This is the best time of year. The days are long and warm, the nights are cool and fresh. Gardens are overflowing with produce, and the sweet corn is at the peak of ripeness. This time of year there is always a neighbour coming over to drop off a zucchini the size of small child. I have two hogging space in my fridge right now! (Not really Jeannette, thanks!!)
Here is a recipe that takes advantage of both the corn and the overabundant supply of zucchini!!
Corn and Zucchini Fritters
Combine flax seeds and water and set aside to gel. Mix all dry ingredients, then prepare your veggies and herbs. Combine almond milk with the dry ingredients and mix well. Fold in all veggies and herbs and season with salt and pepper.
Heat a non-stick pan over medium high heat. If desired add a small amount of vegetable oil to your pan, but you can leave this out to avoid extra oil and calories. Drop dollops of batter into the heated pan and fry on each side until golden brown, about 2-3 minutes on each side.
Serve warm with my Dairy Free Tzatziki or your condiment of choice! In the picture above I served them with a curried cream sauce, but any kind of chutney or salsa will work!
Tomatillos, also known as Mexican tomatoes, husk tomatoes or jam berries, are part of the nightshade family, like tomatoes, but are more closely related to gooseberries. They grow and ripen inside an inedible paper husk and when ripe resemble green tomatoes on the outside. These easy to grow fruit are a staple in Mexican cuisine.
Tomatillos will keep nicely in the fridge for longer than two weeks when the husks are removed and they are stored, dry, in a sealed plastic bag.
If you happen across some of these little beauties at the farmer's market bring them home and mix up a batch of this authentic Mexican Tomatillo Salsa. It's fabulous on my quick and easy quesadillas or tacos and a nice change from traditional red tomato salsa!
8 tomatillos, husks removed, washed and roughly chopped
2 red tomatoes, roughly chopped
1 vidalia onion, roughly chopped
4 jalapeno peppers, seeds and ribs removed and diced
2 garlic cloves, chopped
juice of 2 limes
1/2 a bunch of cilantro
1 small cucumber peeled, seeded and roughly chopped
salt to taste
Place all ingredients in the food processor and pulse until well combined. Taste for salt.
Serve with nacho chips as a dip or as a condiment on your favourite Mexican dish. Store in glass jars in the refrigerator.
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