Mayonnaise
After decades of being a condiment, mayonnaise worked its way up to being used in deep-fried batters until finally becoming the main ingredient when folks figured out that you can deep-fry mayonnaise all on its own. Chef Wylie Dufresne first invented the dish at his New York City restaurant and made it using some serious molecular gastronomy. You can make it at home by freezing mayonnaise, then working it into a ball coated with cornstarch before rolling it in bread crumbs. Another option is combining the frozen mayo and bread crumbs first, then coating a ball of that mixture in batter and frying it.
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