Saturday, June 7, 2014
Produce List for the Week of June 2nd
White Peaches White Nectarines Yellow Peaches
Apricots Gold Nugget Tangerines Cabbage
Carrots Beets Zucchini
Cucumbers Red Torpedo Onions
Auntie Em's Produce Delivery Add-Ons
Email Michelle@auntieemskitchen.com at least 3 days before your next delivery and it will be delivered with your produce!
1 Dozen, Free Range Eggs $6.50
1 Sourdough Boule $3.00
Grass-Fed Beef Meatloaf $8.95 (serves 2)
Organic Vietnamese Chicken Meatballs: $15.00 for 12 meatballs - made fresh to order! It is great over rice for a quick meal!
Soy dipping sauce:
3 tablespoons unseasoned rice vinegar
1 tablespoon reduced-sodium soy sauce
1 1/2 teaspoons sugar
Crushed red pepper flakes
1 1/2 pounds zucchini (about 3 medium), grated
1/2 teaspoon kosher salt plus more for seasoning
1 large egg
1/4 cup all-purpose flour
3 tablespoons finely chopped fresh chives
1 tablespoon cornstarch
Freshly ground black pepper
1/3 cup vegetable oil
Preparation: For soy dipping sauce:
Mix vinegar, soy sauce, sugar, and a pinch of red pepper flakes in a small bowl until sugar is dissolved. Set aside.
Place zucchini in a colander set in the sink and toss with 1/2 teaspoon salt. Let stand 10 minutes, then wring zucchini dry in a clean kitchen towel. Place zucchini in a large bowl and gently mix in egg, flour, chives, and cornstarch; season with salt and pepper.
Heat oil in a large skillet over medium heat. Working in 2 batches, drop 1/4-cupfuls zucchini mixture into skillet, flattening slightly; cook until golden and crisp, about 3 minutes per side. Transfer fritters to a paper towel-lined plate; season with salt. Serve with soy dipping sauce.
DO AHEAD: Fritters can be made 30 minutes ahead. Keep warm in a 200°F oven.
Bon Appetit, July 2013 http://www.epicurious.com/recipes/food/views/Zucchini-Fritters-51175210
Posted by zwalsh at 9:57 AM