COURGETTE FRITTERS WITH SPICY TOMATO SALSA

INGREDIENTS

The chickpea flour in the fritters gives them a deep, nutty flavour. You can find chickpea flour (also called gram flour) in most health-food or Indian shops.

FOR THE SALSA

• 1 shallot, peeled and finely chopped
• 1 tablespoon red-wine vinegar
• Salt and freshly ground black pepper
• 1 red chilli, seeded and finely chopped
• 4 tablespoons extra-virgin olive oil
• 500g tomatoes, mixed colours and varieties, finely chopped
• 2 tablespoons finely chopped dill

FOR THE COURGETTE FRITTERS

• 750g courgettes, washed, topped and tailed
• Maldon sea salt and freshly ground black pepper
• 200g chickpea flour
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground fenugreek
• 1 tablespoon olive oil, plus extra for frying
• 2 tablespoons chopped, fresh mint

METHOD

1. For the salsa, put the chopped shallot in a bowl and pour over the vinegar. Add a pinch of salt and pepper, and leave for 10 minutes. Stir in the chilli, olive oil, tomatoes and dill. Taste and season with a little more salt and pepper if necessary. Set aside.
2. For the fritters, coarsely grate the courgettes into a large sieve or colander and sprinkle with a teaspoon of Maldon salt. Leave to drain for 30 minutes.
3. Sieve the chickpea flour into a large bowl and stir in half a teaspoon each of salt, ground cumin and fenugreek, and a little pepper. Stir in 200ml water and mix until you have a smooth batter. Stir in the olive oil and mint.
4. Squeeze out as much moisture as possible from 4 Squeeze out as much moisture as possible from the grated courgettes, then stir into the batter. Taste and season if necessary.
5. Heat a little olive oil in a large, non-stick frying pan. Place large spoonfuls of the batter mixture in the frying pan - you will want to make 18 fritters altogether - and press down slightly. Fry for 2-3 minutes until golden, then carefully turn over and fry for a further 2-3 minutes. Remove to a baking tray and keep warm in a low oven while you fry the remaining fritters. Serve warm with the tomato salsa on the side.

TO DRINK: A tangy, lime-flavoured, dry Riesling will stand up to the piquant salsa and the lightly spiced fritters: Pewsey Vale Eden Valley Riesling 2008, £9.99, Oddbins.

From the May 2010 issue of House & Garden. Recipe by Caroline Barty; photograph by Jean Cazals; food preparation and styling by Puff Fairclough; wine recommendations by Joanna Simon; table styling by Alexander Breeze.

Homemade Frozen Chicken Fingers Recipe courtesy of Food Network Kitchen

Homemade Frozen Chicken Fingers
Recipe courtesy of Food Network Kitchen

Homemade Frozen Chicken Fingers
Total Time: 45 min
Prep: 25 min
Cook: 20 min
Yield:6 servings
Level:Easy
Ingredients

Chicken Fingers:
2 cups corn flake cereal
2 ounces whole wheat melba toast
1/3 cup finely grated Parmesan
1 tablespoon finely chopped fresh parsley, optional
1/2 teaspoon sweet paprika
Kosher salt
2 large egg whites
2 pounds chicken tenders
Red Pepper-Basil Dipping Sauce:
1/2 cup 2-percent Greek Yogurt
2 tablespoons chopped fresh basil
2 tablespoons chopped roasted red pepper
1/2 teaspoon white wine vinegar
1 small clove garlic, grated
Kosher salt
Nonstick cooking spray
Copyright 2012 Television Food Network, G.P. All rights reserved.
Directions

For the chicken fingers:
Combine the cereal, melba toast, Parmesan, parsley if using, paprika and 1/2 teaspoon salt in a large re-sealable bag and, using the bottom of a skillet or rolling pin, crush into a coarse meal. Dump out into a shallow dish. Whisk the egg whites with 2 tablespoons water in another shallow dish.

Dip the chicken tenders into the egg white, shake off the excess, and coat thoroughly in the coating. Bake immediately, or refrigerate up to 1 hour before baking. To freeze, arrange the breaded chicken tenders on a baking sheet and freeze until hard, 1 to 2 hours. Store in re-sealable freezer bags for up to 1 month.

For the sauce:

Combine the yogurt, basil, red pepper, 1 tablespoon water, vinegar, garlic and salt to taste. Wrap and refrigerate until ready to serve.

Preheat the oven to 425 degrees F. Fit a rimmed baking sheet with a baking rack and spray with cooking spray. Generously spray the fresh or frozen chicken tenders all over with cooking spray. Arrange on the baking rack and bake, flipping halfway through, until golden and crispy and cooked through, 15 to 20 minutes (if frozen, 20 to 25 minutes). Remove from the oven and season with salt. Serve with the dipping sauce.

Recipe courtesy of Food Network Kitchens