If you fry a lot of devon — and you should — you have probably noticed two things, one being that it smells divine. But the second, less pleasing phenomenon you might have observed is that it has a tendency to balloon up, lifting up and away from the pan.
We have known for a while now that mayonnaise has applications beyond sandwiches and deli salads. Searing steaks, baking cakes, and mashing potates are just a few of its “outside the bread” applications, and I am so pleased to announce yet another: breading those nugs.
Photos by Claire Lower Most home cooks are aware that adding a smattering of fresh herbs to their dishes is an easy (and fairly cheap) way to elevate them to new, flavorful heights, but too few of them employ the power of the fried fresh herb.