I’m squeezing these last summer recipes in while I still can! Sound like a plan? There has been a definite change in the weather this past week. And I’ve noticed that during my morning walks if I squint just so I can begin to see a golden haze swirling around the trees. Fall is on its way for sure and brings with it a newfound friskiness and energy. Our house projects are picking back up again after a little summer break. I’ve been hosting a couple small dinner get-togethers (with all the windows and doors open!). Evening walks now last a whole hour instead of the sticky and humid 15 minutes. It’s without a doubt my favorite time of year. So these fritters are pretty flexible – feel free to use any and all late summer veggies that you have laying around (corn and squash or eggplant and mushrooms, all good here!) oh and don’t forget all those herbs going to seed in your pots and beds! A co-worker grew this amazing garlic and brought some in for me to try. So sweet and flavorful, now I just want the homegrown stuff! The aioli recipes calls for 6 roasted cloves but after tasting I added 3 more raw ones – yeah, I’m a garlic fiend, no vampires here!
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Step 1
Peel 6 or so cloves of garlic. Pour a bit of olive oil into a pan set on medium heat. Roast the garlic until light brown and fragrant. Carful to not let it get too dark. Scoop the garlic cloves out, keeping the garlic oil in the pan. Mix all the ingredients together in your food processor until smooth.
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Step 2
Chop up all the veggies. I sprinkled the cut tomatoes with salt and let them drain a bit while I prepped the other ingredients. After all veggies have been chopped, whisk to combine the dry ingredients (flours, salt, baking powder) in a large bowl. Add the rest of the ingredients (veggies and eggs).
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Step 3
Lightly mix and fold until you have achieved a super thick pancake batter consistency. If the mixture is too wet add a bit more flour, if it’s too dry and a little water.
Ingredients for the Roasted Garlic Aioli
6 cloves roasted garlic
1/3 cup of your favorite mayonnaise
juice of half a lemon
fresh ground pepper
pinch of cayenne
a bit olive oil for roasting
Directions
Peel 6 or so cloves of garlic. Pour a bit of olive oil into a pan set on medium heat. Roast the garlic until light brown and fragrant. Carful to not let it get too dark. Scoop the garlic cloves out, keeping the garlic oil in the pan. Mix all the ingredients together in your food processor until smooth. Place in a jar with a lid for latter.
Ingredients for the Fritter Cakes
1 cup grape or cherry tomatoes
1 cup okra
4 scallions
1 small bunch of fresh parsley
1 small bunch of fresh dill
2 eggs
1/2 cup corn flour
1/2 cup all-purpose flour (or gluten free flour)
1.5 teaspoons baking powder
1/2 teaspoon salt
a bit of neutral high heat oil for frying + the garlic oil above
Directions
Chop up all the veggies. I sprinkled the cut tomatoes with salt and let them drain a bit while I prepped the other ingredients. After all veggies have been chopped, whisk to combine the dry ingredients (flours, salt, baking powder) in a large bowl. Add the rest of the ingredients (veggies and eggs). Lightly mix and fold until you have achieved a super thick pancake batter consistency. If the mixture is too wet add a bit more flour, if it’s too dry and a little water. Heat the same pan you used for roasting the garlic, there should be a bit of the flavorful garlic oil still in the pan, add a bit more neutral high heat oil and heat your pan to medium/high heat. Using your clean hands form little patties and place them into the hot pan. Cooking about 2 to 4 minutes per side (depending on how thick you made them). They are done when cooked through and beginning to brown. I like to serve these fritters onto of a pile of greens.
Notes
I ate these fritters with a pile of greens.
Alternatively, you could make roasted garlic dressing by thinning the aioli out with some white balsamic vinegar until you’ve reached your desired consistency. I did this and it was delicious!