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
- Remove only the bottom 2-3” of the chard stalk and slice chard into 1 cm segments
- Thinly slice green onions
- Combine all veggies in a large bowl
- To assemble the dressing start by throwin’ all ingredients (except oil) into a food processor and combine until smooth
- Through the opening at the top of the food processor slowly add the oil until thoroughly emulsified
- 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
- Remove seeds and shred zucchini
- Add 1/2 tsp salt and mix into the zucchini to help remove excess water
- 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)
- Shred potatoes and rinse them in a colander under cold water to remove excess starch; let thoroughly dry
- Combine all in ingredients in a large bowl and mix with hands until mixture is uniformly mixed
- 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)
- Portion mix into 3oz balls, and flatten the portions in between palms to make a pancake shape
- Fry in oil until a nice golden brown crust is achieved on both sides
- Optional (demonstrated in video): Bake the fritters on an oiled sheet pan for 20 min at 350° with a flip halfway
- 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)