While your cholesterol levels would go through the roof if you were to fry everything you got your hands on, there’s no denying that cooking foods in hot oil takes them from delicious to irresistible. As a once-in-a-while treat, fried dishes can’t be beat. Invented by the Egyptians in the fifth century B.C., the technique of frying foods in hot fats has come a long way. From classic breakfast doughnuts and state fair-style fritters to battered chicken and Japanese tempura, this beloved if not health-conscious preparation renders food crispy on the outside and rich in fatty flavor — although it can get a little greasy.

But as Oscar Wilde said, “Everything in moderation, including moderation.” So if you’re looking to fry up something a little unexpected to satiate your craving, here’s a list of contenders for that special, treat-yourself moment.

Ice cream

If you’ve been content with eating your ice cream cold, wait until you give it the deep-fry treatment. Mind blowing. There are two varieties of this treat: Chinese and Mexican. The difference is in the coating. Chinese fried ice cream is lightly coated with a flour mixture akin to what is used for tempura. On the other hand, Mexican ice cream is breaded with either cornflakes or cookie crumbs and has a slightly coarser, sweeter finish. Both frozen treats boast a warm and crisp bite that leads to a cold and creamy center. The contrast is brilliant!

Ravioli

Ravioli is one of my favorite types of pasta. Rich, eggy, and filled with savory goodness, each square possesses the ideal balance of flavors. How could that possibly get better? Well, if you ask folks from St. Louis, I’m sure they’d be glad to tell you all about the regional specialty: toasted ravioli. Whether served as a starter or a main course, this beloved dish of deep-fried ravioli is probably my spirit animal, er, food. It’s addictively crunchy and tastes like an Italian dream covered in Parmesan cheese and served with marinara sauce.

Avocado

You’re probably thinking, “Why would I ever fry avocado?” I feel you, but hear me out. Avocado is naturally creamy and rich on its own. When you coat it in breadcrumbs and fry it, though, you get this ridiculously light, crispy texture on the outside, and the inside becomes even creamier. These delicate slices are great as a starter, for a finger food option at a party, or stuffed between sandwich bread. You can even experiment with fun zesty dips to go with them. The good times never end.

Pizza

If I could give you one food tip as a New Yorker, it would be to fry your pizza. The montanara may have been born in Naples, but it’s become a New York pizza phenomenon. Unlike other heavily battered digestive nightmares here, the plain dough is quickly fried in hot oil, then baked with the toppings for a subtle and delicate crispness. The finished product is as light and airy as fried pizza can be. Trust me. You’ll be hooked.

Chocolate candy bars

I’ll openly admit that frying candy bars is slightly indulgent. That said, it’s not like you’re planning on having these devilishly irresistible treats every single day. In this guilty preparation, your favorite mini chocolate bars are coated in chilled batter and deep fried until they become glowing golden nuggets of pure joy.

Pickles

Fried pickles are a traditional snack in the American South, and they are truly spectacular. With origins in Arkansas, people started selling the very first versions of fried pickles in 1963. The sweet and savory fried texture perfectly complements the vinegary flavors on the inside. Most versions of this Southern dish use cornmeal in the batter, lending naturally sweet notes I can’t get enough of.

Oreo cookies

I don’t frequent carnivals and state fairs, but if I find myself attending one, I make a beeline for the deep-fried Oreos. America’s favorite cream-filled chocolate cookies become even more of a guilty pleasure when you send them to the deep fryer. This OMG-inducing dessert is decadently greasy, but also so pillowy, warm, and sweet. I’m only human!

Twinkies

Like deep-fried Oreos, deep-fried Twinkies are not for every day. Introduced in 1933 by the people who brought you Wonder Bread, the individually wrapped, cream-filled sponge cakes grew to become a food icon in the 1950s. Thought to be a favorite of Elvis, fried Twinkies went from grocery store treats to another kind of food trend.

Banana

Fry your fruit and you’ll starting reaching those recommended daily allowance numbers in no time. If you’re anything like me, you get super stressed when you realize you’re sitting on some bananas that are about to go bad. (I’ve actually had nightmares about food going bad.) Well, frying bananas is an ideal way to use up super ripe ones. Doing so caramelizes them and lets their natural sweetness shine. They make a great snack for your afternoon slump but are just as good as a pancake or waffle topping.

Strawberries

I know, deep frying strawberries seems like seriously deviant behavior, but it’s all in good fun! Many sweets, including fruits, are well complemented by a rich fried batter. While these decadent berries aren’t “healthy” per se, they are downright delicious. Once you fry strawberries, you might just be tempted to fry all the berries you can get your hands on. Tread lightly.

Nutella

Ah, Nutella. This Italian chocolate and hazelnut spread has become a household name — and for good reason. Its rich, nutty flavor and creamy chocolate texture goes well with everything on earth. Looking back at old Google searches on my phone, I’ve discovered “is Nutella addictive” and similar phrases. Hey, I wanted to get other people’s opinions. As universally beloved as Nutella is, fried Nutella is next-level stuff.

Mac and cheese

If you’re a fan of mac and cheese and you’re ready to really dive into your relationship, it’s about time you tried fried mac. Dark golden, crispy nuggets of macaroni and cheese are ridiculously snackable and over-the-top indulgent. The outside texture mimics a more traditional breadcrumb topping, while the center remains warm and gooey.

While I have a soft spot in my heart for fried foods, keep in mind that this super indulgent preparation probably shouldn’t be enjoyed on the reg. But once in a while, I say go for it.

Written by Jennifer En, ctto mashed.com