With potatoes, squash and carrots in the boxes today, it seemed like the right day for a fritter or latke recipe. Make them small like falafels and then toss with arugula and poached or eggs over easy. This recipe makes a meal for 1 or a salad for 2. It can easily be doubled.
Rinse and spin dry 4 C. arugula leaves.
Make a simple dressing with 1 t. stoneground mustard, 2 T. olive oil and 2 T. lemon juice or red wine vinegar.
Using a cheese grater or the appropriate attachment on a food processor, shred 2 zucchini, 2 carrots and 1 medium sized potatoes. (the longer the strands the better). Salt the veggies, then wrap in a thin towel and place in a colander. Let them sit for 5 minutes then squeeze as much liquid as possible out of them. There will be a lot of liquid.
Remove the veggies from the towel, fluff them up and add more salt to taste.
In another bowl, beat 1 egg with 1/2 C. finely diced onion and several dashes of black pepper. Mix the egg and the vegetables together.
In a small dish, combine 1/2 C. flour and 1/2 t. baking powder. Stir into the batter.
Heat a cast iron skillet (important!) with 2 T. olive oil. Using a spoon, drop the batter on the skillet to make 2 inch fritters. Make sure to leave space between them. Cook on one side for 3-5 minutes, until crispy and brown, then flip and cook the other side. For additional batches, add additional oil. Keep the cooked fritters warm in the oven at 200 degrees.
In another pan or egg poacher, fry or poach 2 eggs. The yolks should be soft (unless you don’t like them that way).
Toss the arugula with the dressing, then add 6 fritters and the eggs. Add salt to taste. If you have fritters left over they can be reheated in the toaster oven later.