Category: Side Dish

Posted on » by Michael » Theme:

Corn Fritters

  • 20 mins
  • Prep:10 min   Cook:10 mins
  • Yield:12-15 portions (12-15 servings)

This scrumptious recipe for corn fritters is a real treat that will make everyone happy. It’s also vegetarian and can be made gluten-free. The batter takes only minutes to stir together, then just drop spoonfuls into hot oil and fry a few minutes for the yummiest savory fritters ever. It’s an easy dish that is terrific as an appetizer, snack, or finger food for a party. For a dip, we like them with Thai sweet chili sauce, which is now available in most grocery stores―look for it in the Asian section. Or make your own homemade sauce with the recipe (below). Enjoy!

Ingredients

  • 1 cup rice flour (or scant 1 cup all-purpose white flour)
  • 1 teaspoon baking powder
  • 2 tablespoons fish sauce (or 1/4 tsp. salt for vegetarians)
  • 2 tablespoons soy sauce (use wheat-free soy sauce for gluten-free diets)
  • 2 flax eggs *
  • 1/2 block medium or firm tofu (about 1 cup; cut into small cubes)
  • 1 cup corn (cut fresh off the cob or frozen)
  • 4 green onions (sliced)
  • 1 cup coriander (loose, fresh chopped)
  • 1/2 bell pepper (green, diced)
  • 1 green chili (fresh red or green, minced, or 1/2 teaspoon. cayenne pepper)
  • 1/3 teaspoon turmeric
  • Garnish: 1 bottle Thai Sweet Chili Sauce (to serve)
  • 1 cup canola (or other vegetable oil for deep-frying)

Prepare

1 flax egg= mix 1 Tbsp ground flaxseed meal with 3 Tbsp hot water and allowing to sit for a minute.

Steps to Make It

  1. Add fish sauce or salt, and soy sauce to flax eggs. Whisk together.
  2. Add tofu, corn, green onions, coriander, bell pepper, chili, and turmeric. Stir together.
  3. Mix the baking powder with the flour (this can be done right in your measuring cup). Add this to the wet mixture a little at a time, stirring to form a thick mixture. Taste-test it for salt, adding more fish sauce, or salt if not salty or flavorful enough.
  4. Heat the oil in a wok or small frying pan over medium-high heat (the oil should be at least 1 inch deep). When bubbles begin to rise from the bottom of the pan, try dropping in a 1/4 tsp. of the mixture. If it sizzles right away, the oil is ready.
  5. Drop heaping tablespoons of the mixture into the oil – each one will be a fritter. Tip: Odd shapes are desirable (see photo). Fry at least 1 minute before disturbing – or until they have a more solid form – then gently turn. Fritters are done when they’re golden-brown on both sides. Remove from oil and allow to drain on a clean tea towel or paper towel.
  • Nutritional Guidelines (per serving)
  • 200 Calories
  • 17g Fat
  • 8g Carbs
  • 4g Protein
Posted on » by Ashley » Theme:

Chopped Thai Salad with Sesame Garlic Dressing

Notes

Recipe taken from PinchOfYum.com

The salad will stay fresh longer if you store the dressing separately from the salad ingredients, tossing them together just before serving. Agave nectar or sugar would work in place of the honey for vegans. Those 3 cloves of garlic pack a spicy garlicky punch, so if you don’t love garlic, use less.

Ingredients

For The Dressing

  • ⅓ cup canola oil
  • 3 cloves garlic, peeled
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons water
  • 2 tablespoons white distilled vinegar
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 1 tablespoon lemongrass paste (ginger would also work)
  • a squeeze of lime juice

For The Salad

  • 16 ounces frozen shelled edamame
  • 5–6 cups baby kale
  • 3 large carrots
  • 2 bell peppers (1 red, 1 yellow)
  • 1 cup cilantro leaves
  • 3 green onions
  • ¾ cup cashews (if you can find them, Trader Joe’s Thai Lime and Chili Cashews are the bomb)

Directions

  1. Puree all the dressing ingredients in a food processor until smooth. Taste and adjust to fit your preferences. Transfer to a dressing jar and rinse the food processor out for use later.
  2. Cook the edamame by boiling it for 3-5 minutes in a pot of boiling water. Drain and allow it to cool. Meanwhile, slice up the kale, carrots, peppers, cilantro leaves, and green onions into thin strips or shreds.
  3. Place the cooked edamame in the food processor and pulse 5 times to get a minced texture. Transfer to a bowl and repeat the same process for the cashews. Toss the kale, carrots, peppers, cilantro, green onions, edamame, and cashews together until well combined. Drizzle with the dressing, toss gently a few times, and serve immediately.
Posted on » by Dino » Theme:

Cheese-Stuffed Arepas

Notes

Recipe taken from FoodNetwork.com

Ingredients

  • Kosher salt 
  • 2 cups pre-cooked white corn meal, such as P.A.N.
  • 4 ounces part-skim mozzarella, cut into 8 cubes
  • ¼ cup vegetable oil, or as needed

Directions

  1. Position a rack in the center of the oven and preheat to 350°F.
  2. Stir together 2 ½ cups lukewarm water and 1 ½ teaspoons salt in a large bowl.
  3. Gradually add the corn meal into the water, using your fingers to stir and combine, until a soft and moist dough forms.
  4. Divide the dough into 8 golf ball-size balls and pat each into a patty about 5-inches wide and ¼-inch-thick.
  5. Put a cube of mozzarella in the center of each patty. Fold the dough over the cheese, making sure the cheese is completely covered and sealed. Pat it back down until 3-inches wide and ½-inch-thick (see Cook’s Note).
  6. Heat the oil in a large skillet over medium-low heat until shimmering. Working in batches, cook the corn patties, until golden brown, about 5 minutes per side, making sure the oil is hot for each batch (this actually took 12 minutes per side!).
  7. Transfer to a cooling rack set on a rimmed baking sheet and bake until the edges are crisp and golden, about 10 minutes.