour. Pulse several times, until the mixture is sandy and crumbly. Drizzle in the ice water, and pulse 2 or 3 times until the dough just holds together.
- Turn the dough out onto a lightly floured surface and form into a 6” disc. Wrap the disc tight in plastic wrap and refrigerate for at least 30 minutes.
- Meanwhile, make the filling. Combine the apples, cider, sugar, zest and juice, and salt, and cook over medium heat. The mixture will bubble, and cook down. After about 15 minutes the apples will soften, but still have a little texture. Stir in the flour and cook for a minute or two more. Remove from heat and set filling aside to cool.
- Either in an electric skillet, deep fryer, or heavy-bottomed pan with deep sides, heat a neutral cooking oil to 350 degrees.
- On a lightly floured surface roll 1/3 of the dough into a 10 – 12” oval. To make the first two pies, cut the oval in half, and carefully pile 1/3 cup of filling on one half of each semi-circle. Quickly wet the edges, and fold over, pressing each into a turnover shape. Seal the edges with the tines of a fork. Fry the pies for a total of 3 – 4 minutes, flipping them halfway through. Remove from oil when the pies are a deep golden brown. Place on a stack of paper towels, dust with confectioners sugar and serve. Follow these steps for the other four pies.
mini doughnuts with chocolate honey glaze.
1/2 teaspoon dry yeast
1/4 cup warm water (105º)
4 cups all-purpose flour
1 cup canned pumpkin puree
1/4 cup sugar
1/4 cup heavy cream
1/4 cup hot water
2 tablespoons vegetable shortening
1/2 teaspoon salt
Vegetable oil, for frying
3 tablespoons butter
1/4 cup maple syrup
1 cup powdered sugar
For pumpkin beignets:
Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes.
Combine flour, pumpkin puree, sugar, heavy cream, hot
water, egg, shortening, and salt in a large bowl; stir in yeast
mixture. Mix dough just until combined and smooth. Let
dough rest in bowl, covered with a clean kitchen towel, 30
Transfer dough to a well-floured surface. Pat to about 1/4-
inch thickness and cut into 2-inch squares. Cover with a
clean kitchen towel and let dough rise in a warm, draft-free
area, about 1 to 1 1/2 hours.
Heat 3 inches of vegetable oil to 350°F in a deep, heavy pot
over medium-high heat. Fry beignets until golden brown,
about 2 to 3 minutes, turning as soon as they brown on one
Remove with tongs or a slotted spoon and place on paper
towels to drain.
For maple glaze:
Combine butter and maple syrup in a medium microwave-
safe bowl. Microwave until butter melts. Whisk in powdered
sugar until smooth.
Drizzle warm beignets with maple glaze and serve
* Thanks to Coasterbelly for the recipe!
deep fried cookie dough.
I’m guessing this was at the Texas State Fair, at least one of the county fairs?