Friday Favorites: Frites + Fritters!

Friday Favorites.   Frites + Fritters.
Great snacking anytime.
The Menu Shoppe has it covered…
great tips for great menus.
Our Baskets and Fry Cones are a must-have for presentation. Our Wire Menu Holder and
Table Tents are also super for Specials.
…and the summer sizzles on…Cheers!
Great frites at the clubhouse grill
or neighborhood pub.
Salty and savory and so summer-y.
Rosemary Frites
2 large baking potatoes
2 teaspoons dried rosemary
2 tablespoons olive oil
1 large garlic clove, minced
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground pepper
cooking spray
Cut each potato lengthwise into 10 to 12 wedges. Drizzle with oil, and sprinkle with next 4 ingredients; toss to coat. Arrange potato wedges, skin side down, in a single layer on a baking sheet coated with cooking spray.
Bake at 450° for 35 to 40 minutes or until golden brown.
Or think cool and coastal.  Or tropical…
Conch Fritters
1 pound fresh conch, minced
1/2 pound red bell pepper, chopped
1/2 yellow bell pepper, chopped
3/4 teaspoon fresh thyme
1/2 onion, chopped
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon hot sauce
1/2 cup clam juice
vegetable oil
Stir together first 10 ingredients in a large bowl; stir in clam juice.  Pour oil to a depth of 4 inches into a Dutch oven; heat to 375°. Drop batter by heaping tablespoonfuls into hot oil, and fry
1 minute or until golden. Drain.
Try Lime-and-Caper Aioli as a dip.
Or this anytime snack.  Dazzle the saucing.
Cauliflower Fritters
1 cauliflower (about 2 lb.), washed and broken into florets
1 tablespoon + 1/2 teaspoon salt
3 large eggs, beaten to blend
2 cloves garlic, minced
1/2 teaspoon hot sauce, such as Tabasco
1 tablespoon all-purpose flour
1 teaspoon baking powder
1/2 teaspoon paprika
1/4 teaspoon pepper
About 2 teaspoons olive oil
1 tablespoon chopped parsley (optional)
Sour cream, salsa, or chutney (optional)
Preheat oven to 200°. Pour about 4 quarts of water into a 6- to 8-quart pan; bring to a boil over high heat.
Add cauliflower and 1 tablespoon salt; cover, reduce heat, and simmer until cauliflower is soft enough to mash, 10 to 12 minutes. Drain. Put cauliflower in a large bowl, and mash with a fork. Let cool until no longer steaming. Stir in eggs, garlic, and hot sauce, then mix in flour, baking powder, paprika, pepper, and remaining 1/2 teaspoon salt. Pour
1 teaspoon olive oil into an 8- to 10-inch frying pan over medium-high heat. Working in batches, drop cauliflower mixture in heaping tablespoons into pan and cook, turning once, until fritters are golden brown on both sides, about 6 to 8 minutes per batch. Transfer to baking sheet and keep warm in oven while cooking the remaining fritters. Add more oil as needed between batches.
Trim with chopped parsley and sour cream, salsa, or chutney. is a one-stop shop for all your menu cover needs from bar to bistro, fine dining to cafe. We have it covered.
This entry was posted in #FF Friday favorites, gastropubs, presentation, small plates, snacks, Wire Basket Collection and tagged , , , , , . Bookmark the permalink.

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