Corn Fritters with Guacamole
gets a party started like a variety of tasty small plates
that can be passed among guests during cocktail hour to whet
the appetite. The perfect mix includes something savory for
the omnivores, as well as meat-free bites for the
best potluck appetizers are easy to transport and don’t
require much assembly once you arrive — you want them to
arrive just as beautiful, and delicious, as when they left
can’t go wrong with a savory, spreadable chorizo pate —
it’s simple to prepare, extremely mobile and pairs well
with crackers or crostini. A light and flaky tart made with
cheese and summer vegetables is another sure winner as it
can easily be cut into squares that can be served warm or at
you’re tasked with also feeding kids? Who doesn’t love a
fritter, especially when it’s made with fresh corn and
served with a dip, in this case guacamole? It’s familiar
but at the same time fun.
refrigerate this peppery country-style pate beforehand, be
sure to bring it to room temperature before serving. I
substituted merlot for the port wine, and it was delicious.
ounces dried Spanish chorizo sausage, hot or mild
teaspoons red pepper paste or 1 teaspoon sweet paprika
tablespoon soft butter, at room temperature
tablespoon port wine
teaspoons lemon juice
flat-leaf parsley, to serve
bread, toasted, to serve
sausage casings and remove the meat, discarding the casings.
Chop the meat into small pieces — your food processor will
be happier the smaller you go.
sausage pieces in a food processor with pepper paste or
paprika, butter, wine and lemon juice. Blitz to a rough
paste. Taste — it will probably contain enough salt
already, but you can add more if necessary. Blitz again
until mixture is a finely textured puree. Serve garnished
with chopped parsley and smeared on warm, crisp toast.
"Lisbon: Recipes from the Heart of Portugal" by
Rebecca Seal (Hardie Grant; June 2017; $35)
CORN FRITTERS WITH GUACAMOLE
easy fritters celebrate the vegetable in kernel form.
Spoonfuls of a cornmeal-based batter seasoned with chili and
Mexican spices are fried to a crisp in hot oil, and then
served with chunky guacamole.
teaspoon ground cumin
teaspoon ground coriander
teaspoon smoked paprika
teaspoons chopped chipotle in adobo sauce
cup self-raising flour
teaspoon baking powder
1 to 2
avocado, peeled and pitted
tablespoons lime juice
tablespoons copped cilantro
tomato, finely chopped
clove garlic, finely minced
scallions, thinly sliced
fritters: In large bowl, combine all ingredients except
corn, oil and arugula. Mix until smooth. Allow to stand for
10 minutes; if necessary, add more liquid.
make guacamole. Combine avocado flesh, lime juice, cilantro,
Tabasco, tomato, garlic, cumin and scallions in bowl. Mix to
combine, making it as chunky or smooth as you like.
kernels from corn cobs and add to batter.
oil in heavy-based frying pan over medium heat. Drop
spoonfuls of batter into pan and cook on one side until
golden brown with bubbles forming on top. Turn fritters over
and cook the other side until golden brown. Repeat until
mixture is used up, adding more oil as needed and keeping
cooked fritters warm in the oven.
serve, top fritters with arugula and guac and serve while
4 to 6.
"Harvest: 180 Recipes Through the Seasons" by
Emilie Guelpa (Hardie Grant, March 2017, $19.99)
SALATA (SAVORY TART)
neighbor Josephine’s grandniece, Arianna, who’s from
Milan, brought this lovely-sounding savory tart to a summer
garden party, and to say it was a hit is an understatement.
It can be served warm or at room temperature, and is easily
modified to make use of what ever meat, cheese or vegetable
you have on hand — I added a handful of sliced cherry
tomato for a pop of color and additional taste of summer
tablespoons olive oil
zucchini, sliced very thin
and pepper to taste, divided
ricotta or cream cheese
1 cup diced ham
1 cup diced provolone cheese (or another cheese similar in
plus 1 egg yolk
a pan with 2 tablespoon of olive oil. Finely chop an onion,
add it to the pan and stir until golden.
zucchini into thin slices and add it to the onion in the
pan. Stir for a couple of minutes with the onions at medium
heat. Then add a finger of water, some salt and pepper and
let it cook for 10 minutes over low heat.
zucchini are soft, take them out of the pan. Put them in a
bowl and wait for a couple of minutes to let them cool down
a little. Add ricotta, diced ham, cheese and some salt and
pepper (you can add any kitchen spice you like). Beat eggs
with a fork and add them in the bowl.
oven at 425 degrees.
the puff pastry on a baking tray, gently tap the bottom of
the pastry with the end of the fork (to make little holes).
After pouring the zucchini filling on top of puff pastry,
gently bend a bit of pastry from the side of the tray over
the top. Coat edges of the pastry with a beaten egg yolk.
in the middle tray of the oven and bake for 30 to 35
minutes, or until puffed and golden.
Arianna Di Marco