Creating and offering condiments since 1991

– Appetizers with Buttermilk Ranch Dressing  –


Onion                                                  1 small finely chopped

Butter melted                                     2 Tbsp

Breadcrumbs                                     1 cup

Parsley chopped                                2 Tbsp

Left over cooked beef                       250g finely ground

Egg white beaten                              1

Breadcrumbs for coating                 1 cup

Salt & Pepper                                     To taste

Saute the onions in the butter until soft, add the first cup of breadcrumbs, parsley and season with pepper and salt.  Add the beef and mix thoroughly ( if too dry, add a little beef stock until the mixture becomes sticky) allow to cool.

Roll into evenly sized balls.  Roll in breadcrumbs, then egg white and again through breadcrumbs.

Deep fry until golden.

"Impress  your guests with these tasty and easy to prepare appetizers "

Beetroot  Chips

1 Beetroot                                      

Peel and slice thinly using a mandolin.

Deep fry until crisp in 150 degree oil.  Place on paper    to drain.

Season to taste

Crispy Prawns

Prawn Cutlets                                4 

Frenchmaid Cajun Seasoning    2 Tbsp

Chilli flakes                                     1/2 tsp


Split prawn cutlets through to the shell at the tail end of the prawn.

Sprinkle with Frenchmaid Cajun Seasoning and Chilli flakes.

Heat a pan with a little oil, cook the prawns until coloured then keep warm until ready to serve.

Fried Cauliflower

Cauliflower florets                        100g



Turmeric                                         Pinch

Salt & Pepper                                To taste

Make a batter using cornflour and cold water. The consistency should be slightly thicker than cream.

Add a pinch of turmeric, salt and pepper to taste.

Slice cauliflower florets into three.  Dip each floret into the batter and deep fry until crisp.

Place on paper to drain.

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