{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-c03aa079.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-517835be.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Deep fat fried desserts make a comeback' data-url='/boclips/videos/5c54bbded8eafeecae12858d' data-video-url='/boclips/videos/5c54bbded8eafeecae12858d' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nDeep fat fried desserts make a comeback\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eMore usually known for its health and beauty crazes, Hollywood is turning back the clock and going deep fried. Whether it's Oreos, apple pie or a marshmallow sandwich, the fat fryer is back and the calories are definitely not being...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eMore usually known for its health and beauty crazes, Hollywood is turning back the clock and going deep fried. \u003cbr/\u003eWhether it's Oreos, apple pie or a marshmallow sandwich, the fat fryer is back and the calories are definitely not being counted.  \u003cbr/\u003eIt's the evil of the health conscious the world over, but dishes made with deep fried dough are trickling their way back into restaurants in Hollywood.    \u003cbr/\u003eThe famous deep fried Oreo is also making a comeback.  \u003cbr/\u003eChristopher Gialanella from Angeleno Magazine says his publication works with many restaurants and bars across L.A. and this isn't just a niche trend. \u003cbr/\u003e\"We are noticing now a lot of pastry chefs are now creating really cool fried items. Fried Twinkies, fired apple pie or fried cheesecake. What we think is really cool is that it gives them an opportunity to showcase different tastes with the fried element, whether it's a chocolate topping, strawberry topping, whipped cream so it creates a really broad variety of what everybody wants to do after they eat a big meal.\"\u003cbr/\u003eGialanella credits the fried fat fad to nostalgia - and says people are sharing the calorie load.  \u003cbr/\u003e\"I think a lot of people take it as sort of nostalgia so they enjoy that taste again. It's great that it's coming back. I think that's what it's really all about. I think it's also sharing the item is huge these days. People are actually sharing the dessert.\"\u003cbr/\u003eAt The Bun Shop in Koreatown in Los Angeles, deep-fried Oreos are the most popular dessert.\u003cbr/\u003eHere one of America's most popular cookies is dipped in batter and then placed in the deep fryer. \u003cbr/\u003eThey emerge crispy on the outside and soft on the inside. They are served with caramel sauce, green tea ice cream and whipped cream. \u003cbr/\u003e\"It comes out hot. They are served with a cold green tea ice cream with whipped cream on top and a hot caramel drizzle. When they come together, it's a nice hot cookie with a creamy filling and with cold ice cream. It is nice and sweet but a little savoury because of the batter being very salty so it's a sweet salty compliment with a cold and hot contrast,\" says the Bun Shop co-owner, James Seok. \u003cbr/\u003eOver at the Black Market Liquor Bar in Studio City, the deep-fried speciality is the Flutternutter - an original peanut butter, banana and marshmallow sandwich. \u003cbr/\u003eDeep fried and served hot, the sandwich is first dipped in flour, egg wash and panko flakes. \u003cbr/\u003eThe taste, say fans, is crispy yet melted inside, creamy and rich, not too sweet and very unique.\u003cbr/\u003eAt Luna Park Restaurant and Bar in Los Angeles it's apple pie that's dropping into the fryer. \u003cbr/\u003eApples are mixed with cinnamon and brown sugar, pan roasted in butter and wrapped in pastry before being cooked in hot oil. \u003cbr/\u003eThe pies are served with warm caramel sauce topped with powdered sugar and caramel ice cream.\u003cbr/\u003eMaria Norman, co-owner of Luna Park says it's the ultimate comfort food. \u003cbr/\u003e\"Deep-fried apple pie? How much home-ier can you get? I think that's why people love it. It's an indulgence. It's delicious. It's the perfect end to a meal,\" says people loved fried foods, especially when it's comfort foods so this dessert was created out of desire.\u003cbr/\u003eDespite the health conscious image of Los Angeles, Americans love their desserts. According to US foods.com 99% of American consumers eat dessert and 70% do so at least once a week. \u003cbr/\u003eAP Television\u003cbr/\u003eStudio City, California, US - 19 November 2014\u003cbr/\u003e1. Close of Flutternutter dessert in deep fryer at Black Market Liquor Bar in Studio City, California\u003cbr/\u003e2. Close of Oreo's frying \u003cbr/\u003e3. Mid of shaking frying basket\u003cbr/\u003eAP Television\u003cbr/\u003eKoreatown, Los Angeles, California, US -  19 November 2014\u003cbr/\u003e4. Pull out exterior of The Bun Shop\u003cbr/\u003e5. Wide interior of The Bun Shop\u003cbr/\u003e6. Close of fried Oreos\u003cbr/\u003eAP Television\u003cbr/\u003eBeverly Hills, California, US - 19 November 2014\u003cbr/\u003e7. Set up Christopher Gialanella, Angeleno magazine, Modern Luxury Media, Group publisher\u003cbr/\u003e8. SOUNDBITE (English) Christopher Gialanella, Angeleno Magazine, Modern Luxury Media:\u003cbr/\u003e\"And we are noticing now a lot of pastry chefs are now creating really cool fried items. Fried Twinkies, fired apple pie or fried cheesecake. What we think is really cool is that it gives them an opportunity to showcase different tastes with the fried element, whether it's a chocolate topping, strawberry topping, whipped cream so it creates a really broad variety of what everybody wants to do after they eat a big meal.\"\u003cbr/\u003eAP Television\u003cbr/\u003eKoreatown, Los Angeles, California, US -  19 November 2014\u003cbr/\u003e9. Mid of Oreo dessert ingredients\u003cbr/\u003e10. Mid pan of Oreos being coated in flour\u003cbr/\u003e11. Close of Oreos in flour\u003cbr/\u003e12. Wide of chef making fried Oreos\u003cbr/\u003e13. Close of Oreos being dipped in special tempura batter\u003cbr/\u003e14. Mid pan of dipped Oreo being placed in deep fryer\u003cbr/\u003e15. Mid of chef flipping the Oreos in deep fryer \u003cbr/\u003e16. Close of chef flipping Oreos in deep fryer\u003cbr/\u003e17. Close of Oreo dessert with green tea ice cream, whipped cream and caramel drizzle\u003cbr/\u003e18. Wide of customers being served fried Oreos dessert\u003cbr/\u003e19. Mid of customer taking a bite of Oreo UPSOUND: (English) \"It's like being on the boardwalk\" (beach promenade)\u003cbr/\u003e20. Close of customer taking a bite of Oreo\u003cbr/\u003eAP Television\u003cbr/\u003eBeverly Hills, California, US - 19 November 2014\u003cbr/\u003e21. SOUNDBITE (English) Christopher Gialanella, Angeleno Magazine, Modern Luxury Media\u003cbr/\u003e\"I think a lot of people take it as sort of nostalgia so they enjoy that taste again. It's great that it's coming back. I think that's what it's really all about. I think it's also sharing the item is huge these days. People are actually sharing the dessert.\"\u003cbr/\u003eAP Television\u003cbr/\u003eKoreatown, Los Angeles, California, US -  19 November 2014\u003cbr/\u003e22. Set up James Seok, co-owner The Bun Shop, Koreatown, Los Angeles\u003cbr/\u003e23. SOUNDBITE (English) James Seok, co-owner The Bun Shop, Koreatown, Los Angeles\u003cbr/\u003e\"It comes out hot. They are served with a cold green tea ice cream with whipped cream on top and a hot caramel drizzle. When they come together, it's a nice hot cookie with a creamy filling and with cold ice cream. It is nice and sweet but a little savoury because of the batter being very salty so it's a sweet salty compliment with a cold and hot contrast.\"\u003cbr/\u003eAP Television\u003cbr/\u003eStudio City, California, US -  19 November 2014\u003cbr/\u003e24. Close of Black Market Liquor Bar logo on cashier/server computer screen\u003cbr/\u003e25. Wide of bar area\u003cbr/\u003e26. Wide of kitchen area\u003cbr/\u003e27. Close of fried Flutternutter\u003cbr/\u003e28. Mid of marshmallow sauce being mixed \u003cbr/\u003e29. Close of marshmallow sauce on bread\u003cbr/\u003e30. Mid of chef putting marshmallow topping in sandwich\u003cbr/\u003e31. Close of chef closing sandwich\u003cbr/\u003e32. Mid of chef dipping sandwich in flour\u003cbr/\u003e33. Close of chef dipping sandwich in egg wash\u003cbr/\u003e34. Mid of chef rolling sandwich in Panko flakes\u003cbr/\u003e35. Wide high angle of chef dipping sandwich in Panko flakes\u003cbr/\u003e36. Mid of chef placing sandwich in deep fryer\u003cbr/\u003e37. Close of sandwich bubbling in deep fryer\u003cbr/\u003e38. Close of finished sandwich being cut in half\u003cbr/\u003e39. Close of sandwich showing inside hot filling \u003cbr/\u003e40. Pull out of man eating sandwich \u003cbr/\u003eAP Television\u003cbr/\u003eLos Angeles, California US - 19 November, 2014 \u003cbr/\u003e41. Exterior of Luna Park restaurant and bar\u003cbr/\u003e42. Wide interior\u003cbr/\u003e43. Close of deep-fried apple pie\u003cbr/\u003e44. Wide of couple eating fried apple pie\u003cbr/\u003e45. Mid of woman tasting fried apple pie\u003cbr/\u003e46. Close of woman eating fried apple pie\u003cbr/\u003e47. Mid of a chef stirring and mixing apple mixture\u003cbr/\u003e48. Wide of chef stirring and mixing apple mixture\u003cbr/\u003e49. Mid of raw ingredients\u003cbr/\u003e50. Close of raw apple pies ready to be fried\u003cbr/\u003e51. Pull out to mid of cooked apple pies being lifted out of fryer \u003cbr/\u003e52. Wide of chef putting apple pies into bowl to begin plating\u003cbr/\u003e53. Close of deep fried apple pies and ice cream\u003cbr/\u003e54. Close of hot caramel drizzle being poured onto apple pies\u003cbr/\u003e55. Close of powdered sugar being sprinkled onto pies\u003cbr/\u003e56. Set up of Maria Norman, Luna Park, owner\u003cbr/\u003e57. SOUNDBITE (English) Maria Norman, Luna Park, owner\u003cbr/\u003e\"Deep-fried apple pie? How much home-ier can you get? I think that's why people love it. It's an indulgence. It's delicious. It's the perfect end to a meal\" \u003cbr/\u003e58. Mid of man trying fried apple pie\u003cbr/\u003eAP Television \u003cbr/\u003eStudio City, California US - 19 November, 2014 \u003cbr/\u003e59. 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