EPISODE 91

This is the perfect meal to make when you have little left in the fridge, little time to spare, and a great desire for a quick and delicious meal. I haven’t experimented with egg replacer in the fritters, though I’m sure that flax/chia eggs would work perfectly well as replacements. Obviously, use whatever veggies you have on hand in the salad, just note that crunchiness is so wonderful with the crispy softness of these fritters. Any leftover fritters (ha ha ha) can be reheated in the toasted oven/oven with great success. They’re also very nice cold. A quick avocado crema served on the side would also be delish. Mix mashed avocado with a little coconut cream or sour cream, and season with salt, pepper, and lemon/lime juice.

Ingredients – Corn Fritter

• 1 can creamed corn
• 2 eggs
• 1/2 cup flour or 2/3 cup rice flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 scallions, chopped (optional)
• 1-4 tablespoons fresh herbs, roughly chopped*
• Oil, for frying (olive, peanuts, vegetable, etc…)

*This is totally optional, however it does add a note of freshness to the fritters. If you are using herbs, use a heavy hand for basil, cilantro, or parsley, but if you’re using something like sage or thyme, tread lightly. Somewhere in the middle ground works well for mint. Regardless, these are forgiving and are sure to be lovely no matter how you proceed.

Instructions – Corn Fritters

Place a heavy bottom sauté pan over medium heat and pour in enough oil to coat with a generous layer of oil.

In a bowl combine all the ingredients, creamed corn, eggs, flour, baking powder, salt, pepper, scallions, and herbs.

Dollop small amounts of batter in the pan (once the oil is hot) and cook on both sides until lightly browned, around 3 minutes the first side, and 1 minute on the second. Then transfer to a plate lined with paper towels and enjoy!

Ingredients – Crunchy Salad

• 2 cups lettuce, sliced
• 1 cup cabbage, sliced
• 1/4 English cucumber, cubed
• 4 radishes, finely sliced
• 1-2 tomatoes, deseeded & chopped
• 2 scallions, sliced
• 1/4 cup walnuts, chopped (preferably toasted
• 2 tablespoons mayo
• 1 tablespoon Dijon mustard
• 1 lemon, juice
• 2-4 tablespoons olive oil

*Iceberg or crunchy romaine/cos is preferable, but use whatever you have on hand

Instructions – Crunchy Salad

In a large bowl mix together the lettuce, cabbage, cucumber, tomato, radishes, scallions, and walnuts. In a seperate bowl mix together the mayo, mustard, lemon juice, and olive oil. Season with salt and pepper and whisk together before pouring over the salad.

Enjoy!