and they’re back!
The amazing versatility
for gastropub menus.
Or grille-side at the 19th Hole or dock-side
at summer clubs.
Great daily specials handsomely displayed
on our LED Board.
Or trending presentations with our Wire Basket Collection and Fry Cone.
The Menu Shoppe has it covered…great finds for great menus.
FOH…or your own place.
Hand-cut Fries with Smoked Aioli
1 garlic clove
1 teaspoon pimentón de la Vera (smoked Spanish paprika)
1 teaspoon fresh lemon juice
1 tablespoon + 2 teaspoons finely chopped flat-leaf parsley
Kosher salt and freshly ground pepper
3 large baking potatoes (about 2 pounds), peeled and cut into 1/2-inch-thick sticks
In a food processor, puree the mayonnaise with the garlic, smoked paprika and lemon juice. Stir in 2 teaspoons of the parsley and season with salt and pepper. Scrape the aioli into a small bowl and refrigerate. In a large saucepan, heat 1 inch of oil to 250°F. In a large bowl, rinse the potatoes and pat thoroughly dry. Working in batches, fry the potatoes until they are almost tender and look dry on the outside,
about 6 minutes. Transfer to paper towels to drain. Increase the oil temperature to 350°F. Cook the fries in batches until golden and crisp, about 3 minutes. Transfer to paper towels to drain and immediately season with salt. Sprinkle the fries with the remaining
1 tablespoon of parsley and serve with the smoked aioli.
Potato Chips with Nori Salt
3 tablespoons kosher salt
Vegetable oil, for frying
2 large baking potatoes, peeled
Preheat the oven to 325°. On a rimmed baking sheet, toast the nori in the oven until brittle, about 10 minutes. In a mini food processor, grind the nori to a powder. Mix the nori powder with the salt. In a large pot, heat 2 inches of vegetable oil to 350° over moderately high heat. Slice the potatoes 1/16 inch thick on a mandoline. In a colander, rinse the potato slices under cold water until the water runs clear. Pat the potato slices thoroughly dry. Working in small batches, fry the potato slices, stirring occasionally, until golden, about 3 minutes. Using a slotted spoon, transfer the potato chips to paper towels to drain. Generously sprinkle the chips with the nori salt and serve.
Vidalia Onion Fritters
Better than onion rings and seasonally perfect.
1 1/3 cups all-purpose flour
2 teaspoons baking powder
Coarse (kosher) salt, to taste
2 to 2 1/2 cups milk
2 large eggs
1/2 teaspoon white wine vinegar
1/4 teaspoon Tabasco sauce or chili-garlic sauce ( such as sambal oelek)
Tamarind Dipping Sauce for serving
Place 1 3/4 cups flour, the baking powder, and salt in a large bowl and whisk to mix. Place 2 cups of the milk, the eggs, vinegar, and hot sauce in another bowl and whisk until blended, then pour into the flour mixture and whisk until just blended; do not overmix. Stir in the sliced onions and let the batter rest for 30 minutes. It should be slightly thicker than heavy cream. If it isn’t, sprinkle in a little more flour. If it’s too thick, add a little more milk. The batter should look somewhat free-form, not doughy.
Pour vegetable oil to a depth of 4 inches into a large, heavy saucepan and heat to 375°F on a deep-fry thermometer. Drop the onion fritter batter into the hot oil by the tablespoonful, a few at a time, and fry, turning once, until the fritters are golden brown on both sides, about 3 minutes in all. The fritters will have an irregular, spiderlike look, with a few loose pieces of onion escaping here and there. Check a fritter by breaking it open to see if the center Is cooked; it it still seems unset, cook 1 minute more. Drain on paper towels. Place the fritters in the oven to keep warm while you finish frying them all. Serve on a doily-lined platter or in a lined woven basket accompanied by the dipping sauce in one or more bowls.
Carrot Scallion Fritters
3/4 cup coarsely grated carrot
1/2 cup thinly sliced scallion
1 large egg, beaten lightly
1/3 cup fine dry bread crumbs
vegetable oil for deep-frying
In a bowl combine well the carrot, the scallion, the egg, the bread crumbs, and salt and pepper to taste.
In a large skillet heat 1 inch of the oil until it registers 375°F on a deep-fat thermometer, in batches drop the carrot mixture into the oil by tablespoons, and fry the fritters for
1 1/2 to 2 minutes, or until they are golden. Transfer the fritters to paper towels and let them drain.
Serve the fritters as hors d’ oeuvres or small plate or side plate.
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