Appetisers with Buttermilk Ranch Dressing

Buttermilk Ranch Dressing

This collection of appetisers is built for chefs who want bold flavour, crisp texture, and effortless crowd‑pleasing appeal on their starter or shared‑plate menu. From golden beef croquettes to spiced prawns, crunchy beetroot chips, and turmeric‑battered cauliflower, every bite is designed to pair seamlessly with the creamy, tangy richness of Frenchmaid Buttermilk Ranch Dressing.

This set works as a mixed platter, tasting board, or a series of standalone snacks — each one simple to prep, fast to execute, and full of flavour. Think of it as your ultimate crispy appetiser quartet, united by one hero dip.

Beef Croquettes

Ingredients

• 1 onion, finely chopped

• 2 Tbsp butter, melted

• 1 cup breadcrumbs

• 1 Tbsp parsley, finely chopped

• 250g cooked beef, finely ground

• 1 egg white, beaten

• 1 cup breadcrumbs (for coating)

• Salt & pepper, to taste

Method

1. Build the Base: Sauté the onions in melted butter until soft. Add the first cup of breadcrumbs and parsley, then season well.

2. Combine: Mix through the finely ground beef. If the mixture feels dry, add a splash of beef stock until sticky and well‑bound. Allow the mixture to cool.

3. Shape & Crumb: Roll into even balls. Coat in breadcrumbs → dip in egg white → coat again in breadcrumbs for a crisp double crust.

4. Fry: Deep fry until golden brown.

5. Serve: Pair with Frenchmaid Buttermilk Ranch Dressing for creamy contrast.

Fried Cauliflower

Ingredients

• 100g cauliflower florets

• Cornflour

• Cold water

• Turmeric

• Salt & pepper

Method

1. Make the Batter: Combine cornflour with cold water to form a batter slightly thicker than cream. Season with turmeric, salt, and pepper.

2. Prep: Slice each floret into three pieces.

3. Fry: Dip in batter and deep fry until crisp and golden. Drain well.

4. Serve: Add to your appetiser platter with Frenchmaid Buttermilk Ranch Dressing.

Crispy Prawns

Ingredients

• 4 prawn cutlets

• 1/2 tsp chilli flakes

Method

1. Prep the Prawns: Split prawn cutlets through the tail end to the shell.

2. Season: Coat with Frenchmaid Cajun Seasoning and chilli flakes.

3. Cook: Sear in a little oil until coloured and just cooked through.

4. Serve: Plate warm and pair with Frenchmaid Buttermilk Ranch Dressing — the cooling creaminess balances the spice perfectly.

Beetroot Chips

Ingredients

• 1 beetroot

Method

1. Prep: Peel and thinly slice using a mandolin.

2. Fry: Cook at 150°C until crisp.

3. Finish: Drain and season lightly.

4. Serve: Add to your appetiser selection for colour, crunch, and earthy sweetness.

Chef’s Tips

• Prep‑ahead friendly:

  Croquettes, cauliflower batter, beetroot slices, and prawns can all be prepped before service; fry à la minute for best crunch.

• Upgrade the dip:

  Add chopped herbs, lemon zest, or smoked paprika to Frenchmaid Buttermilk Ranch Dressing for signature variants.

• Platter perfection:

  Serve with fresh herbs, lemon wedges, and crisp lettuce cups for texture and colour.

Why It Works

Each appetiser brings its own personality - earthy beetroot, spiced prawns, creamy croquettes, and aromatic cauliflower - but Frenchmaid Buttermilk Ranch Dressing ties them together with cooling acidity and creamy richness. The result is a balanced, vibrant appetiser selection that’s easy to batch, versatile across menus, and consistently crowd‑pleasing.