Who’s already tired of sandwiches? My kids take lunch to school most days but they are already whining about sandwiches, leftovers and soups. I don’t blame them. I mean, we’ve raised them to enjoy a variety of foods so I’m not surprised that they are interested in something a little difference once in a while. So, I need to kick it up a notch.
Again, the Food Goddesses heard my call out and the Angels have responded – actually The ANGEL Foundation for Learning. This charity supports our city’s most vulnerable students with their nutrition program serving a staggering 6.8 million breakfasts, lunches and snacks each year. They’ve recently partnered with top chefs and asked for their lunch recipes to share with you and bring awareness to their nutrition program offered so that students don’t go hungry.
“It is always tough to get kids to enjoy eating vegetables but with this recipe it’s easy. It’s as though these veggies have been given a makeover. They aren’t stuffed in a spring roll or pureed in a soup. These Crispy Vegetable Fritters are easy to make and are a great way to give kids fuel for the day,” says Chef Corbin.
Chef Corbin is the executive chef at C5 Restaurant (Royal Ontario Museum). He has over 20 years of experience in some of the country’s finest restaurants. From 1997 to 2011, he served as executive chef at Holt Renfrew in both Edmonton and Toronto. Corbin has also been seen as a host and food expert on such television shows as Dinner Party Wars, Restaurant Makeovers, and Crash My Kitchen on Food Network and HGTV Canada.
CHEF CORBIN’S CRISPY VEGETABLE FRITTERS
INGREDIENTS for Fritter Mix:
2 cups chana or chick pea flour
1/2 tsp grated fresh ginger root
1 garlic clove – minced fine
1 cup chopped fresh spinach
1/4 cup julienne raw carrot
1/4 red pepper – julieene
1/2 cup julieene onion
1/4 tbsp ground cumin
salt and pepper to taste
1/4 cup chopped fresh cilantro
1/2-3/4 cup cold water
canola oil for frying
METHOD:
Combine all ingredients except the water in a small mixing bowl.
Add the cold water to bind the vegetables with the flour – a thick paste will form. Be careful not to over mix!
Pre-heat canola oil in a heavy bottom cast iron skillet – enough to fill skillet to 2 inches.
Heat the oil to 350F.
Drop large fork fulls of the battered vegetables (approx. 2 inches in diameter) into the hot oil and fry until golden brown, crispy and cooked through, approximately 4 minutes.
Remove from heat, drain on absorbent paper and season with salt. Serve with your favourite dipping sauce or coconut ginger chutney.
INGREDIENTS for Coconut Ginger Chutney:
1 cup fresh cilantro
1 1/2 tbsp grated ginger root
1/2 cup grated unsweetened coconut
1 cup coconut milk
1 birds eye chili
1 tbsp brown sugar
METHOD:
Combine all ingredients in a blender and puree until smooth.
To check out other great Top Chef recipes for lunch, please visit www.AngelFoundationForLearning.org and consider a donation to the charity to fight student hunger.
Aside from the nutrition program, The Angel Foundation for Learning also distributes bursaries for students to attend summer camps and art programs, and also provides basic essentials such as warm clothing, prescription eyeglasses, hearing aids, groceries, and support to cope with other financial and medical crisis via the Toronto Catholic District School Board.
You should check out weelicious. She has a facebook page, website and cookbooks all about making lunches for kids.