Corn Fritter Salad Stack with Tomato & Zucchini

Ever get your CSA share, take a look inside and have no idea how you’re going to make the ingredients into a meal? Well that was my challenge this week.

Local Roots NYC gifted me a lovely array of fresh vegetables for their Local Roots Cooking Challenge. I joined several food bloggers and photographers in an attempt to turn the ingredients below into a tasty dish.

Ingredient included:
2 ears of corn
2 zucchini
2 tomatoes
1 bunch of savory herb
1 bunch of green leaf kale


My recipe creation:
Corn Fritter Salad Stack with marinated Tomato & Zucchini topped with Savory Herb Aioli

All vegetables came from Bloominghill Farm in Blooming Grove, New York.

 

Corn Fritter Salad Stack with Tomato & Zucchini

Corn Fritter Salad Stack with Tomato & Zucchini

Corn Fritters
2 cups cooked corn
½ cup+ 1 tbsp cornmeal 
2 medium eggs
1 tbsp coconut flour
½ tsp salt
1-2 tbsp lard or coconut oil

Marinaded Tomatoes and Zucchini
2 cups tomatoes  – thickly sliced
2 cups zucchini – thickly sliced
¼ cup olive oil
3 tbsp apple cider vinegar
6 sprigs of fresh savory herb
½ tsp salt

Savory Herb Aioli
½ cup mayo
1 tablespoon fresh lemon juice
2 tablespoon fresh savory herb, finely chopped


Begin by marinading the tomatoes and zucchini. Stir together the olive oil, vinegar and salt in a large bowl. Toss with the tomatoes, zucchini and fresh herb. Chill for 1-2 hours.

To make the fritters, beat the eggs in a large bowl. Mix in the corn, cornmeal, coconut flour and salt until a thick batter forms. Press into 6 patties, 1” thick.

Melt the lard or coconut oil over medium heat in a cast iron skillet. Carefully place corn patties into the pan, cooking only two or three at a time. Cook on each side for 3 minutes until crisp and browned. You may need to add more lard between each batch. Make sure to keep the pan greased or your fritters will stick to the pan.

For the aioli, blend the mayo, lemon and herb together.

Assemble the salad stacks by placing one corn fritter on a plate, topped with a slice of zucchini and tomato. Top it off with another corn fritter and add a dollop of aioli.

Enjoy!

Corn Fritter Salad Stack with Tomato & Zucchini

Corn Fritter Salad Stack with Tomato & Zucchini
Serves 3
Crispy, corn cakes stacked with marinaded tomatoes and zucchini. Topped with a dollop of herb aioli.
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. CORN FRITTERS
  2. 2 cups cooked corn
  3. ½ cup+ 1 tbsp cornmeal
  4. 2 medium eggs
  5. 1 tbsp coconut flour
  6. ½ tsp salt
  7. 1-2 tbsp lard or coconut oil
  8. MARINATED TOMATOES & ZUCCHINI
  9. 2 cups tomatoes - thickly sliced
  10. 2 cups zucchini - thickly sliced
  11. ¼ cup olive oil
  12. 3 tbsp apple cider vinegar
  13. 6 sprigs of fresh savory herb
  14. ½ tsp salt
  15. SAVORY HERB AIOLI
  16. ½ cup mayo
  17. 1 tablespoon fresh lemon juice
  18. 2 tablespoon fresh savory herb, finely chopped
Instructions
  1. Begin by marinading the tomatoes and zucchini. Stir together the olive oil, vinegar and salt in a large bowl. Toss with the tomatoes, zucchini and fresh herb. Chill for 1-2 hours.
  2. To make the fritters, beat the eggs in a large bowl. Mix in the corn, cornmeal, coconut flour and salt until a thick batter forms. Press into 6 patties, 1” thick.
  3. Melt the lard or coconut oil over medium heat in a cast iron skillet. Carefully place corn patties into the pan, cooking only two or three at a time. Cook on each side for 3 minutes until crisp and browned. You may need to add more lard between each batch. Make sure to keep the pan greased or your fritters will stick to the pan.
  4. For the aioli, blend the mayo, lemon and herb together.
  5. Assemble the salad stacks by placing one corn fritter on a plate, topped with a slice of zucchini and tomato. Top it off with another corn fritter and add a dollop of aioli.
  6. Enjoy!
Sparkle Kitchen http://sparklekitchen.com/
Corn Fritter Salad Stack with Tomato & Zucchini Corn Fritter Salad Stack with Tomato & Zucchini

Summer Fruit Spring Rolls

Summer Fruit Spring RollsSummer Fruit Spring Rolls

SPRING ROLLS
1 papaya – sliced
1 pineapple – sliced
1 jicama – sliced
1 bunch fresh cilantro
1 bunch fresh mint
rice paper

GINGER DIPPING SAUCE
1 two-inch piece fresh ginger – peeled and finely chopped
2 tbsp honey
1 tsp Sriracha sauce
1 tbsp water

To make the sauce, place all ingredients except the honey in a food processor. Pulse for one to two minutes. The honey will incorporate into the sauce better when it’s slightly warm. Place it in a small bowl and heat in the microwave for 10 seconds. Drizzle honey into the food processor and pulse a few seconds to incorporate. Set aside.

Assemble the spring rolls. Soak individual sheets of rice paper in water until pliable. Gently move to a plate and begin layering fruit and jicama into the center of the paper. Include just a few leaves of mint and cilantro into each roll. Roll like a burrito and secure.

Serve immediately with ginger dipping sauce.

Enjoy!

Get creative with the fruit combinations! Try mango, watermelon, strawberries, peaches, or honeydew melon.

Summer Fruit Spring RollsSummer Fruit Spring Rolls

Summer Fruit Spring Rolls
Serves 4
Fresh summer fruit wrapped up with jicama, mint and cilantro.
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Prep Time
15 min
Cook Time
2 min
Total Time
17 min
Prep Time
15 min
Cook Time
2 min
Total Time
17 min
Ingredients
  1. 1 papaya - sliced
  2. 1 pineapple - sliced
  3. 1 jicama - sliced
  4. 1 bunch fresh cilantro
  5. 1 bunch fresh mint 
rice paper
  6. GINGER DIPPING SAUCE
  7. 1 two-inch piece fresh ginger - peeled and finely chopped
  8. 2 tbsp honey 
1 tsp Sriracha sauce
1 tbsp water
Instructions
  1. To make the sauce, place all ingredients except the honey in a food processor. Pulse for one to two minutes. The honey will incorporate into the sauce better when it’s slightly warm. Place it in a small bowl and heat in the microwave for 10 seconds. Drizzle honey into the food processor and pulse a few seconds to incorporate. Set aside.
  2. Assemble the spring rolls. Soak individual sheets of rice paper in water until pliable. Gently move to a plate and begin layering fruit and jicama into the center of the paper. Include just a few leaves of mint and cilantro into each roll. Roll like a burrito and secure.
  3. Serve immediately with ginger dipping sauce.
  4. Enjoy!
Notes
  1. Get creative with the fruit combinations! Try mango, watermelon, strawberries, peaches, or honeydew melon.
Sparkle Kitchen http://sparklekitchen.com/
Summer Fruit Spring Rolls

Ambrosia Salad (Dairy-free!)

Ambrosia belongs in the Cool Whip concoctions category. Along with lime green jello salad, cherry fluff and watergate salad.

You know the type. A combination of fruit, cool whip and mini marshmallows, served as a side dish. To me these all scream old-school Southern cuisine. The ooey-gooey salad was a fixture at my Memphis family gatherings and I anticipated the moment I could steal the first marshmallow from the bowl. Although I’ve come to find that creamy fruit salads are actually popular all over the country.

With such wide popularity I had to create a dairy-free version of the traditional ambrosia salad. Coconut cream and coconut yogurt replace the dairy ingredients and I’ve omitted the marshmallows to cut out all added sugar. The pretty pastel colors in this dish make it a lovely addition to an Easter brunch or any spring table.

Enjoy!

Ambrosia Salad (Dairy-free!)Ambrosia Salad (Dairy-free!)Ambrosia Salad (Dairy-free!)

Ambrosia Salad (Dairy-free!)
Serves 6
A dairy free version of Ambrosia Salad with fresh pineapple, oranges and coconut.
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. ½ cup coconut cream
  2. ½ cup coconut yogurt - use my homemade yogurt recipe to make your own
  3. 1 tsp vanilla
  4. 1 cup coconut flakes
  5. 1 cup pineapple - chopped
  6. 1 oranges - separated into segments and chopped
  7. ½ cup cherries - fresh or frozen
  8. ¼ tsp salt
  9. ¼ cup pecans - finely chopped (optional)
Instructions
  1. Defrost the cherries if you’re using frozen ones.
  2. In a large mixing bowl, whip the coconut cream, yogurt and vanilla together with a hand mixer.
  3. Stir in the coconut flakes, pineapple, clementines, cherries and salt. 
Chill in the fridge for 1 hour.
  4. Top with pecans before serving.
Sparkle Kitchen http://sparklekitchen.com/
Ambrosia Salad (Dairy-free!)Ambrosia Salad (Dairy-free!)