"I cannot live without books: but fewer will suffice where amusement, and not use, is the only future object." -- Thomas Jefferson

Monday, September 25, 2017

My New Blender

My New Blender

In a previous post, I had discussed thinking about buying a convection oven, a toaster or a blender.

I have solved my blender problem.

My blender's name is Marcos. He is a former bartender. Now, he runs a juice bar  on Paseo de Montejo at Calle 39 where you can choose from various preselected fruit blends for a tasty fruit smoothie. Or, Marcos lets you pick your own fruit combinations.

I often get banana, dragonfruit and papaya with water and no sugar.

As with most tiendas, Marcos has no set hours, you just have to catch him when he's open.

Sunday, September 3, 2017

Hotplate: Thinking About Fritters

I have been thinking about making vegetable fritters for weeks.
Also, I have been thinking about food waste.

I thought vegetable fritters would be one solution to reduce vegetable waste.
So, I searched for new vegetable fritter recipes and found:

Mother Earth News – Vegetable Fritters 

Taste Without Waste – Vegetable Fritters 

The Guardian – Vegetable Fritters

The Kitchn – How to Make Fritters Out of Any Vegetable 

While I enjoyed reading these recipes and learned a few things, either I did not have all the ingredients or it seemed too complex for me, so I went back to my fritters recipe and made few revisions.

Vegetable Fritters


leftover tomato and onions, diced
1 garlic clove, diced
1 cup of frozen diced mixed vegetables
2/3 cup flour
1/2 tsp baking powder
1 egg
1/2 cup milk

3 dashes of Tabasco Sauce
¼ cup white cheese, grated (optional)
ground black pepper to taste
Garnish: Lime Juice
Makes about 12-15 small fritters.

Not all ingredients used are shown.


Place diced tomato, onion and garlic in a small bowl, microwave for one minute on high. Set aside.
Place frozen mixed vegetables in a small bowl, microwave for two minutes on high. Set aside.

Mix dry ingredients in a bowl.
Add egg, milk, and Tabasco Sauce, mix well.
Smash batter lumps with the back of your spoon to make batter smooth.
Add tomato, onion, garlic and vegetables to batter.
Add grated cheese.
Stir thoroughly.

Add oil to medium or large skillet.
Heat oil until it sizzles.

Use large spoon to scoop up batter mixture.
Drop the batter mixture into skillet, leave room for other fritters.
Press down on batter mixture with spoon to flatten.
Cook on medium heat for about 2-3 minutes on each side until fritter is brown on both sides.

If fritter is thick, cook a little longer on each side to avoid uncooked batter.

Remove cooked fritters to a plate, drain oil.
Sprinkle with a little lime juice. 

Note: did not use Basil. 

Alternative: Canned Spinach Fritters

All I did was make the batter and mix in two tablespoons of twice drained canned spinach instead of tomato, onion, garlic and vegs, and cooked the fritters the same way as the vegetable fritters.

Ideas for future fritters: use diced cooked potatoes, shredded carrots, or mashed beans; spices: cumin or paprika.

While my fritters came out well, the amount of dirty dishes and utensils I made was overwhelming. Plus, I am on my fourth hot plate and this one is finicky, too, and my new skillet cooks unevenly, so I had to move the fitters around in the skillet to the areas where they would cook not burn.

If I had had any fritters left, I would have frozen them.

But, I think next time, I will slice and dice the veggie items, put them in containers and store for a bit. Then, make up a batch of dry batter mix and store it in a container.

Then, maybe when I make fritters next, it might be easier. Who knows.

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