Cauliflower Fritters with Pomegranate

Adapted from Smitten Kitchen

INGREDIENTS

For fritters:
1 small head cauliflower, cut into generous 1 to 2 inch chunks
1 egg
1 garlic clove, minced
1 teaspoon of fresh lemon zest
1/2 cup soft goat cheese
1/2 cup all-purpose flour
1/4 teaspoon Aleppo pepper flakes
3/4 teaspoon table salt or more to taste
1/2 teaspoon baking powder
Olive oil for frying

For topping:
3/4 cup yogurt
1/2 teaspoon ground cumin
Salt and pepper to taste
Handful pomegranate arils

DIRECTIONS

Bring pot of salted water to a simmer  and add cauliflower, cooking uncovered until tender, about 5 to 6 minutes. Using a slotted spoon, transfer to a bowl of ice water to stop cooking. Drain well. Spread on towels to dry.

In a large bowl, whisk together egg, garlic and lemon zest. Add cauliflower florets and mash with a potato masher until they’re crushed into an average of pea-sized pieces. Add cheese and stir to combine. In a small dish, whisk flour, salt, pepper and baking powder until evenly combined. Sprinkle over cauliflower batter and stir just until combined.

Heat oven to 200 degrees and place a tray inside. On the stove, heat a large, heavy skillet over moderate heat. Once hot, add 2 to 3 tablespoons of oil. When oil is hot, scoop a two tablespoon-size mound of the batter and drop it into the pan, flattening it slightly with your spoon or spatula. Repeat with additional batter, leaving a couple inches between each fritter. Once brown underneath, about 2 to 3 minutes, flip each fritter and cook on the other side until equally golden, about another 1 to 2 minutes.

Transfer to the tray in the oven to keep them warm until needed. Once all fritters are cooked, mix yogurt with cumin, salt and pepper. Spread fritters on serving platter. Dollop each with cumin yogurt and sprinkle with pomegranate arils.

Quinoa Croquettes

INGREDIENTS

3/4 cups quinoa
4 large eggs
1/2 tsp sea salt
2/3 cup finely chopped green onions (green parts only) or chives
1 onion, finely chopped
1/3 cup grated Parmesan cheese
3 cloves garlic, finely chopped
About 1 cup bread crumbs
1 Tbsp extra virgin olive oil

DIRECTIONS

Cook the quinoa according to the package directions. Fluff and allow to cool to room temperature.

In a medium bowl, beat the eggs, then add the quinoa, salt, green onions, onion, Parmesan, and garlic. Combine well. Stir in 1 cup of the bread crumbs and then let stand for a few minutes.

If the mixture is too wet, add more breadcrumbs; add water if it is too dry. Form the mixture into twelve balls and flatten each to about 1-inch thick.

Heat a large, heavy skillet over medium-low. Add the oil and allow it to get hot. Add as many croquettes as will fit, cover the skillet, and cook until the bottoms are deeply browned, about 7 to 10 minutes. If they aren't brown after 10 minutes, increase heat to medium and continue to cook until browned. Flip croquettes with a spatula and cook the second sides until golden, about 7 minutes. Remove from skillet and cool on a wire rack. Repeat with remaining croquettes. Serve hot.

Eggplant Fritters

INGREDIENTS

1 medium eggplant, about 1 cup mashed
1 egg, beaten
2 Tbsp flour
2 tsp baking powder
Dash sea salt
Dash pepper
1 Tbsp butter, soft

DIRECTIONS

Peel, slice, and cook eggplant in salt water until tender; drain well and mash. To 1 cup mashed eggplant, add beaten egg, flour, baking powder, salt, pepper, and butter. Blend well.

Heat a skillet over medium heat and add just enough oil to prevent the fritters from sticking. Fry until golden brown, flipping halfway through. The fritters can also be deep fried: drop into deep hot fat, about 370 degrees Fahrenheit, and fry until brown.

Zucchini Fritters

INGREDIENTS

2 medium zucchini, unpeeled & shredded
1 cup of flour
2 beaten eggs
Sea salt to taste
Black pepper to taste
1 tsp of oregano
1 clove minced garlic
1/4 cup of water
1/4 cup of Parmesan cheese

DIRECTIONS

Combine and mix all ingredients. Mixture will be the consistency of pancake batter. Drop by tablespoonfuls into hot oil and fry until golden brown. Drain on paper towels.

Spaghetti Squash Hash Browns

INGREDIENTS

1 medium spaghetti squash
1/3 cups all-purpose flour or whole wheat flour
1/2 cup grated parmesan cheese
4 Tbsp butter or extra virgin olive oil
Sea salt and black pepper to taste
Sour cream garnish (optional)

DIRECTIONS

Cut the squash in half lengthwise and scoop out the seeds and fibres (the seeds can be saved to bake, similarly to pumpkin seeds). Place the two squash halves cut side down in a baking dish with enough water to cover the bottom of the dish. Bake at 350 degrees for about an hour or until the skin gives easily under pressure (using an oven mitt) and the inside is tender.

Allow squash to cool slightly, then take a fork and scrape out the squash flesh little by little. It will naturally separate into noodle-like strands.

Mix squash strands with flour and cheese.

Heat 1 tablespoon of butter or olive oil in a skillet over medium-high heat. Spoon 1/4 cup of squash mixture into skillet. Pat and press the squash mixture to form a thick "hash brown" cake. Cook until bottom is lightly browned. Turn hash brown over and cook the other side until lightly browned.

Continue with remaining squash mixture, adding butter or oil to the skillet as needed.

Sprinkle with salt and pepper to taste and serve with a dollop of sour cream if desired.

Serves 4 to 6.

Fresh Corn Fritters

INGREDIENTS

1 large egg, separated
2 ears of corn, cut from cob and drained (about 1 cup)
1/4 cup flour
1/2 tsp sea salt
1/4 tsp baking powder
Dash black pepper
2 Tbsp extra virgin olive oil
Optional toppings: Powdered sugar, or dill or chili powder in sour cream

DIRECTIONS

In a small bowl, beat egg white until stiff; set aside.

In a medium bowl, beat egg yolk. Add corn, flour, salt, baking powder, and pepper. Stir until blended (mixture will be thick). Fold in egg white.

In a non-stick skillet over medium heat, heat oil. Drop corn mixture into skillet by heaping tablespoons, forming patties. Cook until lightly browned, about 2 minutes, then flip and cook about 2 minutes more. Drain on paper towels; keep warm.

Serve immediately with a sprinkle of powdered sugar or a mixture of sour cream and dill or chili powder.