Ode to deep-frying
Calling us one-track eaters would be going too far. But when something is deep-fried, a blissful haze comes over our eyes. Deep-frying makes everything taste better. Five people from Groningen agree. They are currently crowdfunding an ode to deep-frying in cookbook form: Fresh Frying.
The recipe for the Groningen egg ball, ‘aaierbal’, will certainly have a place in this cookbook, alongside the deep-fried ice cream and the Sicilian pastry cannoli. The snack, which resembles the Scotch egg eaten as early as the eighteenth century, emerged in Groningen in the middle of the last century and is now sold everywhere in cafeterias there. Naturally with Groningen mustard.
Deep-fried egg
The hard-boiled egg in a layer of veal ragout, deep-fried in breadcrumbs, was recently even added to the National Inventory of Intangible Cultural Heritage at the recommendation of the same five people from Groningen.
This deep-frying cookbook fits right in with the current deep-frying craze.
With their book Fresh Frying, the five want to ‘make a case for using the deep-frying technique in the kitchen more often and in a culinary way. Because especially when combined with steamed, boiled, poached and baked dishes, something crispy with a little fat creates a thoroughly satisfying flavour,’ the people from Groningen say.
In short, they want to make it clear that there is more to deep-fry than frozen croquettes.
Gastronomic deep-frying
The rest of the Netherlands has been aware of this for years. There is a serious deep-frying craze underway at the moment. And deep-frying has long been perfectly respectable even in gastronomic circles. So much so that several Michelin-starred chefs now run their own fry shops. This cookbook, with 83 recipes, could not come at a better time.
Do you think this deep-frying cookbook should become a reality? The five people from Groningen have started a crowdfunding campaign via the platform ‘voordekunst’.
