What is the best way to fry an obelisk?

Answer 1

First, find yourself a large frying pan. Make sure whatever stovetop you plan on using can handle the weight of your pan and your obelisk.

Set the broiler to the highest heat setting. Fill the frying pan with approximately seven metric tonnes of vegetable or canola oil (your choice, I prefer using canola).

While the oil is heating up, you should prepare the breading for the obelisk. You'll need eggs, flour, and whatever you typically use for your frying batter. I generally use a mixture of panko and some seasonings, like red pepper, garlic, and chives when I'm frying my obelisks. If you want a dessert style obelisk, you want to make a fried dough-style batter.

Whisk your eggs in a large vat, and combine the flour and breading for your batter onto several large tarps laid out end to end. If your vat is large enough, you can dip your obelisk directly into the eggs and then place it on the tarp to cover it in batter. If your obelisk is too large, you can apply the egg using a marinade brush and then roll the obelisk into the batter. If you use the marinade brush, make sure you evenly coat the entire obelisk. You'll have to work quickly so the egg doesn't dry before you get the batter on.

After the oil is hot enough for frying (to test this, splash a fingertip's worth of water into the oil. If it sizzles, the oil is hot enough), turn the broiler down to medium heat or else you run the risk of burning your obelisk when you set it in the pan.

Using a crane, or whatever heavy machinery you have around, gently lower your obelisk into the pan. CAUTION: make sure you lay the obelisk in the pan horizontally and NOT vertically. Theoretically, you want the oil to come halfway up the sides of the obelisk, unless you are deep-frying it, which needs to be done in an altogether separate manner.

After the first side is done, it will be a nice golden colour. Rotate your obelisk 180 degrees and wait until that side is the same golden hue. You will likely have to rotate the obelisk 90 degrees to make sure the batter on the other sides is completely cooked.

Remove the obelisk and set it on your draining rack so the left over oil can drip off. CAUTION: obelisk will be extremely hot.

Serve while it's still warm. For a lunch/dinner meal, I pair my obelisks with a sweet and sour sauce. For dessert, they go great with a vanilla bean ice cream, fresh fruit, some Cool Whip, or even some chocolate sauce. Luxor makes an excellent hot fudge specifically for obelisks.

Hope that helps!