More Friday Frites + Fritters

Another Friday of Frites and Fritters.
So popular these days, and such versatile creativity.  
And sauces and dips. Plus presentation.
Discover the Menu Shoppe’s Wire Basket Collection: Fry Holders for trending presence.
A must-have for gastropubs, lounges, deckside, dockside …or the 19-Hole.
Or savor this:  authentic Brit chips…with a twist
Sweet Potato Chips
4 sweet potatoes, scrubbed and cut into large chips
2 tbsp olive oil
2 tbsp light soy sauce
freshly grated nutmeg (optional)
Heat oven to 200C/fan 180C/gas 6. In a large bowl, toss the sweet potato chips with oil and soy sauce.
Transfer to a shallow roasting tin and season with black pepper and nutmeg, if you like. Bake for 30-40 mins, until crisp.
Plus this great dip as accompaniment
Roasted Red Pepper and Hazelnut Dip
1 (7- to 8-ounce) jar roasted red peppers, rinsed and drained OR fresh roasted
1 cup coarse fresh bread crumbs (from a baguette)
1 small garlic clove
1/4 teaspoon cumin
1/4 cup hazelnut or walnut oil
Purée all ingredients, except oil, with 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor until almost smooth, then add oil in a slow stream.

Zucchini fritters
3 medium zucchini, trimmed, cut into scant half-inch pieces
1/4 teaspoon dried crushed red pepper
3 large garlic cloves, chopped
5 tablespoons olive oil
1 cup all purpose flour
1 1/2 teaspoons baking powder
1 1/4 teaspoons dried oregano
3/4 cup whole milk
3/4 teaspoon salt
1/4 teaspoon pepper
Heat 2 tablespoons oil in large skillet over medium-high heat. Add zucchini, garlic and dried red pepper. Sauté until zucchini is brown, about 8 minutes. Stir flour, baking powder, oregano, salt and pepper in medium bowl to blend. Add milk; whisk until smooth thick batter forms. Stir in zucchini mixture. Heat 1 1/2 tablespoons oil in same skillet over medium heat. Drop half of batter by rounded tablespoonfuls into skillet. Cook until fritters are brown and cooked through, about 4 minutes per side. Transfer to warm platter. Repeat with remaining oil and batter. Serve with lemon wedges.
…then try this dip for extra enhancement.
Curried Veggie Dip
1/4 cup mayonnaise
1/2 cup sour cream
3 oz cream cheese at room temperature
1 teaspoon fresh lemon juice, or to taste
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon turmeric
1/3 cup finely chopped celery
1/3 cup finely chopped peeled and seeded cucumber
1 scallion, trimmed and finely chopped
scallion greens for trim
Whisk together all ingredients except celery, cucumber, and scallion until smooth, then stir in vegetables.
If it’s on the menu…the Menu Shoppe has it covered.
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This entry was posted in appetizer, bistros, lounges, presentation, small plates, snacks, Wire Basket Collection and tagged , , , , , . Bookmark the permalink.

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