Wednesday, March 2, 2016

The Magic Pan's Cheese Fritters with Dipping Sauce Recipe

So one of the greatest summers I ever had as a college student was spent working at the Magic Pan restaurant. The Magic Pan was the upscale San Francisco based eatery which had spread out as a national chain in the 1970's and 80's and capitalized on the crepe craze which was evocative of the 1970's fascination with new and trendy foods from Europe and other world cuisines.

Each location was different and had a unique look. But the one staple as well as the one thing that was most memorable was the giant spinning wheel of gas jets over which rotated specially constructed upside down saute pans dipped in crepe batter cooking hundreds of crepes and later in the chains life also serving as a cooking platform for "sauteed" Entrees such as chicken marsala and sesame chicken.

My best friend from high school and I Kai Larsen got jobs there our junior year of college and had a blast working, making really great money and also playing at the beach and all over northern Virginia. It was a summer of fun.

Of course a great deal of it was taken up with the work part. But we didn't mind because the crew we were a part of was awesome. We were 2 of 5 summer employees at the Pan. The rest were all full timers. They were so because for a restaurant job the Pan was a very lucrative place to work. Full all the time it was the favorite of the boozy ladies who lunch of Northern Virginia and young turks taking their dates out on the town for an impressive meal. Families and single ladies in groups all favored the Pan. Quite upscale for the time it had a "She She Fa Fa" reputation for being the place to be. Well that was while the food trends lasted and more and newer competitors were not sucking the customer base away. Which was the end of the Pan.

But this was the 80's and the Pan was still flying high. So for a cash job it was excellent as a student. I loved that summer and really have to say it was the most fun I ever had in a service job.

Now the food at the Pan was awesome I have to say. All freshly made nothing from a central commissary. And while some things were later out a can they were at least prepped on site. That's what eventually was the cost downfall of the chain and it's too bad. Regardless, the food was great. And that's what counts.

These were on the menu at the magic pan as an appetizer and were truly yummy. The dip was amazing with them. Hope you all enjoy not hard to make at home if you can deep fry. Enjoy!


CHEESE FRITTERS
1⁄2 cup milk 1 oz blue cheese, crumbled
11⁄4 cups all purpose flour
1 Tbsp baking powder 
3⁄4 tsp salt Dash of cayenne pepper 
3 medium eggs 
6 oz cheddar cheese, grated 
Vegetable oil 
Parmesan cheese, grated

In small saucepan heat the milk and bleu cheese over medium heat until the cheese melts. 
Mix together the flour, baking powder, salt and cayenne in a mixing bowl. 
Add the milk and bleu cheese and mix thoroughly. 
Add eggs one at a time and mix until blended. 
Add cheddar cheese and blend for a couple of minutes. 
Drop the mixture into fritter shapes into hot oil until light brown. 
Sprinkle with parmesan cheese.

Dipping Sauce
1 cup salad dressing (Miracle Whip) or Mayonnaise (Hell- man’s or Best Foods)
1⁄4 cup prepared mustard 1⁄4 cup sugar Dash of lemon juice

Mix all ingredients.

1 comment:

  1. Found this after finding the Potage recipe today, and all I can say is BLUE CHEESE! Of course, that was what I never got quite right with my attempts at cheese fritters! Thanks, again.

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