Squash fritters are the seasonal appetizer you never knew you needed in your life. Easy to throw together and highly snackable, these fritters are worth turning on the stove for. Plus, there’s a buttermilk chive dipping sauce that you’ll want to dip everything into (or bathe in). Serve these to friends alongside cocktails (an aperol spritz perhaps?) or just munch on them solo with a glass of wine. Pick up some squash from the grocery store or farmer’s market and get frying.
Squash Fritters with Buttermilk Dressing
From Julia Turshen
1/2 cup buttermilk
2 tablespoons mayonnaise
1 tablespoon red wine vinegar
1 large clove garlic, minced
2 tablespoons minced fresh chives
1/2 cup flour
1 teaspoon baking powder
1 pound summer squash, coarsely grated
1 large egg, beaten
1/2 cup vegetable oil, for frying
Whisk together the flour, 1 teaspoon salt and baking powder. Place the grated squash in a piece of cheesecloth and wrap it up tightly. Wring out the liquid over the sink. Squeeze real hard since the less moisture in the fritters, the crispier they’ll be! Heat 1/4 cup oil in a nonstick frying pan over medium-high heat. Once the oil shimmers, drop in tablespoonfuls of the squash mixture and flatten slightly with the back of a spoon. Cook for 3 minutes and then flip over and cook for about 2 more minutes until nicely browned. Transfer to a paper towel lined plate and sprinkle with salt. Continue to fry the remaining fritters adding more oil to pan.
Whisk together the buttermilk, mayo, red wine vinegar, garlic, chives and 1/2 teaspoon of salt. Serve alongside fritters.
I recently bought a 5 pound bag of carrots and let me tell you – those suckers are resilient! I used some carrots in my chicken soup. I brought carrot sticks to work to munch on. I made my favorite carrot soup. Despite my efforts to incorporate more carrots into my diet, there was still a hefty number of carrots left in the fridge.
I decided to go big with my carrot swan song. I chose a dish that really elevates the humble carrot. A spice rub, comprised of smoked paprika, coriander, cumin, mustard powder and sugar, adds a delightful smokey and sweet flavor to the carrots when they caramelize and the harissa yogurt is the perfect creamy accompaniment. If you find yourself flush with carrots, make this recipe. It’s super flavorful and way more interesting than your run of the mill carrot dish.
Spice-Crusted Carrots with Harissa Yogurt
From Bon Appetit
- 2 pounds carrots, cut into 4-inch pieces
- Kosher salt
- 1 tablespoon sugar
- 1 teaspoon mustard powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 4 tablespoons vegetable oil
- ½ cup plain Greek yogurt
- 1 tablespoon harissa paste
- ½ teaspoon finely grated lemon zest, plus more for garnish
Bring a large pot of salted water to boil. Add carrots and let them cook for about 5 minutes. Remove carrots with a slotted spoon and transfer to a bowl of ice water. Using a paper towel gently remove the carrot skin and pat the carrots dry.
In a medium bowl, combine the spices and add the carrots with 1 tablespoon of oil. Toss everything together and add salt and pepper to the carrots. Heat 3 tablespoons of oil in a large skillet over medium-high heat. Add the carrots in batches and cook turning occasionally for about 6 minutes or until the carrots are golden brown. Salt and pepper the carrots when they are done cooking.
In a small bowl, gently fold the harissa, lemon zest, salt and pepper into the yogurt, stopping just before the yogurt turns pink. Spoon the yogurt onto a plate and top with carrots and additional lemon zest.
Roasting vegetables is a sure-fire way to extract flavor and elevate nearly any vegetable. Throw down your favorite veggie, some olive oil, kosher salt and freshly ground pepper and roast at a high heat for a crowd pleasing side. You can never go wrong with basics like asparagus, sweet potato, squash, carrots or brussel sprouts. But, sometimes the basics can get a little boring. My sister in law, Devora, inspired me to think outside of the box and roast different veggies like fennel and artichoke hearts. I found that squeezing fresh lemon juice on the veggies just as they come out of the oven adds a bright citrusy freshness. The lemon-parsley dressing in this recipe takes that concept to a whole new level. The dressing really pumps up the flavor and enhances the delicious roasted cauliflower in the best way. Don’t bank on adding the leftovers to tomorrow’s salad— there won’t be any.
Roasted Cauliflower with Lemon-Parsley Dressing
Adapted from Bon Appetit
1 head cauliflower
6 tbsp olive oil
freshly ground pepper
1 cup fresh flat-leaf parsley
1/2 tsp lemon zest
2 tbsp fresh lemon juice
Preheat oven to 425. Toss the cauliflower with 4 tbsp of olive oil and season with salt and pepper. Put the cauliflower on a cookie sheet and roast for 35 minutes, tossing occasionally. Pulse the parsley, lemon juice, and remaining 2 tbsp of oil in a food processor until very finely chopped and season with salt and pepper. Toss cauliflower with lemon-parsley mixture and sprinkle lemon zest on top.