All-American Frites and Fritters

Frites and Fritters.
Getting ready for the July 4th holiday!
Enjoy some All-American Corn Fritters + tasty frites.
The Menu Shoppe has it covered…Great snack menus deserve best presentation.
…and with our Wire Basket Collection.
Have your creations dazzle with our Fry Cones.
Ruby Crescent Fingerling Frites
2 lbs fingerling potatoes–halved lengthwise
Vegetable oil for frying
Fine sea salt
Spread cut potatoes in bottom of a large roasting pan in a single layer.
Add enough oil to cover. Put on a stovetop, preferably over 2 burners, and cook over low heat, moving pan as necessary to prevent hot spots, until tubers are tender when pierced, about 25 minutes. Using a spatula, carefully lift potatoes every so often to keep them from sticking.  Increase heat to medium-low and cook potatoes, stirring every 10 minutes, until golden and crisp, about 40 minutes more. Drain on paper towels. Sprinkle immediately with salt.
Great for brunch too!
Corn Fritters with Salsa
For the salsa
2 plum tomatoes, coarsely chopped
1/3 cup chopped white onion
2 tablespoons chopped fresh cilantro
2 tablespoons chopped pickled jalapeño chiles
1 tablespoon fresh lime juice
For the fritters
2 ears corn, shucked
1 large egg
1/2 cup milk
1/3 cup yellow cornmeal
2 1/2 tablespoons all-purpose flour
1/4 teaspoon salt
2 to 3 tablespoons vegetable oil
Make the salsa:
Stir together all salsa ingredients and season with salt.
Make the fritters:
Cut corn kernels from ears and scrape cobs to extract juice, then discard cobs. Whisk together egg and milk until smooth and stir in cornmeal, flour, and salt. Stir in corn, including juice.  Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then drop in 2 tablespoons batter each for 4 fritters. Fry until lightly browned, about 2 minutes per side, and drain on paper towels. Make more fritters in same manner, adding oil as necessary.
Serve fritters with salsa.
Uniquely savory and for our All-American Holiday.
Crispy Apple Crisps
…with Sage and Maple-Vanilla Yogurt Dip
2 medium-to-large apples–
Granny Smith or Crispin
Grapeseed oil for frying
1/3 cup fresh sage leaves
4 ounces low-fat plain Greek-style yogurt
1 tablespoon pure maple syrup
1 teaspoon vanilla extract
Peel apples and remove stems. Using a mandolin, thinly slice apples, discarding any seeds.
Pour oil into a large cast-iron skillet or other heavy skillet to a depth of 1/2 and heat over high heat. Working in batches, fry apple slices until golden brown and crisp at the edges, 1–2 minutes; turn and cook until other side is golden brown, 1–2 minutes longer. Add sage to pan with final batch of apple slices. Transfer fried apples and sage to paper towels to drain. Mix yogurt, maple syrup, and vanilla in a small bowl to blend.
Serve alongside apples.
If it’s on the menu…the Menu Shoppe has it covered.
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This entry was posted in #FF Friday favorites, gastropubs, presentation, sauces, small plates, snacks, Wire Basket Collection and tagged , , , , . Bookmark the permalink.

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