I’ve fallen into the habit this summer of roasting whatever vegetables we have on hand for dinner, usually with just coconut oil, salt and pepper, sometimes with one or two other spices from the cabinet added in, and then arranging them all on a plate like they’re fancy. These potato fritters are a perfect example of that. At first glance, they seem elaborate, but when you get down to it, they’re really just local vegetables arranged and barely adorned in a new way.
There have been times in my life where I’ve thought that arranging a plate—or picking out an outfit or cleaning the sink or organizing a bookshelf—is a shallow, silly, empty thing to do. It’s not reading a book. It’s not deep discussion. It’s nothing cerebral or heady or life-changing in and of itself. Nobody looks back at the end of her life and says I wish I’d made more dinners prettier. And yet somewhere in my soul I think I’ve always also known that you can’t argue with the way it hits you when someone hands you a plate that’s taken obvious time and attention to prepare. You can’t pretend you don’t feel a little special when you make the extra effort every once in a while to get dolled up for dinner or to pull out the fancy dishes for a dinner with friends. There’s something inside me that loves to celebrate and to savor. There’s something that delights in an ordinary set of vegetables, piled up together in an unordinary way.
I made this recipe twice this week: the first time in mini potato fritters (as pictured in the recipe below); the second time, in slightly larger rounds that yielded more than two bites apiece. I liked them both but I think I liked the mini fritters best because they crisped up easier and all the way through, creating a sort of hash brown/fried potato base for candy-like roasted squash, fresh and bright cucumber corn salad and an exotic kick of cumin dill yogurt on top. Tim and I lament often that we are some of the least hype-y people on earth, and it’s rare for us to be saying, “You have to do this!” or “This is the best ever,” enough so that sometimes it’s hard for people to know that we’re happy and having a good time. But when Tim took a bite of these baby fritters Tuesday night, he used words like “best” and “flavor profile” and “killed it,” so take that as a good sign.
hey! ps! Have you noticed our new CookSnaps plugin below? All FLW recipes now have an option where you can upload your own photos of trying them at home. We would love for you to try it out—and let us know if you have any questions.