Bloomsbury Farm, Week...I Lost Track

I've completely lost track of time this Summer. So far it's been a blurry montage of work and hip pain punctuated by small joys, like the banana split at Henrietta Red or free soft serve from Lulu (oh my god, is all my happiness ice cream based?). More accurately, it has been defined by omission- a distinct lack of popsicles, swimming, floating, concerts, jumping, kissing, sleeping, reading, camping, get the picture.

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What I've been lacking in quality Summer fun, I've made up for in quantity of vegetables. Cabbage and broccoli and kale and cauliflower and sprouts and tomatoes and radishes and kohlrabi and collards and chard up to my eyeballs. I've been making sweet and salty caramelized cabbage pasta over and over with miso paste added at the end instead of anchovies at the beginning. And I can't get enough of this recipe for swiss chard cooked down with cream and shallots, which I spoon over polenta or grits. Cherry tomatoes halved and tossed in buttermilk herb dressing are basically the bread and butter of my kitchen at the moment. 

My obsession with fritters continues to grow, but I've lost both the time and motivation to use potatoes as their binder. Good thing cheddar cheese works just as well! You know how the best part of a grilled cheese sandwich is that little bit of filling that's escaped and gotten all crispy and caramelized in the pan? Yeah, that's what the outer texture of these broccoli cheddar fritters is like. The inside is light and fluffy, pancake-y almost, thanks to oat flour which you can make yourself in a food processor. 

Broccoli Cheddar Fritters
-makes roughly 16 small fritters

1/2 cup oat flour
1/2 teaspoon kosher salt
1 teaspoon baking soda
2 large eggs
1 medium head broccoli, finely chopped
1 small box sprouts, roughly chopped
3 large handfuls shredded cheddar- about 7 ounces*
1/2 cup finely chopped herbs**
zest of one lemon
grapeseed oil for frying

1. Mix the first four ingredients together in a medium bowl, then add vegetables, cheese and herbs.
2. Let sit for 20 minutes. Mix again. 
3. Preheat a pan over medium heat, then add 1/8" oil. 
4. Portion out mixture into 2T fritters and fry until golden brown, about 3 min per side.
5. Serve ASAP with tzatziki

*I used good ol' Kerrygold
*You'll need at least one pungent herb, such as garlic scapes, green onions, or dill. If you don't have any of those on hand, use a finely chopped shallot. Parsley, tarragon, chives, lovage, and celery leaves are all good supporting players.