Serves 6 6 cups mashed potatoes 1+ cups AP Flour 3 oz. whole milk 1 T Dried Parsley 2 T Dried Chives ½ T minced garlic Salt and Pepper to taste clarified butter for frying Panko bread crumbs
Mix parsley and chives together.
Working in batches combine 6 cups of mashed potatoes with 1 cup of flour, 3 oz. of milk, 3 T of mixed herbs, and ½ T of garlic in a large bowl. If mixture seems too wet add a little more flour. Season with salt and pepper to taste. Knead until smooth.
Divide into balls on a floured surface and flatten into a 3” patty. Coat lightly with Panko bread crumbs.
Fry 4-5 patties at a time in a large skillet with 2-3 T of butter over medium high heat until golden brown (about 5 minutes), turn over and fry the other side. Add more butter if necessary. Remove and repeat the process.
2 cups AP Flour 1 ½ T Baking Powder 2 T Sesame Oil 1 egg 2 ½ cups (20 oz.) really cold beer. (Carbonated Water can be substituted) ½ cup corn starch 20 – 24 Green Beans 20-24 mushrooms 10-12 mild peppers 1 onion sliced for rings
Blend the dry ingredients together. Add the sesame oil and egg and whisk. Add the beer and stir with chop sticks to prevent overmixing. Lumps are a good thing here.
Lightly toss vegetables in the cornstarch and shake off any excess.
Dip vegetables into the cold tempura batter, let some of the excess run off and fry immediately at 360-375 degrees until they are golden brown and heated through. Drain on a paper towel and serve with aioli.
1 pkg. egg roll wrappers 1 pound Italian sausage 3 oz. pepperoni slices ½ lb. mozzarella cheese ¼ cup banana pepper slices 1 qt. canola oil for frying Kosher salt Patter Fam Arrabiata Sauce Heat oil to 375º.
Cut egg roll wrappers into 4 long strips then cut strips in half to create ½” x 2” pieces. Keep a moist towel over wrappers to keep them from drying out. Break Italian Sausage into small chunks and brown in a skillet over medium high heat until done. Remove sausage from skillet with a slotted spoon to keep most of the excess grease in the skillet and place in a small bowl.
When the oil reaches 375º carefully drop chips one at a time into the oil. They fry very quickly, so you will only be able to do 6-10 at a time. Let them fry on one side for about 15 seconds then flip over and fry for about another 15 seconds until golden brown. With a spider or slotted spoon quickly remove chips to a paper towel to drain. Lightly season with kosher salt as soon as they come out. Continue the process until all the chips are fried.
Turn the oven broiler on high (oven at 500) and set the oven rack in the middle of the oven. Spread the chips evenly on a large cookie sheet. Sprinkle the sausage mixture evenly over the chips. Spread the pepperoni and banana peppers over the chips. Generously spread the cheese over the whole mixture and place under the broiler until the cheese begins to brown. Remove and serve on the cookie sheet with Patter Fam Arrabiata Sauce for dipping.
1 lb. elbow macaroni (1/2 batch of béchamel cheese sauce) 3/4 cup pimento cheese spread 1 cup shredded sharp cheddar cheese ¾ cup shredded Monterrey jack cheese ¼ cup grated parmesan cheese 2 cups Italian seasoned bread crumbs 1/2 teaspoon paprika 1/2 teaspoon chili powder 1/2 teaspoon ground black pepper 1/2 teaspoon white sugar 1/4 teaspoon salt 1 pinch cayenne pepper, or to taste 4 eggs 3 tablespoons milk 4 cups peanut oil for frying, or as needed Sriracha seasoned ketchup for plate
Fill a pot with lightly salted water and bring to a rolling boil over high heat. Stir in the macaroni, and return to a boil. Cook, uncovered, stirring occasionally, until the macaroni is cooked through but still firm to the bite, about 7 minutes. Drain. While the macaroni is still hot, stir in the Cheddar cheese, pimento cheese spread,
Monterrey jack cheese and parmesan cheese, and continue to stir until melted. Place the macaroni and cheese mixture in a container and refrigerate until firm, about 4 hours.
Line a baking sheet with parchment paper. Remove the macaroni mixture from the refrigerator, and, using a cookie scoop, scoop into balls. Place mac balls on the prepared baking sheet and freeze for at least 2 hours. (all of the above can be done the day before)
Heat oil in a deep fryer or large saucepan to 375 degrees F.
Whisk the bread crumbs with the paprika, chili powder, black pepper, sugar, and cayenne in a shallow dish; set aside. Beat the eggs with the 3 tablespoons milk in a small bowl. Remove the mac balls from the freezer, coat in the egg wash, and then dredge in breading.
Fry the mac balls in small batches until golden brown, 3 to 5 minutes. Drain briefly on a paper towel-lined plate; serve hot w/ a tablespoon of seasoned ketchup on the bottom of the plate.
1/2 cup packed brown sugar 3 fl. oz. rice vinegar 3 fl. oz. maple syrup ground black pepper to taste 1 pound thick-cut bacon (16 strips)
Preheat oven to 350 degrees F (175 degrees C). Mix brown sugar, rice vinegar, maple syrup, and black pepper in a small bowl. Place bacon slices on cooling rack with parchment paper underneath set over a baking sheet.
Bake in the preheated oven for 10 minutes, turn slices, and bake another 5 minutes. Remove bacon and brush both sides with brown sugar mixture. Return bacon to the oven and bake another 5 minutes. Repeat basting every 5 minutes until bacon is browned and crisp, about 35 minutes
3-4 large Vidalia onions sliced 1/4” thick and separated into rings Cornstarch for dusting 1 ½ cups AP Flour 1 cup Yellow cornmeal Salt and Pepper to taste 3-4 cups buttermilk Canola Oil for frying
Place sliced onions in cornstarch to coat. Shake off excess cornstarch.
Mix flour, cornmeal, salt, pepper together to combine. Add buttermilk and mix to make a batter. Dredge the coated onion rings in the batter and fry in 375-degree oil until golden brown.
Remove from oil to a cookie sheet lined with paper towels to drain. Season with sea salt immediately.
1 ½ cups AP Flour 1 cup Yellow cornmeal Salt and Pepper to taste 3-4 cups buttermilk Canola Oil for frying
Mix flour, cornmeal, salt, pepper together to combine. Add buttermilk and mix to make a batter. Dredge the coated onion rings, vegetables or fish in the batter and fry in 375-degree oil until golden brown.
Remove from oil to a cookie sheet lined with paper towels to drain. Season with sea salt immediately.
Serves 8-12 2 – boneless, skinless chicken breasts cooked and shredded 2 (8 ounce) packages cream cheese, softened 4 cup ranch dressing 4 - 6 oz. Buffalo Wing Sauce 4 oz shredded Cheddar cheese ½ - 1 cup celery finely diced
Heat chicken and hot sauce in a pan over medium heat, until heated through. Stir in cream cheese. Cook, stirring until well blended and warm. Mix in half of the shredded cheese and celery and cook until cheese is melted . Sprinkle the remaining cheese over the top, cover, and cook on Low heat or place in oven at 350 degrees until hot and bubbly. Serve with blue tortilla chips.
Make 15 cheese sticks 15 mozzarella string cheese sticks 15 wonton wrappers Canola oil for frying
Place a piece of string cheese near the bottom corner of one egg roll wrapper (keep remaining wrappers covered with a damp paper towel until ready to use). Fold bottom corner over cheese. Roll up halfway; fold sides toward center over cheese. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and cheese.
Heat oil to 375 degrees.
Fry sticks, a few at a time, for 30-60 seconds on each side or until golden brown. Drain on paper towels. Serve with marinara sauce.
