Somehow I managed to go a year without posting to this space. Sure there are a million excuses (new job, no time, long commute) but really, I just didn’t want to blog anymore. It was just too much to take the perfect picture to get onto Tastespotting or Foodgawker (which ironically, I never visit anymore), try to say something witty and meaningful and keep up regular posting. So I just stopped. But now I’m realizing that I have a years worth of recipes I’ve tried out with no documentation. Take these Zucchini Corn Fritters. I made them last year around this time. I know this because the picture was still on my iPhone. Once again, I am overrun with zucchini from my CSA share and corn just hit the market, so I went to my blog to find this recipe and I realized, it wasn’t there. Thankfully, some searching with Betsy of our GChat histories allowed us to find this recipe. So, I have no idea how often I will make it back to this space. But I’m going to try to start posting again, mostly just for me, my family and my friends so that I can remember the highlights in my kitchen. But if you happen to still be reading after all this time…all the better.
Zucchini Corn Fritters
Recipe adapted from Serious Eats
- 4 cups shredded zucchini
- 1 teaspoon salt
- 3 eggs
- 2 ears of corn
- 1 small onion, diced small
- 3 scallions, white and green parts, thinly sliced
- 1/4 cup cilantro, minced
- bunch of chives, minced
- 3/4 cup flour
- 8-10 grinds of black pepper
- Vegetable oil, for frying
- Sour cream, for serving
1) Shred the zucchini on the large holes of a box grater or with the shredding disc of a food processor. I used the food processor. Place the shredded zucchini in a colander in the sink or over a bowl and sprinkle with the salt. Toss to combine. Let drain while you get the rest of the recipe ready.
2) Crack the eggs into a large bowl and give them a quick scramble with a fork. Cut the kernels from the cob using this method and add the kernels to the bowl along with the onion, scallions, cilantro, chives, flour and pepper.
3) Grab the shredded zucchini in small fistfuls and squeeze out as much water as possible over the sink. You want to get out as much liquid as you can. Add the zucchini to the bowl and mix well to combine.
4) Pour the oil in a large frying pan to a depth of about 1/4 inch. Heat the oil over medium-high heat until not but not smoking. Drop a handful of the zucchini mixture into the pan and press down with a spatula to form a disc. Cook in batches without crowding 2-4 minutes on each side. You want the side to be golden brown. Remove to paper towels on a plate to drain. You may need to add some more oil between the batches.
5) Serve with some sour cream on the side. The fritters should be crisp on the outside and slightly custardy on the inside.
It is pretty hard to grow up in Texas and not have a thing for salsa. The quality of the salsa can make or break a Mexican dining experience. If I sit down at a Mexican place and the salsa is lackluster it is rather difficult to look forward to the rest of the meal. However, really good chips and salsa can almost ruin the rest of my meal, because I just can’t stop eating the scoops of salsa and I spoil my appetite for the rest of my dinner. Continue reading
Today I caught up on a handful of Spilled Milk podcasts at work and listened to a perfectly timed topic: spouseless eating. Tonight my husband (and it feels weird to finally call Dave that) had his book club meeting (yes, our group of guy friends was jealous of our girls’ book club and started their own) so I was on on my own for dinner. Spouseless eating usually means to me epic amounts of braised kale and spaghetti (or a trip to McDs if you are Dave) but since it is springtime at the market it is time for epic amounts of asparagus. I picked up two bunches yesterday at the market with plans to make this salad but I’ve been flipping through this book the last few nights and remember a recipe that featured asparagus. And it was especially perfect for a dave-less night because it called for anchovies. Continue reading
I’ve never really been a picky eater per se, but there have been things I thought I hated. Take mustard as an example, I never understood why someone would ruin a perfectly good sandwich or hamburger with a big smear of mustard. It would be the only flavor I could taste. Up until a faithful day with my (now) fiance, a pretzel, some spicy mustard and Wrigley Field, I still hated mustard. Now, I appreciate a mustardy vinaigrette over some greens, or some spicy mustard for my McDs hashbrown (don’t hate). Continue reading
April is a strange month. One day it is 80 degrees and you curse the fact that your high-rise apartment building still has the heat on full blast and it is almost impossible to sleep because it is hot and stuffy. The next day, you are getting caught in a downpour while waiting for the bus, with only a rain coat and no umbrella so that by the time the bus finally makes it to your stop, you are wet down to the lining of your dress pants and maybe even your underwear (TMI perhaps, but it totally happened). Continue reading
Holiday season is upon us. The Salvation Army bell ringers have set up on Wells by my apartment. Christmas decorations fill the stores. Thanksgiving Menus are being finalized and shopping lists created. For the first time in my life I am getting to enjoy the holidays without finals looming, outlines to write and papers/memos to finalize. Needless to say, I’m feeling the holiday cheer. I’m sure that you have read about people’s turkey methods, pumpkin pie masterpieces and creative uses for the cranberry. However, I am hear to tell you about a simple recipe that you could whip up to have as munchies in the kitchen while cooking your feast. Continue reading
You know what I love most about fall. It isn’t apples or crunchy fallen leaves or pumpkins, although they are pretty wonderful. Its college football season. For most people, the season got started last week but for TCU, my college alma mater, its this weekend. We are playing UVA (bring it Andrea) tomorrow and I am very excited. I knew when I made this salsa a few weeks ago that I would have to tell you about it to mark the beginning of TCU Football season. I just couldn’t resist picking up a pint of purple (PURPLE!?) tomatillos at the market and I knew that I would turn them into salsa. Continue reading
I have a bit of a confession to make. Even though my recipe index implies otherwise, I really prefer salty over sweet. For a while my “dessert” after dinner,would be a bowl full of salt and vinegar Lays (SOOO addicting and SOOO bad for you) rather than a couple of scoops out of a Ben and Jerry’s Pint. However, recently I have found a new way to get my salty-fix: jar pickles. Specifically, pickled sugar snap peas and spicy pickled carrots.
I forgot to tell you about a simply recipe that made an appearance at my party a few weeks ago: Spice Nuts. I have always thought that the addition of an almond or a pistachio can enhance a recipe (or draw me to the recipe in the first place.) And I have a strong memory of buying some warm almonds from a street vendor near Columbia in NYC last May.
I have one of my best friends to thank for this dip (Hey Ashley!!). During college when we were both living in the sorority house, we spent a Friday night in, chopping and stirring away, making a big bowl of this dip. Then sitting on her floor (she was President at the time so she got her own room), with tortilla chips or even a fork and eating away.
Since moving to Chicago, I have made this dip for every Superbowl party and it has not disappointed. The beans, avocado and corn is a nice change from all the other greasy, fried goodness on the table.
Last night my friends Brian and Julia had us over to watch the game and prepare WAY too much food that could be reasonably consumed by 4-6 people. I brought the Dip (recipe below) and made Bakerella’s famous Cake Balls by request (had to use yellow cake mix because red velvet was unavailable at two stores and I was too busy this weekend to make it from scratch). I also tried to class up queso by using Homesick Texan’s method. It was tasty but I wish I could have found “Longhorn Cheddar” because I think I used a little too much Monterrey Jack. It was reminiscent of PW’s Spicy Mac and Cheese, which of course is not a bad thing.
But the Dip is really something special. I wish I could have gotten this posted before the Super Bowl but it really is great for any party, picnic or potluck. It is sure to impress.
Ashley’s Famous Dip
1 can black beans-drained (rinse and drain well-you don’t want to turn the whole dip black)
2 cans of shoepeg white corn-drained (or yellow if that is all that you can find)
1 can Rotel (diced tomatoes and chiles) drained
1/4 to 1/2 purple onion-diced
1 bunch cilantro-chopped
Juice of 2-3 limes
Fajita seasoning to taste
Kosher salt to taste.
Mix everything together. Don’t stir too hard so that the avocado stays somewhat in pieces.
Serve chilled with tortilla chips. Or even just a fork.
Posted in Appetizer, Beans, Chicago, Mexican, Recipe, Side, Snacks
Tagged Ashley, Avocado, Black beans, Cake Balls, Corn, Dip, Party, Pioneer Woman, Queso, TCU