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Zucchini Fritters (A Mid-East Feast)

October 17, 2012 in veggie

A few weeks back Brandy contacted me about being a part of a cookbook review for Faith’s new cookbook, An Edible Mosaic. Stoked doesn’t begin to describe how I felt about this opportunity. An Edible Mosaic is a Middle Eastern cookbook which is my alltime favorite cuisine but it’s not something I ever really cook at home so this book is perfect for me!

Over the next few weeks I’ll be sharing some recipes from An Edible Mosaic and giving a full review of the book. A full list of bloggers participating can be found here. Get excited, y’all! I know I am!

The first recipe we were asked to make was Zucchini Fritters which I’m sure everyone has had at least once in their life. But these are different from the traditional fritters we’re used to here in the US. These are more of a savory pancake with zucchini throughout. They were absolutely delicious! My husband loves zucchini so I’m excited to make these for him when he comes home.

They were also very simple and quick to make. You guys know that I don’t enjoy frying but this was no more difficult than making regular breakfast pancakes.

One year ago:  Spicy Pecan Cheeseball
Two years ago: Pumpkin Yumkins
Three years ago: Turkey Sausage Manicotti

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Zucchini Fritters (A Mid-East Feast)

Ingredients

2 tablespoons olive oil
1 onion, diced
3/4 lb (350 g) zucchini (about 1 medium), grated
2 large cloves garlic, crushed in a mortar and pestle with 1 teaspoon salt
4 large eggs
4 tablespoons all-purpose flour
1/2 bunch fresh parsley, minced
Pinch of freshly ground black pepper
Canola oil, for frying

Instructions

  1. Heat the olive oil in a medium skillet over medium heat; add the onion and cook until it starts to soften, about 5 minutes, stirring occasionally. Add the zucchini and cook until softened and the water has evaporated, about 8 minutes, stirring occasionally; add the garlic and cook 1 minute more, stirring constantly. Cool slightly.
  2. Lightly beat together the eggs, flour, parsley, and black pepper in a medium bowl. Stir in the zucchini mixture.
  3. Add enough canola oil to a large nonstick skillet to lightly coat the bottom; heat the oil over medium heat.
  4. Drop the batter into the hot pan using a small (about 2 tablespoon) or large (about 4 tablespoon) scoop. Fry until set and golden on one side, about 2 minutes; flip and cook until set and golden on the other side, about 1 minute.
  5. Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil, and cook the remaining egg mixture the same way, adding more oil to the skillet as necessary.
http://fakeginger.com/2012/10/17/zucchini-fritters-a-mid-east-feast/

I was sent a copy of An Edible Mosaic for review but was not compensated in any other way.

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Secret Recipe Club – Chicken Club Eggrolls

October 15, 2012 in chicken

It’s always exciting for me to receive a blog I already know for my  Secret Recipe Club assignment. This month I got Erin of Dinners, Dishes, and Desserts. Erin organized that Colorado Fires fundraiser that I participated in and I’m happy to call her a friend.

When I sat down to pick a recipe from Erin’s blog, I had brownies on the brain and knew Erin would have the perfect recipe for me. Buuuut as soon as I opened her blog, my 2 year old spotted these and started shrieking “THAT ONE! THAT ONE! THAAAAAAAAAT ONE!” So yeah, I made her Chicken Club Eggrolls.

They’re eggrolls that are stuffed with chicken, avocado, bacon, and cheddar cheese. Uhhh yeah, you see why my 2 year old wanted them so badly. Erin’s are baked but I’ve never had luck baking eggroll or wonton wrappers so I fried. And I hate frying but for something like eggrolls, I think it’s totally worth it.

They were fantastic. Benjamin (the one who chose the recipe) had 4 of them! And this is the kid who claims that he doesn’t like bacon or avocado. The dipping sauce was delicious too. I’ve never tried the avocado + ranch combo but now I see why it’s so popular!

You should definitely make these. They’d be perfect as an appetizer or an entree!

One year ago: Balsamic Honey Pulled Pork Sliders
Two years ago: Not-so-snappy Gingersnaps
Three years ago: Tuscan Vegetable Soup

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Secret Recipe Club – Chicken Club Eggrolls

Ingredients

For the eggrolls:
8 eggroll wrappers (found in the produce section)
2 cups grilled chicken, diced
1/2 avocado, diced
3 strips bacon, cooked and crumbled
1 cup shredded cheddar cheese
oil, for frying
For the avocado ranch dipping sauce:
1/2 avocado
1 tablespoon dry Ranch mix
1 tablespoon plain yogurt
1 teaspoon fresh lime juice
1/4 teaspoon salt

Instructions

  1. Heat oil in a large, heavy pan to 375F.
  2. In a large bowl combine chicken, diced avocado, bacon, and cheddar cheese.
  3. To assemble eggrolls, lay 1 eggroll wrapper on your workspace. Put about 1/3 cup of the mixture down the center of the wrapper. Use a pastry brush to brush water around the edges of the wrapper. Fold the sides over. Then starting with edge closest to you, fold over, making sure the filling stays inside. Use a little additional water to seal if needed. Repeat with the rest of the filling.
  4. Fry one at a time (or 2 if your pan is large enough), turning occasionally until deep golden brown. Drain on paper towels.
  5. To make the dipping sauce, mash the avocado with the dry Ranch mix. Stir in yogurt, lime juice, and salt.
  6. Serve the eggrolls with the dipping sauce.
http://fakeginger.com/2012/10/15/chicken-club-eggrolls/




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Fried Pickles

February 4, 2012 in appetizer

One last Superbowl idea for you!

I don’t usually like doing fried foods when I’m entertaining. They take a lot of time and since you can’t really do them ahead of time, you wind up spending most of your time standing over the stove.

But as we all know, fried foods are almost always crowd-pleasers! These fried pickles take no time at all so they’re perfect for cooking up right as your guests are walking through the door

And umm… fried pickles? One of man’s greatest inventions!

(I am never going to get rid of that Natural Light that my husband’s friends left in my fridge. I’ve been cooking with it at least once a week but it seems to be multiplying. Send beer recipes.)

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Fried Pickles

Ingredients

2 cups pickles, drained and patted dry
1 egg
1 – 1¼ cup beer
1 cup flour
½ teaspoon salt
oil, for frying

Instructions

  1. Pour oil into a heavy pot, a couple inches high. Heat over medium-high.
  2. Whisk together egg, 1 cup beer, flour, and salt until smooth. If batter is too thick, add in the other ¼ cup beer.
  3. Once oil is hot, dip pickles, one at a time, in the batter. Allow excess batter to drip off and then drop the pickles in the oil. Fry until golden brown, about 2 minutes on each side.
http://fakeginger.com/2012/02/04/fried-pickles/

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Roquefort-Stuffed Fried Olives

January 2, 2012 in appetizer, spon

Roquefort. Olives. FRIED.

There is nothing wrong with those three words up there. Absolutely nothing.

This month I’m participating in the Kitchen PLAY Progressive Party featuring Lindsay Olives. I am a huge fan of every variety of olives and could easily incorporate them into just about every meal I eat.

I lucked out and was asked to bring the amuse bouche (small bite) to the party, which is my favorite course. I decided to combine my current favorite olive variety – the ripe black ones – with my favorite cheese. As if that isn’t enough, I also fried them! And they are mind-blowingly good.

The black olives and the Roquefort are both very strong flavors but they work really well together. If you prefer the green olives, they would also work beautifully in this.

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Roquefort-Stuffed Fried Olives

Ingredients

1 can (6 ounces) Lindsay ripe black olives (drained)
2 ounces Roquefort
cup flour
1 egg, whisked
cup panko breadcrumbs
about 2 cups of vegetable or canola oil, for frying

Instructions

  1. Heat the oil over medium-high heat in a heavy, tall-sided pot.
  2. When the oil is heating, prepare your olives by taking a bit of Roquefort and stuffing it into the olives. The roquefort is soft enough that you should have no problem doing this. (If you are using a hard cheese such as Cheddar, just cut small, thin slices that will fit inside the hole of the olive. It’s okay if a bit of the cheese is sticking out.)
  3. Working with a few olives at a time, coat them in the flour, dip them in the whisked egg, and then coat in the panko breadcrumbs. Once the oil is hot, drop the olives into the pot. Fry until golden brown, about 2 minutes. Flip and fry another 2 minutes. Drain on a paper towel lined plate before serving.
http://fakeginger.com/2012/01/02/roquefort-stuffed-fried-olives-2/

Lindsay Olives is also sponsoring a delicious giveaway at Kitchen PLAY. Simply recreate this or any recipe from this month’s Progressive Party, post about the experience on your blog and provide a link to your post on Kitchen PLAY to enter.  All qualifying bloggers in each course will be entered to win $50 and an assortment of Lindsay Olives products shipped directly to each winner (valued at an additional $15). To qualify, participants must reside in the US.

The deadline is January 31, 2012. Please review the complete contest rules before entering. Good luck!

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Falafel

October 30, 2010 in Meatless

Last night when I was making our little falafel balls, I got to thinking about how easy meal prep is when the meal is meatless. There’s no meat to worry about – don’t have to stress over expiration dates (don’t tell me I’m the only procrastinator here), don’t have to pull anything out of the freezer, etc. I just opened the cabinet, grabbed a can of chickpeas, and was ready to cook.

To make this recipe even simpler, I went ahead and processed everything but if you don’t have a processor, just diced your veggies and use a fork to mash the chickpeas. You don’t want a smooth paste so mashing works just fine.

I’ve made these twice in the past 2 weeks. That’s saying something because you know I hate frying things. (I burnt my eyelid last night, thanks for asking.)

We love this recipe, obviously. Sometimes I make pita to go with them and sometimes we make lettuce wraps with broken up falafel, tomatoes, and yogurt sauce. It’s good just about any way you can think of.

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Falafel

adapted from AllRecipes

Ingredients

1 (15 ounce) can chickpeas (garbanzo beans), drained
1 onion, quartered
1 tablespoon dried parsley
2 cloves garlic
1 egg
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 dash pepper
1 pinch cayenne pepper
1 teaspoon lemon juice
1 teaspoon baking powder
1 cup panko bread crumbs
oil for frying

Instructions

  1. In the bowl of your food processor, add chickpeas, onions, parsley, and garlic (I have a very tiny processor and just did this in 3 batches). Process until pieces are small but haven’t turned into a paste. You want it a little chunky. Pour into a large bowl and add egg, cumin, coriander, salt, pepper, lemon juice, and baking powder. Stir together to make sure everything is evenly distributed. Add bread crumbs and combine.
  2. In a large, heavy bottomed pan, heat about 1 inch of oil over medium high heat. When oil is ready shape falafel into balls or patties and fry until golden brown, just a couple minutes per side. Drain on paper towel lined plate.
http://fakeginger.com/2010/10/30/falafel/

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