Winter Squash Fritters with Sweet and Sour Tomatoes

from Lesley Stiles, Market Chef, Contra Costa Certified Farmers’ Markets

Yields 1-3 dozen depending on size

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Winter Squash Fritters

INGREDIENTS:
1½ cups white whole wheat flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon Kosher salt
2 large eggs
¾ cup milk
3 tablespoons olive oil, plus some for frying
2 cups fresh winter squash, peeled, seeded and cubed
2 tablespoons parsley, chopped
2 tablespoons basil, chopped

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PREPARATION:

1. Mix flour, baking powder, baking soda and salt in a bowl.
2. Make a well in the center of the bowl and add eggs, milk and oil. Whisk together and add squash and herbs.
3. Put enough oil in a frying pan to grease it well.
4. Drop the batter into the pan and fry a few fritters at a time, until golden on each side.

Serve with Sweet and Sour Tomatoes.

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Sweet and Sour Tomatoes

INGREDIENTS:
2 pounds of assorted heirloom tomatoes, seeded and cut into chunks
1 bunch green onions, sliced thin
2 tablespoons fresh cilantro, chopped
1 tablespoon olive oil
1 ½ teaspoon spice mixture (recipe follows)
or
1 teaspoon ground cinnamon
1 teaspoon ground cumin

2 tablespoons honey
¼ cup of seasoned rice vinegar
1 teaspoon Kosher salt

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PREPARATION:

1. Put tomatoes, green onions and cilantro in a bowl and set aside.
2. Heat olive oil in a sauce pan. Add spice mixture and heat until bubbly, about 2 minutes.
3. Slowly add honey and rice vinegar. Cook for three minutes or until slightly thick and gooey.
4. Pour mixture over tomatoes, cilantro and green onions. Season with salt and let sit for about 5 minutes before using.

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Spice Mixture

INGREDIENTS:
2 teaspoons cardamom pods, seeds only
2 teaspoons fenugreek
½ teaspoon coriander seeds
4 cinnamon sticks, crushed
2 star anise pods
3 tablespoons cumin seed

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PREPARATION:

1. Place all the spices in a dry, non-stick sauté pan.
2. Turn temperature to medium high and toast the spices until the seeds begin to pop and the pan is lightly smoking. This should be extremely fragrant at this point. Do not burn the spices.
3. Remove from heat and let cool. Grind all together in a coffee grinder. Store in a tightly covered jar in a dark place.