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Zucchini and Corn Fritters

INGREDIENTS

·         1 Large Zucchini or 2 Small

·         1 Egg

·         3/4 cup Fresh Corn Kernels

·         1/2 Vidalia Onion, finely diced

·         1/4 cup Cheddar Cheese, grated

·         Salt and Pepper, to taste

·         3/4 cup All Purpose Flour

·         2 teaspoons Baking Powder

·         Olive Oil, for frying

INSTRUCTIONS

1.    Grate the zucchini into a colander, salt and leave for 10 mins to drain in the sink.  Squeeze out extra moisture by wringing the shredded zucchini with your hands and placing it into a clean mixing bowl.  

2.    Carefully cut the corn off the cob until to have enough to fill ¾ cup.

3.    Add egg, corn, onion, cheese, salt, and pepper to the mixing bowl and stir well to combine. 

4.    Sprinkle flour and baking powder over the top (around the entire bowl, not just one spot) and mix until just combined.

5.    Heat oil in frying pan on medium heat.  Place a heaping tablespoon of the mixture in the pan and flatten with the back of the spatula.

6.    Repeat with the remaining mixture, cooking in batches without overcrowding the pan (I usually fit 4 fritters each batch).  Cook for 3-4 minutes each side until golden and crispy.  Serve immediately.  

(Flip page over)

NOTES

·         Make sure you squeeze the excess moisture out of your zucchini. I just wring with my hands. You don't need to worry about zapping every last bit of moisture from them but just remove as much water as possible. This will stop the fritters from being soggy.

·         You want a thick batter for these fritters. If you find it’s a little too thin simply add in some more flour. The batter should be thick enough to hold its shape on a tablespoon without pouring off everywhere.

·         Add just enough oil to cover the bottom of your frying pan.  Make sure it’s hot before popping the fritters in.  If you skip this step, the fritters will take on the oil and become soggy.  

·         Cook the fritters in batches, about 3-4 at a time so you don’t overcrowd your pan.  Add more oil if it dries out completely.

 

Whip up some lemon garlic aioli to serve with your fritters!

 

Ingredients

  • 1 cup mayonnaise

  • 1 tablespoon fresh lemon juice, plus more to taste

  • 2 teaspoons fresh lemon zest, plus more to taste

  • 1 garlic clove, finely grated

  • Salt

Instructions

  • Add mayo, lemon juice, lemon zest and garlic to a medium bowl, whisking to combine. Season to taste with salt and more lemon juice and zest (I added 1/2 tablespoon more lemon juice and 1 teaspoon more lemon zest to the batch shown here). Store aioli in fridge for up to 2 weeks.

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Sautéed Baby Artichokes With Lemon And Garlic

Ingredients

  • 1 lb. baby artichokes

  • 2 tbsp. extra virgin olive oil

  • Juice from one big fat juicy lemon 2 tbsp.

  • 2 cloves crushed garlic

  • Salt and pepper

Instructions

  • In a medium bowl combine extra virgin olive oil, lemon juice, garlic, and a kiss of salt.

  • Trim your artichokes. Cut off 1/3 from the top of the artichoke, trim the stem and then remove any and all tough outer leaves. You will need to remove more leaves than you think, just keep going until you see the tender inner leaves that are a nice light pale green.

  • Slice the artichoke in half and add to the lemony olive oil mixture being sure to toss each half around so it is lightly coated in the lemony goodness. *Once the artichokes are exposed to oxygen they quickly oxidize (aka turn black) so take your time, but try to work as quickly as possible ;)

  • Once you have all the artichokes prepped, heat a medium non-stick pan over a medium-high heat. Toss artichokes and the lemony olive oil mixture into the pan and season with salt and pepper. Cook for about 3 minutes, or until the artichokes are lightly browned. Add a splash of water to the pan and cook for another 2 minutes.

  • Remove the lid and flip all the artichokes, add another splash of water to the pan and cover for 2-3 minutes again. Remove the lid and allow the rest of the water to evaporate while artichokes get a nice light browning on the opposite side.

  • Your artichokes are done when they can be easily pierced with a fork or knife.

  • Serve with fresh lemon and enjoy!

Recipe credit: Dani Spies

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Oil Poached Albacore Tuna

Olive Oil Poached Albacore Tuna Recipe

Oil-poaching or butter-poaching is an elegant way to slowly cook meatier cuts of fish and seafood. It does require a fair outlay of oil; limit the overall amount by choosing a pan in which the tuna filets fit tightly but without touching each other or the edges of the pan.

Ingredients:

  • 1 Package of Oregon albacore tuna loins

  • 1 pinch fine sea salt

  • 3 cups extra-virgin olive oil, or enough to reach 1/2-inch depth

  • 4 garlic cloves, peeled

  • 1/2 teaspoon black peppercorns

  • 1 bay leaf

  • 2 large strips orange or lemon zest, optional

  • 1 dried hot chili pepper, optional

 

Cooking Instructions:

1.    Thaw tuna in refrigerator completely. Cut loins into steaks or medallions about 1 inch thick. Season the tuna by sprinkling it with salt; set the tuna aside while you prepare the oil (this has the added benefit of taking the refrigerated chill off the tuna before cooking it.

2.    Choose a medium frying pan or large saucepan big enough to hold the fish in a single layer. Add enough oil to come about 1/2 inch up the pan.

3.    Add the garlic, peppercorns, bay leaf, orange, or lemon zest, and chili (if using).

4.    Warm the oil over medium-low heat just until bubbles form on the sides of the pan. Add the tuna; use a spatula or kitchen tongs to gently lower each filet into the oil, taking care not to drop the fish in or splatter the hot oil.

5.    The oil should cover the tuna. Adjust the heat to maintain those few bubbles on the sides of the pan. Gently simmer until the tuna's cooked through, 8 to 10 minutes for a 1-inch-thick piece of tuna (if the oil doesn't quite cover your filets, you may want to flip the fish over at the half-way point. While the fish cooks, set a cooling rack over a rimmed baking sheet or layers of papers towels; or simply line a plate of a few layers of paper towels.

6.    Use a spatula or slotted spoon to lift the tuna out of the oil and onto the prepared cooling rack or towels to drain. Serve the filets whole, slice them to serve, or flake the tuna and use it however you like to use canned tuna!

Albacore tuna is awesome in flavor and so versatile. This albacore can be eaten raw as sashimi or seared briefly and made with your favorite Asian inspired vegetables, or baked, grilled, or oil poached and turned into what resembles canned tuna as this recipe suggests! I would love to hear how you wind up using your tuna. Please let me know! krystle@cascadeorganic.com

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