Did I not write “though that is across the UK”?
Well, why single out Scotland? Why not add battered fish, or for that matter chips at all? Pickled onions? Pickled eggs? Or anything else which is for sale in every single fish and chip shop in the UK?
You’re welcome to extend it to the UK. Scotland just popped into mind because of the Mars bar. I’ve been watching a lot of Scottish comic Eleanor Morton and she mentioned it, so it was fresh on my mind. Sorry if I’ve hit a nerve or something.
I have wondered why there aren’t three-layer Scotch eggs, egg, sausage, and batter. The breading seems inadequate.
We have pizza puffs around here. They’re widely available at hot dog and burger joints, mostly from a Chicago manufacturer called Iltaco Foods. They’re pretty cheap and low quality but I had a few in my youth, though not in 20-25 years at least. And the fat’s already built into the cheese and very poor quality Italian sausage crumbles! The typical way to eat them is to wait until they’re cool enough to handle, then bite and spurt molten hot filling on your tongue so you can’t enjoy food for 3 days. That said, I suppose if I could wish a hot pizza puff to appear in front of me now, I might go for it.
More characteristic image at top:
Yeah and, as I understand it, the exterior crust is a flour tortilla.
With battered pizza, I don’t know. I’ve never heard of it nor seen it, but I’m sure it exists. I don’t quite see how it wouldn’t work. With proper deep frying, not much oil gets absorbed into the batter. OK, it’s still a couple of tablespoons, but it’s not like the batter is absolutely soaked in oil, so I doubt it actually much, if any gets to the pizza crust part.
I missed this part. So it’s an entire frozen pizza dropped into the fryer, as-is? Are they thawed first? Most fryers aren’t that wide, do the pizzas go in vertically?
The way I’ve seen it done is by the slice. Disgusting, but fascinating.
As for blaming the Scots…it’s your day in the barrel.
I mean, that’s pretty much what a funnel cake is, albeit a sweet batter rather than a savory one. Just replace the ketchup with chocolate syrup.
Hungarians kind of do a savory version of this called langós. (ETA: I guess it’s not exactly the same, as it’s a dough rather than a batter) It’s looks a bit like an elephant ear you would get at a US carnival and is served topped typically with garlic water, and then often sour cream and cheese or onions are added:
Come to think of it, that’s not much different than (American) Indian fry bread either, which are often sold savory with taco toppings.
But, yeah, Hungarians, too, like to batter and fry the crap out of everything as well. There are stalls just devoted to battered fried goodies scattered around Budapest (or at least there were in the late 90s and early 00s – perhaps health awareness has shuttered some of them.)
My first experience with langós was weird, as my brain wanted it to be covered with cinnamon and sugar, since it so reminded me of the fried doughs you’d get at fairs, so it took me a few tried with the dish to rewire my thinking to accept savory toppings. They are quite lovely in their own way.
I must try this.
Welcome to the boards! I like something I read recently…these boards seldom disappoint but often overwhelm. Enjoy!
The ones I had in Czechoslovakia were topped with shredded cheese and ketchup.
I make it myself several times a year, and I vary it with beef, chicken, shrimp, and mushrooms
I’ve never seen ketchup in the 5 years I lived in Budapest, but looking up photos of langós stands, I have found at least one that offers it. Typically, it’s garlic water, cheese, sour cream, and ham as the main options, with probably the first three ingredients being the most popular combination. Sometimes you’ll find ewe cheese, bacon, and onions (often red) as options, as well. But it’s a blank slate, so you can get as fancy as you want – I’ve seen places that have a “Mexican” version that includes beans and stuff – I’m more talking the langós stand you might find at a fair or at a market.
I lived in Benešov 30 years ago, so I imagine things have changed a lot since then. I may go back this summer and have a look around.
Loco Moco and Spam musubi done well, food of the gods!
No shame for pigs in blankets?
You’ll see in the Wiki link that there are several kinds, some of which may even warrant pride, but I’m referring to the shameful U.S. combination of cheap hot dogs and pastry dough. Even in my early childhood, I thought they were kind of gross.
I’m not sure where you’re from, you might not realise the size of UK chip shop fryers. They’re huge chunks of metal built in the shop, starting from 12 foot across the shop and often 3-6 feet wide. While the pictures here for instance have six baskets side by side, the typical setup is to have multiple fryers for different things (keeping meat from the chips), and have storage areas for the fat to drip off and serve from (for the current batch of chips being served). However, most places I’ve seen put the items in “freehand” (ie: not in a basket, and fish (?) them out with a longhandled scoop. So a pizza of 8" size is easily stuck in there in.
I’m not sure if they were typically frozen beforehand, I can’t imagine they’d take long or make much difference to be defrosted, but they were probably from freezer purely because they were easier to manage before putting into the fryer.
Yes. That is it. Very plain and this was voted the national dish by the population of Denmark. But maybe I’m to hard. We also have something called Pølsemix, and that is a whole different category 