Part 12 (2/2)

Heat a -inch layer of olive oil in a large, heavy-bottomed skillet (preferably cast iron) over medium heat. To test the oil, sprinkle a pinch of bread crumbs into the pan. If bubbles form rapidly around them, then the oil is ready.

Using 2 heaping tablespoons of mixture per fritter, drop each fritter into the bread crumbs and roll gently to coat. Flatten to about 1 inch thick. Fry the tomato fritters for 4 to 6 minutes on each side until golden brown, turning very carefully (these are delicate, so a thin spatula works well for this). Drain on paper towels and let cool for about 5 minutes before serving.

Serve sprinkled with more fresh dill or dusted with a little dried oregano.

Alternative baking option: Instead of frying, you can also bake these fritters in a preheated 350F oven for 35 minutes. Rub a large cookie sheet with olive oil, arrange the fritters on it so that they do not touch, and spray or brush generously with olive oil. Flip them over halfway through baking; spray or brush other side with oil.

AUTUMN LATKES.

MAKES ABOUT 24.

TIME: 40 MINUTES.

These are like potato pancakes, but instead of making them with the traditional potato we make them perfectly autumnal by using beets, carrots, and sweet potatoes. It's pure fall harvest gluttony! You're going to want a food processor to shred all these vegetables or else autumn will be over by the time you're done prepping. Serve with apple sauce or Horseradish-Dill Sour Cream (page 208), or both.

2 cups peeled, shredded beets

(about 3 average-size beets)

1 cup peeled, shredded carrot

(about 1 average-size carrot)

1 cup peeled, shredded sweet potato

(you guessed it, 1 average-size sweet potato)

1 shallot, chopped finely (about cup)

cup all-purpose flour

cup cornstarch

teaspoon salt

Several dashes of freshly ground black pepper

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