These fritters are also delicious with a sunny-side egg on top for a great lunch.
1 medium zucchini
1 teaspoon coarse sea salt
2 large eggs
2 medium scallions, minced
1 teaspoon lemon zest
½ teaspoon black pepper
1/2 teaspoon baking powder
2 tablespoons flour
1/4 cup shredded cheddar cheese
Olive Oil for frying
Chop the zucchini into very small pieces. For this dish, I prefer chopped zucchini as opposed to grated for a better taste.
Put the zucchini in a colander and sprinkle with the teaspoon of salt.
Mix the zucchini gently to distribute the salt and let it sit for about 5 minutes. Turn the zucchini out onto paper towels.
Squeeze the zucchini in the paper towels to rid them of moisture and place into a medium-sized mixing bowl.
Add the eggs and scallion to the zucchini and mix together.
In a small bowl, add the rest of the dry ingredients and stir together. Add them to the zucchini and mix thoroughly.
Heat a medium to large pan over medium – high heat. Pour in enough oil to completely cover the bottom surface of the pan.
When little bubbles appear, the oil is hot enough.
Stir the zucchini mixture again and use a 1/4 cup measuring cup to scoop up the batter and then level it off.
Pour the batter into the pan and gently push it into a flat pancake shape with the back of a metal spatula.
Cook for three minutes adjusting the heat up or down as needed, then turn, cooking for another three minutes.
Add more oil to the pan as needed to prevent sticking. Drain the zucchini fritters on a paper towel before serving.
Roasted Fennel and Leeks
This side goes so well with oven baked or grilled fish or chicken. Fennel bulb, which looks like a cross between an onion and the base of a celery bunch, has a sweet, anise-like flavor which mellows when roasted.
2 fennel bulbs, sliced into eighths, fronds reserved
2 large leeks, light green and white part only, cut into thin rounds
2 garlic cloves
Salt and pepper
Zest of one lemon and 1 teaspoon juice
Heat oven to 425 degrees F.
Combine the fennel, leek, garlic, oil, salt and pepper to taste in a shallow roasting pan; toss to coat fennel evenly.
Roast the fennel mixture, stirring midway through cooking, until softened, nicely browned and caramelized, about 40 minutes.
Add lemon zest and juice; toss to coat. Place in a serving dish; garnish with a few fennel fronds.
Jicama French Fries
Jicama (HEE-kah-ma) is an edible root vegetable native to Mexico that many people describe as being a cross between an apple and a turnip. Low in calories but rich in fiber, jicama is considered a superfood along with kale, acai berries and quinoa.
Servings 4 people
1 medium jicama
1/2 teaspoon salt for boiling
1/4 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon granulated onion
¼ teaspoon cayenne pepper
1/2 teaspoon seasoning salt
2 tablespoons peanut oil or oil of choice, plus more if frying
Combine the spices and seasonings in a small bowl.
Peel the jicama and slice into french fry pieces.
Sprinkle 1/2 teaspoon sea salt into a wide deep skillet of water. Bring to a boil.
Add the jicama and when the water returns to a boil, cook the jicama fries for 10 minutes.
Drain in a colander. Place the fries on paper towels to dry.
You can prepare these in either of two ways.
Pour oil into a large skillet to cover the bottom of the pan. Heat until hot and add the jicama fries.
As each side turns brown, turn the fries until they are brown on all sides. Remove to paper towels to drain.
Turn the oven to 425°F and when the temperature is reached, place the jicama fries in a large shallow dish.
Coat with the 2 tablespoons of peanut oil and then with the spice mixture.
Spread the fries onto an oiled baking pan.
Bake for 40-45 minutes, turning halfway through baking time, until the fries are crisp.
Tzatziki Cucumber Salad
This salad goes very well with grilled lamb chops or grilled fish.
2 medium cucumbers, peeled
½ teaspoon sea salt
1 cup plain Greek yogurt
¼ cup sour cream
¼ of a sweet onion, finely chopped
½ tablespoon white wine vinegar
½ tablespoon olive oil
½ tablespoon fresh lemon juice
1 garlic clove, grated
½ teaspoon dried dill weed
¼ teaspoon salt
¼ teaspoon black pepper
Cut the peeled cucumber in half lengthwise and remove the seeds.
Cut each half into ½ inch thick slices (half moons). Place in a colander and sprinkle with the salt. Toss gently to evenly distribute the salt.
Let the cucumbers drain while you make the dressing.
Make the dressing by combining all the ingredients in a storage bowl with a cover.
Place the salted cucumbers on several thicknesses of paper towels and squeeze gently to rid them of extra moisture.
Add them to the dressing and mix well. Cover the bowl and chill several hours before serving.