So versatile + pair with savory frites + piquant dips or sauces…
and handsome presentation in a fry cone.
The Menu Shoppe has it covered…
great tips for great menus…
+ handsome presentations with a Fry Cone
from our Wire Basket Collection.
2 medium russet (baking) potatoes
(about 12 ounces total)
3/4 teaspoon coarse salt
1/8 teaspoon cayenne
1/8 teaspoon paprika
1/8 teaspoon ground coriander seeds
4 cups vegetable oil
In a large bowl stir together salt, cayenne, paprika, and coriander. In a 4-quart heavy kettle heat oil over moderate heat until a deep-fat thermometer registers 325°F. While oil is heating, cut potatoes lengthwise into 1/4-inch-thick sticks. Fry potatoes in oil 1 1/2 minutes and with a slotted spoon transfer to brown paper or paper towels to drain. Heat oil to 350°F. Return potatoes to oil and fry until golden and crisp, about 5 minutes. Transfer fries with a slotted spoon to clean brown paper or paper towels to drain and toss fries in spice mixture.
Sesame Tempura Green Beans
4 cups vegetable oil
2 tablespoons soy sauce
2 teaspoons fresh lime juice
1 teaspoon superfine granulated sugar
1 cup all-purpose flour
1/4 cup sesame seeds
1 cup beer
Heat 2 inches oil in a 4-quart heavy pot over moderate heat until a deep-fat thermometer registers 365°F.
While oil is heating, make dipping sauce by stirring together soy sauce, lime juice, and sugar until sugar is dissolved. Whisk together flour and sesame seeds and whisk in beer until batter is smooth. Toss about 10 beans in batter until coated. Add to oil
1 at a time (to keep separate) and fry, turning, until golden, about 1 1/2 minutes. Transfer with tongs to paper towels to drain and sprinkle with salt to taste. Coat and fry remaining beans in same manner. Serve beans with dipping sauce.
1 teaspoon dry yeast
½ teaspoon salt
¼ teaspoon fresh ground pepper
3 cups grated monterey jack cheese
3 egg yolks
¼ cup beer
2 egg whites, room temperature
1 pinch, cream of tartar
25 Spanish olives
Mix flour, yeast, salt and pepper in medium bowl–add cheese. Mix yolks into beer–gradually whisk into dry ingredients–continue whisking until smooth. Beat whites with cream of tartar in another bowl until stiff but not dry–fold into batter. Cover and let stand 1 1/2 hours; refrigerate 1 hour. Pat olives dry. Place 1 tablespoon batter in palm; add olive and mold batter around; coat with flour. Repeat with remaining olives and batter. Heat oil in saucepan to 375 degrees. Add olives in batches (do not crowd) and fry until golden brown, about 3 minutes. Drain well on paper towels and serve immediately.
Brown Rice Fritters
1/2 cup parmigiano-reggiano, grated
1/2 tbsp fresh oregano, chopped
1/2 tsp kosher salt
1/4 tsp black peper, fresh ground
1 egg beaten
1/2 cup flour
1/4 cup olive oil
for trim: thin slice of butter pat atop each fritter
optional: sprig of flat leaf parsley for trim
Combine rice, parmigiano-reggiano, oregano, salt, pepper, and egg. Form rice mixture into eight 2″ round cakes. Transfer cakes to a sheet tray and refrigerate for 30 minutes to allow them to firm up. Put flour on a plate; dredge cakes in flour. Heat oil and 3 tablespoons of the butter in a 10″ skillet over medium-high heat. Working in 2 batches, fry cakes, turning once, until golden brown, about 4 minutes per side. Garnish each cake with a thin slice of softened butter and sprinkle with finely chopped flat-leaf parsley leaves.
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