(Rep. Eugene Vindman, Virginia SEVENTH Congressional District).

We have not written about events in the Chairman’s old home County of Culpeper. As you are aware, his grand design of retirement in the rolling green fields was almost perfect until he noticed all his medical specialists were still up in Arlington and Fairfax.

Which led to some interest about the current Congressman from VA-7, Rep. Eugene Vindman. And why the career pattern for District Seven representatives is evolving. The members start in Langley, get themselves oriented, then they move down to Culpeper with plenty of money in the campaign coffers and then, after a term or two demonstrating moderation can go on to more senior positions helping Langley keep things straight in NoVA. Rep. Vindman’s brother is running for the Senate in Florida, so there could be some great family fun over the next few terms

That topic naturally led to what we could do about lunch. The target list had been turned over to Keith and Dave who were working down the coastal radar and missile emplacements to see if anything significant had been hit. These are mostly pretty well worked over. We assume the bridges and the electricity will be next on the list. Now, about lunch. The topic of fritters came up since I have been attempting to integrate some fried dishes for smaller groups of our Boomers, Zoomers and Interns.
The key to the Galley is that it is partly an improvisational arrangement. It was intended to serve as a snack and coffee station adjacent to the Conference Room on the 4th Floor. There is a big food-service Whirlpool refrigerator, which is a start, and a decent sink with plenty of counter space. No oven, though, so I have two portable cook tops I can use for a couple big pots for simmering or a couple skillets to move stuff to platters for the buffet.

Which brings me, at long last, to the business of the fritters.

If you have extra zucchini from the garden, these Cheesy Zucchini Chicken Fritters are a delicious way to use it up! You can jazz up whatever veggies you have coming in from the neighbor’s garden or send Rocket down to the Whole Foods for some colorful items. They all fall into the same Frittery mess that fries up in neT PATTIES THThey are crispy on the outside, tender on the inside, and packed with peppers, mushrooms, seasoned ground chicken, fresh zucchini, and plenty of melty cheese. I love that these fritters are easy enough for a weeknight dinner but also make a great appetizer or meal prep option.

And, if you love fritters as much as I do, be sure to try my Corn Fritters, too! Corn Fritters are delicious gently fried golden-brown treats that showcase the natural sweetness and texture of corn kernels with a savory batter. They are best served hot and can be enjoyed as a snack, appetizer, or side dish! Although flavorful on their own, they also pair well with dipping sauces like sour cream, salsa, or aioli, just to name a few. And, for your convenience, you can also make the fritters in the oven or air fryer!

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Corn Fritters are delicious gently fried golden-brown treats that showcase the natural sweetness and texture of corn kernels with a savory batter. They are best served hot and can be enjoyed as a snack, appetizer, or side dish! Although flavorful on their own, they also pair well with dipping sauces like sour cream, salsa, or aioli, just to name a few. And, for your convenience, you can also make the fritters in the oven or air fryer!

I also have jalapeno corn fritters Jaalapeno Corn Fritters that are packed with tender corn kernels and diced jalapeno peppers, pan-fried to a crispy golden brown, and served with homemade Sriracha ranch dipping sauce. Whether you’re hosting a gathering, looking for a tasty snack, or simply craving something special, these Jalapeno Corn Fritters with Sriracha Ranch Dipping Sauce are the ultimate crowd-pleasers!nd zucchini fritters you will want to try!

My easy sriracha ranch dip bursts with flavor and is incredibly versatile. If you’ve never heard of Sriracha, it’s a versatile hot sauce that originated in Thailand. It’s made from chili pepper paste, distilled vinegar, garlic powder, sugar, and salt. You can find Sriracha at most grocery stores or even order a bottle online.

HOW TO MAKE SRIRACHA RANCH

To a medium bowl, add 2 cups of nonfat plain Greek yogurt, ½ cup reduced-fat mayonnaise, 1/2 cup low-fat buttermilk, 6 tablespoons sriracha sauce, 2 tablespoons sugar, 2 teaspoons sea salt, 1 teaspoon dried parsley, and 2 teaspoons freshly ground black pepper. Mix well and add more sriracha, buttermilk, salt, and pepper to taste. That’s it!

You can use it as a condiment with game-day classics like pizza and air fryer chicken tenders, as the centerpiece of a veggie tray, or even as a salad dressing. This is one of my most versatile and delicious recipes. It’s a huge hit at any party and requires minimal kitchen tools, which means fewer dishes to do later.

Serve and enjoy!

Cooking Tips That Aren’t Cheatin’.

You know me well enough that when I am sitting down for a special meal with my occasional special pal I like to pull out the stops and go to town with the originals. For feeding the crowd though, I don’t mind some key labor-saving tactics that can produce excellent if somewhat pedestrian results. They are still guaranteed to feed the crowd with nutritious calories that will keep them working. Or at least watching the plat screen on the North Wall while producing decent punditry with less energy and easier clean-ups. If you are going to do a Fritters Frenzy, try these steps to help get to something crispy, cheesy and delicious!:

Golden-brown corn fritters in a white bowl
Tips for the Best Cheesy Zucchini Corn and Chicken Fritters

1. Press ‘Em! Squeeze out as much zucchini moisture as possible: This is the most important step! Zucchini naturally holds a lot of water, and removing the excess helps the fritters hold together and get crispy instead of soggy.

2. Maintain Space! Do not overcrowd the pan: Cook the fritters in batches, so they have room to brown. Adding too many at once can lower the oil temperature and make them softer.
3. Flatten the fritters before cooking: This mixture is thick, so gently press each fritter into a flatter shape after adding it to the pan. This helps them cook evenly and creates more crispy edges.

4. Keep the oil at the right temperature: The oil should be hot before adding the fritters. If it is too cool, they can absorb too much oil; if it is too hot, the outside can brown before the chicken is cooked through.

5. Make sure the chicken is fully cooked: Because if you are making these fritters with chicken or ground sausage, cook until the center reaches 165°F for food safety.

6. Let them rest briefly before serving: Transfer the cooked fritters to a paper towel-lined plate and let them sit for a moment to set up for serving.

Ingredients for a Zuke Batch:

· 1 large zucchini, grated (about 2 ½ cups), very well squeezed dry

· 1 pound ground chicken

· 2 large eggs

· 1 cup (125 g) all-purpose flour

· ¾ cup (75 g) Parmesan cheese, grated

· ¾ cup Mozzarella cheese shredded
· 1 small shallot, very finely minced (about 2 to 3 tablespoons)

· 2 tablespoons fresh parsley, chopped

· ½ teaspoon garlic powder

· ¾ teaspoon kosher salt

· ½ teaspoon black pepper

· vegetable oil, for frying (added as needed)

Instructions

1. Grate the zucchini or peppers and corn using the large holes of a box grater or vigorous dicing to small cubes. Any number of things from the fridge leftovers can make the Fritters dance! Place the veggie mass in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. You should remove about ½ cup of moisture. Set aside.

2. To a large bowl, add ground chicken, eggs, flour, Parmesan, mozzarella, drained zucchini, shallot, parsley, garlic powder, salt, and pepper. Mix until just combined. The mixture should be sticky but hold its shape. If it feels too wet, add 1 tablespoon more flour.

3. To a large skillet over medium heat, add ½ inch of oil.

4. Once hot, use a 3-tablespoon scoop to add fritter batter to the pan in batches of 3 or 4, being careful not to overcrowd the pan. Flatten the tops so that each fritter is about 3 inches wide.

5. Cook the fritters for 4 to 5 minutes on each side, or until golden brown and cooked through to an internal temperature of 165°F in the center.

6. Transfer cooked fritters to a paper towel-lined plate. Repeat with the remaining mixture, adding more oil to the pan as needed between batches.

7. Serve warm with laughter, companionship and satisfaction. And maybe some of that ten year old Henry McKenna brown stuff from the bottle in the locker by the door!

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