Sometimes you have to stop and remind yourself to breathe. That’s where I am right now.
For the market’s second anniversary in May, we announced we were putting together a cookbook featuring market-inspired recipes from members, chefs, food cognoscenti, customers and other like-minded food folks around town. After months of wrangling recipes, sending reminders and verifying recipe details, I’ve been busy laying it out, editing and getting it “just right” over the last two weeks. I am about 90% done, which means I need to stop and breathe. Especially now that my left hand began tingling–which may be the beginning stages of carpal tunnel…
Fortunately or unfortunately–depending on which way you look at it–when I start a project, I am a “let’s-get-it-done” kind-of-person. Call it obsessed, perhaps, but that’s the way I work. Ferociously focused and fastidious.
Since there’s still plenty of time to wrap up the cookbook, which will debut at the Quarry Farmers & Ranchers Market on December 1, I wanted to test one of the featured recipes. In celebration of not overdoing it on zucchini this year, I decided to make the zucchini-corn fritter recipe that Señor Veggie submitted. (I love fritters and perhaps you recall previous posts featuring this one from Mario Batali and this version of shrimp fritters.)
Recently, Jose and Tiffany Cruz, the duo behind the very popular vegan catering company and a staple at the Sunday market, Señor Veggie, announced their plans to open a brick-and-mortar location in Southtown. We are so excited for their growing success and can’t wait to be able to eat their healthy, delicious and vegan Mediterranean food anytime we want.
When Jose, the chef, submitted this recipe, I noticed it was gluten-free. I smiled and immediately put this on my “to-make” list. Now that I have “stepped away from the project” and am breathing, cooking and eating, this is how I am celebrating the soon-to-be-released market cookbook.
Filled with more than 70 fabulous recipes, this 100-page+ cookbook will be available throughout the holidays. Though I am not going to test every one of these recipes, I do hope you will gift a cookbook to someone you love or yourself this season. Because, honestly, if every recipe is as good as this one, it’s going to sell out quickly.
We had the fritters for dinner one night and then, the next morning, took the leftover batter and made fritters topped with fried prosciutto and an egg. Wow.
- 2 tablespoons extra virgin olive oil
- 3 cups zucchini grated, approximately 2 zucchini
- 1 cup onion diced
- 1 cup corn frozen is fine
- 2 cloves garlic chopped
- 1 1/2 cups brown rice flour or all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher or sea salt
- 1/4 teaspoon ground turmeric
- 2 farm fresh eggs
- 3/4 cup toasted coconut almond milk by Califia
- 1-1 1/2 cups frying oil such as non-GMO canola or vegetable
- Maldon salt for garnish
In a large skillet, add the oil and heat over medium high. Add onions to the skillet, and then grate zucchini. Add the zucchini and the corn to the skillet, season with salt and pepper and saute for 7-9 minutes or until everything softens. Add garlic and cook another 1-2 minutes. Set aside to cool.
In a medium bowl, add the flour, baking powder, salt and turmeric and stir to mix. In a smaller bowl, add the eggs and beat lightly and then add the milk. Stir milk and egg mixture into flour concoction and then fold in the sauteed vegetables.
In the same large skillet you sauteed the veggies in, add the frying oil and allow to heat. Drop fritter batter by large spoonfuls into the hot oil, making sure you do not overcrowd the skillet and fry until golden. Flip if needed and cook the other side.
Remove the golden fritters from the pan and drain on paper towels and sprinkle with a few Maldon salt crystals. Serve warm with your favorite dipping sauce. (We made a sour cream-scallion sauce.)
We each enjoyed using leftover batter the next day for this breakfast fritter topped with fried prosciutto and an egg.