Recipe Report: Mighty bites for autumn events

Pizzettes, fritters, croquettes and more. If it’s bite-size, it’s the right size, with holiday party season just around the corner. Now’s the time to line up some primo bites to pass on a platter or serve on a buffet.

Crispy textures and melty cheese are both very craveable. When Chefs Eudy and Whittington of Focus Brands put the two together in a Pimiento Beer Cheese Fritter, it creates a catering crowd-pleaser. To top it off, the fritters are served with spicy mayo and hot honey. Get the recipe

Concepts specializing in Korean fried chicken are popping up on college campuses and food halls. For this version, Chef Wook Kang coats chicken breast chunks with panko, deep fries them and tosses the crispy chicken with a chili sauce that boasts sweet, spicy and sour notes. For a portable snack or starter, serve the fried chicken in a paper cone or small carton. Get the recipe

These quick potato croquettes can start with leftover mashed potatoes, easing the workload during this busy time of year. They’re coated with panko and deep fried, then topped with chipotle aioli and avocado cream. The combination of crispy potatoes and flavorful sauces is sure to be a crowd-pleaser. Get the recipe

These individual Mediterranean-style pizzas make for easy eating while watching sports. They’re also easy to prepare, starting with a base of crisped pita bread instead of unbaked dough. The labneh and za’atar-spiced lamb can be made ahead, ready to assemble at game time. Chef Alexi Mandolini creates a housemade za-atar blend of coriander, thyme, cumin, sesame seeds and sumac that can be used in many other applications. Get the recipe

Like quinoa and other grains, farro is trending on menus—often subbing for rice in traditional applications, such as the Italian rice balls known as arancini. Here, chef Elizabeth Falkner combines cooked farro with Gruyere cheese, onions, grated parsnips, Aleppo chili flakes and several other ingredients, then forms the mixture into balls for frying. The crispy farro-cini are served with housemade cherry mustard. Get the recipe