Deep Fried Finger Food

Are you tired of just throwing a bowl of chips and salsa on the table for your parties? Are you impressed when you go to a party or family gathering and see the wonderful variety of food to snack on and wonder how they did it?

Let’s help you with some quick finger food and easy party appetizers to turn a basic party into an event to remember. A deep fryer can give boring finger foods a tasty crunch. Various finger foods are at your disposal that will satisfy the pickiest of palates.

Goat's cheese fritters

Ingredients

• 500g fresh ricotta
• 400g soft goat's cheese
• 1/4 cup (35g) plain flour
• 2 tsp thyme leaves, chopped
• 2 eggs, beaten
• 1 cup (100g) dry breadcrumbs
• Sunflower oil, to deep-fry
• Olive tapenade, to serve

Method

1.  Place ricotta, goat’s cheese, flour and thyme in a bowl, season, then mash with a fork. Add egg and mix until smooth. Form into walnut-sized balls, then flatten slightly with your hand. Coat in breadcrumbs, then chill for 30 minutes to firm up.

2.  Half-fill a deep fryer with oil and heat to 190°C. Fry cheese, in batches, for 2-3 minutes until golden. Serve warm with olive tapenade.

Beef samosas

Ingredients

• 1 small onion, halved, thinly sliced
• 250g regular beef mince
• 2 tsp plain flour
• 1/4 cup beef or vegetable stock
• 1/2 cup (75g) frozen mixed vegetables
• 1-2 tsp garam masala
• 2 tbs chopped fresh coriander
• Salt & freshly ground pepper
• 4 sheets frozen shortcrust pastry, thawed
• Vegetable oil for deep frying
• Mango chutney, to serve

Method

1.  Heat 2 tsp of the oil in a large pan and cook onion until golden. Add mince and stir-fry until cooked through. Sprinkle flour over mince and cook, stirring for 1 minute. Add stock and allow mixture to boil and thicken. Stir through vegetables, garam masala, coriander, salt and pepper and then cool.

2.  Use an 8cm cutter to cut 9 rounds from each pastry sheet. Place a heaped tsp of mixture in the centre of each round. Lightly moisten edges of pastry with water, then bring edges together to enclose filling, forming a half moon shape. Pinch pastry to seal and form a scalloped edge.

3.  Deep fry samosas in batches for about 2 minutes, or until pastry is puffed and lightly browned. Serve with some chutney for dipping.