Friday Frites and Fritters

Friday Frites and Fritters…
Airy morsels for springtime snacks. Appetizer, small plate–or even dessert– depending on presentation.
Discover the Menu Shoppe “finds”.
Discover our Wire Basket Collection–
including our Fry Cone  for any upright presentation.So perfect for frites and fritters. Especially line with our tissue themes.  Enjoy.
Triple Baked Frites
courtesy of Heston Blumenthal
1kg Maris Piper potatoes, peeled and cut into chips
grapeseed oil
Sea salt
Place the cut chips into a bowl under running water for 5 minutes to wash the starch off.
Place 2kg cold tap water in a large saucepan and add the potatoes. Place the pan over a medium heat and simmer until the chips are almost falling apart (approximately 20–30 minutes, depending on the potato).
Carefully remove the cooked chips and place them on a cooling rack to dry out. Then place in the freezer for at least 1 hour to remove more moisture. Heat a deep-fat fryer or a deep pan no more than half filled with oil (to a depth of around 10cm) to 130°C. Fry the chips in small batches until a light crust forms (approximately 5 minutes), remove from the oil and drain on kitchen paper. Put the potatoes on a cooling rack and place in the freezer for at least 1 hour.
Heat the oil in the deep-fat fryer or deep pan to 180°C and fry the chips until golden (approximately 7 minutes). Drain and sprinkle with sea salt.
by Heston Blumenthal from Heston Blumenthal at Home
Artichoke Fritters
1 cup plus 2 tablespoons all purpose flour
1/2 teaspoon salt
3/4 cup lager beer, room temperature
2 large eggs, separated
3 tablespoons extra-virgin olive oil, divided
2 tablespoons fresh lemon juice, divided
1 1/2 teaspoons finely grated lemon peel
6 large artichokes
Canola oil (for deep-frying)
2 tablespoons chopped fresh Italian parsley
Lemon wedges (for garnish)
For the sauce:
1/4 cup chopped fresh chives
1/4 cup chopped fresh Italian parsley
2 anchovy fillet
2 tablespoons white wine vinegar with tarragon
3 tablespoons extra-virgin olive oil
1/2 cup crème fraîche or sour cream
Combine first 4 ingredients in processor–blend until mixture is finely chopped. With machine running, add oil through feed tube; puree until mixture is almost smooth. Add crème fraîche; process until smooth. Transfer sauce to small bowl–season with salt and pepper. Can be made 1 day ahead. Cover and chill. Rewhisk before using.
For the fritters:
Sift flour and 1/2 teaspoon salt into medium bowl. Make well in center of flour mixture; add beer, egg yolks, 2 tablespoons olive oil, 1 tablespoon lemon juice, and lemon peel and whisk until well blended. Let batter stand at room temperature at least 1 hour and up to 2 hours. Rewhisk before continuing.
Fill large bowl with water; add remaining 1 tablespoon lemon juice. Using large knife, cut off top half of 1 artichoke, then cut off all but 3/4 inch of stem. Remove tough outer leaves until only 2 rows of tender green leaves remain in center. Using vegetable peeler, peel stem. Cut artichoke lengthwise in half. Using paring knife, cut out prickly choke in center; discard. Cut artichoke lengthwise into 1/4-inch-thick slices; immediately place in lemon water. Repeat with remaining artichokes. Drain artichokes. Heat remaining 1 tablespoon olive oil in large skillet over medium-low heat. Add artichokes and 1/2 cup tap water to skillet; sprinkle with salt and pepper. Bring to boil. Cover, reduce heat to medium, and simmer until artichokes are tender and water evaporates, about 15 minutes. Remove from heat and cool.
Line large baking sheet with several layers of paper towels. Beat egg whites in medium bowl until stiff but not dry. Fold whites into batter, then fold in artichokes.
Pour enough canola oil into large saucepan to reach depth of 2 inches. Attach deep-fry thermometer to side of pan; heat oil to 375°F. Working in batches, drop artichoke mixture by tablespoonfuls into oil; fry until golden, turning often, about 2 minutes per batch. Using slotted spoon, transfer fritters to paper towels. Sprinkle with salt. Transfer fritters to platter–sprinkle with parsley. Garnish with lemon wedges. Serve sauce alongside.
Poached Pear Fritters
To poach the pears
1/4 cup orange juice
1 1/2 cups sugar
Zest from 1 lemon, removed in thin strips with vegetable peeler
3 tablespoons fresh lemon juice (from 1 lemon)
For the batter:
1 1/4 cups all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1/8 teaspoon kosher salt
1 cup beer
1 large egg, lightly beaten
To fry and serve:
8 to 10 cups vegetable oil
Confectioners’ sugar
Poach the pears.
In large saucepan over moderately high heat, stir together 4 cups water, orange juice, sugar, lemon zest, and lemon juice. Bring to simmer, stirring until sugar dissolves, then add pears, cut sides up, in single layer. Reduce heat and simmer, uncovered, until pears are tender but not falling apart, about 15 minutes. Remove from heat and cool pears in poaching liquid. (Pears can be poached ahead and refrigerated in poaching liquid, covered, up to 24 hours. Bring to room temperature before proceeding.)
Remove pears from poaching liquid (reserve liquid) and slice lengthwise into 1/4-inch-thick wedges.
Strain liquid through fine-mesh sieve into small saucepan. Set over moderate heat and simmer, uncovered, until syrupy and reduced by half, about 10 minutes. Set aside.
Make the batter.
In large bowl, whisk together flour, sugar, baking powder, and salt. In medium bowl, whisk together beer and egg. Whisk wet ingredients into dry.
Fry the fritters.
In heavy 6-quart pot over moderately high heat, heat 4 inches of oil until thermometer registers 350°F. Working in batches of 6 and returning oil to 350°F between batches, dip pear wedges into batter, transfer to hot oil, and fry until golden brown, about 2 minutes. Transfer to paper towels to drain. Transfer pears to platter, drizzle with syrup, and dust with confectioners’ sugar. Serve immediately.
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