Fried Whole-Belly Clams, Eggless Tartar Sauce, French Fries and Indian Onion Rings

Ingredients

• 1 cup vegan mayonnaise (Use a good quality, thick vegan mayonnaise)
• 3 tbsp dill pickles (finely chopped)
• 1 tbsp capers (rinsed and finely chopped)
• 1 tbsp fresh dill (chopped)
• 1 tbsp lemon juice (freshly squeezed)
• 1 tsp dijon mustard
• 1 tbsp shallot (finely minced)
• 0.25 tsp salt (or to taste)
• 0.25 tsp black pepper (freshly ground, or to taste)

Instructions

1. 1

   Prepare your ingredients. Finely chop the dill pickles and capers. Finely mince the shallot and chop the fresh dill. Squeeze the lemon juice.

2. 2

   In a medium-sized bowl, combine the vegan mayonnaise, lemon juice, and dijon mustard. Whisk until smooth.

3. 3

   Add the chopped dill pickles, capers, fresh dill, and minced shallot to the bowl. Stir everything together until all ingredients are evenly distributed.

4. 4

   Season the sauce with salt and freshly ground black pepper. Mix well and taste. Adjust the seasoning if necessary.

5. 5

   For the best flavor, cover the bowl and refrigerate for at least 30 minutes. This allows the flavors to meld and deepen.

6. 6

   Serve the eggless tartar sauce chilled with your favorite dishes like vegan fish and chips, crab cakes, or as a dip for vegetables.

Ingredients

• 2 lb Russet Potatoes (About 4 large potatoes)
• 8 cup Peanut Oil (For deep frying)
• 1.5 tsp Sea Salt (Or to taste)

Instructions

1. 1

   Prep Potatoes

   • Peel the potatoes (optional, for a more rustic fry leave the skin on) and rinse under cold water.
   • Cut the potatoes into uniform sticks, about 1/4-inch to 1/3-inch thick. Try to make them as even as possible for consistent cooking.
2. 2

   Soak to Remove Starch

   • Place the cut potatoes in a large bowl and cover them completely with cold water.
   • Let them soak for at least 30 minutes, or up to 3 hours. This step is crucial for removing excess starch, which results in crispier fries.
3. 3

   Dry Potatoes Thoroughly

   • Drain the potatoes well. Spread them in a single layer on a clean kitchen towel or several layers of paper towels.
   • Pat them completely dry. Moisture is the enemy of crispy fries and can cause dangerous oil splattering.
4. 4

   First Fry (Blanching)

   • Pour the peanut oil into a large, heavy-bottomed pot or Dutch oven to a depth of at least 2 inches. Attach a deep-fry thermometer.
   • Heat the oil over medium-high heat to 325°F (160°C).
   • Working in small batches, carefully add about one-third of the potatoes to the hot oil.
   • Fry for 5-6 minutes, stirring occasionally, until the potatoes are soft and pale but not browned. They will be cooked through but limp.
5. 5

   Cool and Drain

   • Using a spider strainer or slotted spoon, remove the blanched fries from the oil and let them drain on a wire rack set over a baking sheet.
   • Allow the fries to cool for at least 15 minutes at room temperature. Repeat the blanching process with the remaining potatoes, ensuring the oil returns to 325°F between batches.
6. 6

   Second Fry (Crisping)

   • Increase the oil temperature to 375°F (190°C).
   • Once again working in batches, return the blanched fries to the hot oil.
   • Fry for another 2-4 minutes, until the fries are deep golden brown and crispy.
7. 7

   Season and Serve

   • Quickly remove the fries from the oil and let them drain on the wire rack for just a moment.
   • Transfer the hot fries to a large bowl, sprinkle generously with sea salt, and toss gently to coat evenly.
   • Serve immediately for the best texture.

Ingredients

• 2 large Onion
• 1.5 cup Besan
• 0.25 cup Rice Flour (for extra crispiness)
• 1 tsp Ajwain
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to taste)
• 0.5 tsp Garam Masala
• 0.25 tsp Hing
• 0.25 tsp Baking Soda
• 1 tsp Salt (or to taste)
• 1 cup Water (cold, or as needed)
• 2 cup Oil (for deep frying)
• 1 tsp Chaat Masala (for sprinkling)

Instructions

1. 1

   Prepare the Onions

   • Peel the large onions and slice them crosswise into 1/4 to 1/2-inch thick rounds.
   • Gently separate the rounds into individual rings. Set aside the smaller center pieces for another use.
2. 2

   Make the Batter

   • In a large mixing bowl, whisk together the besan, rice flour, ajwain, turmeric powder, red chili powder, garam masala, hing, baking soda, and salt.
   • Gradually pour in the cold water while whisking continuously to form a smooth, thick batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon without being runny.
   • Do not overmix the batter. Let it rest for 10-15 minutes.
3. 3

   Heat the Oil

   • Pour oil into a deep pan or kadai, ensuring it's at least 2 inches deep. Heat over medium-high flame.
   • The ideal oil temperature is between 350-375°F (175-190°C).
   • To test without a thermometer, drop a small bit of batter into the oil. If it sizzles and rises to the top quickly without browning too fast, the oil is ready.