Disco Zucchini Fries Food

DISCO FRIES

Steps:

• Preheat the oven to 425 degrees F (or the temperature indicated on the package of french fries). Spray a large rimmed baking pan with cooking spray.
• Spread the fries in the pan in a single layer and spray with cooking spray. Sprinkle with salt and pepper. Bake according to the package directions or until very crispy.
• Meanwhile, melt the butter in a small saucepan over medium heat. Add the flour, garlic powder, onion powder and paprika and cook, stirring, 1 minute. Slowly add the broth while whisking constantly and occasionally stirring with a rubber spatula, making sure to get into the edges of the pan, until all of the broth has been incorporated. Add the cream and increase the heat to medium-high to bring to a rapid simmer. Simmer, stirring often, until slightly thickened, about 5 minutes. Season with salt and pepper to taste.
• Transfer half of the fries to a small rimmed baking pan or oven-safe platter. Top with half of the cheese, then add the remaining fries and the rest of the cheese. Return to the oven and bake until the cheese is melted, about 5 minutes. Drizzle the fries with some of the gravy. Serve immediately.

CAJUN ZUCCHINI FRIES

Steps:

• Adjust two oven racks to the top and bottom third of an oven and preheat oven to 425 F. Put the wire racks in the baking sheets and coat each generously with cooking spray.
• Combine the flour and Cajun seasoning in a large re-sealable plastic bag. Combine the eggs and 1/2 teaspoon salt in another large plastic bag; combine the cornmeal, breadcrumbs and 1/2 teaspoon salt in a third large plastic bag.
• Add about half of the zucchini sticks to the bag with the flour and use a combination of your hands and shaking the bag to coat the zucchini. Remove the zucchini and shake off any excess flour. Transfer to the egg wash and repeat until coated. (It's less messy if you use only one hand for the dry ingredients and the other for the wet.) Let any excess egg drip off before transferring to the breadcrumbs and repeat until fully coated (you'll still see some green and white of the zucchini peeking through the breading). Transfer to the prepared baking sheets and coat the breaded zucchini generously with cooking spray (there's no need to turn them). Repeat with the remaining zucchini.
• Bake, rotating the baking sheets from top to bottom about halfway through, until golden brown and tender, 25 to 30 minutes.
• Meanwhile, stir together the mayonnaise, mustard, pickle and hot sauce in a small bowl. Serve with the zucchini fries.

ZUCCHINI FRIES

Steps:

• Make the fries: Position racks in the center of your oven and preheat the oven to 425 degrees F. Coat a large, rimmed baking sheet with nonstick spray.
• Spread the sliced zucchini onto paper towels or a damp kitchen towel. Lightly pat dry. Let rest on the towels while you prepare the coating.
• In wide, shallow dish (a pie dish works well) combine the Panko, flour, Parmesan, salt, onion powder, and pepper. In a separate bowl that is large enough to coat the zucchini, briskly whisk the egg whites until lightly foamy.
• Working five or six zucchini fries at a time, place the zucchini in the bowl with the egg whites, tossing to coat them evenly. Shake off any excess egg white, then add them to the bowl with the Panko. Coat them with the Panko, pressing it on lightly so that it adheres. Arrange the zucchini on the baking sheet. Line up the sticks so that they are near each other and all fit, but make sure they do not touch. Repeat with remaining zucchini.
• Lightly but thoroughly coat the exposed sides of the zucchini with the cooking spray. Bake for 10 minutes, then remove from the oven and lightly coat with baking spray once more. Return to the oven, rotating the pan 180 degrees, then continue baking for 10 additional minutes, until the crumbles are crisp and golden and the insides are tender.
• While the zucchini bakes, prepare the dipping sauce. In a small mixing bowl, whisk together all of the ingredients: the Greek yogurt, basil, garlic, Worcestershire, salt, and paper. Taste and adjust the seasoning as desired. Serve the fries immediately, with the sauce for dipping.

DISCO FRIES

Steps:

• For the gravy: Melt the butter in a small saucepan over medium heat. Add the flour and whisk to combine. Cook the flour until dark brown, 5 to 7 minutes. Add the stock and cook, whisking, until the mixture is smooth and thickened enough to coat the back of a spoon, 7 to 10 minutes. Stir in the sherry, Worcestershire, 1/2 teaspoon salt and some pepper, adjusting the seasoning to taste. Remove from the heat and cover by pressing a piece of plastic wrap directly onto the surface of the gravy, taking care to cover it completely to prevent a skin from forming. Set aside.
• For the fries: Bake the French fries according to the manufacturer's instructions.
• For the cheese sauce: Melt the butter in a small saucepan over medium heat. Add the flour and whisk to combine. Cook until the mixture resembles sand, about 3 minutes. Add the milk and cook, whisking constantly, until the mixture begins to boil and thicken, 2 to 4 minutes. Add the Cheddar and Gruyere and continue to cook, stirring, until the cheese is fully melted, another 2 to 3 minutes. Add the Worcestershire, 1/4 teaspoon salt and pepper to taste and remove from the heat. Cover in the same fashion as the gravy and set aside until the French fries are ready.
• When the French fries are ready, transfer them to a serving platter. Drizzle the fries with the warm gravy and then with the warm cheese sauce. Serve immediately.

JERSEY DINER DISCO FRIES

Steps:

• Place the potato wedges in a large bowl and cover with ice water. Let stand for at least 30 minutes and up to an hour. Drain the potatoes well. In batches, dry the potatoes on kitchen towels and let them sit for 30 minutes more to absorb any remaining moisture.
• Fill a fryer or a large, heavy saucepan with 5 inches of oil. Place over high heat and bring the oil up to 315 degrees F. Set a wire rack on a sheet pan and place near the fryer or stove.
• In batches to avoid crowding, add the potato wedges and fry, shaking them in the basket to separate them, or if in a large pot, stirring occasionally with a wooden spoon. Cook until the potato wedges are pale gold and slightly floppy, about 4 minutes. They should not be browned at this point. Remove from the oil with a wire skimmer and transfer to the wire rack to drain. Bring the oil back up to 315 degrees F and repeat with the remaining potato wedges. Remove the saucepan from the heat and set aside?do not throw out the oil. Let the potato wedges stand until completely cooled, at least 2 hours and up to 4 hours.
• Meanwhile, prepare the gravy. In a high-sided skillet or medium saucepan, melt 2 tablespoons butter over medium heat. Add the shallots and cook until translucent, 4 to 5 minutes. Add the garlic and cook for 1 to 2 more minutes. Season with salt and pepper, then add the remaining 2 tablespoons butter and melt. Sprinkle the flour in the pan and cook, whisking until light brown, about 2 minutes. Whisk in the chicken stock and Worcestershire sauce. Continue whisking until there are no lumps. Let the gravy come to a bubble and cook until thick enough to coat the back of a spoon, about 5 minutes. Lower the heat and hold there, whisking regularly to keep it from sticking. Now it's time to finish the French fries.
• Reheat the fry oil over high heat to 350 degrees F. In batches to avoid overcrowding, add the potato wedges to the hot oil and deep-fry until crisp and golden brown, 2 to 3 minutes. Transfer to a sheet pan and keep warm in a 200 degree F oven, if needed, while you fry the remaining potato wedges. Season with salt.
• Preheat the broiler.
• Arrange the potato wedges on a baking sheet or oven-proof platter. Pour the gravy over the top of the potato wedges and top with the shredded mozzarella. Place the baking sheet under the broiler until the cheese has melted, about 1 minute.