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Fried Squash Fritters

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Fried Squash Fritters

Fried Squash Fritters are an easy and delicious side, snack or appetizer! Rounds of tender yellow squash dredged in egg, then lightly coated in seasoned cornmeal.

Yellow squash is also known as Summer or Crookneck squash and is available year round, despite the name. It has a mild flavor which is slightly different from its cousin, Zucchini. This recipe works well with both varieties.

How To Select Yellow or Summer Squash for Fried Squash Fritters

Crookneck squash is generally available year-round; however the smaller ones are more tender and flavorful than the larger sizes. Look for a firm flesh with few blemishes; the smaller and darker yellow squash are usually the best choice.

 How Thick Do I Cut the Squash Rounds?

Slice fried squash fritters about 1/4 of an inch or less. Thin slices cook faster and there is less chance of burning the cornmeal coating.

Can I Substitute Zucchini Squash?

Zucchini is a good substitute, but keep in mind, it is more dense than yellow squash and requires cooking a little longer than yellow squash.

What Kind of Oil Do I Use for Frying Squash?

Use an oil suitable for high heat–canola, corn or vegetable oil work well for high heat recipes. Peanut oil and grapeseed oil also work well, but they are more expensive.

Olive oil does not work well for high heat cooking due to its low smoke point.

How Do I Serve Fried Squash Patties?

Serve these delicious squash patties as you would any side dish, or as an appetizer or snack. They taste even better when lightly salted or sugared, or served with a honey mustard dipping sauce.

Honey Mustard Dipping Sauce

Combine all ingredients:

  • 2 tablespoons ground mustard
  • 1 tablespoon honey or agave nectar
  • 1/3 cup plain yogurt
  • 1 teaspoon white vinegar
  • pinch of salt
Print
Squash Fritters
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Tender yellow squash fried in seasoned cornmeal

Course: Side Dish
Cuisine: American
Servings: 2 cups of fritters
Author: SmartyPantsKitchen
Ingredients
  • 2 medium yellow squash sliced into rounds
  • 1/4 cup oil canola, corn or vegetable
  • 1 cup cornmeal
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • 1 tablespoon salt divided
  • 1/2 tablespoon black pepper
  • 2 large eggs beaten
Instructions

  1. Slice squash into rounds

  2. Set up dredging station: 1 shallow plate with beaten egg and another shallow plate with dry ingredients (combine well)

  3. Heat heavy-bottom skillet on medium high; add oil; bring to about 320ºF

  4. Dredge squash rounds through egg mixture, then cornmeal mixture

  5. Working in batches, place 5-6 squash rounds into skillet with hot oil

  6. Cook squash 2 minutes; flip and cook another 2-4 minutes until golden brown

  7. Place cooked squash fritters on paper towel to drain; serve and enjoy

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Authentic Italian Bruschetta

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Authentic Italian Bruschetta is a light Italian dish that serves as a snack or appetizer. Its authentic ingredients are simple:  fresh tomatoes, olive oil, garlic salt and pepper.

It was originally considered a “poor man’s” food–served to farmers and field workers as a quick snack. However, the concept of Bruschetta has evolved into many variations, but the basic elements are still simple and fresh.

What Kind of Tomatoes Should I Use for Authentic Italian Bruschetta?

The Italians really have more points than Americans when it comes to tomatoes because they have ample access to delicious, sweet San Marzano  tomatoes. In the States, unless you grow your own tomatoes, you’ve probably never had a “real” tomato–at least not from the grocery store.

  • First favorite is a homegrown or “farmer’s market” tomato
  • Next, the best choice is an heirloom tomato. Unfortunately, they are very expensive.
  • The third option is a vine-ripened tomato which is similar to a homegrown tomato, but not as sweet.
  • Finally, the Roma tomatoes are a last option. They are much smaller than vine-ripened, so if you use Roma tomatoes, buy more than indicated in the recipe.

What Type of Olive Oil Should I Use?

Outside of the type of tomato, the next critical ingredient is the olive oil. High quality olive oil is the secret to delicious Bruschetta. Use a high quality olive oil, preferably an import that is certified by the Italian government. High quality olive oils actually have flavor, whereas the brands in the grocery stores are bland and lacking in flavor.

Unfortunately, national and store brands do not do this recipe justice. There are some high quality California olive oils that offer a little more flavor and depth. The California Olive Ranch offers a variety of olive oils that would do well in this recipe.

What Type of Bread Works Best for Bruschetta?

Any type of rustic loaf bread works great! Now, there are Italian, French and Sourdough loaves available in full or mini size. If you don’t have time to grill or toast the bread, you can buy pre-made, toasted crostini rounds. Most grocers carry them in the deli department.

Print
Authentic Bruschetta Recipe
Prep Time
10 mins
Resting Time
10 mins
Total Time
20 mins
 
Course: Appetizer
Cuisine: Italian
: 50 kcal
Author: SmartyPantsKitchen
Ingredients
  • 6 large vine ripe tomatoes or 8-10 Roma tomatoes
  • 1 teaspoon salt
  • 1/2 teaspoons black pepper
  • 1/4 cup high quality olive oil some to drizzle on the tomatoes and the remainder for the bread
  • 1 clove garlic cut
  • 1 loaf Italian bread (see Recipe Notes)
  • 3-4 tablespoons fresh basil finely chopped
Instructions

  1. Slice tomatoes in half and remove seeds

  2. Dice tomatoes and place in medium size bowl; add salt and pepper

  3. Drizzle olive oil over tomatoes (don't use all of the oil for the tomatoes; reserve some for the bread)

  4. Combine well; cover and let sit

  5. Meanwhile, slice the bread and drizzle each slice with olive oil on one side only

  6. Preheat grill (or oven) to 375ºF

  7. If using a grill, place oiled side down on the grill and cook until you begin to see grill marks on the bread; turn the bread slices over and toast the other side for 1-2minutes; if using the oven, place the bread slices oiled side up; toast until the tops turn light golden brown; flip the bread and cook for another 1-2 minutes.

  8. Rub cut garlic onto the oiled side of each slice of bread

  9. Top with tomatoes; garnish with fresh basil and serve

Recipe Notes

Peeling and seeding tomatoes:

Leave the skin on; cut the tomato in half; cut the core out; using your finger or a spoon, remove and discard seeds

  • If you do not have fresh garlic, use a garlic-infused olive oil or add a little minced garlic to the tomatoes.
  • The recipe proportions are for a full-sized loaf of Italian bread; not a small round "crostini" type bread

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Rice and Beans

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How to Make Southern Pinto Beans and Rice

Rice and Beans is a one-dish Southern menu item you’ll find in every restaurant and home south of the Mason-Dixon Line. It’s a comfort dish that is delicious, healthy, and filling, usually served with cornbread, sweet onion and a glass of sweet tea.

Monday was laundry day. You see, before the miraculous invention of the automatic washing machine, laundry was done by hand. It took every minute of the day to get all the clothes and linens hand-washed and hung up.

There just wasn’t time to tend to a hot stove preparing supper, so a pot of self-cooking beans was the solution.

Southern women put a big pot of beans on the stove every Monday morning and set out to wash, dry and hang the laundry on the clothesline. Rain or not.

Rice and beans were Monday’s supper. The rest of the week, folks would eat them as a side dish until they were gone. They were cheap, filling and served a purpose, sometimes out of necessity.

We now know more about the powerful nutritional value of this combination, and welcome a bowl of rice and beans out of health and dietary concerns. Plus that, if the beans are prepared and cooked correctly, they are absolutely delicious!

What Type of Beans Should I Use?

Southern recipes usually consist of  red kidney or pinto beans because the two beans have basically the same nutritional and flavor profiles. Kidney beans are a little larger than pinto beans and often a darker color. Another popular Southern bean is the navy bean, which a small cousin to the Great Northern White bean.

How Do I Season Pinto Beans?

Most Southern rice and bean recipes call for some type of added fat. It gives the beans flavor and binds the seasonings and spices to the beans while flavoring the broth (or water.)

Season beans are cooked with bacon, smoked ham hock, or ham. If you’re using bacon, cook the bacon, and add it and the grease into the beans. If you’re using leftover ham or a smoked ham hock, simply add it to the beans at the beginning of the cooking process.

How Do I Season Beans for Vegans and/or Vegetarians?

Southern tradition calls for adding a salty protein to the beans while they’re cooking. Bacon and smoked ham hock are favorite choices. However, if you want vegan or vegetarians rice and beans, season the beans with salt, pepper, garlic and onion. Another option for that smoky-meat substitute is Liquid Smoke.  Liquid smoke is gluten-free, with no additives or preservatives and is vegan. It is generally on the grocery aisle with the barbecue sauces.

.Natural Hickory Colgin Liquid Smoke

3 Ways To Eliminate Gas from Cooked Pinto Beans

Some people prefer not to eat beans due to the side effects of the oligosaccharides–those pesky complex carbohydrates that can cause temporary digestive discomfort and gas. The best way to prevent gas in beans is:

  • Soak the beans in lightly salted water overnight, or
  • Soak the beans in lightly salted water for at least two hours; bring the beans to a rolling boil in lightly salted water for about 10 minutes, then simmer until tender, or
  • Add over-the-counter formulas like  Beano® to the beans while they cook; Beano® prepares the digestive system for the oligosaccharides and eliminate any gastric distress.

When Do I Add Salt to Pinto Beans?

The most controversial issue regarding beans is when to add salt. Some say not till the end, others say at the beginning, and some say add salt in intervals.

The science behind this has to do with calcium and magnesium ions in the bean’s skin. Soaking beans in lightly salted water allows the salt to seep into the beans, replacing some of the ions, and resulting in a softer bean.

Conversely, soaking beans in unsalted water causes them to swell too fast and burst. So, the salt acts not only as a seasoning agent, but as a protectant for the bean skin.

This recipe calls for 1/4 cup of table salt; 2 tablespoons of table salt for soaking and the remainder if the beans are salty enough for you.

What Kind of Rice Do I Use for Southern Rice and Beans?

The traditional rice used in this dish is long-grain white rice, however brown rice is an excellent alternative and a healthier version. Any type of rice works great in this dish, such as Jasmine or Basmati, but these rices have a different flavor than white or brown rice and alter the flavor profile of the dish.

Rice and Bean Variations

If your Northern friends won’t eat plain Rice and Beans, consider dressing-up the beans with these options:

  • Add a protein such as smoked sausage or ground beef/turkey; this gives a hearty “American” spin to plain beans
  • Add barbecue sauce, maple syrup or ketchup to the beans; converts plain beans to barbecue beans
  • Add diced green chiles, a can of Rotel tomatoes and cilantro ;gives beans a “Southwestern/Mexican” flair
  • Add diced, fresh jalapeno and top with sour cream; spices up the beans “Mexican” style

Rice and Beans are Safe for Diabetics

Beans are complex carbohydrates and have a low glycemic index which means it takes the sugars taking longer to break down. Since it takes longer for the soluble fiber to break down, blood sugar stabilizes and you feel full for a longer period of time.

Rice and Beans Provide Fiber

Beans provide soluble and insoluble fiber, neither which are digested or absorbed into the blood. Insoluble fiber moves quickly through the intestinal tract, balancing the pH levels and removing toxic waste.

Soluble fiber forms a gel when combined with liquid and binds to fatty acids; this prolongs the process of emptying the stomach, thus, sugar is released and absorbed more slowly.

Regardless of the method of preparation, a bowl of rice and beans is a complete protein with no fat, cholesterol or gluten. Safe for diabetics and good for everyone all the way around!

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Try these other Southern favorites!

Southern Cornbread

Classic Meatloaf

 

Southern Recipes
Mom’s Classic Meatloaf

Southern Fried Catfish

 

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Pasta Carbonara with Ricotta Cheese

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Pasta Carbonara with Ricotta Cheese

This recipe is an easy way to dress up traditional pasta carbonara simply by adding a creamy ricotta mixture to warm pasta, creating a semi-rich, flavorful creamy, cheese sauce.

What is Pasta Carbonara?

Pasta Carbonara is an Italian pasta dish with a few simple, yet flavorful ingredients including Parmesan cheese, eggs and black pepper. Traditional carbonara recipes do not include cream or cream cheese.

What is Ricotta Cheese?

Ricotta is a fresh, unripened cheese from cows, sheep or goats; it’s the “whey” part of a cheese…remember “Little Miss Muffet sat on a tuffet eating her curds and whey?” Well, ricotta cheese is the whey part of the cheese-making process and cottage cheese is the “curds” part of the process. In Spain, Ricotta is “Requesón” and in Portugal, it’s  “Requeijao.”

Can I Substitute Cottage Cheese?

Cottage cheese acts as a good substitute for ricotta in Pasta Carbonara with Ricotta. However, cottage cheese has more liquid than ricotta, so drain the liquid prior to incorporating it into the recipe.  Use a fine strainer or cheesecloth to drain cottage cheese before adding it to the recipe.

How do I Make Pasta Carbonara with Ricotta?

This dish is easy to make in three simple steps:

  • Cook the pasta in boiling water
  • In a large bowl, combine Ricotta, Parmesan, egg and seasonings
  • Using tongs, transfer cooked pasta to a large skillet; add cheese mixture and a some reserved pasta water
Print
Pasta Carbonara with Ricotta Cheese
Cook Time
15 mins
Total Time
15 mins
 

Italian pasta nestled in a creamy sauce of Ricotta and Parmesan cheese, eggs and black pepper, topped with fresh tomato and basil.

Course: Entree
Cuisine: American, Italian
Servings: 4
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
  • 1 lb. pasta spaghetti, linguine, fettuccine
  • 15 oz ricotta cheese whole fat; not skim
  • 2 whole eggs
  • 1 cup  Parmigiana Reggiano cheese grated
  • 1/2 teaspoon salt
  • 1 tablespoon fresh ground black pepper
  • 1/4 cup tomato , diced (as garnish)
  • 2 tablespoons fresh basil (as garnish)
  • 1-2 tablespoons high quality olive oil (optional) to drizzle over finished dish
Instructions

  1. Bring large stockpot of water to boil; add pasta; while pasta is cooking, make ricotta mixture

  2. In a large bowl, combine Ricotta, Parmesan, eggs, salt and pepper

  3. Using tongs, transfer pasta directly from boiling pot to a large skillet (on medium heat)

  4. Add 1 cup of warm, reserved pasta water to the pasta; combine well

  5. Add Ricotta/Parmesan mixture to skillet; combine well by tossing with tongs

  6. Add more pasta water if desired

  7. Once pasta is well-coated with cheese mixture, plate, garnish with fresh diced tomatoes and fresh basil; garnish with additional Parmesan if desired

  8. Drizzle with olive oil and serve

Recipe Notes
  • Adjust the thickness/thinness of the cheese sauce by adding more reserved pasta water, or by adding more cheese.

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How to Cook and Serve an Artichoke

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Artichoke

 

How to Cook and Serve an Artichoke

Steamed artichokes are a nice addition to your Cheeseboard or appetizer platter and here, you’ll learn exactly how to cook and serve an artichoke at your next event! They’re easy to cook and even more fun to eat!

How Do I Prep an Artichoke?

First, trim the woody stem from the base of the artichoke. A serrated knife works best on this tough stalk. Next, cut away the top third of the artichoke. This will reveal a light green, pinkish interior. Rinse with water and cook.

How Do I Cook an Artichoke?

One of the best ways to cook an artichoke is to steam it on the stove top. Simply place about 2 cups of water in a large pot and add 2 tablespoons of baking soda (this keeps the artichoke a nice green!); place a steaming tray in the pot, trim the artichoke and allow it to cook for about 25 minutes.Artichoke and Steaming Platter

Artichoke Cut Up

Artichoke Steaming

I Don’t Have a Steaming Tray…

If you don’t have a steaming tray, just place the cut artichoke into a full pot of water with 2 tablespoons of baking soda. The baking soda keeps the artichoke from turning gray.

How Do I Know When the Artichoke is Done?

An artichoke usually takes about 25 minutes to cook. Test the doneness by using tongs–pull off an outer leaf of the artichoke; if it’s difficult to pull, let the artichoke steam more. When the leaf comes off easily, your artichoke is done!

How Do I Eat an Artichoke?

Eat the leaves my pulling them away from the core, dip them in a sauce, and slice the bottom, meaty part of the leaf between your top and bottom teeth. The bottom part of has each leaf a meaty part; dip the meaty part into a sauce, then scrape the leaf between your top and bottom teeth. There’s not much meat in the leaves, but it is a subtle, tasty appetizer.

The Leaves are Gone…Now What?

After the leaves are removed, you’ll see the “heart.” The top part of the heart is heavily textured, (it looks “fuzzy”);  remove that top layer by using a sharp knife and score around the “fuzzy”-looking part. Remove the fuzzy stuff and there’s the heart! Ready to be sliced and shared!

Cutting out the heart of an artichoke

Use a sharp paring knife, and cut a “cone shape” removing the fuzzy part.

Clarified Butter for Artichoke

Cut the heart into bite sizes pieces and serve with a dipping sauce!

Now that you know how to cook and serve an artichoke, it’s time to think about a dip for the heart.

What Kind of Sauce Do I Make for a Dipping Sauce?

One of the best sauces is a seasoned clarified butter sauce.

  • Simply melt butter in the microwave, pour butter into a bowl, add a pinch of salt, black pepper, and some dried herbs (rosemary, thyme, parsley, etc.)
  • Mayonnaise based–take a scoop of mayonnaise, add olive oil and herbs.
  • Yogurt-based sauce: scoop of yogurt, pinch of salt and herbs.
  • Finally, you can never go wrong with a nice, high-quality flavored olive oil with salt and pepper

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