FRITAS RECIPE RECIPES

Steps:

• For the albondigas, soak the bread in the milk for five minutes, then squeeze out the excess milk.
• Place the bread, ham, lamb mince, garlic, spices, parsley and seasoning into a bowl and mix until well combined.
• Shape the mixture into approximately 40 meatballs (each weighing about 20g/¾oz).
• Heat the oil in a frying pan and fry the meatballs for 4-5 minutes, or until golden-brown all over. (You may need to do this in batches.)
• For the sauce, heat the olive oil a frying pan and fry the shallots, garlic and chilli for 8-10 minutes, or until softened.
• Add the tomatoes, sherry, stock, bay leaves, salt and pepper and simmer gently, stirring now and then, for one hour, or until the sauce has reduced and thickened.
• Add the meatballs and simmer gently for five minutes or until heated through. Discard the bay leaves.
• Meanwhile, for the patatas fritas, heat a deep fat fryer to 120C/250F.
• Cook the potatoes for two minutes, then remove them from the oil. Increase the temperature to 180C/350F and cook the potatoes for a further 4-5 minutes, or until pale golden-brown. Remove the patatas fritas from the fryer and set aside to drain on kitchen paper. Season with salt.
• To serve, spoon the meatballs onto a plate, scatter with a little chopped parsley and drizzle with a little more olive oil. Serve with the patatas fritas.

Steps:

• Preheat oven to 425°F (220°C).
• Cut zucchini into fries and set aside.
• In a large bowl combine panko, parmesan, garlic powder, basil, salt, and pepper.
• Whisk eggs in a shallow bowl or dish.
• Dip zucchini in eggs, coating evenly, and then toss in bread crumb mixture.
• Place on a baking sheet lined with parchment paper. Bake for 15-20 minutes, flipping halfway.
• Prepare dip while fries are baking. Combine all dip ingredients in a small bowl and set aside in the refrigerator until ready to use.
• Enjoy!