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Giant Food Store, 3127 Alpha Avenue, Dallas, TX (2026)

06/27/2021

Materials
Fritters
1 cup frozen peas
2 cups zucchini, pea-sized dice {You can grate instead, but see Recipe Note as you will need more flour}
1/4 teaspoon salt
1/2 plus cup flour (white or whole wheat) {See Recipe Note}
1-2 teaspoons grated lemon zest
6 tablespoons aquafaba (liquid from canned or cooked chickpeas) OR 2 eggs (slightly beaten) {See Recipe Note}
2 tablespoons neutral cooking oil
Avocado Crema
1-2 ripe avocados
1 tablespoon lemon or lime juice
milk {any kind of unsweetened milk}
salt {to taste}
Instructions
Fritters
Dice the zucchini into pea-sized pieces, put in a colander and stir in the salt. Let sit for about 15 minutes. This releases some of the water from the zucchini. Press as much of the water out as you can, but it will still be moist and that’s OK.
Boil the peas and set aside.
In a medium-sized bowl, combine the peas, zucchini, lemon zest, aquafaba or egg and flour. The batter will be quite loose.
Do a test fritter first. Heat a thin layer of oil in a heavy pan {e.g. cast iron}, and then add about 1/3rd of a cup of batter. You can press the fritter together a bit but try not to flatten it into the pan too much or it will stick. Let it cook for about 3 minutes or until you see the sides of the fritter starting to brown. It should be easy to flip over. Adjust the heat/oil as necessary.
Serve hot with your choice of toppings:
Avocado Crema (recipe below)

06/23/2021

Ingredients
250 g leftover cooked Brussels sprouts
2 handfuls of leftover cooked greens , (100g)
1/2 a clove of garlic
1 lemon
a few sprigs of fresh dill
50 g leftover cheese
3 large free-range eggs
oil , for frying

Method
Shred the leftover cooked sprouts and greens. Peel and finely chop the garlic, and finely grate the lemon zest. Pick and finely chop the dill.
Put the shredded sprouts and greens into a bowl. Crumble in the cheese and add the garlic, dill and lemon zest. Add a good pinch of sea salt and black pepper, then mix well.
Crack in the eggs and mix to combine.
Place a large frying pan over a medium heat and add a generous lug of oil. Once the oil is hot, carefully lower in heaped tablespoons of the mixture and flatten them out into little patties.
Fry for 2 to 3 minutes, or until the egg is beginning to set, then carefully flip and fry on the other side for 2 more minutes, until the egg is completely cooked.
Halve and serve the lemon on the side for squeezing over.

06/13/2021

Ingredients 1 large zucchini. 2 cups diced pumpkin. 1 carrot, peeled and sliced. 1 cup mint leaves. 3 green onions, thinly sliced. 1/2 cup frozen peas, thawed. 1 1/2 cups panko breadcrumbs. 1/2 cup self-raising flour...Method :Dice the zucchini into pea-sized pieces, put in a colander and stir in the salt. Let sit for about 15 minutes. This releases some of the water from the zucchini. Press as much of the water out as you can, but it will still be moist and that’s OK.
Boil the peas and set aside.
In a medium-sized bowl, combine the peas, zucchini, lemon zest, aquafaba or egg and flour. The batter will be quite loose.
Do a test fritter first. Heat a thin layer of oil in a heavy pan {e.g. cast iron}, and then add about 1/3rd of a cup of batter. You can press the fritter together a bit but try not to flatten it into the pan too much or it will stick. Let it cook for about 3 minutes or until you see the sides of the fritter starting to brown. It should be easy to flip over. Adjust the heat/oil as necessary.
Serve hot with your choice of toppings:
Avocado Crema (recipe below)

Address

3127 Alpha Avenue
Dallas, TX
75207

Website

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