Farm Fresh Fritters Rsc Recipes

50 MUST-TRY FARMERS MARKET RECIPES!

Steps:

• If you are new to visiting a farmers market, my advice is to keep it simple. Don't overbuy! it is really easy to do, especially if you go without a plan. The saddest thing is seeing what you've purchased go to waste because you couldn't go through it all. Start conservatively.
• with "eat-immediately" items- things that will not last very long - like sprouts, lettuce, berries, some fruits. Opt for 1-2.
• with produce that keeps for longer (potatoes, apples, cabbages, winter squashes, leeks, kale, etc) that give you more time to consume them. Buy more of these.
• . Just one. ( I like to go with a plan in mind of what I need for the week, and then just surprise myself at the market with one more beautiful thing- just one!)
• The best tip here! I often buy specialty items like Thai basil, garlic chives, purple basil- thing's I can't readily find at the grocery store.

CHILE SWEET CORN FRITTERS

Steps:

• In a medium bowl, mix the corn, onion, chile if using, garlic, parsley and yeast flakes. Stir in the flour and baking powder. Gradually stir in the milk, mixing to combine all the ingredients. Season with a pinch of salt and pepper and stir in the lemon juice.
• Heat 1 tablespoon oil in a large sauté pan over medium-high heat. To check the heat, drop a test piece of batter in, and you should hear a sizzle in the pan.
• Spoon 1 tablespoon of the corn mixture into the pan for each fritter, leaving a little space between them so they don't stick together. Pat each fritter down with the back of the spoon so it is flatter and easier to cook on both sides. Fry until golden brown on the first side, about 2 minutes, then flip to brown the other side, about 2 minutes more.
• Cook the fritters in batches, using 1 tablespoon of oil for each batch, until all the corn mixture has been cooked.
• Serve with the warmed sweet chili sauce for dipping.

CRISPY RICE CORN FRITTERS

Steps:

• In a medium bowl, stir together the rice, green onions, corn, cheddar, pimentos and basil. In another medium bowl, whisk together the eggs, paprika, salt and pepper, then pour over the rice mixture and stir to combine. Let the mixture sit for 5 minutes.
• Meanwhile, fill a large cast-iron skillet with 1/4 inch of oil and heat the oil over medium-high heat until it shimmers. Line a baking sheet with paper towels and set it nearby.
• Scoop 1/4 cup of the rice mixture, pressing it down lightly in the measuring cup, then turn it out into the hot oil and lightly flatten it. (You can cook 3 or 4 at a time, depending on the size of your skillet.) Fry for 1 1/2 to 2 minutes, until browned underneath. Take care to not move the fritters around after you first add them to the pan so they stay intact while they cook. Gently flip the fritters and cook for another 2 to 2 1/2 minutes. Transfer to the paper towel-lined baking sheet to drain and sprinkle with a bit of salt while warm. Serve with a dollop of sour cream or with the Green Goddess Dip.
• In a food processor, combine the parsley, mint, basil, chives, sour cream, mayonnaise, lemon zest, lemon juice, cream cheese, salt and pepper and process for 3 minutes, stopping and scraping down the sides to make sure all the ingredients are fully incorporated. Taste and add more salt and pepper, if needed. Transfer to a bowl.