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 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 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
- MARINATED TOMATOES & 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!
