Learn to make tasty Farmers Market Fritters with Anjelica Malone.
Zucchini & Leek Fritters:
one medium organic zucchini shredded julienne style
one leek sliced thin
1 tsp. paprika
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. parsley
pinch of black pepper
2 organic eggs (can use flax-eggs for vegan alternative)
2 tbsp. white flour (chickpea flour can be used as a gluten-free option)
2 tbsp. butter
Place julienned zucchini and sliced leeks into a large bowl. Add seasonings and toss. Pour in whisked eggs and toss. Sprinkle in flour and coat the veggies.
Heat cast iron pan on medium heat with butter. Scoop zucchini batter in 3tbsp. amount and place in hot pan. Press slightly to create a thin pancake. Cook about 4-5 min., then flip and cook for 3-4 more minutes. Remove and drain on paper towel. Sprinkle with sea salt.
Stewed Cinnamon Apples:
2 lbs. organic Pink Lady apples (cubed)
2 tsp. ground cinnamon
1 tbsp. organic coconut palm sugar
1/3 cup water
Combine apples, cinnamon, palm sugar, and water in large saucepan. Cover with a lid and simmer on medium heat for 20 minutes until apples are soft. Remove from heat. There should still be a bit of liquid left in the pot. Use an immersion blender and blend the apples to desired thickness. Serve hot or refrigerate and serve cold.
Dairy-Free Ranch Dip:
1/3 cup non-dairy milk
1/2 tsp. dry parsley flakes
1 tsp. dry dill
1/2 tsp. garlic powder
1/2 tsp. onion powder
salt to taste
Combine all ingredients in a mason jar and shake to combine. Pour into a small bowl and enjoy!