iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Swedish Meatballs

Ingredients:
1 pound ground beef
3/4 cup bread crumbs, soaked in 1/2 cup milk
1 egg
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 small onion, grated and drained
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
4 tablespoons butter
1 1/2 tablespoons flour (any kind)
1 cup chicken broth
1/2 cup sour cream
Lingonberry or cranberry sauce (optional)

Instructions:
1. Combine the first 8 ingredients. Form the mixture into 1-inch balls.
2. Place 3/4 of the butter in a skillet over medium-high heat. Brown the meatballs for about 10 minutes.
3. Remove them and most of the fat. Stir the flour and the remaining butter into the pan.
4. Add the broth. Simmer until it thickens, about 2 minutes.
5. Strain it with a sieve to remove clumps. Return it to the pan.
6. Reduce heat to low; stir in the sour cream.
7. Return the meatballs to the pan for 1 minute. Serve with the berry sauce.
Beef Tenderloin with Smoked Paprika Mayonnaise

Ingredients:
2 large garlic cloves
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 tablespoon olive oil
1 (3 1/2- to 4-pound) trimmed beef tenderloin roast, tied
1 cup mayonnaise
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
2 tablespoons meat juices from beef
or to taste

Instructions:
Preheat oven to 500°F with rack in middle.
Mince and mash garlic to a paste with 1 1/4 teaspoon salt. Transfer to a small bowl and stir in paprika, cumin, oil, and 1 teaspoon pepper.
Pat tenderloin dry, then rub garlic mixture all over it. Roast in a roasting pan until an instant-read thermometer inserted diagonally 2 inches into center of meat registers 120°F, 25 to 35 minutes for medium-rare.
Transfer to a platter along with any pan juices and cool, loosely covered with foil, 30 minutes to 1 hour. (Internal temperature will rise to about 130°F as it rests.)
Stir together mayonnaise, paprika, cumin, and 1/2 teaspoon pepper. Stir in meat juices and salt to taste
Cut meat into thick slices. Serve warm or at room temperature, with smoked-paprika mayonnaise.
Porterhouse Steak with Pan Seared Cherry Tomatoes

Ingredients:
3 tablespoons olive oil, divided
2 (1 1/2-inch-thick) porterhouse steaks (about 1 3/4 pounds each)
4 teaspoon kosher salt
6 large garlic cloves, thinly sliced lengthwise
4 (1/2-pint) containers mixed cherry tomatoes
6 large thyme sprigs
1 1/2 cups coarsely torn basil leaves

Instructions:
Preheat oven to 375°F with rack in middle.
Heat 1 tablespoon oil in a 12-inch heavy skillet (preferably cast-iron) over medium-high heat until it shimmers.
Meanwhile, pat steaks dry and sprinkle with kosher salt and 1 1/2 teaspoon pepper.
Sear steaks 1 at a time, turning once, until well browned, about 10 minutes total per steak. Transfer steaks to a shallow baking pan (do not clean skillet) and cook in oven until an instant-read thermometer inserted in center of steaks registers 120°F for medium-rare, about 6 minutes. Transfer to a platter and let stand 15 minutes.
While steaks stand, pour off oil from skillet. Add remaining 2 tablespoons oil and heat over medium-high heat until it shimmers, then sauté garlic until golden, about 2 minutes. Transfer with a slotted spoon to a plate. Add tomatoes and thyme to hot oil (be careful; oil will spatter), then lightly season with salt and pepper and cook, covered, stirring occasionally, just until tomatoes begin to wilt, about 2 minutes. Stir in any meat juices from platter, then scatter basil over tomatoes and spoon over steaks.
Sherry Tomato Granita

Ingredients:
1 pound beefsteak tomatoes, cut into 2-inch wedges, 1/2 cup cream Sherry, 1 teaspoon sugar, 1 tablespoon plus 1/2 teaspoon Sherry vinegar, divided, 2 celery ribs, 1/2 seedless cucumber, 2 large radishes, 1/2 teaspoon extra-virgin olive oil

Instructions:
Blend together tomatoes, Sherry, sugar, 1 tablespoon vinegar, and 1/4 teaspoon each of salt and pepper in a blender until smooth. Strain through a fine-mesh sieve into a bowl, pressing on and then discarding solids.
Pour tomato mixture into an 8- to 9-inch nonreactive baking dish and freeze until partially frozen, about 1 hour. Scrape and stir with a fork, crushing any lumps. Continue to freeze, scraping once or twice, until evenly frozen, about 2 hours more.
Cut celery, cucumber, and radishes into fine julienne strips, then toss in a bowl with oil, remaining 1/2 teaspoon vinegar, and salt and pepper to taste.
Serve granita with vegetable julienne.
Heirloom Tomato Terrine

Ingredients:
4 1/2 pounds mixed heirloom tomatoes (2 to 2 1/2 inches)
8 cups water
1 medium onion, finely chopped
2 medium carrots, finely chopped
2 celery ribs, finely chopped
2 medium zucchini, finely chopped
1 ear of corn, kernels removed (reserve cob)
1 large turnip, finely chopped (1 1/2 cups)
4 large fresh shiitake mushrooms, chopped
1 bunch parsley (leaves and stems), chopped
1/2 cup mixed chopped herbs such as basil, tarragon, and chives
3 tablespoons unflavored gelatin (from three 1/4-ounce envelopes)
1/2 cup mixed chopped herbs such as basil, tarragon, and chives
a 9 1/2- by 3-inch rectangular nonreactive terrine (2 3/4 inches deep)
extra-virgin olive oil
sea salt

Instructions:
Core tomatoes and cut a shallow X in bottom of each, then blanch tomatoes in boiling water 10 seconds. Transfer with a slotted spoon to an ice bath to stop cooking.
Peel tomatoes using tip of a small paring knife, reserving skins. With tomatoes standing on stem ends, cut off outer layer of flesh (follow curve of tomato) from each side, leaving seedy interior and reserving flesh and interior (with juices) separately.
Very lightly oil terrine, then line long sides and bottom with a sheet of plastic wrap, smoothing any wrinkles and allowing at least 2 inches of overhang on each side.
Whisk gelatin into cooled 1/2 cup broth and let stand 5 minutes for gelatin to soften. Add to hot broth, stirring until gelatin has dissolved. Put gelatin mixture in a metal bowl and quick-chill by setting bowl in an ice bath and stirring occasionally until cool.
Stir herbs into cooled gelatin mixture and continue to stir (in ice bath) until it has a syrupy consistency.
Pour enough gelatin mixture into terrine to come 1/4 inch up sides. Put terrine in freezer 10 minutes to set gelatin.
Completely cover set gelatin with a layer of tomato, rounded sides down. Pour a little of cooled (but not set) gelatin mixture over tomatoes to just cover them. Continue layering tomatoes and gelatin mixture. (Work quickly to keep gelatin mixture from setting; if it begins to set, remelt over barely simmering water, then quick-chill in ice bath, stirring gently, until syrupy.) Pour a final layer of gelatin mixture over top, letting it seep into spaces between tomatoes (make sure gelatin mixture covers tomatoes).
Pour any remaining gelatin mixture into a shallow bowl and chill separately. Gently push down on surface of terrine to make sure there aren't any air pockets, then chill in refrigerator, covered, at least 8 hours.
Run a thin knife along short sides (ends) of terrine, then invert onto a cutting board or a platter, gently pulling on plastic overhang to help unmold (discard plastic wrap). Carefully slice terrine with an electric knife or a very sharp thin knife, using a metal spatula to hold outside of each slice steady and transferring each slice to a plate. Drizzle with a little olive oil and sprinkle with sea salt. Chop extra gelatin (from bowl) and serve on the side.
Tomato Bread Pudding

Ingredients:
3 pounds plum tomatoes such as Roma, halved lengthwise
1 1/2 teaspoon Herbes de Provence
1/2 cup extra-virgin olive oil, divided
1 head garlic, left whole
10 cups cubed (1-inch) country-style Italian bread (1 pound)
2 cups whole milk
1 cup heavy cream
8 large eggs
2 cups coarsely grated chilled Italian Fontina (9 ounces)
1/2 cup grated Parmigiano-Reggiano

Instructions:
Preheat oven to 400°F with rack in middle. Butter a 3-quart shallow baking dish (about 13 by 9 inches).
Toss tomatoes in a bowl with herbes de Provence, 1 tablespoon oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Arrange tomatoes, cut sides up, in a large heavy 4-sided sheet pan.
Cut off and discard 1/4 inch from top of garlic head to expose cloves, then put on a sheet of foil and drizzle with 1 teaspoon oil. Wrap garlic in foil and roast in pan with tomatoes until tomatoes are browned but still juicy and garlic is soft, 50 to 60 minutes. (Leave oven on.) Cool garlic to warm, then force through a medium-mesh sieve with a rubber spatula, discarding skins. Reserve purée
While garlic cooks, toss bread cubes in a large bowl with remaining oil until coated, then spread out in a large 4-sided sheet pan and bake until golden brown, 20 to 25 minutes. Cool in pan.
Reduce oven temperature to 350°F.
Whisk together milk, cream, eggs, garlic purée, 2 teaspoons salt, and 1 1/2 teaspoon pepper. Stir in cheeses. Transfer bread to baking dish, then pour egg mixture over bread and add tomatoes, pushing some down between bread cubes. Bake until firm to the touch and golden brown in spots, 50 to 60 minutes.
Pork and Chive Dumplings

Ingredients:
1/2 pound fatty ground pork
1/2 tablespoon Shaoxing wine
1/4 teaspoon Asian sesame oil
1/2 teaspoon Vietnamese chile-garlic sauce (preferably Huy Fong brand)
1 1/2 teaspoons finely grated peeled ginger
1/2 teaspoon rice vinegar (not seasoned)
2 teaspoons soy sauce
1/2 teaspoon kosher salt
Pinch of white pepper
3 tablespoons finely chopped cilantro stems
3 tablespoons finely chopped flowering chives, flat Chinese chives (garlic chives), or scallions
24 to 30 round dumpling wrappers (preferably with egg)
Accompaniment: Lantern dumpling sauce
Garnish: thinly sliced scallions

Instructions:
Combine all ingredients (except cilantro stems, chives, and wrappers) in a large bowl, then stir in cilantro stems and chives. Set bowl in a larger bowl of ice to keep chilled while forming dumplings.
Place a slightly rounded teaspoon of filling in center of a wrapper and moisten area around filling with water. Fold in half to form a crescent and press to seal. Moisten one corner and bring corners together, pressing them, to form a tortellini-shaped dumpling. Repeat with remaining filling and wrappers.
Cook dumplings in a large pot of gently simmering water until pork is just cooked, about 3 minutes. Transfer with a slotted spoon to a platter.
Grilled Skirt Steaks with Tomatillos Two Ways

Ingredients:
4 pasillas de Oaxaca (dried smoked chiles), wiped clean
1 pound fresh tomatillos, husked and rinsed, then quartered
1 cup packed cilantro sprigs
2 garlic cloves
1 tablespoon packed dark brown sugar
1 teaspoon molasses (not blackstrap)
1/2 teaspoon ground cumin
1/3 cup vegetable oil
1/4 cup vegetable oil, divided
3/4 teaspoon ground cumin
1 3/4 pounds skirt steak, halved
1/2 pound fresh tomatillos, husked and rinsed
1 cup cilantro leaves
2 teaspoons finely chopped shallot
2 teaspoons fresh lime juice

Instructions:
Slit chiles lengthwise, then stem and seed. Heat a dry heavy skillet (not nonstick) over medium heat until hot, then toast chiles, opened flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 1 minute. Cover chiles with hot water in a bowl and soak until softened, about 20 minutes, then drain.
Purée chiles, tomatillos, cilantro, garlic, brown sugar, molasses, cumin, and 1 teaspoon salt in a blender until smooth, about 1 minute.
Heat oil in a 10-inch heavy skillet over medium-high heat until it shimmers, then cook salsa (it will spatter), stirring occasionally, until slightly thicker, 5 to 8 minutes.
Prepare a grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure.
Whisk together 2 tablespoons oil, cumin, 1 1/2 teaspoons salt, and 1 tsp pepper, then coat steaks.
Oil grill rack, then grill steaks, covered only if using a gas grill, turning once, until grill marks appear, 4 to 6 minutes total for medium-rare. Let steaks rest on a cutting board, loosely covered with foil, 10 minutes.
Thinly slice tomatillos and toss with cilantro, shallot, lime juice, remaining 2 tablespoons oil, and salt and pepper to taste.
Cut steaks into serving pieces and top with salsa and salad.
Grilled Marinated Sirloin Flap Steaks

Ingredients:
3 tablespoons soy sauce, 3 tablespoons balsamic vinegar, 3 tablespoons pure maple syrup, 4 garlic cloves, chopped, 2 pounds sirloin flap steaks

Instructions:
Blend soy sauce, vinegar, syrup, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth. Toss steaks with mixture. Marinate at room temperature about 15 minutes.
Prepare a grill for direct-heat cooking over hot charcoal (high heat for gas); see grilling procedure.
Discard marinade and pat steaks dry.
Oil grill rack, then grill steaks, covered only if using a gas grill, turning occasionally, 6 to 8 minutes total for medium-rare. Let rest on a plate, uncovered, 10 minutes.
Fettuccine Alfredo

Ingredients:
8 to 9 ounce egg fettuccine in nests, 1/2 cup heavy cream, 1/2 stick unsalted butter, cut into pieces, 1/3 cup grated Parmigiano-Reggiano

Instructions:
Cook fettuccine in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup cooking water, then drain pasta.
Meanwhile, bring cream and butter to a simmer in a 12-inch heavy skillet over medium-low heat, adding 1/4 teaspoon salt and 1/2 teaspoon pepper.
Add fettuccine, 1/4 cup reserved water, and cheese to sauce and toss. Add more cooking water if necessary.
Provençal Rack of Lamb

Ingredients:
2 garlic cloves
2 teaspoons chopped thyme
1 teaspoon chopped rosemary
3 tablespoons olive oil, divided
2 medium tomatoes, halved
1 (1-pound) frenched rack of lamb (4 to 8 chops, depending on size), cut in half
2 medium shallots, thinly sliced (1/3 cup)
2 medium boiling potatoes, peeled and sliced crosswise 1/4 inch thick
2 tablespoons water

Instructions:
Preheat oven to 400°F with rack in middle.
Mince and mash garlic to a paste with 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir together with herbs and 1 tablespoon oil.
Put tomatoes cut sides up in an oiled small baking dish and drizzle with a third of garlic mixture. Roast until tender, 30 to 40 minutes.
Meanwhile, pat lamb dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Heat 1 tablespoon oil in a 10-inch ovenproof skillet over medium-high heat until it shimmers. Brown lamb on all sides, 4 to 6 minutes total. Transfer lamb to a cutting board and discard oil from skillet.
Heat remaining tablespoon oil in skillet over medium heat and cook shallots and potatoes, stirring occasionally, until edges are browned, 3 to 5 minutes. Stir in water and half of remaining garlic mixture and remove from heat.
Rub remaining garlic mixture on fat side of lamb racks. Arrange lamb over potatoes and roast in oven until an instant-read thermometer inserted into center of meat (do not touch bone) registers 130°F for medium-rare, 20 to 25 minutes.
Let stand, loosely covered, 5 to 10 minutes. Serve with tomatoes.
Duck with Raspberries (Canard aux Framboises)

Ingredients:
4 pounds boneless magret duck breast halves with skin (about 4)
1/2 cup finely chopped shallots
2 garlic cloves, chopped
2 tablespoons sugar
1/3 cup raspberry vinegar
"1 cup demi-glace (6 1/2 ounces; preferably DArtagnan duck and veal demi-glace)", 2 cups raspberries(12 ounces), divided
1 1/2 tablespoons unsalted butter
cut into bits

Instructions:
Put a large shallow flameproof roasting pan in middle of oven and preheat to 400°F.
Pat duck dry and trim off any excess fat. Score skin in a crosshatch pattern at 1/2-inch intervals with a sharp knife, then season with 1 tsp salt and 1/2 teaspoon pepper (total). Roast, skin side down, in hot pan until an instant-read thermometer inserted diagonally into center registers 125°F, 20 to 25 minutes.
Turn on broiler. Turn duck skin side up. Broil 4 to 6 inches from heat until golden brown, about 2 minutes. Transfer duck to a cutting board and let rest (skin side up) 10 minutes.
While duck rests, pour off all but 1 tablespoon fat from pan, then add shallots and garlic and saué over medium-high heat until golden brown, about 2 minutes. Add sugar and cook, stirring, until dissolved. Stir in vinegar, scraping up brown bits. Add demi-glace and bring to a simmer. Stir in half of raspberries.
Force sauce through a fine-mesh sieve into a small saucepan, discarding solids. Skim off excess fat. Over low heat, swirl in butter. Remove from heat and add remaining raspberries.
Slice duck and serve with sauce.
Mushroom Consomme with Morels and Pastry "Hats"

Ingredients:
2 pounds white mushrooms, finely chopped (preferably in a food processor)
2 medium onions, chopped
2 quarts cold water
2 tablespoons 1-inch pieces fresh chives
1 1/2 cups boiling water
3/4 ounce dried morels (about 3/4 cup)
3/4 cup Sercial Madeira
1 pound frozen all-butter puff pastry, thawed
1 whole large egg, lightly beaten
1 large egg yolk
Equipment: 6 deep (16-to 18-ounces) ovenproof bowls (4 to 4 1/2 inches across the top) such as "lion\s head" bowls; a round template 1 1/2 inches larger than diameter of tops of bowls

Instructions:
Simmer white mushrooms, onions, water, and 1 tsp salt in a 6-qt stockpot, uncovered, 1 1/2 hours.
Strain mushroom mixture through a large sieve lined with a damp paper towel into a large saucepan, pressing gently on solids to extract as much liquid as possible. Mushroom mixture should yield about 4 cups consommé. (If less, add water; if too much, boil consommé until it is reduced to 4 cups.) Discard solids. Season consommé with salt and pepper.
Pour boiling water over morels in a small bowl and soak until morels are softened, about 20 minutes.
Transfer morels with a slotted spoon to a medium-mesh sieve set over a bowl. Press on morels with back of spoon to remove liquid, then add liquid from morels to soaking liquid and reserve.
Rinse morels to remove any grit, then transfer to a small saucepan and add Madeira. Simmer, covered, 5 minutes.
Add morels and Madeira to consommé in saucepan. Let reserved soaking liquid settle, then slowly pour into consommé, being careful to leave last tablespoon (containing sediment) in bowl.
Add chives to consommé and simmer, covered, 3 minutes, then chill, uncovered, until cold, about 1 hour.
If pastry comes as 1 sheet, cut crosswise in half. Roll out each piece of pastry into a 13-inch square on a lightly floured surface with a lightly floured rolling pin. Chill on baking sheets until firm, about 1 hour.
Cut out 3 rounds from each sheet of puff pastry using template. Brush any excess flour from both sides of pastry rounds. Brush tops with some of beaten egg. Chill pastry rounds on baking sheets until firm, about 1 hour.
Preheat oven to 425°F with rack in middle.
Divide cold soup among bowls. (Do not chill soup in bowls.) Lightly beat yolk, then brush around edge and down side of each bowl (a 1/2-inch-wide strip). Working quickly, place each pastry round over a bowl and pull slightly so pastry is taut. Press edge down against side of bowl to seal tightly.
When all bowls are covered with pastry, arrange in a large 4-sided sheet pan and bake until pastry is puffed and golden brown, 15 to 20 minutes. Serve immediately.
Upside Down Apple Tarts

Ingredients:
1/2 vanilla bean, split lengthwise
1 1/4 cups whole milk
1/3 cup sugar, divided
1 1/2 tablespoons all-purpose flour
1 tablespoon cornstarch
1 whole large egg
1 large egg yolk
1 1/2 tablespoon unsalted butter, cut into bits
2 pounds Golden Delicious apples (about 4)
1 pound frozen all-butter puff pastry, thawed
3 tablespoons unsalted butter, melted
3 tablespoons light corn syrup
2 teaspoons water
Equipment: a 6-inch-diameter bowl or plate; a 1 1/2-inch round cookie cutter; a 10-inch disposable pastry bag or sealable plastic bag
Accompaniment: vanilla ice cream

Instructions:
Scrape seeds from vanilla bean with tip of a paring knife into a small heavy saucepan. Add pod, milk, and 3 Tbsp sugar and bring just to a boil, whisking to dissolve sugar.
Meanwhile, whisk together flour, cornstarch, remaining sugar, and a pinch of salt in a bowl. Whisk together whole egg and yolk in another bowl, then whisk in flour mixture until smooth.
Add one third of hot milk mixture to yolk mixture (to temper) in a slow stream, whisking, then add to milk mixture remaining in saucepan, whisking. Bring custard to a boil over medium heat, whisking, then boil, whisking, 2 minutes. Remove from heat and stir in butter until melted.
Transfer pastry cream to a bowl and chill, its surface covered with wax paper, until no longer hot, at least 30 minutes.
Preheat oven to 400°F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper.
Peel and core apples, then cut into 1/8-inch-thick wedges.
Roll out pastry on a lightly floured surface with a lightly floured rolling pin 1/8 inch thick and cut out 8 (6-inch) rounds using inverted bowl or plate as a guide. Punch out center of each round with cookie cutter and transfer to baking sheets.
Discard vanilla pod and transfer pastry cream to pastry bag. Snip a 1/3-inch opening and pipe pastry cream onto pastry in a ring around center (there will be some cream left over). Arrange overlapping apple slices on pastry, covering the cream, then brush with melted butter.
Bake tarts, switching position of sheets halfway through, until edges of apples are pale golden, about 15 minutes.
Meanwhile, stir together corn syrup and water until smooth.
Remove baking sheets from oven and flip each tart over with a large spatula. Generously brush pastry with some of corn syrup mixture.
Continue to bake, switching position of sheets halfway through, until pastry is shiny and golden, about 15 minutes more. Cool 10 minutes.
Serve tarts, pastry side up, warm or at room temperature.
Cold Spicy Celery

Ingredients:
2 bunches celery (preferably organic)
2 teaspoons kosher salt
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon coarse Korean chile flakes
1 tablespoon toasted peanut oil
Sansho pepper to taste

Instructions:
Remove darker green ribs from outside of celery bunches and reserve for another use. Slice inner pale green ribs (about 16 to 18, including tiny center ones) diagonally 1/2 inch thick (aim for about 7 cups). Toss with kosher salt and let drain in a colander set over a bowl, chilled, at least 1 hour.
Just before serving, pat celery dry and toss with lemon juice, chile flakes, and 1/8 teaspoon black pepper. Drizzle with peanut oil and season with salt and sansho pepper. Serve chilled, lightly sprinkled with sansho pepper.
Sweet Potato and Kimchi Pancakes

Ingredients:
1 pound sweet potatoes
1 cup packed kimchi (7 ounces), very thinly sliced
1 1/2 teaspoons finely chopped garlic
1 to 2 tablespoons chopped fresh serrano chiles (including seeds; amount depends on heat of kimchi)
1 cup thinly sliced scallions (from about 2 bunches)
1 large egg, lightly beaten
1 teaspoon kosher salt
3/4 cup all-purpose flour
About 1/2 cup corn oil or lard
Accompaniment: soy-vinegar dipping sauce
Equipment: an adjustable-blade slicer

Instructions:
Peel sweet potatoes and julienne using slicer (about 6 cups).
Stir potato together with remaining ingredients except oil. Let mixture stand at room temperature until wilted and moist, about 5 minutes, then stir again.
Heat 2 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Filling a 1/3-cup measure halfway full with potato mixture for each pancake and working in batches of 5 or 6, tap out into oil, gently flattening pancakes with a spatula to about 1/4 inch thick. Cook until golden brown, 1 1/2 to 2 minutes. Flip, adding a little more oil if necessary, and cook until golden brown, 1 to 2 minutes more. Transfer to paper towels to drain. Add oil to skillet between batches as needed. Serve warm, with dipping sauce.