In the past, I was the editor of the Norwood CSA newsletter and received many recipe submissions. I do admit there were some I never had time to try, then there were some which were simple enough to master and make a part of my regular cuisine. I am not the type of person who likes to spend lots of time in the kitchen, quick and easy is my forte. The following recipes are my “go to’s”, the ones I use when I have a bunch of one type of veggie (hello Summer 2019 fennel!). They came in handy this year….Enjoy!
Zucchini and Carrot Fritters With Yogurt-Mint Dip (contributed by Afua Yeboa, Summer 2010 season)
Ingredients -
- 1 cup all-purpose flour, more as needed
- 1 teaspoon baking powder
- 1 teaspoon coriander
- 3/4 teaspoon kosher salt, more for serving
- 1 cup milk, more as needed
- 1 large egg
- 1/4 teaspoon grated lemon zest
- 1/4 teaspoon pepper
- 2 large carrots, grated (about 1 1/2 cups)
- 1 large zucchini, grated (about 2 cups)
- 2 scallions, finely chopped
- 1 garlic clove, finely chopped
- 1/2 cup plain yogurt
- 1 tablespoon chopped mint
- 1 tablespoon extra virgin olive oil
- Olive oil, for frying.
- 1. To make the batter for the fritters: in a large bowl, whisk together the flour, baking powder, coriander, and 1/2 teaspoon salt. In a separate large bowl, whisk together the milk, egg, lemon zest and pepper.
- 2. Pour dry ingredients into wet; whisk until just blended (do not overmix). The batter should be slightly thicker than cream. If it’s too thick, add some milk; if it’s too thin, sprinkle with additional flour. Stir in the carrots, zucchini, and scallions. Allow resting for 30 minutes.
- 3. To make the yogurt dip: using a mortar and pestle or the back of a knife, mash together the garlic and 1/4 teaspoon salt. In a small bowl, whisk together the garlic paste, yogurt, mint and 1 tablespoon extra virgin oil. Cover and refrigerate until ready to use.
- 4. Fill a wide saucepan with 1 inch of olive oil; heat until the temperature registers 375 degrees on a deep-fry thermometer (or until a small drop of batter browns immediately). Line a cookie sheet with paper towels. Working in batches, drop battered vegetables by the tablespoon into the oil, being sure not to overcrowd the pan. Fry, turning occasionally, until golden all over, about 3 to 4 minutes. Use a slotted spoon to transfer fritters to the cookie sheet to drain. Transfer fritters to a platter or plate; sprinkle with salt and serve with yogurt dip.
Yield: 3 dozen fritters.
Fennel in Milk (Fenoci col Late) (contributed by Sarah Wilcox, Summer 2010 season)
From Venice Tradition and Food, by Pino Agostini and Alvise Zorzi.
Ingredients -
Ingredients -
- 1 lb fennel
- 1 ½ cup milk
- 2 TBS butter
- olive oil
- salt and pepper
- Remove the cores from the green upperparts and the outside parts that are damaged. Cut the fennel in half lengthwise.
- Put the fennel into a pot, cover with lightly salted cold water and bring to a boil for a few minutes. (If the fennel is very fresh and fairly small, it doesn’t need to be blanched.)
- Drain the fennel and let it cool for a while. Then cut each half into three wedges.
- Melt the butter with a little olive oil in a frying pan [I made this without butter]. Add the fennel wedges and saute them on both sides, turning when necessary.
- Cover with milk, add salt and pepper and let the fennel simmer for 10 to 15 minutes, until the milk has thickened.
- Arrange the fennel wedges on a platter with cooking sauce.
