Tuesday, July 21, 2009

Eat Your Vegetables: Blue and Green Potato Salad and Zucchini Fritters

Subtitled: There's a lot of produce out there right now.  Get creative with the ways you use it up.

Today, I offer you two fun ways to get your RDA of veggies, one decidedly more artery-friendly than another.  But everyone deserves a treat now and then, yes?

These True Blue potatoes came from Tims Family Farms (the Ripley tomato folks).  

Blue and Green Potato Salad
Adapted from This Organic Life by Joan Dye Gussow

Half a medium sized cucumber, washed well, but unpeeled, cut into chunks
As many blue potatoes (they are small) as matches the amount of cucumber, boiled in their skins
Cumin, coriander
Salt to taste
2 tablespoons lemon juice (I used lime; it tasted fine)
Ground black pepper
Pinch of red pepper flakes
1/4 cup firmly packed mint leaves, coarsely chopped.

(Note:  I did not use any mint or coriander.  I added a drizzle of extra virgin olive oil for a little fat, though.)

After the potatoes cook through, cut them into chunks, and toss everything together.  This is super light, and made a fast lunch in the middle of a hot day.  Oh, and it's pretty.

The zucchini fritters were born of the need to dispatch a baseball-bat-sized being hulking on my counter.  Also, a tiring of sauteing it.  There's only so much sensible sauteing of summer squash you can do before you weary of your virtue, people!  Cut it up, batter it, fry it, give in to the South.  Choa Lor Farms seem to have the most outsized zucchini in the market this year.  The smaller ones are usually more tender and tastier, it's worth noting.  But this one wasn't bad.

Cut the zucchini into batons.  Give each baton a quick bath in milk, then dredge in a flour-salt-pepper-smoked paprika mixture (you could also use other dried herbs or seasonings).  Bathe it again in the milk, then dredge it in breadcrumbs.  The double-coating makes it crispy and helps the coating to stay on.

Heat oil in a heavy-bottomed pan (hmm, looks like I used my wok here.  That works, too!) Since olive oil tends to smoke easily, I used mostly canola oil with a little extra-virgin olive oil for flavor.  The oil should come about halfway up the zucchini's sides.  Fry to crispy perfection.  Try to remember to let it cool before eating, okay?

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