Southwest Zucchini Fritters with Kale/Sweet Potato hash
1 zucchini, grated
1.25 oz Pepper Jack cheese
1/4 c. flour, seasoned with paprika
1 egg
1 cup sweet potatoes, diced
1/4 cilantro-apple cider vinaigrette (or any vinaigrette with cilantro)
1 Roma tomato, diced
4 leaves Lacinto kale, deveined and julienned
1 can black beans
1/2 cup corn
olive oil
1.25 oz Pepper Jack cheese
1/4 c. flour, seasoned with paprika
1 egg
1 cup sweet potatoes, diced
1/4 cilantro-apple cider vinaigrette (or any vinaigrette with cilantro)
1 Roma tomato, diced
4 leaves Lacinto kale, deveined and julienned
1 can black beans
1/2 cup corn
olive oil
- Preheat oven to 400F.
- Mix sweet potatoes and beans in a large bowl. Drizzle with 1-2 tbsp cooking oil. Season with salt & pepper.
- Spread sweet potato/bean mixture onto a baking sheet. Roast 18-20 minutes.
- Wring the excess water from the zucchini. The dryer, the crispier the patty. Mix egg, pepper jack cheese and seasoning flour with the zucchini. Add 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp pepper. Stir until the flour is incorporated.
- Heat 1 tbsp olive oil in a large non-stick pan over medium high heat. Press 1/4 cup of zucchini mixture into the hot pan and flatten. Cook 3-4 minutes on each side.
- Drizzle 1 tbsp olive oil into julienned kale. Lightly season with salt. Massage with your hands until leaves soften.
- Combine sweet potatoes, beans, kale, tomato and corn. Drizzle with vinaigrette, salt & pepper to taste.
- Place salad on the plate, add 2-3 fritters, and drizzle with additional vinaigrette.
