Game Day doesn’t have to just be wings and nachos. Here are a couple of upgraded game day snacks to help you be voted Game Day MVP!
Zucchini Tempura Fries – Serves 6-8
I like these with a side of Lemon Parsley Mayo, but you can always serve them plain, with plain mayo, or even ketchup. In any case, these are nice and crunchy, making for good munchies, and munchies are always good during a game!
- 3/4 cup cornstarch
- 3 medium zucchini, cut into fries
- 1 cup all purpose flour
- 1 large egg, beaten
- 1/2 cup ice water
- 1 cup chilled sparkling water
- 1 teaspoon sea salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper
- Avocado or safflower oil, for frying
Lemon Parsley Mayo Ingredients:
- 2 large egg yolks
- 2 teaspoons Champagne vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon sea salt
- 2 teaspoons dried parsley
- 1/2 cup avocado oil
- Make the Lemon Parsley Mayo: Whisk together all the ingredients except for the avocado oil in a medium bowl until well blended, about 1 minute. Continue to whisk as you slowly pour in the oil, a little at a time. You will notice the color of the mayo change and the consistency get fluffier.
- Make the zucchini fries: Place the cornstarch in a large zip-top plastic bag. Add the zucchini fries, and shake to coat.
- Combine the flour, egg, ice water, chilled sparkling water, salt, and pepper in a medium bowl. Mix well and whisk to make the batter.
- Heat the oil in a large pot or deep fryer over high until it reaches 375 degrees on a deep-fry thermometer.
- Meanwhile, just before frying, dip the zucchini sticks in the batter to coat completely. Place the zucchini sticks, a handful at a time, into the hot oil, and fry until brown and crispy, about 3 minutes. Transfer to a paper towel-lined plate to remove excess oil. Sprinkle lightly with salt. Serve hot with the Lemon Parsley Mayo.
Mexicorn Cups – Serves 6
This is essentially Mexican street food that happens to make an awesome side dish for any fangate. Serve it in a big bowl or in individual 8.5 oz cups. It’s delicious and sure to please your friends and fellow fangaters!
- 3 ears corn, husks removed
- 1/2 cup mayonnaise
- 1 tablespoon chipotle sauce (I prefer the Cholula brand)
- 1/2 teaspoon smoky seasoning blend
- 1/4 cup finely grated Cotija cheese
- 1/2 poblano or 2 Fresno chile peppers, deviened and seeded, finely minced
- 1 heaping tablespoon minced fresh Italian (flat-leaf) parsley
- 1 lime
- Freshly ground black pepper
- Boil a pot of unsalted water over high. (Be sure not to salt your water as it will actually harden the corn. You can, however, add some sugar to the water if you’d like) Add the corn, cover, and boil for 3 to 4 minutes. Remove the corn before it overcooks, and let it cool.
- Hold the corn upright and, using a sharp knife, cut down the sides of the corn, removing the kernels from the cob. Set aside.
- Combine the corn with the mayonnaise, chipotle sauce, smoky seasoning, Cotija cheese, chile peppers, and parsley in a large bowl. Mix well. Divide the spicy corn mixture among individual cups, sprinkle with a squeeze of fresh lime and some pepper, and serve.