Zucchini Fritters
Makes 4 servings
Ingredients
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1 pound zucchini, about 3 medium
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2 large eggs
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1½ cups chopped scallions, about 1 bunch
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3 garlic cloves, grated
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2 tablespoons chopped fresh dill
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1 tablespoon lemon zest
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1 teaspoon sea salt
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2¼ cups panko breadcrumbs, divided
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3 tablespoons all-purpose flour
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Avocado oil, for the pan
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Freshly ground black pepper
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Tartar Sauce or Creamy Dill Sauce, for serving
Instructions
Grate the zucchini on the large holes of a box grater. Place on a kitchen towel and squeeze out excess moisture.
In a large bowl, whisk the eggs. Add the grated zucchini, scallions, garlic, dill, lemon zest, salt, and several grinds of pepper. Add 1½ cups of the panko, sprinkle in the flour, and fold to combine. Place the remaining ¾ cup panko in a shallow dish and set aside.
Preheat a cast-iron skillet to medium heat. Use a ¼-cup measuring cup to form the zucchini mixture into 14 to 16 thin patties. Place each into the reserved panko and coat well. The mixture might seem loose at this point, but the patties will firm up as they cook.
Coat the skillet generously with oil. Cook the patties for 2 to 3 minutes on the first side, flip, and cook for 2 to 3 more minutes, or until well browned, working in batches as necessary. Transfer to a paper towel-lined plate or baking sheet to drain. Season to taste and serve with the sauce.
Recipe from Love and Lemons
Creole Chicken Okra
Makes 5 servings
Ingredients
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1 pound (453 g) boneless chicken
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1-2 tablespoons (12-24 g) Creole seasoning
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2- 4 tablespoons (28-56 ml) oil
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½ medium onion, chopped
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2 teaspoons (10 g) garlic, minced
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½-1 small jalapeno peppers, finely diced
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1 bay leaf
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1 tablespoon (2 g) thyme, fresh
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1 teaspoon (2 g) smoked paprika
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2 large tomatoes, chopped
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½ teaspoon (1 g) cayenne pepper
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1 can or (12 oz) corn, rinsed and drained
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½ medium bell pepper, chopped
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2 cup or (16 oz) okra, sliced
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2 tablespoons (12 g) green onion, sliced
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2 cups or more (500 ml) chicken broth or water
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salt to taste
Instructions
The Chicken:
Cut chicken into bite-size pieces, and then season with creole spices or salt.
Heat a saucepan with about 1 tablespoon of oil. Add chicken and sauté for about 5 minutes or more. Remove and set aside on a plate.
The Creole:
Throw in onions, garlic, jalapeño, bay leaf, thyme, and paprika. Add 2 tablespoons of oil or as needed, then sauté for about 2-3 minutes.
Then add the tomatoes, cayenne, corn, bell pepper, and sauteed chicken, and cook for about 5 minutes.
Stir in okra and green onions. Add broth and salt and cook for about 5 minutes or more. Stirring occasionally, depending on how you like the texture of your vegetables, the longer you cook, the less crunchy the veggie will be. Adjust broth and seasonings to taste.
Serve with rice and garnish with chopped parsley.
Recipe from African Bites
Cheddar & Spinach Twice-Baked Potato
Makes 12 servings
Ingredients
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6 large baking potatoes (about 12 ounces each)
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1/2 cup 2% milk
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6 tablespoons butter, softened
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1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
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3/4 cup shredded Monterey Jack cheese
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3/4 cup shredded cheddar cheese, divided
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1/4 cup finely chopped red onion
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1 teaspoon salt
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1/4 teaspoon pepper
Instructions
Preheat oven to 375°. Scrub potatoes; pierce each several times with a fork. Place in a foil-lined 15x10x1-in. baking pan; bake 60-70 minutes or until tender.
When cool enough to handle, cut each potato lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells. In a large bowl, mash pulp with milk and butter, adding spinach, Monterey Jack cheese, 1/4 cup cheddar cheese, onion, salt and pepper.
Spoon into potato shells; return to baking pan. Sprinkle with remaining cheddar cheese. Bake 20-25 minutes or until heated through and cheese is melted.
Recipe from Taste of Home