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If Trombone Shorty had a taste, this would be it, baby!
Packs the flavor punch of a muffaletta in one little bite!
Sicilians’ gift to New Orleans is the Muffaletta.
My deconstructed/rebuilt appetizer twist is all the flavors of the famous sandwich, fine-diced and mixed into a pate a choux pastry and made into yummy fritters. Topped with crispy, fried onions, olive garnish, and and olive oil mustard drizzle.
It packs the flavor punch of a muffaletta in one little bite!
Great for entertaining! Pairs well with Prosecco.
It’s Party Time!!
INGREDIENTS:
8 tablespoons of whole milk
6 tablespoons of water
2 tablespoon of butter
¾ cup of all purpose flour (plus more for dusting green onions)
1/2 cup of Parmigiano Reggiano Cheese (grated)
¼ cup of Kalamata olives (chopped)
¼ cup of Spanish olives (chopped, plus, reserve 20 for garnish)
1/3 cup of minced artichokes
2 small green onions (divided, sliced very thinly, plus 2 Tbsp minced)
¼ cup of hard salami (diced, very small)
¼ cup of smoked sausage ( diced, very small )
1 cup of olive oil (for frying, plus 3 Tbsp for mustard drizzle)
3 Tbsp Creole mustard
6 tablespoons of water
2 tablespoon of butter
¾ cup of all purpose flour (plus more for dusting green onions)
1/2 cup of Parmigiano Reggiano Cheese (grated)
¼ cup of Kalamata olives (chopped)
¼ cup of Spanish olives (chopped, plus, reserve 20 for garnish)
1/3 cup of minced artichokes
2 small green onions (divided, sliced very thinly, plus 2 Tbsp minced)
¼ cup of hard salami (diced, very small)
¼ cup of smoked sausage ( diced, very small )
1 cup of olive oil (for frying, plus 3 Tbsp for mustard drizzle)
3 Tbsp Creole mustard
PREPARATION:
1.) In a small saucepan, bring the milk, water, and butter to a boil. Turn down heat to low and slowly incorporate the flour with a wooden spoon, until the dough form a loose ball.
2.) Transfer dough to a cookie sheet and spread out into a 1/2 inch layer so it can cool (about 5 minutes).
3.) After 5 minutes incorporate the Parmigiano Reggiano cheese, olives, artichokes, smoked sausage, salami and 2 tablespoon of minced green onion.
2.) Transfer dough to a cookie sheet and spread out into a 1/2 inch layer so it can cool (about 5 minutes).
3.) After 5 minutes incorporate the Parmigiano Reggiano cheese, olives, artichokes, smoked sausage, salami and 2 tablespoon of minced green onion.
4.) To form the fritter balls, lightly dust your hands with flour, as well as your work surface. Divide the dough into quarters and roll each quarter into a rope.
5.) Cut rope into 1/2-inch pieces, then roll those pieces into balls (about the size of a ping pong ball). Slightly flatten each ball so the circumference is almost the size of a Ritz Cracker. Set aside.
6.) Using a heavy bottom, small pot, heat olive oil to about 325 degrees and fry the fritters (about 3 at a time) until golden brown. Using a mesh or slotted spoon, transfer to paper towel-lined plate.
7.) Lightly dust the sliced green onions in flour, then fry until golden brown and transfer to paper towel-lined plate.
5.) Cut rope into 1/2-inch pieces, then roll those pieces into balls (about the size of a ping pong ball). Slightly flatten each ball so the circumference is almost the size of a Ritz Cracker. Set aside.
6.) Using a heavy bottom, small pot, heat olive oil to about 325 degrees and fry the fritters (about 3 at a time) until golden brown. Using a mesh or slotted spoon, transfer to paper towel-lined plate.
7.) Lightly dust the sliced green onions in flour, then fry until golden brown and transfer to paper towel-lined plate.
8.) In a small bowl, whisk 3 tablespoons of olive oil with the Creole Mustard and set aside.
9.) To make each Ritzy Muffaletta Fritter, spread a very thin coating of Creole mustard mixture on a Garlic Butter Ritz Cracker. Place a Muffaletta Fritter atop. Garnish with fried green onions and a toothpick speared green olive. Drizzle with additional Creole mustard oil.