RECIPE # 5090 SQUASH FRITTERS Wed. Oct. 30, 2013
CREATED Oct 30, 2013
B.J. LOFBACK / RIFF'S FINE STREET FOOD
Makes 8 fritters/ feeds 4 people
2 cups shredded yellow squash
2 cups shredded zuccini
1 cup sofrito (recipe follows)
1 beaten egg
1/4 cup mayonnaise
Panko bread crumbs to bind (approx 1-1/2 cups)
Mix all ingredients together to form a tight but moist patty that holds form.
Pan fry on both sides over medium heat with light oil until golden brown and cooked through.
Place fritters on top of your favorite salad greens (arugula, baby spinach or spring mix). Top with roasted corn salsa and roasted red pepper aioli (recipes follow)
1 stalk of celery
3 cloves of garlic
1/2 red bell pepper
Rough chop and mulch in food processor. Saute until perfumed and slightly cooked down. Cool before use.
ROASTED RED PEPPER AIOLI
1 red bell pepper cleaned and seeded
1 cup of mayo
1 Tablespoon honey
Juice of 1 lemon
Salt & pepper to taste
Coat pepper with oil and roast in 375 oven for 30 mins or until tender.
Mulch in food processor and combine with mayo and other ingredients until smooth.
ROASTED CORN SALSA
2 ears corn
1/2 onion (diced)
1/2 red bell pepper (diced)
1 bunch of cilantro (rough chopped)
Juice of 1 lime
Salt to taste
Roast or grill corn just until browned. Cut corn off the cob and combine with all other ingredients.