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

BEST Southern Potato Salad

We perfectly positioned ourselves near a large park. 585 acres of nature are within five blocks of our city apartment. And it is an absolute necessity. That haven of green soothes my anxiety and I take full advantage of it. I’m there almost daily, walking the trails, putting my toes in the grass or laying in the green lawn.

The park is also al fresco dining perfection.

Last Saturday we spent five hours picnicking with friends in that park. I brought an abundance of food, per usual, and I took the opportunity to try a new recipe. Well really it’s an updated oldie. My Granny passed this recipe on to me and I did a bit of tweaking to up the healthy factor.

As a kid, a summer meal was not complete without Granny’s famous Potato Salad. This recipe uses my 1 Minute Homemade Mayo recipe you can find here. 

Enjoy!

Southern Potato Salad

Southern Potato Salad

BEST Southern Potato Salad
Serves 8
A southern favorite with pickles, red onion, homemade mayo and optional boiled eggs.
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 3 lbs potatoes - red, purple or yukon gold (or mixture)
  2. 3-4 tbsp homemade mayonnaise (try my recipe)
  3. 1 tbsp yellow mustard
  4. 1 tbsp apple cider vinegar
  5. 1/4 cup red onion - finely chopped
  6. 1 cup pickles - chopped (sour or sweet pickles)
  7. 1/2 cup celery - chopped
  8. 2 tsp salt (1 tsp for boiling, 1 tsp for salad)
  9. 1 tsp white pepper
  10. 3 hard boiled eggs (optional)
Instructions
  1. Scrub potatoes and place whole potatoes in cold water in a large pot. Add 1 tsp salt to water and boil covered until tender (about 15min.). Strain and run cold water over potatoes. Cut into cubes when cool.
  2. In a large bowl, mix mayonnaise, vinegar, mustard, salt and pepper together.
  3. Then toss in potatoes, onion, pickles and celery, mixing well. Add sliced egg if you like.
Adapted from Brittany's Granny's recipe.
Adapted from Brittany's Granny's recipe.
Sparkle Kitchen http://sparklekitchen.com/
Southern Potato Salad

Summer Salad Skewers

Get out the grill. Invite your friends and serve up some delicious food! Take advantage of outdoor dining before summer slips away.

Even if you don’t have a grill, you can still make a grill-inspired meal. My apartment is 100% city living. We have absolutely no outdoor space to put a grill so we cook all our meals inside. Thankfully our community garden is just a few blocks away and we can get the full backyard BBQ experience.

Funny story. My community garden does have a grill for all the members to use. I invited all my friends over a few weeks ago to grill-out. We hauled all our foods and materials over to the garden, bought a propane tank and we were ready to grill. One problem. The propane tank didn’t fit the grill. Opps. So we took all the food home, cooked it in the reliable oven and brought it all back to the garden.

These skewers can be made in the oven or the grill. When cooking them in your kitchen, cook all the ingredients individually, then assemble.

If you’re using the grill, throw the whole skewers over the flame for a few minutes until the chicken and shrimp are thoroughly cooked.

Enjoy!
Chicken Tomato Basil Salad Skewer

Chicken Tomato Basil Salad Skewer

Chicken Tomato Basil Salad Skewer
Yields 12
Black pepper chicken with cherry tomatoes, radishes and basil.
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Prep Time
10 min
Total Time
40 min
Prep Time
10 min
Total Time
40 min
Ingredients
  1. 24 cherry tomatoes
  2. ½ bunch basil leaves
  3. 12 radishes - halved
  4. 1 lb chicken breasts
  5. 1 tsp salt
  6. 1 tsp black pepper
  7. 2 tbsp duck fat or coconut oil
Instructions
  1. Mix together salt and pepper in a bowl.
  2. Slice chicken into 1” pieces and roll each piece in the salt and pepper blend.
  3. Melt 1 tablespoon fat/oil over medium-high heat in a large skillet. Place half of the chicken in the pan, cooking on each side for 2 minutes. Remove from pan. Then melt 1 more tablespoon of fat/oil and cook the remaining chicken. Set aside and let cool.
  4. Roast the radishes at 425F for 20 minutes. Set aside and let cool.
  5. Skewer the chicken, tomatoes, basil and radish.
Sparkle Kitchen http://sparklekitchen.com/

 Shrimp Avocado Mango Salad Skewer

Shrimp Avocado Mango Salad Skewer

Shrimp Avocado Mango Salad Skewer
Yields 12
Cumin shrimp with avocado, mango and red onion.
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Prep Time
10 min
Cook Time
26 min
Total Time
36 min
Prep Time
10 min
Cook Time
26 min
Total Time
36 min
Ingredients
  1. 2 cups mango - cubed into large chunks
  2. 2 cups avocado - cubed into large chunks
  3. 2 large red onions- cubed and roasted
  4. 1 lb raw shrimp
  5. ½ tbsp coconut oil
  6. 1 tsp cumin
  7. ½ tsp salt
Instructions
  1. Toss onion in ½ tbsp coconut oil and roast at 425F for 20 minutes.
  2. Prepare shrimp by tossing in ½ tbsp coconut oil, cumin and salt. Place on a roasting pan and cook at 400F for 6-8 minutes.
  3. Skewer the shrimp, onion, mango and avocado.
Sparkle Kitchen http://sparklekitchen.com/
Prosciutto Cucumber Salad Skewer

 Prosciutto Cucumber Salad Skewer

Prosciutto Cucumber Salad Skewer
Yields 12
Summer salad skewer with prosciutto, cucumber, yellow pepper and cantaloupe.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1 cup large yellow pepper - cubed and roasted
  2. 3 cups cantaloupe - cubed into large chunks
  3. 3 cups large cucumber - sliced into ½” pieces
  4. 12 pieces sliced prosciutto
Instructions
  1. -Roast yellow pepper at 425F for 15 minutes.
  2. -When pepper is done, assemble the skewers with cucumber, cantaloupe, pepper and prosciutto.
Sparkle Kitchen http://sparklekitchen.com/