Add Pizza To The Deep-Fried Trend
Everyone knows that you make a good food better by deep-frying it, right? Just look at the plethora of options in the food row at county fairs. Add one more menu item to the deep-frying trend: pizza.
[A] restaurant dedicated to deep-fried pizza is set to open in New York City today.
Bar-goers in Manhattan’s Lower East Side already have a carnival of late-night eating options, from Middle Eastern rotisserie shawarma sandwiches to mile-high pastrami-on-ryes and the regular old slice, but now they can add deep-fried pizza to the list.
The restaurant is also designed to capitalize on the late-night, after-hours bar crowd.
La Montanara by Forcella opens tonight at 5 p.m. with a menu that includes four 9-inch fried pizzas (Montanara, Salame Piccante, Funghi, and Marinara), two fried pizza sandwiches (Porchetta and Tartufo), and a small selection of fried appetizers. The pizzas cost between $6 and $8 and the pizza sandwiches cost $10 and $12, respectively.
So is it healthy? Is it good? Is it greasy-tasting?
By all accounts, deep-fried and then baked pizza is incredibly light. Chef Jamie Oliver compares the texture of fried pizza crust to the Indian fried lentil-flour chips known as papadam, which taste almost greaseless. Adriani attributes the lightness of his pizza fritta to the cooking technique in general and to the sunflower oil he uses.