Adding a new twist to a salad isn't easy. If you want to experiment with ways to present condiments, consider fried mayonnaise. A few chefs have experimented with techniques to make this happen. Mayonnaise, an already rich condiment, gets even richer in the deep fryer. The problem comes when you try to fry something that's not solid -- you must find a way to make the mayonnaise firm enough to coat with breading.
Place the mayonnaise in the freezer for at least four hours before attempting to fry it. The more solid the mayonnaise, the easier frying will be.
Remove the chilled mayonnaise from the freezer and spoon it from the container in rough spheres about 3/4 inch in diameter.
Powder you hands well with cornstarch and pat the mayonnaise into a ball. If the condiment refuses to form into a manageable sphere, chill it for another hour and try again.
Drop the cornstarch-coated mayonnaise balls into the panko breadcrumbs and gently roll them through the crumbs until each sphere is coated. Panko breadcrumbs have a flat shape that hold the mayonnaise in place so it fries better than rounded traditional breadcrumbs.
Heat 1 inch of oil in a deep fryer or frying pan. Monitor the oil's temperature with a thermometer.
Lower the breaded mayonnaise balls into the fryer or pan when the fat reaches 375 degrees Fahrenheit. Cook until the outer surface of the ball turns a medium golden-brown. Some mayonnaise may leak, but the ball should remain intact.
Scoop the fried mayonnaise out of the oil with a wire scoop and drain the fried pieces on paper towels. Season the mayonnaise bites with salt and pepper to taste.
Work with no more than six mayonnaise balls at a time and return the remainder of the mayonnaise to the freezer to keep it chilled for future batches. Keep plenty of cornstarch on your hands to prevent mayonnaise from sticking to your fingers as your body heat warms it. Serve fried mayonnaise atop a green salad in place of croutons -- the richness of the mayonnaise goes well with the fresh, crisp greens.
Avoid handling the mayonnaise balls roughly at any stage of the cooking, as they remain fairly fragile raw or cooked. Let the oil return to its proper cooking temperature between batches or the mayonnaise will likely leak from the batch in cooler oil.