r/appetizers

Meatballs:

2 lbs ground lamb

1 cup ground pistachios

1/2 cup panko breadcrumbs

1/4 cup parmesan cheese

3 eggs

garlic, onion, curry powder, cumin seeds,

Yogurt sauce:

Greek yogurt, honey, sea salt, dill and more pistachios

🍽️ Palma 📍 Phoenix, AZ || crab rangoon, hatch chili queso, salted charred edamame, popcorn chicken, yummy fries

You will need:
1 lb.(454 g) string cheese
3 large eggs(I know there's only 2 there; I had to make some adjustments during cooking)
7 fl. oz.(~210 mL) water
1 1/2 cups(180 g) Italian breadcrumbs
1 tablespoon salt(with the breadcrumbs)
Black pepper to taste
Any seasonings you like(I used garlic powder, onion powder, paprika, and cayenne)
2/3 cup(92 g) all-purpose flour
1/3 cup(42 g) cornstarch

Unpackage and cut the string cheese into 2-2 1/2" pieces. In a bowl, combine the eggs and water and beat well. In another bowl, combine the breadcrumbs, salt, pepper, and seasoning and mix well. In a third bowl, combine the cornstarch and flour. In a heavy stockpot, pour about 1" depth of neutral oil(I'm fond of canola) and heat over high heat. Roll the cheese in the flour/cornmeal mixture until well coated. If the coating is uneven, you can tap them on the bowl to rid the excess. With one hand, plunge the cheese in the egg mixture and lift out, allowing excess egg to drip off. Transfer to the breadcrumb bowl and, using the other hand, roll to coat completely. Use the breadcrumb hand to transfer back to the egg; repeat the dipping and draining and use the egg hand to transfer back to the breadcrumbs and roll with the breadcrumb hand. Do one at a time; transfer them to a holding platter while completing the rest. BTW, if the breading is uneven, when you're done breading all of them, the breadcrumb mixture will be more hydrated and you can use your fingers to manipulate it for a more even coating. When the oil reaches 365F, you can begin lowering a few sticks at a time into the oil with a slotted spoon or spider to fry them. DO NOT OVERCROWD THE PAN. Keep submerged in the oil for 30-45 seconds, or until nicely golden-brown. Place on a paper towel lined baking sheet to wick off any excess oil and serve immediately for the best cheese pull!

First time growing zucchini. Apparently they are very prolific plants, outside of taking them around the new neighborhood and throwing them in any open car window I see, I decided to make some fried zucchini sticks.

Zucchini
Breading - panko bread crumbs, with salt, pepper, garlic powder, onion powder, smoked paprika, chopped fresh herbs (rosemary, basil, oregano, and thyme)
Flour dredge: same spices as above except no herbs
Egg batter - two eggs, mixed with fork
Citrus Ranch: Mayo, milk, lemon juice, (let sit for a few minutes so the milk starts to become more like butter milk, but don’t let it curdle, there is a fine line between buttermilk and curdled sour milk), 1/2 hidden valley ranch packet, Cajun seasonings, smoked paprika, pickle juice, and citric acid

Cut your zucchini into spears, toss them in flour, then the egg wash, then into the plank bread mix (can be made ahead of time and placed in the fridge until ready to fry). Fried in vegetable oil at 375F until golden brown.
Soon as it came out of the fryer, sprinkled finishing salt over it. Plated, added a squeeze of lemon juice, and grated parm. Served with chilled citrus ranch.

You see, making Joanie's Danti-Chips isn't just about cooking. It is about confidence, presentation, and knowing how to command a room. Bette Davis could never understand the meticulous care it takes to layer American cheese and deviled ham into a true crowd-pleaser.

Let us revisit the flawless script for this infamous appetizer:

• The Base: Crisp, beautiful chips or toasted bread rounds that stand up under pressure.
• The Costars: A sharp wedge of American Cheese topped with a perfectly sliced sweet pickle.
• The Leading Role: A generous, proud dollop of deviled ham right on top.
• The Big Finish: Toast in the oven until everything is warm, melted, and harmonious.

This is so simple to put together! And when you think of it, this is basically a little ham and cheese bite with a hint of pickle...NOTHING WRONG WITH THAT! (I made my own deviled ham for this recipe).

I preferred this hors d'oeuvre with the toasted buttered bread rounds (I used thin sourdough). After a taste test with my husband, he actually liked both, but thought the chip version was much better for a party. ( He was calling them "Smokers' Delights!") Just think about a smoke filled living room in Joan's home and people noshing on these salt-fueled snacks, and you'll get the reference.

Next time I'd use a thinner slice of cheese, for better melting. Also the potato chips burn quickly, so proceed with caution!

When done correctly, it is absolute magic. A performance worthy of an Academy Award! Now let's pour ourselves a freezing-cold Pepsi to celebrate!

Craving something crispy and delicious?

These Air Fryer Onion Rings are perfectly golden, crunchy on the outside, and irresistibly satisfying with every bite. Enjoy all the texture and flavor of classic onion rings with a lighter twist, making them a great snack, appetizer, or party treat.

Written Recipe (+video)

https://blessmyfoodbypayal.com/crispy-air-fryer-onion-rings-recipe/

Steak bruschetta 😋

Spanish tomato bread - grated tomato, Parmesan cheese and olive oil on thin, toasted rustic loaf bread.