• Wild Mushroom & Chive Risotto Cakes

• Carrot Soup Shooters

• Vietnamese Salad Rolls

• Seared Lamb on Fritters with Red Currant Relish

• Beef and Green Onion Skewers

• Glazed Duck Quesadillas

• Beef-Water Chestnut Cakes with Chili Dip

• Polenta Trianges with Roasted Red Peppers

• Spicy Eggplant Fritters

• Prosciutto-Wrapped Figs

• Eggplant Hummus

• Potato, Parsnip & Pear Latkes

Serves 4-6
Free of: All top allergens and gluten-free

Ingredients

• 8 large ripe fresh tomatoes, tops and seeds removed
• 1/4 cup (60 mL) + 1 tbsp olive oil
• 1 cup (250 mL) shallots, finely diced
• 2 cloves garlic, minced
• 2 cups (475 mL) gluten-free bread crumbs [For non-GF: regular bread crumbs are fine]
• 1/2 cup (60 mL) fresh basil, chopped
• 1/2 cup (60 mL) fresh parsley, chopped
• Salt and pepper

Method

1. Heat 1/4 cup of olive oil on medium in a large sauté 4-6 minutes.
2. Add garlic, bread crumbs, basil and parsley. Cook a further 2-4 minutes.
   Season with salt and pepper.
3. Pre-heat oven to 400°F. Fill open tomatoes with crumb mixture.
4. Drizzle remaining tablespoon of olive oil into bottom of an 8×12-inch baking dish. Place filled tomatoes in dish, drizzle with a little oil. Bake 10-12 minutes.

Free of: All top allergens and gluten-free.

Note: This batter works equally well with zucchini or mushrooms. Excellent choice for guests who eat gluten-free.

Ingredients

• 3 baby eggplants or 1 large regular eggplant, cut into 1⁄8-inch rounds
• 1 1⁄2 cups (375 mL) hot water
• 1 1⁄4 cups (310 mL) chickpea flour
• 1⁄2 cup (125 mL) rice flour
• 1 tsp (5 mL) turmeric
• 1 tsp (5 mL) cayenne pepper
• 1 tsp (5 mL) salt
• 1 tbsp (15 mL) garlic, minced
• 2 tbsp (30 mL) vegetable oil
• Vegetable oil for frying

Method

1. Place eggplant slices in a large bowl and cover with salted water. Let stand for 10 minutes, drain and pat dry.
2. In a separate bowl, whisk together the hot water, flours and spices until a smooth batter forms.
3. Pour 2 inches of oil into a large, deep frying pan. Heat oil to 375° F (use a thermometer to check temperature).
4. When oil is hot, dip the eggplant slices into the batter and then deep-fry, taking care not to crowd the pan. Fry until golden brown on both sides, about 3 to 4 minutes.
5. Place cooked fritters on paper towel to drain off excess oil. Plate and serve.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order an issue or to subscribe, click here.

© Copyright AGW Publishing Inc.