Kimchi, a Korean fermented and pickled cabbage condiment, is one of my favorite condiments. I’m always on the look for new brands of it, and new ways to use it with. This time, my plan was to make kimchi-shrimp pancakes. Continue reading “Savory Shrimp, Kimchi, and Rice Noodles Pancakes”
Whenever I find fresh beets with their greens, I immediately grab a bunch. Most often, I use the beets and the greens in separate recipes, but this time, however, I decided to use both in the same dish, and came up with the fritters you see here. Continue reading “Beet and Beet Greens Fritters”
When I saw a bunch of flowering chives at the store, it immediately drew my attention. Smelling the flowers, I was expecting, probably due to their lavender color, that they would have a sweet floral smell. However, to my surprise, they had fresh onion scent, similar to that of the chives. I later learned that the flowers are edible and can be used in the same way chives is used. Continue reading “Shrimp, Flowering Chives and Rice Flour Fritters”
Crispy on the outside, soft and bursting with flavor on the inside, these tasty and colorful fritters are perfect as an appetizer, on a sandwich, or as a snack.
You can make the fritters smaller, for a finger-food option, or larger, to serve as a bed for fish or seafood dish, or poached eggs. Different herbs and seasoning can obviously be added, but personally I prefer not to use them here and let the flavor of the vegetables shine.
These tasty fritters, from the Sephardic cuisine, are a perfect vegetarian appetizer or snack, served with a squeeze of fresh lemon.
When cooked in tomato sauce and served with couscous or rice, they also make an excellent vegetarian main dish.
When you see at the store a bunch of beets with the greens still attached to them, you know they are as fresh as it gets. Nevertheless, the fresh greens are not just an indication for the beets’ freshness; they are also edible and tasty on their own right, so it makes even more sense to buy the bunch.
Here, I have used the bunch to create two dishes: a colorful roasted beets salad and savory beet greens cheese patties.
Both dishes go great together, but you can, of course, serve each on its’ own.
Whenever I find fresh, plump leeks at the vegetable store, I grab a few. Their delicate onion flavor is great in many dishes like soups, quiches, risotto, and especially in these tasty leek and potato fritters – again from the fabulous Sephardic kitchen. I’m sure you’ll love them once you’ll make them. Continue reading “Leek and Potato Fritters”