Get the latest Deepfried recipes from Group Recipes. http://www.grouprecipes.com/tag/deepfried My friend gave me this recipe. Big hit around here. Cook time does not count the 4 hours freeze time. I am putting the Chocolate Pound Cake recipe on next. http://www.grouprecipes.com/61011/deep-fried-chocolate-pound-cake.html Makes the chicken juicy, yet very crisp on the outside. Just dip or coat with your favorite sauce, or delicious on its own! http://www.grouprecipes.com/55965/japanese-style-deep-fried-chicken-tori-no-karaage.html This is a recipe for the sauce I use on my Dirty Wings. I have not made this recipe, but it sounds good. (The sauce should be a light orange color) http://www.grouprecipes.com/52059/cloned-sybergs-wing-suce.html This is a really tasty dish that uses a technique we don't usually consider when dealing with green beans. Easy and not too greasy even if it's deep fried. http://www.grouprecipes.com/50685/chinese-deep-fried-green-beans.html Mix the batter up 2- 24 hours ahead of time. If you have extra batter slice some onion and make onion rings. http://www.grouprecipes.com/41584/french-fried-artichoke-hearts.html This was supposed to have been invented in Scotland, but there seems to be a fair amount of controversy over that. It is made at a lot of the 'chippie stands' in Scotland now, but it originated somewhere else. It seems that a chef at a convention-hotel in North America had prepared a meal for a large group -- mostly Scots -- and at the last minute realized that he had a problem with the dessert. He decided that, since most Scots love anything deep-fried, he would batter up some chocolate bars and deep-fry them. Well, it was a huge hit, and the Scots took the recipe home with them....OR so they say :) This recipe comes from one of the Scottish Fish & Chip "chippies". NOTE: the batter needs to sit for about 30 minutes before dunking the Mars bars. http://www.grouprecipes.com/31148/deep-fried-mars-bars.html I usually serve these on long skewers imbedded into an inverted 1/2 cantaloup and use the other half for the dip. I use my Plum Sauce recipe (posted) http://www.grouprecipes.com/28109/porcupine-shrimp.html A japanese classic that's easy to make at home. In Japanese, age means deep fried, while dashi is the stock used to make the sauce. So agedashi is basically deep fried tofu served in dashi-based sauce. http://www.grouprecipes.com/23040/agedashi-tofu.html This is an American Indian Staple. Much like the Tortilla or Naan. It's fabulous serverd as a side to Chile Verde or used as a base for tostada or drizzled with honey and eaten as dessert. = ) http://www.grouprecipes.com/3347/indian-fry-bread.html This Chicken Lollipops recipe uses chinese cheese, aka fermented red beancurd with a final touch of panko breading. This classic appetizer with a twist will be a welcomed guest to any party, I guarantee :) http://www.grouprecipes.com/1664/chicken-lollipop.html