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openings (appetizers, snacks, and small plates)

No category of food highlights the diversity of coconut more than appetizers, snacks, and small plates. In part this is because of the strong influence of street food in the many cultures that make regular use of coconut. Handheld bites that are traditionally eaten on the street adapt easily to the Western kitchen and work particularly well transformed into meal openers or cocktail party fare. Check out chapter 7 for beverages to round out a coconut-themed cocktail or appetizer party.

Bourbon-Glazed Coco-Nuts

Gluten-free

Paleo-friendly

Makes about 2 cups

Bourbon pecans in a sweet glaze is a classic and sophisticated snack. Coconut sugar replaces the maple syrup or brown sugar found in traditional versions of this recipe, and finely grated coconut adds another textural dimension. I like to serve these with cocktails, but they also make a great afternoon snack for kids. Don’t worry, the alcohol is completely cooked off by the time the nuts are done cooking!

Ingredients

Instructions

  1. 1. Heat the oven to 350°F (180°C). Line a large sheet pan or baking sheet with parchment paper or a silicone pad.
  2. 2. Bring the bourbon to a boil in a medium saucepan over high heat, then reduce the heat to medium. Simmer, uncovered, until the bourbon is reduced to 1⁄4 cup, about 12 minutes.
  3. 3. Stir in the butter, coconut sugar, salt, cayenne, and vanilla. Cook for another 30 seconds, stirring until the butter melts, then add the pecans and mix well. Remove from the heat.
  4. 4. Spread the pecans on the prepared sheet and bake for 8 to 12 minutes, or until shiny and slightly browned.
  5. 5. Remove the pan from the oven. Stir in the coconut, mix well, and bake for 1 to 2 minutes longer, or until the coconut begins to brown slightly. Be careful not to let either the nuts or the ­coconut flakes scorch.
  6. 6. Remove the nuts from the oven and allow to cool completely. Store extras in an airtight container for up to 2 weeks.

Spicy Coconut Chips

Gluten-free

Dairy-free

Paleo-friendly

Makes about 4 cups

This sweet and spicy snack is an ideal substitute for chips or nuts at a party or as an anytime snack. The recipe is highly adaptable to your individual taste; feel free to swap out any of the seasonings. For a completely savory chip, omit the maple syrup.

Ingredients

Instructions

  1. 1. Preheat the oven to 375°F (190°C).
  2. 2. If using the meat from a whole coconut, use a mandoline or vegetable peeler to slice the meat into 2- to 3-inch-long strips.
  3. 3. Place the coconut in a large bowl and add the coconut oil, maple syrup, salt, and chipotle powder. Toss well.
  4. 4. Spread the chips in a single layer on two or three baking sheets or jelly-roll pans. Bake for 7 to 10 minutes, stirring once halfway through, or until they begin to turn light golden brown.
  5. 5. Allow to cool completely so the chips crisp up. Store in an airtight container for up to 2 weeks.

Herbed Coconut Chips

Gluten-free

Dairy-free

Paleo-friendly

Makes about 4 cups

An adaptation of my Spicy Coconut Chips recipe, this herbaceous chip makes an unusual but tasty addition to a cheese plate or nut mix. It’s also great as a side offering with sandwiches. You can change up the herbs for any that you like; just make sure to use dry varieties. Marjoram is a nice substitution, as is sage, but use the latter judiciously because its flavor can be particularly strong.

Ingredients

Instructions

  1. 1. Preheat the oven to 375°F (190°C).
  2. 2. If using the meat from a whole coconut, use a mandoline or vegetable peeler to slice the meat into 2- to 3-inch-long strips.
  3. 3. Place the coconut in a large bowl and add the coconut oil, salt, pepper, rosemary, and thyme. Toss well.
  4. 4. Spread the chips in a single layer on two or three baking sheets or jelly-roll pans. Bake for 7 to 10 minutes, stirring once halfway through, or until they begin to turn light golden brown.
  5. 5. Allow to cool completely so the chips crisp up. Store in an airtight container for up to 2 weeks.

Almond-Coconut White Bean Spread

Gluten-free

Dairy-free

Makes 4–6 servings

I love the multiple layers of texture and flavor in this white bean spread, which is reminiscent of hummus but different enough to offer a whole new go-to flavor experience. The almonds and coconut add a greater level of fiber and protein than the beans on their own. This spread is excellent on melba toast rounds, with pita chips, or as the dipping centerpiece of a crudités platter.

Ingredients

Instructions

  1. 1. Place the coconut, almonds, beans, garlic, tahini, salt, sumac, pepper, olive oil, and lemon juice in a food processor or high-powered blender and process into a smooth paste. You may add water, a tablespoon at a time, as needed to create a paste that is the consistency of hummus.
  2. 2. Scrape the dip out of the bowl and transfer to a soup plate or wide bowl and smooth it out evenly. Using the back of a tablespoon, make “wells” in the dip. Drizzle additional olive oil, as desired, into the wells. Sprinkle lightly with additional sumac powder.

Savory Coconut Crackers

Gluten-free

Dairy-free

Paleo-friendly

Makes 15–20 crackers

The key to these gluten-free crackers is that there is no liquid besides what is provided by the eggs. You can flavor the base recipe however you like by changing the spices or adding 2 or 3 tablespoons of finely shredded cheese — Parmesan is particularly good. Use these crackers with Almond-Coconut White Bean Spread or any other topping of your choice.

Ingredients

Instructions

  1. 1. Preheat the oven to 350°F (180°C).
  2. 2. Combine the coconut flour, onion powder, salt, pepper, and parsley in a medium bowl and whisk well.
  3. 3. Add the eggs to the flour mixture and stir well. Using your hands, form the mixture into a ball. If the mixture is too dry, you may add cold water, a tablespoon at a time, to achieve the consistency of play dough.
  4. 4. Place the dough ball on a large piece of parchment paper, then flatten and shape into a rectangle. Place another piece of parchment on top of the dough and, using a rolling pin, roll out the rectangle to about 1⁄8-inch thickness.
  5. 5. Remove the top layer of parchment and use a pizza cutter or very sharp paring knife to score the dough lengthwise and crosswise to get crackers that are roughly 2 inches wide and 21⁄2 inches long.
  6. 6. Transfer the scored dough, on its parchment paper, to a baking sheet. Bake the crackers for 15 to 20 minutes, checking halfway to make sure they are not too browned. Remove the crackers when they are evenly and lightly browned.
  7. 7. Allow the crackers to cool for 5 minutes, or until they can be comfortably handled, then break apart along the score lines. Store in an airtight container for up to 1 week.

Sinigang (Filipino Sour Tamarind Soup)

Gluten-free

Dairy-free

Makes 4–6 servings

This recipe is an homage to my friend Jason, who challenged me to create a slightly less sour and more flavor-balanced version of this fish soup traditional to his Filipino heritage. For this sinigang redux, I’ve used coconut vinegar and a touch of coconut sugar in addition to the tamarind. I’ve also substituted the more readily available flounder for the traditional Filipino milkfish; both are in the sole family.

Ingredients

Instructions

  1. 1. Wash the rice by placing it in a deep bowl and adding just enough cold water to cover. Swirl the rice around with your hand until the water becomes cloudy. Carefully pour the water into a 4-quart saucepan. Repeat this step four more times, reserving the water in the saucepan each time.
  2. 2. Place the rice in a 2-quart saucepan. Add the salt and enough clean, cold water to cover the rice by 1 inch. Bring to a boil, then reduce the heat to medium and cook, uncovered, until all the water is nearly absorbed and “holes” form in the surface, 10 to 12 minutes. Reduce the heat to low and cover. Cook for 15 minutes longer. Fluff the rice and remove from the pan.
  3. 3. While the rice is cooking, make the sinigang. Heat the reserved rice water over medium heat and add the onion, ginger, coconut sugar, and tamarind syrup. Bring to a simmer and cook, stirring occasionally, until the sugar and tamarind syrup are totally dissolved, 3 to 5 minutes.
  4. 4. Add the tomato, daikon radish, coconut vinegar, chile, and fish sauce, and simmer for 1 to 2 minutes longer so the flavors meld together.
  5. 5. Gently add the fish and simmer until cooked through, 8 to 10 minutes. Add the watercress and simmer for 1 to 2 minutes longer. Serve with the prepared jasmine rice.

Young Coconut Soup

Gluten-free

Dairy-free

Paleo-friendly

Makes 4–6 servings

Unlike many soups that use coconut milk as a base, this soup uses young, jellylike green coconut meat (available frozen from an Asian grocery store or freshly scraped from green coconuts) and fresh coconut water for a light yet creamy soup that is ideal as a starter for a summer meal. Because the soup is so light, it’s a perfect base for fish or shellfish.

Ingredients

Note: If you choose to use shrimp, add them after you’ve puréed the soup and cook until they just turn pink, 3 to 5 minutes.

Instructions

  1. 1. Heat the coconut oil in a large saucepan over medium heat. Add the ginger and garlic and sauté for 1 minute, or until the garlic and ginger become aromatic but not brown.
  2. 2. Add the chile and stir well. Fry for 1 minute.
  3. 3. Stir in the coconut meat, coconut water, and stock. Bring to a simmer, cover, and simmer for 20 minutes.
  4. 4. Add the fish sauce, basil, cilantro, and lemongrass, and simmer for 5 minutes longer.
  5. 5. Remove the soup from the heat. Using an immersion blender, blend the soup into a smooth purée. Alternatively, remove the solids with a slotted spoon, place them in a blender or food processor, purée until smooth, and return to the pan.
  6. 6. Bring the mixture back to a simmer.
  7. 7. Meanwhile, cook the clams: Bring the water to a boil in a large saucepan. Add the clams and cover. Steam the clams until they open, 5 to 10 minutes. Discard any clams that do not open.
  8. 8. Add the opened clams to the soup, then stir in the salt, a generous grinding of pepper, and the lime juice. Serve hot.

Coconut-Crusted Fried Eggplant and Tomato Rounds

Makes 4–6 servings

This dish will call to mind the American Southern tradition of deep-frying green tomatoes and okra. I like to use eggplant because its meaty texture stands up well to the robust flavor of the coconut crust. The ripe though very firm tomatoes add a slight tang to counter the coconut’s sweetness. An excellent starter, this dish would make a good side dish as well.

eggplant and tomato rounds

dipping sauce

Instructions

  1. 1. Liberally season the eggplant slices with coarse salt on both sides and place on a baking sheet or sheet pan. Allow to sit for 15 to 20 minutes.
  2. 2. Meanwhile, prepare the breading: Using a food processor or high-powered blender, grind the Arborio rice into a coarse powder about the consistency of cornmeal. Combine the ground rice with the coconut, corn flour, paprika, garlic powder, salt, and thyme in a medium bowl and whisk together. Set aside.
  3. 3. Place the flour in a small bowl. Pat the eggplant slices dry and dredge each in the flour, knocking off most of the excess. Do the same with all the tomato slices.
  4. 4. Beat the eggs well in a small bowl. Dredge an eggplant slice in the eggs and then in the breading mixture. Repeat with all the eggplant slices and all the tomato slices. Set aside on a platter.
  5. 5. Preheat the oven to 350°F (180°C).
  6. 6. Heat a large skillet over medium heat and add 1 inch of oil to the pan. When a pinch of corn flour dropped into the oil bubbles and sizzles, the oil is ready. Gently place the eggplant slices in the pan. Space the slices about 1⁄2 inch apart; do not crowd. Fry until golden brown on one side, 3 to 5 minutes, and then turn over and fry until the other side is golden, another 1 to 2 minutes.
  7. 7. Remove the eggplant slices and place them on a baking sheet. Bake for 20 minutes, or until they are crispy on the outside and fork-tender inside.
  8. 8. Meanwhile, make the dipping sauce: combine the mayonnaise, sour cream, chile, lemon juice, and salt in a small bowl and mix well.
  9. 9. While the eggplant is still baking, fry the tomatoes: Add more oil to the skillet, if needed, and heat over medium heat. Add the tomato slices. Space the slices about 1⁄2 inch apart; do not crowd. Fry until golden brown on one side, 3 to 4 minutes, and then turn over and fry until the other side is golden, 1 to 2 minutes longer. Set on a platter with the cooked eggplant slices. Serve hot with the dipping sauce.

Coconut-Lime Ceviche

Gluten-free

Dairy-free

Paleo-friendly

Makes 4 servings

This recipe calls for red snapper, but use whatever fish appeals to you or whatever is freshest. Ahi (yellowfin) tuna and salmon are often used, and some supermarkets sell sashimi-grade flash-frozen cuts of them. Regardless of the type of fish, it’s most important to find the absolute freshest you can, as only the citrus juices and vinegar will “cook” the fish. Serve with Savory Coconut Crackers.

Ingredients

Instructions

  1. 1. Cut the fish into thin slices, with the grain. Place the slices in a large nonreactive bowl or dish and season with the salt. Whisk together the lime juice, coconut vinegar, and garlic in a small bowl, then pour it over the fish.
  2. 2. Spread the onion and jalapeño over the top of the fish and cover tightly with plastic wrap. Refrigerate for 15 minutes.
  3. 3. Gently pour the lime juice mixture off the fish into another bowl and whisk in the coconut milk. Pour this mixture back over the fish and cover. Refrigerate for another 20 minutes.
  4. 4. Arrange the fish in equal portions with the sauce, onion, and jalapeño in small dishes. Serve cold, garnished with the cilantro.

ceviche

Ceviche dishes are common in Latin American countries with coastal regions, and some historians believe they can be traced to Incan societies in Peru. Certainly, today Peru remains well known for its ceviche, but I prefer the Mexican and Central American versions that use coconut milk.

Thai Chicken Satay

Gluten-free

Dairy-free

Paleo-friendly

Makes 4 servings

This popular appetizer has transitioned out of traditional Thai eateries into the mainstream. You can find it on chain restaurant menus and in the freezer section in most grocery stores, but it’s so easy to make — and you can even create a “light” version by using low-sodium soy sauce and “lite” coconut milk — that there is no need to buy the prepared versions.

chicken

peanut sauce

Instructions

  1. 1. Put six to eight wooden chicken skewers in a dish of water and set aside to soak.
  2. 2. Combine the lime juice, grapeseed oil, sesame oil, soy sauce, fish sauce, coconut sugar, and half of the minced chile in a shallow dish amd whisk together. Add the chicken and turn to coat. Let marinate in the refrigerator for 30 minutes.
  3. 3. To make the peanut sauce, whisk together the peanut butter, coconut milk, lime juice, soy sauce, coconut sugar, and the remaining minced chile in a medium bowl until smooth. Set aside.
  4. 4. Preheat a grill to high or the oven to broil. Skewer four cubes of chicken or one chicken tender on each wooden skewer. If cooking in the oven, place on a baking sheet or jelly-roll pan and cook for 12 to 15 minutes, or until cooked through and not pink in the middle. If grilling, place the skewers directly on the grill. Cook for 5 minutes, turn, and cook for 5 minutes on the other side, or until the chicken is no longer pink in the middle. Serve warm with the peanut sauce.

Coconut-Mango Glazed Hot Wings

Dairy-free

Makes 4–6 servings

Sticky, sweet, and spicy, these wings are wonderful cocktail party food or appetizers. The recipe can be easily doubled or tripled for a bigger crowd, making it a good choice for a Super Bowl party or large picnic. Because the wings are baked rather than fried, they are less greasy. You can make the glaze ahead and store it in the refrigerator for up to 2 days. Reheat it before using.

Ingredients

Note: Frozen mango pulp is sold in most Latino and Caribbean markets, but if you can’t find it, you can purée fresh or frozen mango chunks in a high-powered blender until smooth.

Instructions

  1. 1. Preheat the oven to 400°F (200°C).
  2. 2. Place the flour in a small bowl. Season the chicken wings liberally with coarse salt and black pepper and dredge lightly in the flour, knocking off any excess.
  3. 3. Place the wings on a baking sheet or in a large enough baking dish that they do not crowd each other. Leave 1⁄4 to 1⁄2 inch of space around each wing. Spray the wings lightly with cooking spray and bake for 30 minutes, or until they are golden brown.
  4. 4. While the wings are baking, make the glaze: Heat the coconut oil in a medium saucepan over medium heat. Add the shallot and cook until just translucent, about 1 minute.
  5. 5. Add the chile and cumin and stir well. Cook for 30 seconds, then quickly stir in the coconut nectar and mango. Reduce the heat to medium-low and simmer for 10 minutes. Stir in the salt and orange zest.
  6. 6. Mix the cornstarch with the water in a small bowl. The mixture should have the consistency of heavy cream. Stir this into the glaze. Increase the heat and bring to a boil. Once the mixture begins to thicken, in about 30 seconds, reduce the heat to a simmer. Simmer until thick and syrupy, about 1 minute. Remove from the heat.
  7. 7. Brush the wings with half of the sauce and bake for another 10 minutes. Transfer the wings to a platter. Drizzle with the remaining glaze. Serve hot.

Coconut-Ginger Meatballs

Gluten-free

Dairy-free

Makes 4–6 servings

These little meatballs combine the warm kick of fresh ginger with the creamy balance of coconut. Roll them small and you have an excellent appetizer. Roll them bigger and serve with soba noodles tossed with toasted sesame oil and minced scallions, with a side of steamed bok choy, and you have a complete meal. You can freeze the raw meatballs; defrost them completely in the refrigerator before cooking.

Ingredients

Instructions

  1. 1. Heat a large skillet with 1 teaspoon of the sesame oil over medium heat. Add the garlic and fry until golden brown, about 1 minute. Use a slotted spoon to transfer the browned garlic to a large bowl.
  2. 2. Add the scallions, ginger, pepper flakes, fish sauce, cornstarch, 1 teaspoon of the sesame oil, and 2 tablespoons of the coconut milk to the bowl with the garlic and whisk well with a fork. Add the ground turkey and knead well with your hands.
  3. 3. Form the mixture into meatballs that are either the size of a walnut for an appetizer or the size of a tangerine for a main course. Chill in the refrigerator for 1 hour or up to overnight (if chilling overnight, cover in plastic wrap).
  4. 4. In the same skillet in which you cooked the garlic, heat the remaining 1⁄4 cup sesame oil and the coconut oil over medium heat. Add the meatballs but do not crowd them. Cook in multiple batches if necessary. Brown the meatballs on one side, 3 to 4 minutes for turkey or 6 to 7 minutes for pork, then turn over and brown on the other side, another 3 to 4 minutes for turkey or 6 to 7 minutes for pork. Repeat until all the meatballs are browned.
  5. 5. Heat the stock, salt, lime leaf, and remaining 1 cup coconut milk in a medium saucepan or high-sided skillet over high heat. Bring to a boil, then reduce the heat to medium-low and add the meatballs. Simmer until the milk is reduced by two-thirds and thickly coats the meatballs, 5 to 6 minutes. Serve warm.

Summer Rolls

Gluten-free

Dairy-free

Makes 4–6 servings

This recipe is a variation on a summer favorite of mine: rice paper wrappers enclosing fresh mint, shrimp, and bean sprouts. Instead of rice wrappers, this version uses coconut wraps, sometimes called “paleo wraps,” which are now found at most supermarkets and health food stores and from online purveyors. Or you can make your own using the recipe for crêpes. Coconut wraps are sturdier than the rice paper versions, and many feature raw ingredients, which provide a bigger nutritional punch. Serve with Spicy Coconut-Peanut Dip.

Ingredients

Instructions

  1. 1. Bring the water in a medium saucepan to a boil over high heat. Add the vinegar and shrimp and poach until the shrimp turn pink, 4 to 5 minutes.
  2. 2. Transfer the shrimp to a bowl of ice water to cool. Once cool, pat the shrimp dry, chop them roughly, and set aside.
  3. 3. Brush one side of one coconut wrap with sweet chili sauce and layer with one-eighth of the chopped shrimp, then one-eighth of the mint leaves. Top with one-eighth of the pea shoots and carrots. Roll the wrap tightly, then slice in half. Repeat with the remaining wraps until all the ingredients are used.

Spicy Coconut-Peanut Dip

Gluten-free

Dairy-free

Makes about 1 cup

This dip is similar to the satay sauce in the Thai Chicken Satay recipe, but it has garlic and cayenne pepper to give it a kick. I love to serve this with crudités at a party or as a sauce to go with Chinese dumplings. It’s also a very good dipping sauce for the Summer Rolls.

Ingredients

Instructions

Combine the garlic, cayenne, peanut butter, coconut milk, lime juice, rice wine, soy sauce, and sugar in a food processor or high-powered blender. Purée until smooth. Pour into a bowl and top with the cilantro.

Coconut Pajeon (Savory Korean Pancakes)

Gluten-free

Dairy-free

Makes 4 pancakes

Pajeon are similar to scallion pancakes but can feature a wide variety of vegetables, ground meat, or even shrimp. I like to make mine with a combination of garlic chives, finely shredded kabocha squash, and shrimp. Traditional pajeon can be made with rice flour or wheat flour; this version combines coconut flour and rice flour — the latter gives the pancakes a lovely crispy finish.

pajeon

dipping sauce

Instructions

  1. 1. Using a handheld or stand mixer, beat the eggs on high until they are light and frothy, about 2 minutes. Add the cold water and beat for 30 seconds.
  2. 2. Add the chives, squash, and salt, and mix for 10 to 15 seconds.
  3. 3. With the mixer on medium-low, add the flours and mix until smooth. The batter should be slightly thinner than waffle batter. Stir in the shrimp and set aside.
  4. 4. Line a platter with paper towels. Heat 1 tablespoon of the coconut oil in a nonstick griddle or large nonstick skillet over medium heat. Pour or spoon in about 2 tablespoons of batter, or enough to make a 3- to 4-inch pancake. Repeat without crowding the pancakes in the pan. Fry the pancakes until golden brown on one side, 2 to 3 minutes, then flip over with a spatula and brown on the other side, 1 to 2 minutes. Transfer the cooked pajeon to the platter. Repeat, using the remaining 2 tablespoons coconut oil as necessary, until all the pancakes are cooked.
  5. 5. To make the dipping sauce, whisk together the soy sauce, vinegar, sesame oil, garlic, coconut sugar, pepper flakes, and sesame seeds. Serve the hot pajeon with the dipping sauce.

Spicy Coconut-Vegetable Patties

Makes 15–20 patties

This recipe is a vegetarian version of a traditional Jamaican beef patty. The addition of grated coconut in the filling creates a depth of texture and flavor satisfying enough that you won’t miss the meat. The distinctive sunshine-yellow color of the patty comes from being brushed with annatto oil and is a hallmark of this dish, and the tangy flavor of the seeds lends a bit of brightness to the crust. Because these patties can be made ahead and frozen, they are easy to have on hand for an impromptu gathering.

dough

filling

make the dough

  1. 1. Heat the coconut oil in a small skillet over medium-low heat and add the annatto seeds. Stand back well away from the pot or use a spatter screen, as the seeds may pop. Swirl the oil in the pot and fry the seeds until all their color is released into the oil, 1 to 2 minutes. Strain out the seeds and pour the oil into a heatproof bowl. Set aside and allow to cool completely.
  2. 2. Combine the flour and salt in a large bowl and cut in the butter with a pastry cutter until the dough reaches the consistency of coarse meal with pea-size pieces. (Alternatively, combine the flour, salt, and butter in a food processor fitted with a dough blade and pulse quickly. Do not overwork the dough.) Using a spoon, stir the dough while adding drops of ice water until the dough just comes together in a ball.
  3. 3. Wrap the dough in plastic wrap and flatten to form a disk. Refrigerate for at least 2 hours, or as long as overnight. The dough also may be well wrapped, frozen, and then thawed in the refrigerator for later use.

make the filling

  1. 4. Soak the bread pieces in the milk for 1 minute in a small bowl. Remove when the bread is soaked through but before it disintegrates. Set aside.
  2. 5. Heat the coconut oil in a large skillet over medium heat. Add the onion and sauté until translucent, 1 to 2 minutes. Add the garlic and cook for 1 minute longer. Stir in the carrot, celery, cabbage, squash, and green beans, and cook until the vegetables are al dente, 3 to 4 minutes. Add the coconut and chile and mix well.
  3. 6. Reduce the heat to medium-low and continue cooking for 1 minute, then add the tomato, mix well, and cook for 1 minute. Stir in the curry powder and continue to cook for 1 to 2 minutes. Mix in the thyme and cilantro. Add the water and cook for 3 to 4 minutes or until completely absorbed. Season to taste with salt and black pepper. Remove the pan from the heat and set aside to cool.
  4. 7. Squeeze the excess liquid from the milk-soaked bread and add it to the cooled vegetable mixture. Mix well.

assemble the patties

  1. 8. Remove the dough from the refrigerator. Dust a work surface and a rolling pin with flour. Roll out the pastry 1⁄8 inch thick, sprinkling with additional flour as necessary to keep the dough from sticking. Use a pastry brush to dust away any excess flour. Cut circles from the dough using a 5-inch round pastry cutter.
  2. 9. Place 1 to 2 tablespoons of the vegetable mixture in the center of each round. Brush the edges of the pastry with the beaten egg and fold over the filling. Use a fork to crimp the edges of each patty closed.
  3. 10. Brush the top of each patty with the annatto oil and then with more of the beaten egg. Using your fork, poke a few air vents in the top of each patty.
  4. 11. Preheat the oven to 425ºF (220ºC). Place the patties on an ungreased baking sheet and chill in the refrigerator for 15 minutes so that the butter in the crust becomes firm. When baked, the butter will melt and release steam to create a flaky crust. Bake the patties for 15 to 20 minutes, or until lightly browned. Serve warm.

Note: The patties may be frozen, uncooked, in a well-sealed container or ziplock bag, for up to 2 months. To cook, place the frozen patties in a preheated 425ºF (220ºC) oven and bake for 30 to 40 minutes, or until golden brown.

Corn, Coconut Milk, and Cilantro Fritters

Makes 4–6 servings

I was inspired to create these fritters after eating Mexican-style roasted corn that is garnished with lime juice, culantro (recao, an herb in the cilantro family available in Latino and Caribbean markets), and Cotija cheese. My version combines all the key ingredients, along with coconut milk, into a deep-fried fritter that can be dipped in a tangy sauce and enjoyed in two bites.

fritters

dipping sauce

Instructions

  1. 1. If using corn on the cob, remove the kernels from the corn by holding an ear of corn upright on a cutting board. Make sure the wide, flat stem side is against the board. Using a sharp knife, cut from the tip of the cob down to the stem, removing all the kernels. Repeat all the way around the cob until all the kernels are removed. Do the same with the other ear of corn.
  2. 2. Place the corn kernels in a large bowl and mix in the cornmeal and flour, followed by the garlic, shallot, bell pepper, coconut, culantro, cayenne, and salt. Add the coconut milk and egg and beat until combined into a smooth, thick batter. Add water in small amounts, if needed, to achieve this batter.
  3. 3. Heat the oil in a large skillet over medium heat. Drop the batter into the skillet by the tablespoon, allowing for about 1⁄2 inch between fritters. Fry until golden brown on one side, 2 to 3 minutes, then turn over and fry on the other side until golden brown, 2 to 3 minutes longer. Don’t crowd the fritters in the pan. Fry the fritters in multiple batches, if needed. Remove the fritters and drain them on a large platter or sheet pan lined with paper towels.
  4. 4. To make the dipping sauce, combine the cheese, buttermilk, and lime juice in a small food processor or blender and blend into a smooth, thick sauce. Scrape into a bowl and stir in the chives and the black pepper to taste. Serve the fritters hot, with the sauce on the side.