Having a German grandmother exposed me to vinegar-style potato salad from an early age. Don’t get me wrong, we had our share of mayo-based summer spuds too, but I developed a taste for the briny acidity and mustard of German-style potato salads at a very early age. What I didn’t see at that time however, growing up in Southern Indiana, was roasted potato salad…only boiled taters in our tater salads. It was only after I developed some culinary chops that I realized the beauty of roasted potatoes…well, TBH, roasted everything. Not only does roasting develop a bit of sweetness from caramelizing the natural carbohydrates, but it saves you from ditching all those wonderful nutrients that are lost when draining the water.
I am able to find tiny marble-sized potatoes both at the farmers market and in the grocery store. There are several brands at the supermarket, including The Little Potato Company. They offer an assortment of cherry-sized fresh creamer potatoes…Baby Boomer, Blushing Belle, Little Charmers, Chilean Splash, among them. If you can’t find a small potato in your market, I recommend roasting new potatoes whole and cutting to size once they have cooled. Not only does it better hold the nutrients, but it also helps keep them a bit creamier which is a good thing in salads. If you were making an oven-roasted side dish, you might want the added golden surfaces from a pre-cut potato. It’s a matter of personal taste, so go with what you know. A whole larger potato will definitely increase cooking time, so keep that in mind.
Now is the perfect time to think about preserving the late summer bounty of tomatoes, so I am counting on you to look back to the post You’ll Thank Me in the Winter Oven-Dried Tomatoes. If you don’t have any on hand and aren’t ready to work on your winter supply, either substitute with sun-dried tomatoes (so inferior!!) or just use fresh tomatoes for the whole recipe, either the heirloom cherries called for in the recipe or chopped Romas or Beefs, enough to make up the one cup tomato total (1/2 cup dried + 1/2 cup fresh). Don’t forget to adjust seasonings, especially salt, if you are only using fresh. The oven-dried tomatoes will bring salt from the prep, so I have cut back on the salt in the recipe in anticipation.
If you are so lucky as to have leftover roasted potato salad, try adding it to a breakfast quesadilla along with scrambled eggs, shredded cheese, and a little avocado, all sandwiched between flour tortillas. And be sure to keep my number handy because I’m gonna wanna show up for that!
This roasted potato salad highlights the potato-y-ness of fresh-dug new potatoes, often lost with boiling. Being a just-say-nay-to-mayo gal, I love the bright flavors of lemon juice with lemon oil. It’s a partay in your mouth! You’re invited.
2 Tablespoons lemon juice
2 Tablespoons lemon olive oil or EVOO
1/4 teaspoon salt (you will need more if using fresh tomatoes in lieu of oven-dried or sun-dried)
1/2 cup halved heirloom cherry tomatoes (or use 1 cup of either oven-dried or fresh)
4 pieces cooked bacon, crumbled
2 scallions, thinly sliced
1 Tablespoon chopped parsley
1 Tablespoon chopped chives
Make the Vinaigrette:
Whisk together the ingredients and refrigerate until needed.
Make the Salad:
Preheat oven to 425oF. Drizzle just enough olive oil over potatoes to coat very lightly and toss to combine. Transfer to a sheet pan and roast until tender, about 13 – 15 minutes. Remove and cool to room temperature.
In a medium bowl, combine the potatoes with the edamame, both kinds of tomatoes, bacon, scallions, parsley and chives.
Toss with the dressing and refrigerate until serving time. Taste and adjust seasonings, as needed.
You say fritters? I say falafel? Whatever you do….do NOT call the whole thing off. Something about these little beauties just screams …”summer, she’s a-coming”. For me it’s the serious dose of herbs and lemon juice, my besties for brightening flavor. In this batch of chickpea fritters, you will find an easy-to-prep side dish that is the perfect date for all kinds of “grilled stuff”, as the sign at my favorite beach café in Anguilla advertises. (Uncle Ernie’s in Shoal Bay, if you are in the area! They also advertise fluffy towels and buoyant rafts. Clearly somebody has a thesaurus and knows how to use it.)
Long before the world had Meatless Mondays and Taco Tuesdays, my family had a bit of a weekly ritual that I think was aimed at giving Mom a light night. Normally the preparer of a real square with veggies AND salad AND meat AND potatoes, this night was more of a toaster oven extravaganza…straight from the freezer. Jimmy Dean sausage patties and apple fritters (which were pancake-shaped). She sometimes rustled up a batch of sausage gravy to go with. Not remotely our normal dining fare, but kind of a treat. That was my first experience with fritters. These bear little resemblance, unless you count shape, and in that case, they are exactly the same.
As I debate whether to call these fritters or pancakes, I lean toward fritter despite the absence of a vat of 375o oil (definitely not my style). But, they simply don’t have the flour/milk/egg batter that qualifies them as a pancake. But fear not! While ingredients-wise they are close cousins to the falafel, they are a clear fan-favorite over that deep-fried golf ball. A quick pan-sauté crisps up the tops and bottoms, leaving them moist and flavorful and begging for a serious dollop of Chili Dipping Sauce.
In the next post, I will share a grilled spicy shrimp that appears in some of these photos. But in the meantime, these chickpea fritters also make a great base for breakfast, topped with a couple sunny-side up eggs. And don’t forget the arugula and squash salad. It pairs well with all of the above.
These veggie fritters are chock-full of chickpeas, edamame and a serious handful of herbs. Serve with something right off the grill or top with eggs sunny-side up!
Edamame and Chickpea Fritters
1 16-ounce can chickpeas, rinsed and drained
3/4 cup edamame, thawed
4 scallions, cut in 1” pieces
3 cloves garlic
3 Tablespoons panko
2 Tablespoons all-purpose flour
1 Tablespoon ground cumin
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon red pepper flakes
1 Tablespoon lemon juice
1 egg white
3 Tablespoons finely chopped fresh parsley
3 Tablespoons finely chopped fresh cilantro
Vegetable oil for sautéing
Chili Dipping Sauce
1 cup plain Greek yogurt
1 Tablespoon Sriracha
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon lemon juice
1/4 teaspoon salt
Make the fritters:
Place the chickpeas, edamame, scallions and garlic in the work bowl of a food processor. Process, pulsing 10-12 times until coarsely chopped. Transfer to a mixing bowl.
In a small bowl, combine the panko, flour, cumin, salt, baking soda, and pepper flakes.
Add the lemon juice, egg white, parsley and cilantro to the chickpea mixture. Stir in the dry mixture until well combined.
Form patties, using 1 Tablespoon measure.
Add enough vegetable oil to a sauté pan to cover the bottom and heat. Cook the patties over medium heat, in batches, turning after 3 1/2 to 4 minutes per side. Do not overcrowd pan. Drain on paper towels. Transfer patties to a sheet pan and hold in a warm oven.
Make the chili dipping sauce:
Whisk together all ingredients. Refrigerate, covered, until serving time.
Dollop atop warm edamame and chickpea fritters.
The chili dipping sauce makes 1 cup and will keep, refrigerated and covered, for several weeks (not that you will have any left over!)