Zucchini Fritters

Almost Chanukah time! And these dudes are a fun alternative to the wheat and potato tradition. Making latkes is a labor of love; it is time consuming and requires full attention. And I look forward to it every year. Such a special way to celebrate with those you love. Serve with whatever your condiment heart desires: greek yogurt, sour cream, apple sauce, shredded pears and cranberries...delicious!

Makes about 10 patties.

INGREDIENTS
zucchini (2 lbs / 6 medium sized) thinly grated; I use my standard grater, the side with the smallest holes
scallions (4) finely chopped
eggs (2) or 4 egg whites if you want
brown rice or garbanzo flour (1 cup) I prefer garbanzo, it's fluffier
salt (1 t)
fresh ground black pepper
grapeseed or peanut oil (a lot) this is some fry action; you can use any oil that has a high smoking point so it doesn't burn in the pan

DIRECTIONS

1. Strain the water from the grated zucchini. I let it drain in a mesh colander for 30ish minutes than throw it in a salad spinner to extract the last bit of moisture.
2. Warm up your oven just enough to keep the fritters warm and line a large plate or cooking sheet with paper towels for the fritters hot off the pan.
3. Sprinkle zucchini with salt and mix by hand.
4. In a separate large bowl, whisk eggs then mix in flour, scallions, and some generous grinds of pepper (or to taste). Add zucchini and combine well be hand.
5. Heat oil in a large skillet over medium heat; you don't need that much, just enough so it doesn't burn off during cooking, about 1/4 inch high. When the oil begins to shimmer, drop in little mounds of batter (2 tablespoons each) and flatten into pancakes. Flip the fritter when they easily slip from the pan; if there is any stick to the pan, they're not ready (my mom taught me this tip). Turn them over, careful not to burn yourself with oil splatter. Transfer fritters to the paper towels. 
6. Repeat with remaining batter and necessary oil. Serve immediately.

That's it! Enjoy the holiday inside and out with this oil rendition. xo, J.

ALTERNATIVE ADDITIONAL INGREDIENTS
mixed fresh herbs, such as fennel, dill, mint, parsley (1/2 cup) chopped

ground cumin (1 tablespoon)

crumbled feta (1 cup)

Smokey Kale Bean Tomato Soup

We recently bought liquid smoke and it is by far one of the most universal and fun flavorings in our cabinet. I thought we would overdose on it, but it takes on different qualities when combined with different dishes. 

Serves 2

INGREDIENTS

olive oil (2 tablespoons)
yellow onion (1) diced
garlic cloves (6) roughly minced 
broth (1 box / 32 ounces)

kale (1 bunch / 4 cups) stems removed, chopped
diced tomatoes (1 large can / 14.5 ounces) San Marzano is my favorite brand
kidney beans (1 can / 14.5 ounces)

carrots (3) chopped

liquid smoke (to taste) be really careful, use in tiny increments 

paprika (to taste)

white pepper (to taste)

white gouda (to taste) thinly sliced; optional for no-dairy tummies, but it does add tremendous flavor

DIRECTIONS

1. In a large pot, saute onions with oil until golden. Throw in garlic, paprika, carrots and cook a bit.
2. Add broth and tomatoes, bring to a boil and then reduce to a simmer.
3. Bring to lowest heat (to maintain firmness and flavor of the leaves) and mix in kale and kidney beans.
4. Season to taste with liquid smoke, white pepper, and paprika.
5. Serve with a slice of white gouda; it enhances all the flavors of the soup and gives it a meaty quality.

Lemon Pecorino Kale Salad

This is the dish people have actually called me up about to get the recipe (maybe because it feels so good on the belly). And it's absurdly easy. 

INGREDIENTS

curly kale (1 bunch)

olive oil (1 tablespoon)

lemon juice (1-2 tablespoons*) fresh

pecorino cheese (1/3 cup) thinly grated, but not too fine otherwise it will dissolve in the dressing

flax seeds (to taste, optional)

salt (to taste)

DIRECTIONS

1. Beat the olive oil and lemon juice together so it makes a dressing. 
2. Remove all the stems from the kale (they are bitter), stack the leaves, and slice onto 1/4" strips (this is key for texture and getting it well dressed).
3. Mix the kale, dressing, grated pecorino, and flax seeds all together with your hands. Salt to taste.

*I use more lemon than oil for my palette.  If it's too lemony for you, use more oil.

Chinese Eggplant

You can omit the honey and use a soy sauce substitute to avoid any wheat or sugar if so desired.  If you don't care about such omissions and want the sauce even thicker, you can also throw in a tiny bit of cornstarch/water mix to thicken up the sauce. I serve this over some kind of brown rice.


Serves 2


INGREDIENTS 
chinese or japanese eggplants (4-5 mediums) cut into 1" slices
rice wine/vinegar (1 tablespoon)
garlic (6-8 cloves) roughly minced
fresh ginger (2 tablespoons) minced
chili sauce (2 tablespoons) 
soy sauce or substitute (4 tablespoons)
honey (dash) or preferred sweetener  
broth (2/3 cup)
scallions (3) minced
sesame oil (1 tablespoon)


DIRECTIONS

1. If you are using a rounder eggplant, cut it into 2″ cubes. You can cut long, skinny Japanese and Chinese eggplants into 1″ thick rounds.
2. Steam until tender, approximately 10 minutes, but not too soft – a knife should easily pierce it but not mush it in the process.  
3. Combine the broth, honey, soy sauce, chili sauce in a bowl.  Mix thoroughly.
4. Fry up the garlic and ginger in the sesame oil, throw the broth mix in, and bring to a rolling boil. Reduce to a simmer and cook for 5 minutes, uncovered, letting it thicken.
5. Add the eggplant and vinegar and stir gently from the bottom to coat with the sauce.
6. Slide onto a serving plate and garnish with scallion.