Fresh Falafel

Homemade falafel is awesome! I've always wanted to try it, but I never got around to soaking chickpeas overnight. (Canned chickpeas don't work - too soft.) As long as you have the forsite to start this a day in advance, and prep at least an hour before you want to eat them, it's not very difficult. They are crispy on the outside and fluffy and flavorful on the inside and they're great in a pita or on top of a salad. They also freeze really well, so next time I'm doubling the recipe and freezing half. I used Ottolenghi's recipe as a starting point.

Feel free to boost the onion, garlic, herbs and spices if you want a stronger flavor.

Lobster Corn Fritters

...or the Best Hors d'Oeuvres Ever. Yum! These are amazing. I made them for Jamie to start out a special dinner. They taste like summer. The lobster is rich, the corn is sweet, and the spicy mayo is the perfect accompaniment. They're definitely a treat and a little pricey, but tooootally worth it! Ina is just the best. (These are from her new cookbook, Foolproof, a wonderful Christmas present from my mother-in-law - thanks, Cindy!)

I halved the recipe because there were just two of us, but I will definitely be making it again another time in full force. This recipe makes 12-14 fritters and served 4-6.

Ingredients:
6-8 tablespoons unsalted butter
5 scallions, thinly sliced
1 1/4 cups fresh corn (I used frozen)
12 oz freshly cooked lobster meat, 1/4-inch diced
1 cup flour
1 tsp baking powder
1 tsp paprika
3/4 tbsp Old Bay
Kosher salt
2 extra-large eggs, lightly beaten
1/2 cup half and half

Fried Turkey

First off, I'm the worst. I know. Sorry it's been so long!

Onto the fried turkey... Jamie and I fried a turkey over Thanksgiving and it was awesome. It is so speedy, and the skin is crispy and delicious. The internal brine gives the turkey meat an extra zip. I highly recommend it! The only issue is the oil. We strained it and put it back in the giant Costco canister and I hear we can use it two more times so we're planning a winter frying party, but after that I'm not sure. I read online someone gave theirs to someone who uses bio diesel in their car? I don't know. We were lucky and had a beautiful, warm Thanksgiving day, and everyone kept coming outside to see this miraculous contraption - and smell the amazingness that is a turkey frying in a vat of peanut oil.

I mostly used this recipe from the New York Times, but tried Alton Brown's method of dipping the turkey in at 250 to avoid splatter. I think if your turkey is dry enough, this is unnecessary. It takes the oil a long time to heat back up. Just make sure your bird is super dry!

Ingredients:
1 12 pound turkey
5 gallons of peanut oil

Fried Jalapenos and Zucchini

I had some fresh vegetables from my garden (an eggplant, some zucchini, and some jalapenos) and was trying to think of new ways to eat them. I made a pasta with zucchini, eggplant, garlic, bacon, and tomatoes, but I wanted to try a new an hors d'oeuvres as well. I sliced the smallest zucchini into very thin discs with a mandolin, tossed them with flower, and quickly shallow fried them. I then did the same thing with a few jalapenos. So good! I don't know why this isn't a regular bar option. The fried jalapenos were so tasty - they were spicy, but not overwhelmingly so, and had a great crunch. Mixed with the little zucchini discs (which were crispy and a little sweet) it made such an amazing snack. I definitely want to make this next time I have people over. Also, it's so cheap! A couple zucchini and a couple of jalapenos will cost like $2 tops. Can't wait to make it again!

Ingredients:
One (or more) small and firm zucchini, sliced into very thin rounds
2 (or more) jalapenos, sliced into very thin rounds