FRIED APPETIZER PLATTER RECIPES

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THE SAMPLER PLATTER RECIPE | FOOD NETWORK



The Sampler Platter Recipe | Food Network image

Provided by Food Network

Categories     appetizer

Total Time 45 minutes

Cook Time 45 minutes

Yield 2 to 3 servings

Number Of Ingredients 11

2 cups cornmeal
1 cup all-purpose flour 
1 teaspoon salt 
2 cups whole milk 
Oil, for frying
4 to 5 ounces flounder fillet (with or without skin) 
8 peeled and deveined shrimp 
6 select oysters 
6 East Coast sea scallops 
2 to 4 ounces clam strips 
1 stuffed crab 

Steps:

  • First, combine the cornmeal, flour and salt together and mix. This is the breading mixture that will cover all the seafood items on the sampler. Put the milk in a container and have ready to dredge the seafood.
  • Heat a deep-fryer or large pot with enough oil to deep fry to 350 degrees F. When ready to begin cooking, dip the fillet into the milk and then lightly hand bread using the breading mixture. Carefully slide the fillet into the oil and fry until golden brown, 2 to 3 minutes. Raise the fish from the oil and transfer a perforated pan to remove the excess oil.
  • Repeat the same procedure with the other seafood. For the shrimp, oysters, scallops and clam strips, dip each into the milk and then lightly hand bread. Use a shaker basket to remove excess breading. Fry until golden brown, 2 to 3 minutes. Remove the seafood from the oil and transfer a perforated pan to remove the excess oil.
  • For the stuffed crab, carefully drop right into the deep-fryer and fry until golden brown, 2 to 3 minutes. Remove the seafood from the oil and transfer a perforated pan to remove the excess oil.
  • To serve, place the flounder fillet, stuffed crab, shrimp, scallops, oysters and clam strips on a large plate. Then serve with desired sides.

FRIED OLIVES RECIPE | TRISHA YEARWOOD | FOOD NETWORK



Fried Olives Recipe | Trisha Yearwood | Food Network image

These make for the perfect party snack, because they are seriously irresistible! This recipe is so versatile--you can use olives stuffed with any kind of soft cheese.

Provided by Trisha Yearwood

Categories     side-dish

Total Time 25 minutes

Cook Time 20 minutes

Yield 12 servings

Number Of Ingredients 8

2 cups olive oil, for frying
1 cup all-purpose flour 
2 large eggs, beaten 
1 cup panko breadcrumbs 
24 blue cheese-stuffed olives (about 3 cups) 
1/4 cup fresh basil leaves 
1 lemon, zest removed in strips with a peeler
Freshly cracked black pepper 

Steps:

  • Pour the olive oil into a medium saucepot fitted with a deep-fry thermometer. Place over medium heat and preheat to 350 degrees F.
  • Set up a dredging station by placing the flour, egg and breadcrumbs in separate bowls. Working in batches, drop the olives into the flour and roll until evenly coated. Shake off any excess flour and place the olives into the egg. Coat the olives in the egg and lift out, allowing any excess egg to drip off. Roll the olives in the breadcrumbs until evenly coated. Set aside a baking sheet.
  • Once the oil is hot, carefully add the basil leaves and lemon peels, being aware that the oil may pop. Fry just until crispy, about 30 seconds. Set aside on a paper towel-lined plate. Working in batches, fry the olives until the breadcrumbs are crunchy and the cheese is soft, 1 to 2 minutes on each side. Transfer to a paper towel-lined plate to cool slightly.
  • Put the olives on a serving platter and crumble the fried basil and lemon zest over top. Sprinkle with freshly cracked pepper.

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