Small plates or late night snacks.
Or at the 19th Hole.
The Menu Shoppe has it covered…
also discover our new Wire Basket Collection.
Trending for gastropub menus.
Wire cones are especially fabulous for display of frites and fritters.
Double Ranch Fries
1 package dry Ranch-style dressing mix
1 cup milk
1 pinch garlic salt
1 quart oil for frying, or as needed
Heat oil in a deep-fryer to 365 F (185 C).
Cut potatoes into wedges or fries, and soak in a bowl with milk. Stir together the ranch dressing mix and garlic salt; place on a plate or in a bag. Drain potatoes, and roll in the seasonings to coat. Place potatoes into the deep-fryer in batches so they are not too crowded. Fry for 5 minutes, or until golden brown. Drain on paper towels, and season with leftover seasoning mixture.
‘skinny’ …since they bake to a crisp in the oven, without soaking in oil or fat.
1 tablespoon butter or margarine, melted
1/4 teaspoon salt
1/8 teaspoon pepper
optional seasonings–to taste
Place potatoes in a bowl drizzle with butter and toss to coat. Transfer to a lightly greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 400 F for 45 minutes until golden brown, turning once. Salt and pepper—to taste. allrecipes.com/recipe/skinny-fries
…and for over-the-top frites…
Peanut oil (for frying)
1 tablespoon truffle oil**available at specialty
Line 2 large baking sheets with paper towels. Attach candy thermometer to side of large deep pot.
Add enough peanut oil to pot to reach depth of 3 inches. Heat oil over medium heat to 300°F. Place potatoes between 2 kitchen towels and pat dry. Working in batches, add potatoes to oil and cook until potatoes are just tender, stirring occasionally and maintaining heat at 300°F, about
3 minutes per batch. Transfer potatoes to 1 prepared baking sheet to drain. Heat same oil until temperature reaches 360°F or so. Working in batches, add same fries to oil and cook until golden brown, maintaining around 360°F about 2 minutes per batch. Transfer to second prepared baking sheet to drain. Transfer fries to serving dish–sprinkle with salt, then toss with truffle oil and serve.
…and for fritters…
Clam and Corn Fritters
1 cup plain yogurt
1/2 cup chopped fresh cilantro
1 teaspoon grated lemon peel
1/2 garlic clove, minced
1/8 teaspoon dried crushed red pepper
1 8-ounce can chopped clams, drained
1/2 cup frozen corn kernels, thawed
1 1/2 cups all-purpose flour
3/4 teaspoon salt
3/4 teaspoon baking soda
1 large egg, beaten to blend
3/4 cup buttermilk
2 green onions, minced
Vegetable oil (for frying)
For the dip:
For the dip:
Mix all ingredients in small bowl to blend. Season with salt and pepper. Cover and refrigerate until flavors blend, at least 1 hour or overnight.
For the fritters:
Whisk flour, salt, baking soda and cayenne pepper in medium bowl to blend. Mix in drained clams, corn, green onions and egg. Stir in 1/2 cup buttermilk. Mix in enough remaining buttermilk to form stiff batter. Pour enough vegetable oil into heavy large skillet to reach depth of 1 inch. Heat oil to 350°F over medium heat. Working in batches, drop batter by heaping teaspoonfuls into oil. Cook until fritters are golden brown, turning once, about 2 1/2 minutes. Using slotted spoon, transfer to rack to drain. Serve hot, passing cilantro dip separately.
Crispy Eggplant Fritters
2 large eggs
3/4 cup finely grated Parmesan cheese
1 1/4 cups plain dry breadcrumbs, divided
1 1/4 teaspoons salt, divided
olive oil (for brushing and frying)
1/4 cup finely chopped fresh Italian parsley
1 tablespoon chopped fresh thyme
1/4 teaspoon ground black pepper
1 1/2 tablespoons all purpose flour
4 ounces smoked mozzarella cheese,* cut into 1/2-inch cubes (about 20 cubes)
Preheat oven to 350°F. Cut eggplants crosswise into 1/2-inch-thick slices. Place on layers of paper towels. Sprinkle with 1 teaspoon salt– let stand 30 minutes. Brush 2 large baking sheets with oil. Pat eggplant dry; arrange in single layer on prepared sheets. Brush lightly with oil. Bake until eggplant is tender and dry, about 1 hour. Cool slightly–chop coarsely. Whisk 1 egg, grated Parmesan cheese, 1/4 cup breadcrumbs, parsley, thyme, 1/4 teaspoon pepper, and 1/4 teaspoon salt in medium bowl. Stir in chopped eggplant (mixture will be soft). Spread 1 cup breadcrumbs on plate. Whisk 1 egg and flour in another bowl. Press and shape eggplant mixture into 1 1/4 -inch-diameter balls. Press 1 piece smoked mozzarella into center of each ball, making sure eggplant mixture covers cheese. Dip balls, 1 at a time, into egg batter; roll in breadcrumbs to coat. Pour enough oil into large skillet to reach depth of 1/4 inch–heat over medium-high heat. Working in batches, add balls to skillet; sauté until browned, turning often, about 4 minutes. Using slotted spoon, transfer to paper towels to drain. Sprinkle with salt and serve.
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