Toasted Coconut Chips

Around Christmas time I was shopping at Cost Plus World Market for stocking-stuffers.  As usual, I was also browsing through products to see what things I could add to my pantry.  I commented to an employee that I was happy to see they carried coconut sugar, because the closest place to get it that I knew of was 30 minutes away.  "You like coconut?" she asked.  "You have to try these!"  I followed her and she handed me a bag of DANG Toasted Coconut Chips.  Yowsa!  I was hooked the moment I tried them!

Fast forward to about 2 weeks ago.  I receive fresh fruit and milk deliveries at my home from a local organic company.  In my box was a fresh coconut.  I had never used one before and I had no idea what to do with it.  After looking up "how to open a fresh coconut" on youtube, I made my attempt.  It was easy!  I just punched some holes into the eyes with a hammer and a Phillips screwdriver, emptied the water, and then tapped the horizontal circumference of the coconut with the same hammer until it cracked open.  After removing and peeling the meat I simply sliced it into thin slices with a paring knife to try my hand at homemade toasted coconut chips.  Total success!

Slice fresh coconut meat as thinly as possible. Add 1/4 cup of sugar and 1 tsp. salt to 1 cup reserved coconut water and dissolve. Add to coconut shavings in plastic bag. Squeeze out excess air and let soak overnight (about 10-12 hours). Strain, spread shavings in a thin layer on a cookie sheet lined with parchment paper or silicone mat. Bake at 200 degrees for about 4-5 hours, checking frequently, until desired crispness is achieved. They will be slightly chewy while warm, but when they cool they are delightfully crisp.  Enjoy!

Palek Pakora (Spinach Fritters) with Cilantro Chutney

In my opinion all cooking is intuition based and is never really an exact science.  You must do to learn.  Start where you are and learn from your mistakes and successes.  Deep frying is a perfect example, and fritters are an easy and cheap thing to practice on.

 That said, let's get a few things straight:  I'm not gluten-free.  I'm not dairy-free.  I will NEVER be vegan.  However, just because I'm not those things doesn't mean I can't enjoy those things.  A lot.  So much so, that I will make up endless batches of these with my kids, forever.  Much thanks to a sweet lady, who emigrated from India, for introducing me to garbanzo bean flour, and how it makes impossibly amazing fritters.  Don't stop at spinach.  You can batter small pieces of just about any vegetable in this.  Just make sure they are small and/or thin pieces so they'll cook through before burning.  Great accompaniment to Indian food.

Palek Pakora and Cilantro Chutney

1 cup garbanzo bean flour
1/4 tsp. baking powder
1/2 tsp. cumin
pinch of salt

Mix together and add enough water to reach a pancake batter consistency (too much and the batter won't stick, not enough and you'll have too much batter on the spinach and it won't get crispy)

fresh spinach leaves or 
other veggies (thinly sliced zucchini, green beans, bell peppers)

Batter individual pieces and deep fry* in 2-3 inches of vegetable oil (or canola, or shortening, whatever you prefer) heated over medium heat, until golden brown, turning once.  Serve with cilantro chutney:

1 small tomato, seeded
leaves from 1 small bunch cilantro 
1/4 white onion
2 whole canned green chiles OR
about 1/4 cup chopped canned green chiles
(I've even used jarred salsa verde in a pinch)
juice from 1/2 lemon
pinch of salt and cumin

Blend all ingredients in a food processor until salsa-like consistency is achieved.

*Test oil temp with a drop of batter.  It should sizzle immediately and brown slowly.  Never let your oil start smoking, that means it too hot, and never crowd your pot, you'll risk the oil cooling too much to cook everything quickly.