unsalted buer, melted and cooled¾ cup all-purpose flour¼ cup fine-grind cornmeal
teaspoon
baking powder½ teaspoon saltCanola oil for deep-frying
Lime wedges for serving
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Griled C Friers wi Lim
These are made best with fresh corn in the summer, but thawed frozen corn kernels will work, too. For a twist, mix in 1 teaspoon each finely chopped green onion and chopped fresh cilantro and ¼ cup shredded Cheddar cheese with the corn.
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FRITTERS
clove garlic, peeled and choppedOne 5-ounce can chickpeas, rinsed and drained
Salt
Water
⅓ cup well-stirred tahini (sesame paste)
tablespoon olive oilJuice of lemons
Put the garlic, chickpeas, ½ teaspoon salt, and 6 tablespoons water in a food processor and cover. Process the mixture for 1 minute. Turn off the machine and scrape down the sides with a rubber spatula. Replace the lid and purée again until the mixture is smooth, about 1 minute. Add the tahini, olive oil, and lemon juice and blend for another minute. If the mixture is very thick, add more water, 1 teaspoon at a time, and process until well combined. Taste the hummus and blend in more salt if you think it needs it.
Using the rubber spatula, scrape the hummus into a bowl. Serve right away or cover the bowl with plastic wrap and refrigerate for up to 3 days.
Lemony Hummus
Hummus is a snap to make in a food processor. Try puréeing a roasted red pepper or drained oil-packed sun-dried tomatoes with the chickpeas for a tasty twist. Serve hummus with veggie sticks, pita chips, or mini pita breads.
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SERVINGS
6-8
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Place the cheeses in a 1-gallon zipper-lock plastic bag. Add the cornstarch, seal the bag, and shake until well mixed.
In a medium saucepan, combine the vegetable broth, water, vinegar, and garlic. Set the pan over medium-high heat and bring the liquid to a boil. Reduce the heat to medium, add a handful of the cheese mixture to the broth mixture, and whisk until the cheese is almost fully melted. Repeat with the remaining cheese mixture, adding it handful by handful and whisking until smooth aer each addition. Aer you’ve added all the cheese, keep whisking until the mixture starts to bubble, about 1 minute longer. Remove and discard the garlic clove.
Transfer the cheese dip to a warmed serving bowl or a fondue pot with a heat source underneath. Serve right away with the baguee slices and with fondue forks for spearing and dunking the bread.
cups shredded Gruyère cheese cups shredded fontina cheese or Swiss cheese tablespoons cornstarch
½ cup low-sodium vegetable or chicken broth½ cup water tablespoons apple cider vinegar small clove garlic, smashed baguee, cut into cubes, for serving
Hot Chee Di
With two kinds of cheese, this ooey-gooey dip will be the hit of your next party! Swap out crackers for the baguee, and if you like, serve up some sliced apples and steamed broccoli florets for dipping, too.
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8
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BARS
Fruit & Granol Bars
