Fresh Corn Fritters with Chive Ricotta

1 1/3 cup flour
2/3 cup corn meal
3 tsp baking powder
1 tsp salt
1 ½ Tbsp maple syrup
1 ear of corn, shucked
1 Italian (or regular green) pepper, chopped
1 small red onion, diced
2 eggs
1 cup milk
1/3 cup apple cider
¼ cup fresh ricotta-chive cheese (or add 1/4 cup chopped chives to plain ricotta)
¼ cup olive or vegetable oil
¼ cup basil leaves, chopped

Mix all ingredients together and fry in oil until nicely browned on both sides.

Note: Holly meant to add some grated carrot. Feel free to add or adapt otherwise to your taste buds!

Purslane Salad with Ginger Vinaigrette

1 bunch purslane , washed and leaves picked *
3 stalks celery, sliced
¼ cup chopped fresh parsley leaves
2 peaches, cubed
1 pint mixed berries

Mix together and then drizzle with:

Ginger Vinaigrette

½ cup olive oil
¼ cup cider vinegar
1 Tbsp ginger ale **
Salt and pepper to taste

* purslane is from Flats Mentor Farm
** Best to use artisan ginger ale like Tower Root Beer’s

Recipes by Holly Pierce, CHWP (aka Miss Holly)
Chef, Wellness Consultant & Instructor
The Soul Chef