Saturday, August 08, 2009

Stuffed Yucca Fritters, Squash Blossoms, Grilled Corn, Tomatillo Salsa

Dinner 8/08

Stuffed Yucca Fritters

Squash Blossoms

Grilled Corn

Tomatillo Salsa

Take two on the yucca fritters -- and we're still synthesizing a recipe. The dough was more consistent this time around, and we used a heartier filling (soyrizo, onion, garlic, teese) which help preserve the shape. The deep-frying process was smoother as well as the fritters were more uniform in size and shape.

You'll be seeing many more dishes with squash blossoms in them as the garden is full of zucchini and yellow squash this year. Tempura or Fritto Misto are always a good way to use them, as well as soup -- tonight the were filled with corn, soy cream cheese and smoked paprika.

Thanks to Heron Hills Farm in Brimfield for the spectacular organic corn (as well as snap peas, green beans, tomatoes and edamame) this year -- we're always grateful for those two or three weeks when the corn comes in!

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