Five of the best deep-fried foods you must try in Auckland
Terrible for you, or terribly tasty?
Auckland is full of fried delights - both savoury and sweet - for the grease monkey in you to indulge.
We've put together a list of the five fried dishes you must try.
Just a heads up, there's no deep fried Moro bar on the menu.
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Onion Mumm at Pepperjacks - 190 Jack Lachlan Dr, Pine Harbour
Pepperjacks' Onion Mumm is the stuff of deep-fried dreams. It's a deep-fried onion cut into the shape of a chrysanthemum flower, so each battered petal can be pulled off and dipped into a mayonnaise-based sauce in the flower's centre.
"You've got to eat it to believe it," says owner and chef Yash. It's his specialty, and a recipe he's kept to himself since his days as an apprentice in New Orleans. And it's wildly popular - Yash says he's sold 81,655 Onion Mumms as of this week.
Bolas de queso de cabra at the Bellota - 91 Federal St
The Bellota takes Puhoi Valley goat cheese, crumbed and deep-fried, and presents it with honey and toasted almonds. The combination is compelling, both sweet and sour.
The deep-fried goat cheese has been a popular part of the Bellota's tapas menu for nearly five years, and for good reason.
Fried chicken skin at Pappa Rich - 291 Queen St
This one is pretty self-explanatory. It's the skin of a whole chicken, fat removed, marinated, deep fried until golden, and then dipped in sweet chili sauce.
It's a well-loved dish from Malaysia, where it's commonly found in night markets. And, as the chef would have you know, it's healthy - because they remove the fat.
Turon at Naman Republic - 126 Symonds St
Turon is a truly decadent deep-fried dessert offering from the Philippines. At Naman Republic, they've kept the tradition flavour of the dish, but changed the concept.
The result is a filo-wrapped, caramelised banana parfait, which is ... deep-fried, of course. Presented with both jackfruit and beetroot paste, the icing on this cake is coconut ice-cream and "choc-nut soil".
Taco Dorados at Mexico - Britomart, Takapuna, Ponsonby and Ellerslie
This hotly anticipated deep-fried dish will be available at the various branches of Mexico from July 15.
For the uninitiated, a taco is a filled tortilla. In this case, the flour tortilla is filled with smokey beef chipotle or potato and olive filling, then garnished with coleslaw, pineapple pico de gallo and serrano salsa. Of course, when introduced to a hot bucket of oil, the result is the Taco Dorado - dorado meaning gold in Spanish.
If your mouth isn't watering by now, good luck to you.