1 pound (about 2 medium) zucchini
1 teaspoon coarse or Kosher salt, plus extra to taste
2 scallions, split lengthwise and sliced thin
1 large egg, lightly beaten
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Olive or another oil of your choice, for frying
To serve (optional)
1 cup sour cream or plain, full-fat yogurt
1 to 2 tablespoon lemon juice
1/4 teaspoon lemon zest
Pinches of salt
1 small minced or crushed clove of garlic
Preheat oven to 200 degrees. Have a baking sheet ready.
Trim ends off zucchini and grate them either on the large holes of a box grater or, if you have one, using the shredding blade of a food processor. The latter is my favorite as I’m convinced it creates the coarsest and most rope-like strands and frankly, I like my fritters to look like mops.
In a large bowl, toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes. Wring out the zucchini in one of the following ways: pressing it against the holes of a colander with a wooden spoon to extract the water, squeezing out small handfuls at a time, or wrapping it up in a clean dishtowel or piece of cheese cloth and wringing away. You’ll be shocked (I was!) by the amount of liquid you’ll lose, but this is a good thing as it will save the fritters from sogginess.
Return deflated mass of zucchini shreds to bowl. Taste and if you think it could benefit from more salt (most rinses down the drain), add a little bit more; we found 1/4 teaspoon more just right. Stir in scallions, egg and some freshly ground black pepper. In a tiny dish, stir together flour and baking powder, then stir the mixture into the zucchini batter.
In a large heavy skillet — cast iron is dreamy here — heat 2 tablespoons of oil over medium-high heat until shimmering. Drop small bunches of the zucchini mixture onto the skillet only a few at a time so they don’t become crowded and lightly nudge them flatter with the back of your spatula. Cook the fritters over moderately high heat until the edges underneath are golden, about 3 to 4 minutes. If you find this happening too quickly, reduce the heat to medium. Flip the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more. Drain briefly on paper towels then transfer to baking sheet and then into the warm oven until needed. Repeat process, keeping the pan well-oiled, with remaining batter. I like to make sure that the fritters have at least 10 minutes in the oven to finish setting and getting extra crisp.
For the topping, if using, stir together the sour cream, lemon juice, zest, salt and garlic and adjust the flavors to your taste. Dollop on each fritter before serving. These fritters are also delicious with a poached or fried egg on top, trust me.
Green Bean and Potato Salad
Crooked Fence Farm
1.5 pounds potatoes cut into halves
8 ounces green beans steamed
2 eggs hard boiled
Salt & pepper to taste
1/4 cup olive oil
1 tablespoon lemon juice + zest from 1/2 lemon
2 teaspoons Dijon mustard
1 tablespoon fresh chives chopped
1 tablespoon fresh parsley chopped
1 tablespoon fresh dill chopped
1 clove garlic minced
Salt & pepper to taste
Prep your potatoes (boil them for about 7 min or until they're cooked), steam the beans or boil them until they're tender-crisp, and hard boil your eggs.
Meanwhile, add all the dressing ingredients to a jar and shake to combine.
Allow your potatoes to cool for at least 15 minutes.
Assemble the salad and gently toss with the dressing. Add extra salt & pepper if desired.
Sichuan Napa Cabbage Stir Fry
For the sauce:
4 teaspoons light soy sauce
1 tablespoon Chinese black vinegar
2 teaspoons sugar
1 tablespoon oyster sauce
For the rest of the dish:
1/2 tablespoon cornstarch
1 tablespoon water
2 tablespoons canola oil (or vegetable oil)
4 cloves garlic (smashed and chopped)
3-6 dried red chilies (deseeded and chopped)
1 scallion (chopped)
1 pound napa cabbage (450g, bai cai, stems only, sliced at an angle)
Salt (to taste)
Start by making the sauce by mixing together all the sauce ingredients until the sugar is dissolved. In another small bowl, dissolve the cornstarch in 1 tablespoon water to make a slurry. Set aside. (Remember, cornstarch settles quickly, so remember to stir the slurry again before adding it to the dish later).
Heat the oil in a wok over medium low heat. Add the garlic, chilies, and scallions, and cook for 1 minute. Add the cabbage and turn up the heat to high. Stir-fry for 2 minutes.
Now add the prepared sauce and cook for another minute. Season with salt to taste (though you may not need it, as the soy sauce is pretty salty). Stir in the cornstarch slurry and stir-fry for one more minute, until the sauce is thickened. Serve with steamed rice.
Roasted Radishes and Tops with Browned Butter
1 bunch radishes
1 tablespoon olive oil
Coarse kosher salt
1 tablespoon unsalted butter
1 teaspoon fresh lemon juice
Preheat oven to 450°F. Brush large heavy-duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 12 minutes.
Melt butter in heavy small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice. Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops.
Kale Caesar Salad
Adapted from Kardea Brown / https://www.foodnetwork.com/recipes/kale-caesar-salad-8323902
1 large bunch kale
1/2 cup grated Parmesan
1/4 cup mayonnaise
2 tablespoons olive oil
2 teaspoons Worcestershire sauce
2 cloves garlic, grated
1 anchovy filets
Zest and juice of 1/2 a lemon
Kosher salt and freshly cracked black pepper
Cut the kale into a chiffonade. Wash and dry thoroughly, then add to a large bowl.
Combine the Parmesan, mayonnaise, olive oil, Worcestershire sauce, garlic, anchovies, lemon zest and juice in a large bowl and whisk until smooth. Taste, then add salt and pepper if needed. Pour the dressing over the kale and toss until coated. Serve immediately, or refrigerate for up to 3 hours.
Monji Haakh: Kohlrabi cooked in Kashmiri Style
Adapted from: https://www.awayinthekitchen.com/post/monj-haakh-kohlrabi-cooked-in-kashmiri-style
2-3 kohlrabi with leaves
1 tbsp mustard oil (can substitute chili oil or vegetable oil)
1/2 tsp asafoetida (an amazing Indian spice, substitute an equal amount of garlic or onion powder if you can’t get asafoetida)
2-3 dried red chilies
2 whole green chilies (you may prick the chilies slightly)
1 tsp salt, or to taste
Using your hand, remove the long stems from the bulb or use a knife to cut off the stems. Remove the leaves from the coarse stems and keep aside. You may tear extra large leaves into two but don't chop them too small.
Peel the kohlrabi and slice the bulb into medium thick pieces. Give the leaves and sliced bulb a rinse and keep aside.
In a wok or pan, heat mustard oil till it smokes. Then, add asafoetida and the kohlrabi slices. Braise them for 3-4 minutes and then add 3 cups of water, and then add salt and chilies. Bring it to a boil.
Add the leaves and give a mix. Now cover and cook on low heat for 5-7 minutes. Open the lid and then let it simmer on medium heat for 15 minutes or until the leaves and vegetables are tender.
If cooking in a pressure cooker, use about 2 cups of water and cook for 5 minutes (1 whistle on high pressure and another 1-2 on medium heat), and after removing from heat, release pressure by lifting the whistle using a spatula.
Serve with rice and some yogurt.