Crunchy, then creamy, then pickley — and helloooo, paprika! The chorus line of tastes presented by these deep-fried lovelies got a whoop-whoop from every one of the 10,000 taste buds science says I have on my tongue.
When it comes to writing about food, I’m perhaps best described as a taco-belletrist — fast, cheap and okay with grease, benefitting from low expectations of fulfillment. You need someone to rhapsodize about a McRib or a pizza, a burrito or a burger, I’ll nom the hell out of that.
