I love fried foods. I recently got married and we had guests here in Vermont from all over the country for several days of parties. After, everyone agreed that the most memorable food was an array of fried appetizers-okra, artichokes and French fries-served in tiny little baskets straight out of the fryer. But of course I know "fry" isn't particularly healthy. Which is why faux-frying techniques are such great news for anyone who loves a little "fry."
At EatingWell, where I'm the food editor, we have an easy, oven-frying technique that delivers a crisp, seasoned exterior and moist, tender interior without all the fat and calories of deep-frying. For the basic technique, coat your food in breading of some sort, spray it with oil and then bake it on a rack. An oil spray bottle works great and cooking spray works well too.
Sometimes we go for a slight variation-brown the coated food in a bit of oil in a skillet and then finish in the oven. That way it gets crisp on the exterior but doesn't burn and requires only a little oil. This technique works great with Fried Green Tomato Sandwiches with Remoulade Sauce.
By Jessie Price, Food Editor, EatingWell