Jordan from Bloomingfoods shows us how to make seasonal potato zucchini fritters with a rainbow chard slaw.

If you make this recipe, post a picture on Instagram and tag @bloomingveg #bloomingveg!

Rainbow Chard Summer Slaw

Ingredients

• 2 bunches rainbow chard
• 3 cups shredded red cabbage
• 6 green onions
• 1 cup shredded carrot
• 1 cup red wine vinegar
• 1/2 cup lemon juice
• 2 seeded jalapeños
• 3 tbsp smooth Dijon mustard
• 2 tbsp evaporated cane juice
• 1 tsp salt
• 1 tsp black pepper
• 1 cup expeller pressed organic canola oil

Directions

1. Remove only the bottom 2-3” of the chard stalk and slice chard into 1 cm segments
2. Thinly slice green onions
3. Combine all veggies in a large bowl
4. To assemble the dressing start by throwin’ all ingredients (except oil) into a food processor and combine until smooth
5. Through the opening at the top of the food processor slowly add the oil until thoroughly emulsified
6. Combine dressing with veggies and set aside for at least 20 min to let the chard macerate

Potato and Zucchini Fritters

Ingredients

• 3 cups of shredded (and seeded) zucchini
• 3 cups of shredded yukon gold potato
• 3 cups of Ians Gluten-Free Bread crumbs
• 3/4 cup Bob’s Red Milll GF flour
• Ener-G Egg Replacer for 3 eggs
• 3 tbsp Franks Red Hot Sauce
• 2 tsp minced garlic
• 1/2 tsp salt (top with salt after frying if needed)
• 1 tsp black pepper
• 2oz GO VEGGIE! Vegan parmesan

Directions

1. Remove seeds and shred zucchini
2. Add 1/2 tsp salt and mix into the zucchini to help remove excess water
3. After 10–15 min drain excess water and place in a bowl lined with paper towels or cloth and lightly press the zucchini to wring out extra moisture (a mesh colander also works)
4. Shred potatoes and rinse them in a colander under cold water to remove excess starch; let thoroughly dry
5. Combine all in ingredients in a large bowl and mix with hands until mixture is uniformly mixed
6. In a medium-to-large frying pan heat 2 cups of your preferred frying oil (choose an oil with a high smoke point like canola)
7. Portion mix into 3oz balls, and flatten the portions in between palms to make a pancake shape
8. Fry in oil until a nice golden brown crust is achieved on both sides
9. Optional (demonstrated in video): Bake the fritters on an oiled sheet pan for 20 min at 350° with a flip halfway
10. Set fritters on wire rack to cool

Shopping List

All ingredients are available at Bloomingfoods

• 4–5 zucchini
• 6–7 Yukon Gold potatoes
• Ian’s Gluten-Free bread crumbs
• Bob’s Red Mill Gluten-Free flour
• Ener-C Egg Replacer
• Frank’s Red Hot Sauce (or favorite hot sauce)
• Garlic
• Salt
• Black pepper
• GO VEGGIE! vegan parmesan
• 2 bunches rainbow chard
• Small head red cabbage
• 1 bunch green onions
• Shredded carrots (1 package or 2–3 carrots)
• Red wine vinegar
• Lemon juice
• 2 jalapeños
• Smooth Dijon mustard
• Evaporated cane juice (organic cane sugar)
• Expeller-pressed organic canola oil (spray canister if baking)