melting your mouth » appetizer

Sweet Potato Fries

Mary — Mon, 24 Aug 2009 01:00:20 +0000

I know this hardly counts as a recipe. But, I just really love the combination sweet and savory from the cinnamon and paprika seasoning, so I’m sharing it anyway.

1 package Trader Joe’s sweet potato fries (these aren’t just frozen sweet potatoes, since they are already coated in some kind of oil or something, and maybe pre-fried)
1/2 t cinnamon, or to taste
1/2 t smoked paprika, or to taste
1/2 t salt, or to taste
1 T olive oil

Preheat oven to 400 F. Toss (still frozen) fries with cinnamon, paprika, salt, and olive oil. Bake until crispy and browned, about 8-10 minutes. I like to eat them with barbecue sauce.

Zucchini Fritters

Mary — Thu, 11 Jun 2009 05:02:46 +0000

It’s getting to be zucchini season — that time when, if you’re lucky enough to have a garden, you’ll have more zucchini than you can fit into dozens of loaves of bread. We don’t have room for much of a garden, so we buy our zucchini at the farmer’s market. Either way, these fritters are an easy, fast, and delicious way to use it. The same batter can be used with lots of other vegetables too. I keep meaning to try it with mushrooms. The baking powder helps it puff up a bit; they’re also good without it, but a slightly different texture … maybe a little denser but crispier, too. I love making them as an appetizer since they come together so quickly, but they’re also a fun side. Just eat ‘em while they’re good and hot!

Zucchini Fritters

Adapted from a combination of Simply Recipes and How to Cook Everything Vegetarian

1 lb. zucchini
Salt
1 small onion
1 egg
1/2 c flour
1/2 t baking powder
milk (as necessary)
1/4-1/2 c olive oil
plain yogurt

Grate the zucchini and salt it. Squeeze out as much water as possible. Let it sit in a colander for 10 minutes or so, if possible, and then squeeze out the excess water again.

Finely chop the onion. Mix the onion and the zucchini. Add the egg, beaten.

Mix the flour and baking powder and add to the zucchini mixture. If it seems too thick, add just a splash of milk. You want it relatively stiff, but you want to be able to drop spoonfuls in the pan.

Put a generous amount of olive oil in a large skillet (enough to completely cover the pan, but not a lot more). Heat over medium to medium high heat.

Add drops (about 2 T worth) of batter to the oil; flatten slightly. Cook 2-3 minutes per side, until golden brown. Salt immediately and drain on paper towels.

Serve hot, garnished with yogurt. (Sour cream is also good.)

Watermelon, Tomato, and Feta Salad

Mary — Fri, 05 Jun 2009 05:25:19 +0000

I know we’re late to join the bandwagon, but we enjoyed this salad all through last summer, and now that watermelon and tomatoes are starting back in season, it seemed like it was about time to share this with you. My parents lived in Atlanta very briefly at the beginning of last summer. It didn’t work out so well, but they say at least one good thing came out of it — they went to a restaurant that served this salad. I’m not even a big tomato fan, but when it’s combined with watermelon and feta cheese, as has become popular lately, it becomes something wonderful. And the way my parents serve this salad is all about the presentation. It’s simple and quick, but elegant and a bit “dressed up” looking at the same time. It’s especially nice with both yellow and red tomatoes, as shown here.

Watermelon, Tomato, and Feta Salad

Adapted from we-don’t-remember-what-restaurant in “the ATL.” Serves 4

small watermelon
2 tomatoes (heirlooms are particularly pretty)
1/2 c feta cheese
olive oil
balsamic vinegar
1/4 c basil

Slice the watermelon into thin half moons (about 1/4″ thick). Layer two slices on a plate at angles with each other. Slice the tomatoes in 1/4″ slices and top the watermelon with two tomato slices. Sprinkle each plate with a couple tablespoons of cheese. Drizzle with olive oil and balsamic vinegar. Top with the basil, cut into thin ribbons.