Have Fork, Will Travel

Vegetable oil for frying
3/4 cup rice flour
1/4 cup cornstarch
1/4 teaspoon baking soda
salt
1 egg yolk
1 cup chilled seltzer
1 lb. green beans, ends trimmed
1 lemon, halved

Put a large, heavy-bottomed pot over medium heat. Put 3 inches of oil into the pot and heat the oil to 350F, checking the temperature with an instant read thermometer.

Meanwhile, in a medium bowl, whist together the rice flour, cornstarch, baking soda, and 1/4 teaspoon salt. In a second bowl, whisk together the egg yolk and seltzer. Add this mixture to the first bowl, whisking to make a smooth batter.

When the oil is hot, add the beans to the batter a few at a time. Remove the beans from the batter, allowing excess batter to drip back into the bowl. Carefully add the beans to the oil and fry until lightly golden brown, about 30 seconds. With a slotted spoon, remove the beans to a paper towel-lined plate. Repeat this process until all the beans have been fried.

Season with salt and lemon; serve hot.

2 eggs
1/2 cup panko bread crumbs
1 cup grated Parmesan cheese
1 tbsp chopped rosemary leaves
salt and pepper
3 small zucchini, ends trimmed, halved lengthwise and then into 6 spears
2 tbsp olive oil

Preheat oven to 450F.

Put the eggs in a shallow bowl and beat them lightly. In a separate bowl, stir together the panko, cheese, and rosemary. Season with salt and pepper.

Working with one zucchini spear at a time, dip the spear into the beaten eggs, allowing the excess to drop off. Lay the spear in the panko, turning and pressing to coat all sides.

Arrange the spears in a single layer on a baking sheet. Drizzle the spears with the olive oil, season with salt and pepper, and bake until the zucchini is golden and crisp, and the interior is soft, about 10-15 minutes.

Serve hot.

Optional: (you can also use 1/4 cup panko and 1/4 cup seasoned bread crumbs)

• 3 cups of oil for frying
• 1/2 cup all purpose flour
• 1/2 cup cornmeal
• 3 tbsp. sugar
• 1 1/2 tsp. baking powder
• 1/2 tsp. ground cinnamon
• 1/2 tsp. salt
• 1/2 cup milk
• 1 egg
• 2 tbsp. melted butter
• 1 cup fresh corn kernels (you can use canned if that’s what is available)

Put a large, heavy-bottomed pot over medium heat. Pour 3 inches of oil into the pot and heat the oil to 350F. Check the temperature frequently with a kitchen thermometer.

While the oil is heating, mix together the flour, cornmeal, sugar, baking powder, cinnamon, and salt. Whisk in the milk, egg, and melted butter. Fold in the corn.

When the oil is hot, use a tablespoon measure (or small cookie scoop) to carefully drop the fritters into the hot oil. Make sure to flip the fritter over after the first 10-15 seconds. Fry until golden brown and cooked through, about 2-4 minutes. You will need to turn the fritter over in the oil halfway through the cooking time.

Using a slotted spoon, remove the fritters to a paper towel-lined plate to drain. Serve hot.

This is a great variation on sloppy joes. If you don’t like kale, you can substitute spinach or other greens, just reduce the cooking time.

• 2 tbsp. olive oil
• 1/2 lb. Italian sausage, removed from casings
• 1/2 lb ground beef
• 3 cups chopped kale, stems removed
• salt and pepper
• 1 28-oz can crushed tomatoes with juice
• 1/2 lb. mozzarella cheese, cut into 1/4-inch thick slices
• 4 hamburger buns (or similar type bread)

Heat up a large skillet over medium-high heat. Add the olive oil, hamburger, and sausage, and cook about 3-4 minutes. Break up the ground meat into small pieces as it cooks.

Add the kale, season with salt and pepper, and continue cooking until the meat mixture is browned and the greens have wilted. Add the tomatoes with their juice and cook until the sauce reduces slightly, about 2-4 minutes. Remove from heat.

Toast the buns lightly, then spoon the meat/kale mixture onto the bottom half of the buns. Top each with a slice of mozzarella and the top bun. Serve while hot.

• 1 lb. ground beef
• 1 lb. ground pork
• 2 tsp. ground coriander
• 1 tsp. ground cumin
• 1 egg
• 1 tsp. red pepper flakes
• 3 tbsp. olive oil
• salt and pepper
• 1/2 plain Greek yogurt
• 2 tbsp. fresh mint leaves, julienned
• 2 tbsp. chopped pistachios
• 1 lemon, zest and juice
• wooden skewers, soaked in water for an hour

In a medium bowl, combine the pork, beef, egg, coriander, cumin, red pepper flakes, and olive oil. Season with 1 tsp. of salt, and pepper to taste.

Preheat grill or grill pan to medium-high heat.

While the grill is heating, split the meat mixture into about 10-14 equal amounts (depending on the size of the meatball). Form each one into a log shape and insert a soaked wooden skewer. Make sure the skewer is secure in the ground meat. Set on a plate and continue until of the meatballs are done.

Place the skewers on the grill and cook until the meat is browned and cooked through, about 7-10 minutes depending on how thick the meatballs are. If necessary, cook an additional 3-4 minutes.

In a small bowl, mix the yogurt, mint, pistachios, lemon zest, and lemon juice. Season with salt and pepper.

Scoop the yogurt onto a platter, top with the meatball kebabs, and serve. Alternate serving suggestion: serve on top of tabouli salad, and top with yogurt.