Snack

Potato croquettes are not served much in Italy, except around Rome. When I first began working in Italian American restaurants, potato croquettes were always paired with a vegetable as a side dish. I grew fond of the dish, I guess, because it combines two things Americans love: mashed potatoes and fried things.

Fried calamari is one of my favorite foods. When it is lightly floured and cooked in fresh oil, rather than in a constantly reused deep-fryer, it is spectacular. But, sadly enough, I have found it to be one of the most poorly made dishes on my travels across the United States. So, if you long for good fried calamari, make yourself a batch at home. Here is my simple recipe.

I have made fried artichokes many ways before, but I found this recipe at Liuzza’s in New Orleans different and quite tasty. The interesting part is that the recipe is made with jarred or canned artichokes. The batter is light and fries up crispy, while the artichokes remain tender and tasty. This is an ideal recipe to serve when unexpected guests arrive and all you have is a can of artichoke hearts in the cupboard and a beer in the fridge.

These tasty fried rice balls have been enjoyed in Italy for centuries. They are great when just out of the skillet, but are delicious at room temperature as well. They can be fried in advance, then reheated. At our restaurant Del Posto in New York, the chef sends them out as a palate teaser.

Fried mozzarella is a tasty dish that children especially like; it can be half fried in advance, then reheated in the oven when guests arrive. It is great finger food to be passed around at a party.

This very tasty appetizer can also be a vegetarian meal. The Italian title says it’s “Roman,” but mozzarella and anchovies are a well-known combination in southern Italy. There are mozzarella-and-anchovy fritters; and zucchini flowers are stuffed with mozzarella and anchovies, then fried. In this recipe, the mozzarella is fried between layers of bread, and then topped with a puckery sauce of lemon, capers, and anchovy.

Well, here we go again. Leave it to me to dress up a collard green! I put these bad boys inside a beautifully browned blanket, and lo and behold, it was the number one hand-passed appetizer at our reception. Who would have ever thought that collard greens and cream cheese could taste so good!