Some fritters (with a few changes), different salad—all new menu!

　　

Ingredients

4 servings

　　

Fritters

Omit:

　　Shrimp

　　Crab

　　Old Bay Seasoning

　　

Add

1 cup shredded carrots or 1 large carrot, cut into matchsticks

　　1 10-ounce box frozen chopped broccoli, defrosted in microwave and squeezed dry in a kitchen towel

　　1/2 red bell pepper, cored, seeded, and finely chopped

　　2 tablespoons sesame seeds

　　

Asian Salad with Sesame Dressing

3 tablespoons tahini (sesame paste), found on the specialty or whole foods aisle

　　2 tablespoons tamari (dark aged soy sauce)

　　Juice of 1 lime

　　3 tablespoons vegetable oil (eyeball it)

　　2 teaspoons hot sauce

　　Coarse salt

　　1/2 pound asparagus spears, blanched, then chopped

　　3 cups stemmed arugula or baby spinach leaves, chopped

　　1/2 seedless cucumber, chopped

　　6 radishes, thinly sliced

　　1 underripe Hass avocado, scooped from skin and chopped

　　

Step 1

To make the fritters, combine the pancake mix and 1 1/4 cups water, then stir in the veggies and sesame seeds as you would the seafood in the master recipe, #128. Cook the fritters using the same method and season with salt once they are removed from the oil.

　　

Step 2

In the bottom of a salad bowl, combine the tahini, tamari, and lime juice with a whisk and stream in the vegetable oil. Season the dressing with hot sauce and salt. Add the chopped asparagus, arugula, cucumber, radishes, and avocado to the bowl and toss gently to combine. Top the salad with the fritters and serve.

　　

Tidbit

Step 3

Sara Moulton has another cool method for testing oil temp: Place the handle of a wooden spoon into the oil and if bubbles form all around it, the oil is just right.

　　Rachael Ray 365: No Repeats