As I am becoming familiar with the philosophies that guide Carrie and Suresh at Atina Foods, I’ve learned that a deep appreciation for the seasons, and the unique fruits each bears, resides at the core of their products.
By using and preserving local New York ingredients like green tomatoes, garlic scapes and rhubarb Atina Foods not only creates flavorful ferments but supports the local community, reduces their carbon footprint and importantly, honors the natural rhythm and cycles of the land. If we don’t utilize and preserve what is in abundance around us, nutrient dense, quality ingredients risk going to waste. From apple halwa, zucchini pickle, fermented fennel to turmeric tonic, Atina Foods takes what is given and infuses it with a special, healing Ayurvedic twist.
Nearing the end of September, we have been busy harvesting various herbs and produce around the Atina garden that might not survive a frost—temperatures under 32 degrees. With baskets of freshly picked basil at hand, I wanted to create a recipe to help use it up! These fritters are packed with vibrant, fresh flavors, elevated by the sweet savory profile of the garlic preserve, and served with a beautiful, golden brown crisp.
Transitioning into colder weather, I also wanted to make a version using seasonal Fall produce like butternut squash and kale. This recipe went through many iterations, testing batches with different combinations of herbs from the garden like sage, rosemary, shiso and mint. In the end, two scoops of Atina’s Whole Garlic Preserve or Seasonal BBQ Sauce, provided just the right kick of flavor.
Squash kale fritter topped with garlic preserve
SUMMER ZUCCHINI BASIL
1 onion, minced
2 fresh scallions, chopped
2 heaping tablespoons Atina’s Whole Garlic Preserve, chopped, or Atina’s Special BBQ Sauce
1 zucchini, grated
1 cup fresh basil, finely chopped
3/4 cup chickpea/besan flour
2 eggs
1. Sauté onion, scallion and garlic preserve
2. Squeeze grated zucchini in cloth to remove excess liquid
3. Whisk eggs and mix in chickpea flour
4. Stir in the sauté mixture, grated zucchini an basil
5. Heat up a pan with a drizzle of oil, scoop a large spoonful of batter and fry on each side for 2-3 minutes until crispy
Makes 7-8 fritters
FALL SQUASH KALE
1 cup kale, finely chopped
1 poblano pepper, diced
2 heaping tablespoons Atina’s Whole Garlic Preserve, chopped, or Atina’s Special BBQ Sauce
1 cup butternut squash, grated
1/2 cup chickpea/besan flour
1 egg
1. Sauté pepper and kale until wilted, mix in garlic preserve
2. Squeeze grated squash in cloth to remove excess liquid
3. Whisk eggs and mix in chickpea flour
4. Stir in the kale pepper mixture and grated squash
5. Heat up a pan with a drizzle of oil, scoop a large spoonful of batter and fry on each side for 2-3 minutes until crispy
Makes 5-6 fritters
Optional: Use a different type of pepper to add more or less heat and play around with different herb/spice combinations—parsley, mint, rosemary… I recommend shiso in the squash kale!
- Olivia Miller, onlygoodsimple.com
