Interesting! Why do you think there's a new awareness &/or demand for them?
Any time I've tried to fry one that was even well into the white stage, it doesn't go as well. It seems to be because of the increased moisture. Deep frying (because all surfaces cook at once) would probably go better with those, I suspect. DF'ing is not part of my chef-ly milieu, though I'm a huge fan and consumer of about anything DF'd. Mmmm-hmm!
