appetizers
Zucchini, Corn and Tomato Cakes
With summer upon us, it is time to head to the farm stand and buy what is growing in our fields. Farm fresh Zucchini, corn, and tomatoes are in and this recipe for Zucchini, Corn and Tomato Cakes takes advanatge of all three farm fresh ingredients to make a delicious appetizer or healthy meatless meal. If you want to add a bit of spice to these cakes serve with Spicy Aioli or dice a jalepeno into the cakes.
Ingredients
- 1/2 Cup Zucchini, Diced
- 1 Cup Flour
- 1 1/2 tsp Baking Powder
- 2 Eggs
- 3/4 Cup Buttermilk
- 2 Corn Cobs, Kernels Removed (1 1/2 cups)
- 1/4 Cups Red Onion, Diced
- 1 Large Tomato, Seeded and Diced
- 1/2 tsp. Cayenne Pepper
- Salt & Pepper to taste
- Canola Oil
Directions
- Place diced zucchini in paper towel lined bowl, sprinkle with salt and cover with another later of paper towels.
- Let zucchini sit for a few minutes and then squeeze out as much water as possible.
- Combine flour, baking powder, eggs and buttermilk and mix well.
- Add vegetables and cayenne pepper, salt and pepper to taste.
- Heat a thin layer of canola oil in a skillet over medium heat.
- Gently drop dollops of about 2 Tablespoons of the mixture in the pan.
- Flip when the bottom edge is looking golden and crisp. Continue until all batter is used.
- Put finished cakes onto a baking sheet and keep in warm oven until ready to serve.
- Serve with Spicy Aioli
Beer Battered Coconut Shrimp
Coconut Shrimp are one of my favorite appetizers when I'm out at an Asian restaurant. This recipe for Beer Battered Coconut Shrimp is delicious. It offers the great coconut flavor of a coconut shrimp with the great, crunchy coating of a beer batter.
You can create any type of dipping sauce that you like. The marmalade dipping sauce below offers a very nice sweet, tart, and spicy flavor profile. It is really refreshing! Garnish with fresh cilantro if that is a flavor you enjoy!
Ingredients
- 1 pound peeled (tails on) and deveined fresh shrimp (preferably jumbo sized)
- 1 cup pancake mix (plain)
- 1 cup beer (a lighter beer is better)
- 2 tablespoon coconut milk
- 1/4 cup all purpose flour
- 1 cup coconut flakes (and more on hand just in case!)
- Light cooking oil (like canola oil)
Directions
- Rinse the shrimp well and butterfly them
- Combine pancake mix, beer and coconut milk and mix well with a whisk to remove lumps. Dredge the shrimp in flour, then beer batter, then coat with the coconut. NOTE: have this done before heating oil as they need constant attention or they will burn
- Heat the oil in sauce pan (2-3 inches deep) over medium to almost med-high (about 350 degrees F). Fry the shrimp 5 to 6 at a time, until golden brown on all edges. Drain on paper towel and serve with sauce.
For Marmalade Dipping Sauce
- 1 cup rough cut orange marmalade
- 5 Teaspoons minced, fresh ginger
- 1 Tablespoon minced garlic
- 1/3 cup fresh lemon juice
- 1/2 – 3/4 Teaspoon red pepper flakes
Herbed Sour Cream Blue Cheese Dip
Ingredients
- 1 cup sour cream
- 8 oz Philadelphia Cream Cheese, softened
- 1/3 cup blue cheese (or blue cheese crumbles)
- 2 tablespoons fresh chives or scallions, minced
- 2 tablespoons fresh parsley, minced
- 1 tablespoon fresh herbs (thyme, rosemary, basil, oregano)
- 2 teaspoons fresh garlic, finely minced
- 1/4 teaspoon cracked black pepper
Directions
- Allow cream cheese to sit at room temperature for 20-30 minutes before using.
- In a medium bowl, beat cream cheese using a hand mixer until soft. Add sour cream, blue cheese, and remaining ingredients, mixing well.
- Cover and refrigerate one hour before serving.