Appetizer Ferris Wheel Recipe

Prep and soak

Cut potatoes into 1/3–1/2-inch fries. Rinse under cold water then soak in cold water for 20–30 minutes to remove excess starch. Drain and pat completely dry with kitchen towels.

Heat 2–3 cups vegetable oil in a heavy pot or deep fryer to 325°F (160°C). Fry fries in small batches for 3–4 minutes until soft but not browned. Remove to a wire rack.

Increase oil temperature to 375°F (190°C). Fry fries again in batches 2–3 minutes until golden and crisp. Drain on paper towels, season immediately with kosher salt, black pepper and garlic powder. If desired, sprinkle grated Parmesan and chopped parsley.

Slice and separate

Peel the onion and slice into 1/2-inch rings. Separate into individual rings and set aside.

In a bowl whisk together 1 cup flour, cornstarch, baking powder, salt and pepper. Whisk in the egg and cold beer until a thick, smooth batter forms. Chill batter for 10 minutes.

Heat 2–3 cups vegetable oil in a deep pot to 360°F (182°C). Dredge onion rings in a light dusting of flour (from pantry) then dip into batter, letting excess drip off. Fry rings in batches 2–3 minutes until golden and crisp. Drain on paper towels and season with a pinch of salt.

Prep and bread

If using full-size sticks, cut each into halves for 12 pieces. Set up a dredging station: flour, beaten eggs, and breadcrumb mixture (breadcrumbs + grated Parmesan). First coat each stick in flour, then egg, then press into breadcrumbs. For a sturdier crust, double-dip: back into egg and breadcrumbs again. Freeze breaded sticks on a tray for at least 20 minutes to prevent cheese from melting too fast when frying.

Heat 1.5–2 cups oil to 350°F (175°C). Fry frozen mozzarella sticks in small batches 1–1.5 minutes until golden; do not overcook. Drain on paper towels and serve hot with marinara or ranch.

Marinate

Place chicken tenders in a bowl with buttermilk and 1 tablespoon hot sauce (optional). Marinate 20–30 minutes in the refrigerator (or up to 2 hours).

In a shallow bowl whisk flour, cornstarch, paprika, garlic powder, salt and pepper. Remove tenders from marinade, let excess drip off, then dredge thoroughly in seasoned flour. For extra crispness, repeat: dip in buttermilk quickly and dredge again.

Heat 3 cups oil to 350°F (175°C). Fry tenders in batches 5–7 minutes until golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack over a sheet pan.

Prep wings

Pat wings thoroughly dry. Toss wings with baking powder, salt and pepper until evenly coated. (Baking powder helps crisp the skin when frying or baking.)

Heat 3 cups oil to 375°F (190°C). Fry wings in batches 8–10 minutes until skin is crisp and juices run clear. Alternatively, bake at 450°F (230°C) on a rack for 35–40 minutes, flipping once.

While wings cook, melt butter in a small saucepan over low heat, whisk in hot sauce until smooth. When wings are done, toss in the buffalo sauce to coat evenly. Serve with lemon wedges, ranch and blue cheese dressing.

Arrange dipping sauces — ketchup, fry dip (mayonnaise + a pinch of salt and paprika if desired), ranch, blue cheese and honey mustard — in small bowls spaced around the platter to form the 'hub' of the Ferris wheel display.

On a large round platter or segmented serving board arrange items in a circular pattern: fries, onion rings, mozzarella sticks, chicken tenders and buffalo wings in separate arcs. Place dipping bowls in the center or at regular intervals so each item has an adjacent sauce.

Garnish fries and rings with chopped parsley and a light dusting of grated Parmesan if desired. Serve immediately while hot and crisp.