Carrot Fritters

I was skeptical at first, but with a little bit of tweaking this recipe turned out great.  It was super quick and very delicious.  The kids even loved it.  (Although, to be fair, I have strange kids who eat most of the things I put in front of them.)

Carrot Fritters

Ingredients

3 large eggs
Salt and pepper
12 oz. carrots (about 3 large)

3/4 cup panko bread crumbs
3 scallions, thinly sliced
1/2 cup diced red, orange, or yellow bell pepper
1 cup fresh cilantro, chopped

Dash cayenne pepper
2 tbsp. fresh lime juice
1 tbsp. olive oil, plus more for pan frying
2 oz. feta cheese, crumbled

Directions

In a large bowl, whisk together the eggs and 1/2 teaspoon each salt and pepper.

Coarsely grate the carrots. Add them to the bowl with the eggs and toss to coat. Fold in the panko, then 2 scallions, the pepper, cilantro, and dash of cayenne.

In a small bowl, combine the lime juice, 1 tablespoon oil, and remaining scallion.

Heat a large cast-iron skillet over medium heat, then add 1 tablespoon oil. Drop 4-6 spoons of the carrot mixture into the skillet and cook until golden brown and crisp, about 3-4 minutes per side; transfer to a wire rack. Repeat with the remaining carrot mixture, adding more oil to the skillet, if necessary.

Gently stir the feta into the lime-scallion mixture. Serve over the carrot fritters and serve with green salad, if desired.


Original link:
http://www.womansday.com/food-recipes/food-drinks/recipes/a58145/spiced-carrot-fritters-recipe/

Perfectly Roasted Potatoes

This recipe is fantastic and super easy.  It also works great with red potatoes.

Perfectly Roasted Potatoes

Ingredients

2 pounds medium Yukon Gold potatoes (about 2 inches in diameter)
¼ cup extra-virgin olive oil
Kosher salt, freshly ground pepper

Directions

Place a rack in lowest position in oven and preheat to 425°. Halve 2 lb. Yukon Gold potatoes crosswise.

Arrange potatoes, cut side down, on a rimmed baking sheet, spacing evenly apart. Pour in 1½–2 cups water (it needs to cover baking sheet in a thin layer).

Cover baking sheet with a double layer of foil, crimping sides very tightly to seal well. Doing this will trap in steam and prevent water from dribbling out if you tip the sheet.

Bake potatoes until a fork or skewer slides easily through potatoes, 25–30 minutes. The foil will be puffed, but poke through and feel around for a potato to test. Try testing a couple to gauge doneness.

Let potatoes cool about 5 minutes. Crank up oven temperature to 500° (or as high as your oven goes). 

Use tongs to lift up foil at 1 corner, peeling it back only about 1". Tip open corner into the sink and pour off water.

Remove foil and drizzle ¼ cup oil over potatoes; season generously with salt and pepper. Let potatoes cool to the point you can handle them, then toss with your hands to coat completely. Arrange cut side down again.

Roast potatoes until tops are golden, bottoms are deeply browned and crisp, and oil around edges is sizzling and, 20–25 minutes.

Let potatoes cool slightly, then use a spatula to unstick them from baking sheet.



Original link:
https://www.bonappetit.com/recipe/perfectly-roasted-potatoes