Summer Squash Chips are the perfect crispy accompaniment when you’re in a squash rut. Extremely versatile and always delicious!
It must be okra time around here because they are showing up in the stores. Seems a little early but I’m not much of a farmer. We do grow okra so I’m going to start testing this recipe out. It has legs but I’m not gonna lie. It is not quite ready. You can test with me and give your tips in the comments if you know it out of the park. As with all fritters, they will be good with ranch or maybe something a little different…
Okra Jalapeno Fritters
Serves/ Yield: 4
Prep Time: 10 minutes
Cook/ Assembly Time: 20 minutes
Total Time: 30 minutes
- 4 Tbsp. Almond Meal or Flour
- 2 Tbsp. Arrowroot Powder
- 2 Tbsp. Tapioca Flour
- 1/2 tsp. kosher salt
- 2 cups sliced okra
- 1/2 medium Vidalia or other sweet onion, finely chopped
- 1 medium jalapeño pepper, minced
- 1/4 cup full-fat coconut milk
- 1 egg
- Oil for cooking
Mix dry ingredients. Add okra, onions and jalapeño pepper. Toss to coat.
Whisk coconut milk and egg. Pour into the vegetable mixture. Stir until dry ingredients are wet.
Add cooking oil to a large cast iron skillet. It should be 1/2 inches deep and be heated to 350 degrees. When you flick a drop of water and it sizzles the oil is ready.
Drop tablespoons of the mixture into the oil. Gently, press flat with the back of the spoon so they have a consistent thickness. They should not touch so that the heat can properly circulate and cook evenly. Work in batches and cook for 3 to 5 minutes per side. Until crisp and brown.
Keep warm by covering your batches with a foil tent.
Remove to a wire rack or paper-lined plate. Sprinkle with coarse salt while hot.
Categorically Speaking: Whole 30, Paleo, Side Dish, Vegetable
Brisket is a Texas staple. Slow Cooker Beef Brisket with Blueberry Barbecue Sauce is our twist by throwing it in a slow cooker and imbuing it with a blueberry essence. All fun all the time around here! Time to try something fun and different! Slow…
There is something gluttonous and indulgent about chicken wings. You know that if there are chicken wings being served it is a casual fun party vibe. And, that makes me happy. However, to be delicious they don’t need to be unrecognizably coated in breading as long as you get a nice crispy skin it will balance out those greasy wings perfectly!
These chicken wings are so easy you will be sad you’ve never made them before. Really. Easy peasy.
Prep Time: 5 min.
Cook Time: 40 min.
Total Time: 45 min.
- 2-4 lbs. chicken wings
- oil or ghee
- garlic or spices of choice
- salt and pepper
- 1/2 c. ghee
- 1/2 c. Frank’s Red Hot
- Optional: Ranch, Teriyaki, any other sauce you may have (a Thai peanut-style sauce is also delicious)
Preheat the oven to 400 degrees Fahrenheit (if your oven has a convection roast option choose that). Adjust your racks to be evenly spaced. Rub your chicken wings in oil – olive oil, avocado oil, melted coconut oil or ghee – anything will work. Generously salt and pepper them. Sprinkle any desired spices and rub them into the meat. Spread the wings out on foil-lined baking sheets where they are not touching, but they can be quite close. You will need 2-3 rimmed baking sheets depending on how many wings you make.
Roast for 40 minutes. If you don’t have a convection setting then rotate the pans halfway through the cooking time. The wings are ready when the skin is crispy and golden.
While the wings are cooking melt the ghee an mix it with equal parts Frank’s. If you have leftover Teriyaki Sauce the wings are great tossed in that too.
When the wings are done use a large bowl to toss them in sauce and eat.
Delicious with homemade Ranch too!