Zucchini Fritters With Dill Crème Fraîche & Smoked Salmon

I am a sucker for any lox dish when it comes to brunch, and I almost always order it if it’s on the menu. So this week when I got zucchini and potatoes in my CSA bag, and remembered I had leftover crème fraîche in the fridge, I knew exactly what I wanted to make. Fritters are one of those always good, fail proof things to make. Any time I have a potato around and/or fritter worthy veggies, I whip some up in a pinch for any meal of the day!

Ingredients: (makes about 6-8 fritters)
Smoked salmon
1 medium zucchini, shredded
1/2 russet potato, peeled and shredded
1/4 cup thinly sliced red onion
1 small garlic clove
1 egg
2 1/2 tablespoons all-purpose flour
1/4 teaspoon baking powder
Oil for frying (I used a canola/coconut blend)
1/2 cup crème fraîche
1 teaspoon lemon juice
1 tablespoon fresh chopped dill
Salt and pepper, to taste

Shred the zucchini and potato on the large holes of a box grater. Sprinkle with 1/4 teaspoon salt and set in a strainer over a bowl. This is going to help remove the moisture as both contain a lot of water. After about 30 minutes squeeze the zucchini/potato to get the liquid out – you’ll be surprised how much comes out of there! Toss the liquid. Place the mixture to a bowl and add the onion, garlic, egg, flour, baking powder, and salt and pepper to taste. Next, in a large frying pan heat the oil until hot. Scoop about 2 tablespoons worth of the mixture into the pan and flatten with the back of a fork. I usually do about 3-4 fritters at a time, and like to make them pretty thin so that they crisp up nicely. Cook for 2-3 minutes each side, or until golden brown with crispy edges. Remove and either place on a wire rack or a paper towel lined plate to absorb any leftover oil.

In a small bowl mix together the crème fraîche, lemon juice, dill, and salt and pepper to taste.

To plate, top the fritter with crème fraîche mixture, followed by a piece of salmon, and some extra dill for garnish. Enjoy!

Spring Vegetable Potato Salad

One of my favorite things to look forward to in the warmer months is potato salad! There’s something about it that bring me back to my moms house, standing there with a fork eating it right out of the container. What’s great about potato salad is you can make it so many different ways. Warm, cold, with a mayo base, with a vinegar base, different veggies, chopped eggs – the possibilities are endless! This time I decided to fancy it up with my fresh CSA veggies and some creme fraiche. It was DELICIOUS. And as suspected, I ate most of it standing in my kitchen before actually putting it in the fridge.

10 fingerling potatoes, cut into 1/2 inch rounds
1 cup green peas
1 kohlrabi, chopped into matchsticks
2 scallions, greens chopped and bulbs kept whole to roast
1/2 cup creme fraiche (or more to taste)
2 tablespoons fresh lemon juice
Salt and pepper, to taste
Olive oil

Preheat oven to 350 degrees. Place the cut potatoes and whole scallion bulbs on a baking sheet with olive oil, salt and pepper. Bake for about 30 minutes or until cooked through and golden brown. Remove and let cool.

In a food processor, mix together the creme fraiche, lemon juice, and roasted scallions, then salt and pepper to taste. In a large bowl, toss together the potatoes, kohlrabi, peas, chopped scallions, and creme fraiche mixture. Add a little more salt and pepper as needed. Enjoy!