Appetizer Tray Recipe

Choose your six appetizers

Select any combination of the listed appetizers so total equals six types. Quantities provided are scaled to serve 5–6 guests (roughly 6 portions of each chosen item where appropriate). For a mixed tray use two or three pieces of each type per person.

Thaw & dry

If using frozen items (mozzarella sticks, shrimp, onion rings, etc.), thaw in refrigerator or per package directions and pat dry thoroughly with paper towels. Drying prevents excessive splatter and helps breading adhere.

If making any items from scratch (croquettes, homemade mozzarella sticks, breaded jalapeño poppers), prepare filling/shape and chill them for at least 30 minutes so coating adheres during frying.

Set up three shallow trays or bowls: (1) seasoned flour mix, (2) egg wash, (3) breadcrumbs. In tray 1 combine all-purpose flour, cornstarch, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp paprika, and 1/2 tsp garlic powder and mix well. In bowl 2 whisk eggs with milk. In tray 3 combine breadcrumbs with remaining 1 tsp salt, 1/2 tsp pepper, 1/2 tsp paprika and 1/2 tsp garlic powder.

Coat items (for those not already pre-breaded): dredge first in seasoned flour, shake off excess, dip in egg wash, then press into breadcrumbs to fully coat. For pre-breaded/frozen items skip breading step and place directly on a tray. Repeat for each item to be fried. Keep breaded items on a wire rack to rest 10 minutes so coating sets.

Pour frying oil into a deep-sided skillet or Dutch oven to a depth of about 1 1/2–2 inches (roughly 2 cups for a medium pot). Heat oil over medium-high heat to 350–360°F (175–182°C). If you don't have a thermometer, test by dropping one breadcrumb into oil — it should sizzle and brown in about 30–45 seconds.

Fry items in small batches to avoid temperature drop and overcrowding. Recommended batch sizes: wings 4–6, shrimp 6–8, mozzarella sticks 4–6, onion rings 6–8, jalapeño poppers 4–6, croquettes/tots 8–12. Fry until golden brown and cooked through: wings 8–10 minutes (internal temp 165°F/74°C), shrimp 2–3 minutes, mozzarella sticks 2–3 minutes (if frozen), onion rings 2–3 minutes, jalapeño poppers 3–4 minutes, croquettes/tots 3–5 minutes depending on size.

Use a slotted spoon or spider to transfer cooked items to a wire rack set over a baking sheet (not paper towels) to keep them crisp. Season immediately with a light sprinkle of salt if desired. Keep cooked batches warm in a 200°F (95°C) oven on the wire rack while you finish remaining batches.

Arrange the six chosen appetizers on a large platter or tray with small gaps between items so steam escapes and items remain crisp. Place dipping sauces in small bowls around the tray.

Garnish with chopped parsley and lemon wedges. Serve immediately while hot and crisp. Provide napkins and small tongs or toothpicks for serving.