There’s no shame in eating frozen prepared food. And while it’s true that my appetite is as broad and encompassing as that of a trash troll, I’d go so far as to say there’s also no shame in serving other people frozen prepared foods. The freezer section is arguably the home cook’s greatest resource for catering parties, big and small—but that doesn’t mean your food has to look like it just rolled out of the box.
The benefits of catering your shindig with boxed frozen food are that the quality of such boxed foods is always improving, there’s a wide variety available, and the hard part is often done for you. Plus, we’re in the glory days of air frying right now and, frankly, nothing could be better for that wee box of fish sticks or falafel balls. It’s like they were all born for air frying.
Whenever I host get-togethers, I tend to overdo it with the scratch-made items and I run short on time. For me, the best time saver is to incorporate a few air fried frozen bites, like the ones below, but you could seriously make your entire spread this way. The concept is to make the average frozen bite look party perfect by adding a couple well-planned components.
How to transform frozen food into fancy food
My equation for success is: base item + sauce + contrasting texture. You can always embellish with a sprinkle of flaky salt here or chopped peanuts there, but always include your must-haves. Think of the sauce as a chance to bring out balancing flavors like acidity, salinity, or spice. The ingredients you use for contrasting textures can be anything from crunchy raw vegetables to chalky cheeses, or juicy, soft olives. Just aim for something that contrasts with the main texture.
I like the variety at Trader Joe’s, so I’ve mostly featured their stuff here, but you can use these ideas with any brand’s version. Here are a few of my favorites:
1. Fancy fish nuggets
Who knew you could make fish sticks or fish nuggets look cute? Any fish product that has a crispy breaded outside will work just fine. Pop those in the air fryer to crisp up. Meanwhile, slice some red onion as thinly as you possibly can. You don’t need much. Add it to a small bowl and cover the slices in vinegar to pickle them quickly.
Credit: Allie Chanthorn Reinmann
I spread some of Melinda’s Jalepeño Ranch sauce onto a plate in a very fancy fashion. After the nuggets cooled slightly I popped them onto the sauce and piled a pinch of the pickled red onion on each fish nugget.
2. Feisty falafel bites
Falafels always inspire me to bring in other Mediterranean flavors, and the crunchy crust invites softer contrasting toppings. Heat up the falafel balls in the air fryer according to the package directions. Meanwhile, skewer cherry tomato halves and salty Kalamata olives onto as many toothpicks as you need. Blend feta cheese crumbles into a cup of plain yogurt to make a tangy, creamy sauce. After the falafels have warmed up, place them all on a plate and drizzle them with the yogurt sauce. Alternatively you can spread the sauce on the bottom of the plate and place the balls on the bed of sauce. Stab a tomato-olive toothpick into each bite.
Credit: Allie Chanthorn Reinmann
3. Stellar steamed dumplings
The gyoza dumplings from Trader Joe’s can also be pan fried for a crispy bottom, but I enjoy steaming them. To add a bit of crunch, I quickly blanched some leaves of bok choy and used them as a vehicle to carry the dumplings. Drizzle with soy sauce, or a sweet and sour vinegar dumpling sauce if you have it. Add a sprinkle of crispy fried garlic and serve. (My deepest apologies, they were eaten before I took a picture.)
4. Frozen pizza with pizzazz
Pizza is a little different because it’s a large pie that, between the crust, cheese, and sauce, already has a variety of textures. Take this as an invitation to have some fun. I used Trader Joe’s Tarte au Brie et aux Tomates and baked it in the oven according to the box’s instructions. After it cooled for a few minutes I dumped a handful of arugula on top, threw on some ripped prosciutto, and split open a ball of burrata. For a bit of sweetness and acidity I drizzled on a balsamic glaze.
Credit: Allie Chanthorn Reinmann
If you’re a person who loves to host but doesn’t particularly like to cook, or you’re just short on time, lose the scratch-made mindset. You don’t have to bread the cutlets, roll the meatballs, or deep fry anything today. Take the assist from your freezer section, and add your homemade touch for the win.
