Deep-Frying

Guy Fieri Talks About Mofongo

Video | 03:07

Guy Fieri shares that the best fried thing he ever ate was mofongo at Benny’s Seafood in Miami. Mofongo is a Puerto Rican specialty made of plantains, chicarrones (fried pork skins), chicken stock and a bit of fried pork. Owner Benny Ojeda uses a giant mortar and pestle – with a baseball bat for a pestle – to mash together the fried plantains, chicarrones and garlic. The mashed mixture is dished up and served with fried pork and consomme on the side.

The Best Fried Thing Aaron Sanchez Ever Ate: Deep-Fried Brussels Sprouts

Video | 01:36

Aaron Sanchez reveals the best fried thing he ever ate: fried Brussels sprouts from Michael Symon's Lolita restaurant in Cleveland, Ohio. These Brussels sprouts are fried and topped with a warm vinaigrette made from red wine vinegar, anchovies, capers, garlic and shallots, transforming the humble vegetable into an unforgettable dish.

Churros With Chocolate

Video | 03:31

Try a flavored chocolate (Claire uses bacon-flavored) with your churros.

Ultimate Sesame Chicken

Video | 03:30

Tyler's Ultimate Sesame Chicken will make you swear off takeout forever!

BBQ Pulled Pork Egg Rolls

Video | 03:04

The Neelys make deep-fried pork egg rolls with their own Southern touch.

Watch Guy Fieri Enjoy Some Chicken Fried Steak

Video | 02:18

Join Guy Fieri as he visits The Green Mesquite BBQ restaurant in Austin, Texas. Known for their brisket, ribs, scratch-made jambalaya and a variety of sandwiches, Guy is there to try Green Mesquite's chicken fried steak. Owner Tom Davis walks Guy through his process for making this Texas favorite. Tom whisks eggs and whole milk together to create the batter. He then mixes self-rising flour, a seasoned pepper mix (salt, sugar, pepper and dried bell peppers) and dry ranch dressing mix for the breading. The steak is first coated in batter before being covered with breading mix. Tom repeats the process, double-dipping the steak before deep-frying it for three minutes. Tom coats the steak with lots of white gravy before dishing it up. Guy takes a bite, noting it's tender enough to be cut with a fork, and mentioning that he can taste the ranch dressing in the batter, which is one of the thickest he's ever had on a country fried steak.

Ree's Cream Cheese Won Tons

Video | 03:53

Ree's Cream Cheese Won Tons: crisp little appetizers with a creamy filling.

Lobster Risotto Appetizers

Video | 04:24

Giada deep fries these breaded lobster-filled creamy risotto appetizers.

Chef Alex's Battered Shrimp

Video | 02:38

Alex deep-fries a batch of beer-and-vodka-battered shrimp.

Beer-Battered Mushrooms

Video | 03:55

Giada's own twist on bar grub includes her beer-battered cremini mushrooms.

Deep-Fried Onion Strings

Video | 01:09

Ree explains how she prepares her addictive Deep-Fried Onion Strings.

Guy's Crispy Fried Pickles

Video | 04:14

Panko crumbs and buttermilk dip are the keys to Guy's crispy fried pickles.

Ree's Onion Strings

Video | 04:14

Ree Drummond makes a batch of Beer-Battered Onion Strings with Kicked-Up Fry Sauce.

Bloomin' Apple

Video | 00:48

Marshmallow-stuffed apples get the bloomin' treatment with salted caramel sauce.

Fried Rice Arancini

Video | 00:35

Reinvent leftover fried rice, turning it into crunchy, golden brown nuggets similar to Italian arancini -- fried balls made from arborio rice. Dip them in duck sauce or hot mustard.

Valerie's Deep-Fried Turkey

Video | 02:02

Valerie Bertinelli frees up some oven space by deep-frying her Thanksgiving turkey.

Fried Bologna Sandwich

Video | 01:14

Katie fries up traditional bologna sandwiches and adds crunchy toppings.

Deep-Fried Cheesecake Bites

Video | 02:54

Ree takes cheesecake bites to the next level by deep frying them and serving them with a strawberry dipping sauce.