Zucchini and Feta Fritters with Roasted Red Pepper Dip

prep: 1 hour
cook: 20 minutes

makes 8 fritters

for the fritters you’ll need…
3 medium size zucchinis (about 1 lb.)
2 teaspoons salt
½ cup flour
1 teaspoon baking powder
1 tablespoon Italian seasoning
2 large eggs, beaten
6 ounces feta cheese, crumbled
2 cups frying oil (canola, vegetable or peanut)

for the roasted red pepper dip you’ll need…
2 cloves garlic, peeled
½ cup toasted almonds
3 large roasted red peppers, drained
1 teaspoon white vinegar
1 tablespoon extra virgin olive oil
salt and pepper to taste

let’s get to it…
Chop the garlic and almonds together in a food processor. Add the peppers, vinegar and oil and process until blended. Season with salt and pepper to taste. Remove from processor, place in a serving bowl, and set aside.
Line a baking sheet with paper towels; set aside. Heat oven to 165°F.
Shred the zucchini in a food processor. Remove zucchini and place in a large colander. Toss zucchini with 1 teaspoon salt and let drain 30 minutes. Place a clean kitchen towel on counter, spoon zucchini onto towel, roll up and wring out; set aside.
Combine flour, baking powder, 1 teaspoon salt and Italian seasoning in a large bowl.
Whisk in beaten eggs, zucchini and ¾ of the feta cheese.
Pour oil (enough to cover the bottom) into a large 12-inch skillet and heat on medium high for 3 to 4 minutes. Using a ¼-cup measuring cup, scoop out fritter mixture and drop into oil; repeat 3 more times until 4 fritters are in the skillet, being careful not to crowd the pan.   Cook for 2 minutes, turn and press down gently on fritter. Cook for 2 to 3 minutes longer or until firm and golden. Remove from oil and place on baking sheet in the oven to keep warm. Repeat with remaining fritter mixture.
Serve immediately or cool completely and then freeze, with a piece of parchment paper between each fritter.

bon appétit inspired Skillet-Fried Chicken

prep: 3 hours
cook: about an hour
serves: 6

you’ll need…
• 2 tablespoons kosher salt, divided
• 2 teaspoons plus 1 tablespoon freshly ground black pepper
• 2 teaspoons paprika
• 3/4 teaspoon cayenne pepper
• 2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 3–4-lb. chicken (not kosher), cut into 10 pieces, backbone and wing tips removed
• 2 cups buttermilk
• 2 large eggs
• 3 1/2  cups all-purpose flour
• 1 tablespoon cornstarch
• Peanut oil (for frying)
• special equipment:
A deep-fry thermometer

let’s get to it…
Whisk 1 tablespoon of the salt, 2 teaspoons of the black pepper, the paprika, cayenne pepper, garlic and onion powder together in a small bowl.  Rub the chicken with the spices in a medium bowl. Cover and chill for at least 3 hours (you can also let it sit overnight).

Rest the chicken out of the refrigerator for 1 hour before cooking. Set a wire rack inside a large rimmed baking sheet lined with foil.

Whisk the buttermilk and eggs in a medium bowl. Whisk the flour, the cornstarch, remaining 1 tablespoon of salt, and remaining 1 tablespoon of pepper in  in a 9x13x2″ baking dish (like a lasagna pan).

Pour the oil into a 10″–12″ cast-iron skillet or other heavy straight-sided skillet (not a nonstick pan) to a depth of ¾-inches. Prop up the deep-fry thermometer (or clip it to the side of the pan) in the oil so the bulb is submerged. Heat the oil over medium-high heat until thermometer hits 350°F.

Dip the chicken in the buttermilk mixture one piece at a time, allowing the excess to drip back into the bowl. (I like to use one hand for wet ingredients and one hand for dry ingredients.)

Dredge the chicken piece in the flour mixture and shake off the excess. Place several pieces of the chicken in the skillet (don’t crowd the pan!). Fry the chicken, turning with tongs every 1–2 minutes and adjusting heat to maintain a steady temperature of 300°F–325°F, until skin is deep golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°F, about 10 minutes for wings and 12 minutes for thighs, legs, and breasts.

Remove the chicken from the skillet, allowing excess oil to drip back into skillet and place on the wire rack. Repeat as directed until the chicken is cooked. Cool for 10 minutes before diving in!