We ended up with a lot of extra food after the Fourth. That is extra corn and potato salad.
I used the potato salad in a mock-nicoise salad. Made a big green salad – lettuce, green onion, celery and tomatoes. Next I added garbanzo beans (chick peas) instead of the tuna and a scoop of the left over potato salad instead of the traditional eggs and potatoes. I prefer asparagus to green beans, but either one works well. As for anchovies? Forget about it!
The corn was another matter. I used to make corn fritters. When we gave up eggs and cheese during our vegan year, they just disappeared from our diet. And evidently from my collection of recipes. Since we are eating a few eggs a week, I decided to try to approximate what I used to make.
David cut the corn off the cob while I went started to experiment with batter. I started with the premise that fritter batter is a lot like pancake batter. The first try was too thick. I adjusted it. It was then too thin. After a little trial and error I finally got it right.
- Prepare the veggies and put them aside
- 3 cups of corn (about 4 ears)
- 1/4 cup finely chopped onions (green onions or scallions work well)
- Chopped Jalapeno to taste; I used 1 small pepper
- Optional: green bell peppers, cilantro or chopped spinach
- Mix Dry Ingredients in a large bowl
- 1/1/2 cup of polenta or regular cornmeal
- 1/2 c flour (if cooking gluten-free use a standard baking mix or brown rice flour)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- Optional: a little sugar
- Mix Wet Ingredients in a small bowl
- 3 beaten eggs
- 4Tbsp oil (olive or coconut)
- 1 cup liquid (water, nut milk or kefir)
- Make the batter by pouring the wet ingredients into the dry ingredients and stirring.
- When it is well mixed, add the vegetables and mix well
- Using a small amount of oil, heat a griddle or frying pan (preferably cast iron)
- Make the fritters by adding 3-4 Tbsp of the batter; try to keep the fritters as thin as possible
- Cook for 2 minutes and then flip. Cook the other side for 2 minutes.
- Serve with pico de gallo, avocado, black bean relish, refried beans, tomatoes or green salsa.
I tested several while fixing them so wasn’t that hungry for lunch. David ate some and we finished them off at breakfast the next morning. The whole experiment turned out amazingly well. I’m re-adding it back to my “preferred” entree list.