Frites and Fritters: weekend…anytime favorites

Friday Frites and Fritters.
Gastropub favorites.
Happy Hour Specials…weekend…anytime favorites.
Served up just so in trending cones and baskets.
for best Fry Cone and Basket presentations.
Add our LED Board for extra dazzle.
The Menu Shoppe has it covered…
great finds for great snacking.
By the way…best Bay snacks…
San Francisco Garlic Fries
Nonstick  oil spray
2 1/4 pounds russet potatoes, cut lengthwise into
3 x 1/3 x 1/3-inch batons
3 tablespoons vegetable oil, divided
Kosher salt and freshly ground black pepper
4 garlic cloves, minced
2 tablespoons chopped flat-leaf parsley
Preheat oven to 450°F. Coat a large rimmed baking sheet with nonstick spray. Toss potatoes with
2 1/2 tablespoons oil in a large bowl and season with salt and pepper. Arrange in a single layer on baking sheet. Roast the potatoes, turning occasionally, until browned and tender, about 30 minutes. Increase heat to 500°F. Continue roasting until fries are deep brown in spots, about 5 more minutes. Whisk remaining 1/2 tablespoons oil, garlic, and parsley in a large bowl. Add hot fries, season with salt and pepper, and toss to coat.
Chickpea Fries
Check out these chickpea nibbles…
2 cups chickpea flour
2 tablespoons extra-virgin olive oil
1 small onion, minced
4 garlic cloves, minced
1 teaspoon minced fresh rosemary
1 1/2 teaspoons sambal oelek*
4 cups water
Kosher salt
Vegetable oil, for frying
All-purpose flour, for dusting
sambal oelek is a Southeast Asian chili sauce.
Usually available at gourmet or specialty shops.
Lightly oil a 9-by-13-inch baking pan. Heat the olive oil in a large saucepan. Add the onion, garlic and rosemary and cook over moderate heat until the onion is very tender, 6 minutes. Stir in thesambal oelek. Add the water and bring to a boil. Slowly whisk in the chickpea flour until smooth. Reduce the heat to low and whisk until very thick, about 6 minutes. Season with salt. Spread evenly in the oiled baking pan and press plastic wrap on the surface. Refrigerate until firm, at least 4 hours. In a large pot, heat 2 inches of oil to 350°. Cut the chickpea mixture into 4-by-3/4-inch fries and pat dry with paper towels. Lightly dust the fries with flour. Fry in batches until golden, 8 minutes. Drain on paper towels, season with salt and serve.
Quinoa Fritters
Something so now and so nom nom
2/3 cup quinoa
1 1/3 cups water
1/4 cup all purpose flour
1/4 cup grated Cotija cheese
3/4 teaspoon salt
Pinch of freshly ground black pepper
4 scallions, white and light green parts, finely chopped
1/2 bunch Italian parsley leaves, chopped
1 egg
1 egg yolk
3/4 cup vegetable oil
Lemon wedges for trim
Red Salsa for serving
Wash the quinoa and drain well. Place a small dry saucepan over high heat. Add the quinoa and toast, shaking and stirring constantly with a wooden spoon to prevent scorching, about 5 minutes. Transfer to a large saucepan and add the water. Bring to a boil, reduce to a simmer and cook, covered, until the water is absorbed, about
10 minutes. Set aside to cool. In a large bowl, combine the quinoa, flour, cheese, salt and pepper. Add the scallions, parsley, egg and egg yolk. Blend thoroughly with a mixing spoon until the mixture has the consistency of a soft dough. Heat the oil in a large skillet over medium heat. Using two soup spoons, press the batter into egg-shaped ovals and gently slide into the hot oil. Fry until the bottoms are golden and brown, less than a minute. Turn and fry the second side until golden, less than
1 minute. Drain on paper towels and serve warm with lemon wedges and red salsa.
Crispy Cornmeal Fritters
Called “festival” in Jamaica.  Daydream some island dips.
1/2 cup fine cornmeal
2 cups all-purpose flour
2 tablespoons light brown sugar
2 teaspoons baking powder
1 teaspoon salt
4 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1 cup evaporated milk
1 quart vegetable oil, for frying
In a large bowl, whisk the flour, cornmeal, brown sugar, baking powder and salt. Using a pastry blender or
2 knives, cut in the butter until the mixture resembles coarse meal. Add the evaporated milk and stir until a dough forms. Turn the dough out onto a lightly floured work surface and knead just until smooth, about 1 minute. Cover with plastic wrap and let stand at room temperature for
15 minutes. On a lightly floured work surface, roll the dough into a thick rope. Cut the dough into 24 pieces and roll each piece into a 9-inch rope. Bring both ends together and twist each rope tightly. In a large saucepan, heat the oil to 350°. Fry the twists, about 8 at a time, until golden all over, 2 to 3 minutes. Drain on paper towels and serve hot.
Curried Coconut Yogurt Dip
Drizzle some rum for a special island treat.
2 tablespoons shredded unsweetened coconut
1 cup unsweetened coconut milk
2 cups plain low-fat yogurt
1 tablespoon fresh lime juice
1/4 to 1/2 teaspoon minced fresh habanero
or Scotch bonnet chile
1 tablespoon Madras curry powder
1 medium scallion, finely chopped
2 tablespoons minced fresh cilantro
Line a strainer with a coffee filter and set it over a bowl–spoon in the yogurt and let drain in the refrigerator until thickened, about 3 hours. Discard the liquid. In a small skillet, toast the shredded coconut over high heat, stirring, until golden, about 3 minutes–let cool. In a medium bowl, combine the thickened yogurt, coconut milk, lime juice, habanero and curry powder.
Stir in the scallion and cilantro and garnish with the toasted coconut.
If it’s on the menu…the Menu Shoppe has it covered.
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