Friday Frites and Fritters

Another Friday and more Frites and Fritters.
Don’t forget that March is also National Sauce Month.  
So it ought be a fabulous opportunity to embellish all those frites and fritters…
along with great presentation from
the Menu Shoppe Wire Basket Collection.
Especially the cones for downright upright presentation. Fry Holders
Frites with Three Dips
A simple classic…enhanced by sauces and kitchen creativity
4 large potatoes
1 tsp vegetable oil
Rosemary Mayonnaise
1/2 cup mayonnaise
2 tsp fresh chopped rosemary
Salt and pepper to taste
Wasabi Mustard
2 tbsp of Dijon mustard
4 tbsp of crème fraîche
1/2 tsp of wasabi
Salt and white pepper to taste
Curry Ketchup
1/2 cup ketchup
2 tsp curry
Turn your oven to 425°F.
Peel the potatoes and cut them into equal sized sticks, about a 1/2 inch wide. Toss the pieces that are too small because they will burn in the oven. Rinse the potatoes pieces and place them in a large pot of boiling salted water. Boil for 2 minutes. Strain the potatoes and rinse them in cold water until they cool. Place the potato sticks on a layer of paper towels and let them dry off. Once dried, place the potatoes on a baking sheet lined with parchment paper. Dribble the oil on top and toss the potatoes with your hands until the oil is evenly distributed. Spread the potatoes evenly along the baking sheet, and make sure that the potato pieces are not touching each other. Bake the potatoes in the middle of your oven for about 30 minutes. Turn the potatoes after about 15 minutes for browning purposes.
Rosemary Mayonnaise
Mix the mayo and rosemary.  Let it marinate for at least an hour in the fridge. When you are ready to serve the sauce, add salt and pepper to taste.
Wasabi Mustard
Mix the mustard and crème fraîche in a bowl and add the wasabi. Start with 1/4 tsp and taste the mixture. Then add the rest to desired spiciness. Keep in mind that the flavor will be enhanced the longer the dipping sauce sits.  Also let this mixture sit marinate at least an hour in the fridge. When you are ready to serve the sauce, add salt and pepper to taste.
Curry Ketchup
Mix the ketchup and curry, and let it sit for at least an hour in the fridge.
Crab Hush Puppies with Curried Honey Mustard Sauce
12 ounces fresh lump crabmeat, diced
1 cup cornbread mix
1/4 cup bottled clam juice
1/4 cup honey
1/4 cup Creole mustard
1 3/4 teaspoons curry powder, divided
1 cup finely chopped green onions, divided
Vegetable oil (for frying)
Stir cornbread mix, clam juice, and 1/2 teaspoon curry powder in medium bowl. Mix in crabmeat and 3/4 cup onions.  Pour enough oil into medium saucepan to reach depth of 1 1/2 inches. Attach deep-fry thermometer to side of pan and heat oil over medium heat to 320°F to 330°F. Working in batches, drop batter into oil by heaping teaspoonfuls. Fry until golden and cooked through, 1 to 1 1/2 minutes. Transfer to paper towels to drain. Sprinkle hush puppies with remaining onions. Serve with dipping sauce.
For the Honey Mustard Sauce:
Stir mustard, honey, and 1 1/4 teaspoons curry powder in small bowl for dipping sauce.
Crab Balls
1 pound fresh crabmeat, picked over
2 cups crushed Ritz crackers, divided
6 tablespoons (3/4 stick) unsalted butter
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped onion
1/4 cup canned evaporated milk
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup whole milk
1 large egg
Vegetable oil (for frying)
Mix crabmeat and 1 cup cracker crumbs in a large bowl. Melt butter in a large skillet over medium heat. Add green pepper and onion; sauté until soft, about 5 minutes. Add to bowl with crab mixture. Stir in evaporated milk, Dijon mustard, Worcestershire, salt, and pepper. Cover–chill for 1-6 hours.  Using scant 1/4 cup for each, form crab mixture into sixteen 1 1/2″-diameter balls. Whisk whole milk and egg in a medium bowl. Place remaining 1 cup cracker crumbs in another medium bowl. Roll balls in egg mixture, then coat well with crumbs. Transfer to a rimmed baking sheet. Pour oil into a large wide pot to a depth of 2″. Attach a deep-fry thermometer to side of pot. Heat oil to 350°F. Working in batches and turning occasionally, fry crab balls until golden brown, 4-6 minutes per batch. Transfer to paper towels.
If it’s on the menu…the Menu Shoppe has it covered.
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This entry was posted in appetizer, bistros, brunch, seafood, small plates, Wire Basket Collection and tagged , , , , . Bookmark the permalink.

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