Zucchini Crab Fritters

Zucchini Crab Fritters 

Ingredients:

2 zucchini, thinly sliced lengthwise on a mandolin

1 lb fresh lump crab meat

1 egg white

Kosher salt and freshly ground black pepper

1 cup all-purpose flour

2 eggs, beaten

2 cups panko bread crumbs

Vegetable oil for deep frying

Grapefruit Aioli:

1/2 cup mayonnaise 

1/2 cup sour cream

1 grapefruit 

Directions:

Begin by slicing the zucchini on a mandolin so you have long thin strips.  Lay out in a single layer on a tray lined with a kitchen towel.  Sprinkle salt on the strips and set aside to allow the moisture to be drawn out and make the strips pliable.

Prepare the crab.   Drain the crab of any excess moisture then combine with egg white in a mixing bowl.  Season with salt and pepper and stir.   Take the strips of zucchini and place a spoonful of mixture on top.  Roll it up and place seam side down so it sticks and continue until you have used up all the crab.  Set up a breading station and coat the fritters in seasoned flour, then egg and finally seasoned panko.  Set aside in the refrigerator for 15 minutes to let the coating set.  Fry in 350 degree F oil until golden and crispy.  Drain on paper towels and

Prepare grapefruit aioli.  Add grapefruit juice and 1 teaspoon of grapefruit zest to a small saucepan and simmer until reduced by half.  Shut off heat and cool.  In a blender, combine mayonnaise, sour cream and grapefruit reduction.  Serve with warm fritters.

Country Ham & Cheddar Pretzel Bites

Country Ham & Cheddar Pretzel Bites

Ingredients:

1 1/2 teaspoons active dry yeast

2 tablespoons plus 1 teaspoon packed light brown sugar, divided

1/4 cup warm water (110-115º F)

1 cup warm milk (110-115º F)

2 1/2 to 3 cups all-purpose flour, plus more as needed

1/2 cup finely chopped country ham, divided

1/3 cup finely chopped sharp cheddar cheese, divided

6 cups water

4 teaspoons baking soda

1/2 stick unsalted butter, melted

1 to 2 tablespoons pretzel salt or coarse salt

Jalapeño Mustard Dipping Sauce:

1/2 cup Dijon mustard

2 tablespoons finely chopped seeded fresh jalapeños

1 tablespoon mild honey

Directions:

Stir together yeast, 1 teaspoon brown sugar, and warm water in a large bowl and let stand until foamy, 5 to 8 minutes. (If mixture doesn’t foam, start over with new yeast.)

In a separate bowl, stir remaining 2 tablespoons brown sugar into warm milk until dissolved.

Add 2 1/2 cups flour and milk mixture to yeast mixture and stir with a wooden spoon or rubber spatula until a soft dough forms, adding up to 1/2 cup additional flour, a little at a time, if necessary. Turn out dough onto a lightly floured surface and gently knead a few times to form a smooth ball. Transfer to a clean bowl. Cover with plastic wrap and let rise in a draft-free place at warm room temperature until doubled and bubbles appear on surface, about 2 hours.

Turn out dough onto a lightly floured surface and cut into 4 equal pieces. Lightly dust your hands with flour, then gently roll and stretch 1 piece of dough to form a 12-inch-long rope. Flatten dough and arrange so a long side is nearest you, then roll out to a roughly 12- by 4-inch rectangle with a lightly floured rolling pin. Gently press one fourth of ham and cheese into lower third of rectangle, leaving a 1/2-inch border along bottom edge. Stretch bottom edge of dough up over filling and press tightly to seal, then roll up as tightly as possible to form a rope. Cut rope into 12 pieces and transfer to a sheet pan (leave about an inch between pieces, the dough will rise slightly). Repeat with remaining dough, ham, and cheese. Let rest at room temperature, uncovered, for 30 minutes.

Preheat oven to 400º F. with rack in upper and lower thirds. Line 2 sheet pans with parchment paper.

Bring about 6 cups water to a boil in a 4- to 5-qt saucepan. Reduce heat and stir in baking soda. Cook pretzel bites in batches in gently simmering water, turning once, until slightly puffed, about 20 seconds. Transfer with a slotted spoon to sheet pans.

Bake until puffed and golden-brown, about 15 minutes (cheese may ooze slightly).

Meanwhile, stir together mustard, jalapeños, and honey (can be made 1 day ahead and chilled).

Brush warm pretzel bites with butter and sprinkle with pretzel salt. Serve warm or at room temperature with jalapeño mustard for dipping.