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First I fry some chopped Serrano ham in oil for about 10 minutes.
"I fry my meatballs outside so my house doesn't stink anymore," she said.
I've learned not to mess with perfection, so when I "fry" shrimp, it is in the form of fritters.
In spite of this typical, frigid, February weather in Madison, WI, I fry my battered comfort foods fresh-to-order, and serve them piping hot.
I cut them in half to make them cook more quickly and brown better when I fry them, but you needn't bother.
In the restaurant I fry the chicken in clarified butter, but at home I do it in grapeseed oil because it is healthier.
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I fried a fish.
"I already got my ham cooked, I fried my chicken," said Ms. Ballance, a schoolteacher.
I fried some onions and garlic in the widest pan I had.
I fried two slices of cottage roll and put lots of ketchup on them.
I fried 89 latkes (but who's counting) for a get-together.
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