Let’s fry 2020 πŸ₯³

A few days ago I had this ‘gastronomic dream’ about a typical ‘frietkot’ menu (= unhealthy) which probably only Belgians and Dutch people will understand. πŸ˜‰

Thus, I tried to find some alternatives in the supermarket…which was a disappointing endeavor. Seafood mix, some napoletana balls, zeppole, with seaweed and something cheesy will have to compensate the Belgian traditions. My personal cooking tribute is restricted to a kind of falafel and some sauces.

In addition to the seafood I make a fennel seed mayonnaise. Mix 150 ml of ready made good quality mayonnaise with 2 teaspoons of sharp dijon mustard, 1 teaspoon of grinded fennel seeds, 1 pressed garlic clove, the zeste of k1 lemon and a drizzle of lemon juice.

To create the appropriate vibe, Iris’ favorite ‘special’ sauce can’t be missed. A layer of ketchup, a layer of good quality ready made mayonnaise and 1 chopped shallot.

For the falafel fritters, mix 1 can of drained and blended chickpeas with 1 chopped garlic clove, 4 teaspoons of rose harissa, 65 grams of self raising flour, 1 egg, and 50 ml of Greek yogurt with a fork. Add chopped fresh coriander ( I had some in the freezer). Taste, add pepper and salt. Store in the fridge until baking time. Mix 1 teaspoon of rose harissa with Greek yogurt and fresh coriander as dip. Bake the fritters in sunflower oil at 180Β°.

Use the oven and a frying pan to enjoy the last dinner of this surrealistic year.

PS don’t forget to fry some French fries πŸ˜‹

Happy new year πŸ˜™πŸ˜™πŸ˜™

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