Chef Michael Symon offers ideas for appetizers to nibble on while waiting for the new year. (OK, too late for the civil new year, but Chinese New Year's coming up...)
½ cup flour
1 tsp baking powder
½ tsp ground coriander
½ tsp salt
1 egg, lightly beaten
¼ cup milk
1 cup finely chopped cooked lobster meat
2 scallinos, trimmed and finely chopped
2 tbsp chopped fresh terragon leaves
Canola oil (I think grapeseed oil might work, too. — KL)
• Mix flour, baking powder, coriander, and salt in a medium bowl and form a well in the center. In the well combine egg, milk, lobster, scallion, and terragon and mix with dry ingredients until thoroughly combined. (Batter will be thick and chunky.)
• Pour a 50/50 blend of the two oils in a medium skillet to a depth of ¼ inch and heat over medium heat until hot but not smoking. Working in batches, drop batter in level tablespoons into the pan and cook until golden brown, about 30 to 45 seconds per side. Transfere fritters to paper towels to drain. Repeat with remaining batter.
• Serve fritters warm on toothpicks or wooden skewers. Or make ahead, cool, cover and refrigerate, then reheat in a 400° oven for 10 minutes.
Greek Sausage Bites
1 tbsp olive oil
1 clove garlic, minced
1 japapeño, seeded and minced
1 large shallot, minced
1 pound ground lamb
4 oz salt pork, ground or finely minced
Zest of 1 orange
2 tbsp chopped mint
Finely ground black pepper
Greek yogurt for dipping
• Heat a small pan over medium heat and add oil, garlic, jalapeño, and shallot, and cook for 1 minute, then let cool.
• Meanwhile, crumble lamb into a large bowl. Evenly scatter salt pork, orange zest, and mint over lamb and season with pepper. Sprinkle the cooled garlic mixture over lamb. Gently mix until just combined, then form into 1½-incyh balls and transfer to a plate or sheet pan.
• Heat a grill pan over medium heat and grill meatballs on all sides until cooked through, 8 to 10 minutes. Serve warm with toothpicks or skewers with yogurt.