Green Curry Puffs

I've been making these little things for years with a potato filling but after a little experimenting I am sold on this celery root filling.  Feel free to substitute some or all of the celery root with potato for a more traditional taste.  

The puffs can be folded in half as triangles or into cute pointed pillows.  Just fold opposite corners together pressing the seams together to seal.

The green curry paste I use is by Thai Kitchen.  It's easily found in the international food aisle of most grocery stores.  

Green Curry Puffs

1 celery root, peeled and chopped into large pieces

1/4 cup diced carrot (about 1 small)

1/4 cup diced edamame (without shell)

3 teaspoons tamari sauce

2 teaspoons green curry paste

dash fish sauce

about 30 wonton wrappers

oil for frying (vegetable, canola...)

Soy Lime Dipping Sauce

2 tablespoons fresh lime juice

2 tablespoons soy

dash sesame oil

red pepper flakes to taste

For Puffs:  Boil celery root until very soft and smashable, about 30 minutes.  Drain water and smash.  Add carrots, edamame, tamari sauce, green curry paste and fish sauce.  Stir until evenly combined.  Spoon onto curry wrappers and fold in desired way.  Use a small brush or finger to swipe edges with water to help tightly seal.  

Heat about 2 inches of oil in a pot to 350 degrees.  Fry puffs about 1 minute on each side until crispy and toasty brown.  Transfer to towel to drain. Work in batches if needed.  Serve warm.

For Dipping Sauce:  Stir together soy, lime juice, sesame oil and pepper flakes.  

Curry Falafel + Pickled Onions

If you live in nyc then you must already know and love the cheap vegetarian delight known as the falafel sandwich.  I know I do.  I decided to make falafels for dinner the other night using my new food processor and while delicious, standing over a pot of hot frying oil I did ask myself 'why am I going to all this trouble when I can just pop down the street and get a tasty one for 3 dollars?'     

I don't know why.  But I did go through the trouble and they were great.  

(I got a little lazy and purchased an already made tzatziki sauce from whole foods.  Poor decision.  Next time I'll make my own with plain greek yogurt, lemon juice, garlic, dill, salt, pepper and cucumbers.  Silly me.)  

Curry Falafels

1 onion

2 garlic cloves

1 tin chickpeas, drained

1/4 cup fresh parsley

2 tablespoons curry powder

s + p

juice of 1/2 lemon

1/4 teaspoon red pepper flakes

1/2 teaspoon baking powder

1/4 cup flour

Oil for frying

Pickled Red Onions

3/4 cup apple cider vinegar

1 tablespoon sugar

1 teaspoon kosher salt

1 red onion, thinly sliced

For Serving:  shredded cabbage, lettuce, diced tomatoes, tzatziki, hot sauce, hummus, pickled jalapenos and pita bread are all great

For the Falafel:  In a food processor, coarsely chop garlic and onion.  Mix in chickpeas, parsley, curry, lemon, pepper flakes, s + p and baking powder.  Add flour.  (The flour is going to help hold the mixture together.  If during frying the balls start to flake off or come apart then you will need to add more flour.)

Heat 2 inches of oil in a pot to 350 degrees and remember to BE CAREFUL (it's hot).

Form falafel mixture into ping pong sized balls.  Gently place them in oil and fry about 8 minutes until crispy and dark brown.  Transfer to a paper towel to drain.  

For pickled onion, In a small bowl, stir vinegar, sugar and salt until dissolved.  Add onion and let sit at room temperature for 45 minutes.