It’s built for Labor Day plates and backyard grill nights, the kind of side that sits next to smoked brats, garlic butter steak bites, or a plate of baked BBQ pork riblets without stealing the spotlight. Make it a few hours ahead so the flavors have time to settle, or the night before if you’re prepping for a crowd. It also holds up fine next to an Alabama white blackened chicken sandwich if you want something a little lighter off the grill, and it’s cheap enough to make in bulk without thinking twice about the cost.

The whole thing takes about 20 minutes of actual work, and most of that is shredding cabbage and letting it drain in a colander. Double the batch if you’re feeding a crowd; the ratios scale up cleanly, and a big bowl of this disappears fast next to grilled meat or a stack of burgers. It also travels well in a cooler if you wrap the bowl tightly and keep it cold on the way to a picnic.

Ingredients

• 6 cups shredded green cabbage (about 1 small head)
• 2 cups shredded red cabbage
• 2 medium carrots, shredded
• ¾ cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon granulated sugar
• ½ teaspoon celery seed
• ¾ teaspoon kosher salt, divided
• ¼ teaspoon black pepper

Instructions

1. Salt and drain the cabbage: Toss the shredded green and red cabbage with ¼ teaspoon of the salt in a colander set over a bowl or the sink. Let it sit for 15 to 20 minutes so the salt pulls water out of the cabbage; you’ll see liquid pooling in the bowl below. Press down gently with a paper towel to blot out any extra moisture before moving on.
2. Make the dressing: In a small bowl, whisk the mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed, the remaining ½ teaspoon salt, and the pepper until smooth and pale yellow, about 30 seconds. Taste it on its own here; it should taste slightly too tangy, since the cabbage will mellow it out once everything’s mixed.
3. Toss it all together: Add the drained cabbage and shredded carrots to a large bowl. Pour the dressing over the top and toss with tongs or two forks until every strand is coated and there are no dry, pale patches left in the bowl.
4. Chill before serving: Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours, so the cabbage softens slightly and the flavors have time to blend. It should look glossy and slightly relaxed, not stiff and freshly cut, when it’s ready.
5. Taste and toss again: Right before serving, give the coleslaw one more good stir since the dressing settles at the bottom of the bowl. Taste it and add a small splash of vinegar if it needs more tang, or a pinch of sugar if it tastes too sharp.

Tips for the Best Classic Coleslaw with a Creamy Tangy Dressing

• Salting the cabbage first is the single biggest fix for watery coleslaw. Skip it and you’re basically diluting your own dressing by the time it hits the table, no matter how thick you make it.
• If you’re short on time, a 14-ounce bag of pre-shredded coleslaw mix works fine here. Just salt and drain it the same way before you add the dressing, since bagged mixes hold just as much water as cabbage you shred yourself.
• Cut the cabbage as thin and even as you can, with a sharp knife, a mandoline, or the shredding disc on a food processor. Uneven pieces mean some strands stay crunchy while others turn mushy at a different rate, which throws off the texture of the whole bowl.
• For a lighter, mayo-free version, swap the mayonnaise for ¼ cup olive oil and an extra tablespoon of vinegar. It won’t be as creamy, but it holds up better in hot weather and won’t spoil as fast sitting out on a picnic table.
• If you’re bringing this to a potluck, pack the dressing and the cabbage separately and toss them together right before you serve. Dressed coleslaw sitting in a hot car for an hour turns soggy fast, and there’s no fixing it once that happens.
• Don’t skip the rest time in the fridge. Coleslaw eaten five minutes after mixing tastes like raw cabbage in mayonnaise; give it at least an hour and the flavors actually come together into something that tastes like more than its parts.
• Want more color and a little sweetness? Stir in a handful of thinly sliced red onion or a grated apple right before serving. Both add crunch without changing the base recipe, and the apple works especially well if you’re serving this alongside pork.
• This coleslaw works as a topping, not just a side. Pile it on a pulled pork sandwich or inside fish tacos for crunch, instead of serving it in a separate bowl. The acidity in the dressing cuts through rich, fatty meat well.

Storage

Keep leftover coleslaw in an airtight container in the refrigerator, where it stays good for 3 to 4 days. Because the dressing is mayonnaise-based, don’t leave it sitting out at room temperature for more than 2 hours, or 1 hour if you’re serving it outside on a hot day above 90°F, according to the USDA’s guidance on keeping mayo-based salads chilled, which is worth a look if you’re packing coleslaw for a cookout table. It also doesn’t freeze well, since the cabbage is mostly water and freezing breaks down its cell walls, so it thaws into a limp, watery pile instead of staying crisp once it’s been in the freezer. If you know you won’t finish a batch in a few days, it’s better to just make a smaller batch than to try freezing the extra for later. A big batch also loses some crunch by day 4, so plan portions with that in mind if you’re prepping ahead of a party.

FAQ

How long does coleslaw last in the fridge?

About 3 to 4 days, as long as it’s in an airtight container. The cabbage keeps releasing water the longer it sits, so it gets softer and a little more watery each day, even though it’s still safe to eat within that window. After day 4, the texture drops off enough that it’s worth making a fresh batch instead.

Can you freeze coleslaw?

It’s not a great idea, because the cabbage has such a high water content. Freezing turns it mushy and watery once it thaws, so the texture never really recovers. You’ll get better results making a fresh batch than trying to save leftovers in the freezer for later.

Why is my coleslaw watery?

Cabbage is full of water, and salt or dressing pulls it out over time. Salting and draining the cabbage before you dress it, like in the recipe above, solves most of the problem. If you’re making it ahead, keep the dressing separate and combine everything closer to serving time instead of dressing it the night before.

Can I make coleslaw ahead of time?

Yes, and it actually tastes better after an hour or two in the fridge. You can make the dressing up to 2 days ahead and store it separately, then toss it with the salted, drained cabbage the day you plan to serve it for the best texture and the least amount of extra liquid in the bowl.

Serve it melted as a dipping sauce or chill it into a compound butter that can be sliced whenever you need it. This easy cowboy butter recipe is especially good with grilled chicken, shrimp, roasted potatoes, corn, and warm crusty bread.

Ingredients

• ½ cup (1 stick / 113 g) unsalted butter, softened
• 1 tablespoon coarse Dijon mustard
• 1 tablespoon finely chopped fresh chives
• 1 tablespoon finely chopped fresh parsley
• 2 teaspoons fresh thyme leaves
• 2 teaspoons minced garlic
• 1 teaspoon Worcestershire sauce
• 1 teaspoon fresh lemon juice
• ½ teaspoon paprika
• ⅛ teaspoon kosher salt, plus more to taste
• ⅛ teaspoon black pepper
• ⅛ teaspoon cayenne pepper
• ⅛ teaspoon crushed red pepper flakes

Instructions

1. Combine the ingredients: Add the softened butter, Dijon mustard, chives, parsley, thyme, garlic, Worcestershire sauce, lemon juice, paprika, salt, black pepper, cayenne, and red pepper flakes to a medium bowl. Mix until the herbs and seasonings are evenly distributed. Taste and add more salt if needed.
2. For compound butter: Spoon the mixture onto a sheet of plastic wrap and shape it into a log. Wrap tightly, twist the ends closed, and refrigerate for at least 2 hours or overnight. Slice and serve over steak, chicken, seafood, potatoes, or vegetables.
3. For dipping butter: Transfer the mixture to a microwave-safe bowl. Microwave in 20-second intervals, stirring each time, until melted and smooth. Do not overheat, or the butter may separate.
4. Store: Refrigerate the cowboy butter in an airtight container for up to 5 days. This recipe makes approximately ⅔ cup.

Already thinking about what you’d spoon this cowboy butter over? Pin the image below to your favorite Pinterest board so the recipe is ready for your next steak night.

Tips for the Best Cowboy Butter

• Let the butter soften at room temperature, but don’t melt it. Soft butter holds the herbs and seasonings evenly and is much easier to shape.
• Chop the fresh herbs finely so every slice has a balanced flavor rather than large pieces of parsley or thyme.
• Taste the mixture before adding extra salt. Dijon mustard and Worcestershire sauce already bring some saltiness.
• For a milder butter, leave out the cayenne. If you prefer more heat, increase the crushed red pepper flakes a little at a time.
• When serving it as a dip, melt the butter gently and stir before serving. High heat can cause it to separate.

Storage

Keep cowboy butter in an airtight container or tightly wrapped log in the refrigerator for up to 5 days. For longer storage, wrap the log securely, place it in a freezer-safe bag, and freeze it for up to 3 months. You can slice off only what you need and return the remaining butter to the freezer.

Let frozen cowboy butter thaw overnight in the refrigerator before serving. If using it as a dipping sauce, reheat it slowly in short microwave intervals or over low heat, stirring frequently.

It is especially good after a few hours in the refrigerator, when the carrots soak up all that flavor without losing their crunch. Serve it with grilled meat, rice, sandwiches, or eat it straight from the container whenever you need something fresh and punchy.

Ingredients

• 3 large carrots, about 1½–2 pounds total
• 6 garlic cloves, finely minced
• ⅓ cup rice vinegar
• 1 teaspoon sugar
• ½ teaspoon salt
• ½ teaspoon paprika
• ⅛ teaspoon cayenne pepper
• 1 tablespoon sesame seeds
• ¼ cup avocado oil or another neutral oil

Instructions

Prepare the Carrots

Peel the carrots, then cut them into long, thin strips using a julienne peeler or sharp knife. Place them in a large mixing bowl.

Add the Seasonings

Add the minced garlic, rice vinegar, sugar, salt, paprika, cayenne pepper, and sesame seeds. Toss thoroughly until the carrots are evenly coated.

Transfer to the Jar

Transfer the seasoned carrots and all the liquid from the bowl to a large, room-temperature, heat-safe jar. Leave some empty space at the top so the carrots can move when shaken.

Add the Hot Oil and Shake

Heat the avocado oil in a small saucepan over medium heat until it begins to shimmer but does not smoke.

Carefully pour the hot oil into the jar, aiming it over the garlic, spices, and sesame seeds. Secure the lid, hold the jar with a kitchen towel, and shake well until the oil and seasonings are evenly distributed.

Chill and Serve

Let the jar cool to room temperature, then refrigerate the salad for at least 2 hours. For the best flavor, leave it overnight.

Shake the jar again before serving.

Storage

Store Korean carrot salad in a tightly sealed container in the refrigerator for up to 10 days. Stir or toss before serving to redistribute the dressing.

Tips and Tricks

• Use a large, heat-safe jar. Make sure it is at room temperature before adding the hot oil, since cold glass can crack from the sudden temperature change.
• Leave enough room for shaking. The jar should not be packed to the top. A little empty space helps the carrots and dressing move around and coat evenly.
• Julienne the carrots rather than grating them. Thin, long strips stay crisp and are less likely to clump together inside the jar.
• Add the sesame seeds before the hot oil. Pouring the oil over the garlic, spices, and sesame seeds helps release their flavor.
• Heat the oil only until shimmering. It should be hot enough to lightly sizzle when added, but it should never smoke.
• Close the jar tightly and shake carefully. Hold the lid firmly with a kitchen towel and shake until the carrots are evenly coated.
• Shake it again while it chills. Giving the jar another shake after an hour helps redistribute the dressing.
• Let the salad rest before serving. Two hours is enough, but the flavor is even better after chilling overnight.

This spicy cucumber ribbon salad comes together quickly, but it tastes far more interesting than a basic cucumber side dish. It is savory, tangy, lightly sweet, and just fiery enough to keep you reaching back for another bite.

Ingredients

• 2 cucumbers
• 1 spring onion, thinly sliced
• 1 tablespoon gochujang
• 1 tablespoon mild chili flakes, optional
• 1 teaspoon brown sugar, optional
• 1 tablespoon grated fresh ginger
• 1 garlic clove, finely grated
• 1 tablespoon sesame seeds
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 5 tablespoons olive oil, sunflower oil, or another neutral oil
• A handful of fresh cilantro, roughly chopped
• Extra chili flakes, to taste

Instructions

1. Prepare the cucumbers.
   Trim the ends from the cucumbers, then use a vegetable peeler to slice them lengthwise into thin ribbons. Set aside.
2. Make the dressing base.
   In a large heat-safe bowl, combine the spring onion, gochujang, chili flakes, brown sugar, ginger, garlic, sesame seeds, soy sauce, and rice vinegar.
3. Heat the oil.
   Warm the oil in a small saucepan over medium heat until hot and shimmering, but not smoking.
4. Pour over the seasonings.
   Carefully pour the hot oil over the dressing mixture. It should sizzle as it hits the garlic, ginger, and chili flakes. Stir until the gochujang is completely blended into the dressing.
5. Add the cucumbers.
   Add the cucumber ribbons to the bowl and gently toss until evenly coated.
6. Rest and serve.
   Let the salad sit for 5–10 minutes, then finish with chopped cilantro and extra chili flakes, if desired.

Love this spicy cucumber salad? Save the image below to your Pinterest board so you can find the recipe the next time you’re craving something fresh, crunchy, and full of flavor.

Tips for the Best Cucumber Ribbon Salad

• Use firm cucumbers with smooth skin. English or Persian cucumbers work especially well because they contain fewer seeds and release less water.
• Stop peeling when you reach the soft, watery center. The ribbons will hold their shape better and the salad will not become diluted as quickly.
• Make sure the oil is hot enough to sizzle when it touches the garlic, ginger, and chili flakes, but do not let it smoke.
• Use a neutral oil such as sunflower, avocado, or vegetable oil if you do not want the stronger flavor of olive oil.
• Gochujang and soy sauce are both salty, so taste the finished dressing before adding any extra salt.
• Toss the cucumber ribbons gently to keep them from tearing.
• For a milder salad, leave out the additional chili flakes. For more heat, add them gradually after tasting.

Storage

This salad is best served shortly after it is made, while the cucumber ribbons are still crisp. Store leftovers in an airtight container in the refrigerator for up to 24 hours. The cucumbers will release more liquid as they sit, so toss the salad again before serving.

Make Ahead

The dressing can be prepared up to 2 days in advance and stored in the refrigerator. Let it come closer to room temperature before adding the cucumber ribbons. Prepare and mix in the cucumbers shortly before serving for the best texture.

They make a great appetizer, snack, or side dish, especially with the cool garlic Parmesan dip served alongside. There is no frying, no heavy breading, and no complicated prep—just well-seasoned eggplant fries with plenty of flavor and enough crispness to keep you reaching for another.

Ingredients

For the Eggplant Fries

• 2 medium eggplants
• 6 tablespoons olive oil
• 2 tablespoons sesame seeds
• 2 tablespoons finely grated Parmesan cheese
  (Use dairy-free Parmesan or nutritional yeast for a vegan option.)
• 1 tablespoon cornstarch
• 1 tablespoon Italian seasoning
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Garlic Parmesan Dip

• ½ cup sour cream
• ¼ cup mayonnaise
• 2 tablespoons finely grated Parmesan cheese
• 1 tablespoon fresh lemon juice
• 1 small garlic clove, finely grated
• ½ teaspoon dried parsley
• ¼ teaspoon onion powder
• ¼ teaspoon salt
• ⅛ teaspoon black pepper

For a vegan option, use dairy-free sour cream, mayonnaise, and Parmesan.

Instructions

Prepare the Eggplant

1. Preheat the oven.
   Heat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Cut the eggplant.
   Trim off the ends, then slice the eggplants into fries about ½ inch thick. Keep them similar in size so they bake evenly.

Coat the Fries

3. Mix the seasoning.
   In a large bowl, combine the olive oil, sesame seeds, Parmesan, cornstarch, Italian seasoning, smoked paprika, salt, and black pepper.
4. Coat the eggplant.
   Add the eggplant fries and toss gently until every piece is evenly covered. Scrape up any seasoning from the bottom of the bowl and toss again.

Bake

5. Arrange on the pan.
   Spread the fries in a single layer, leaving space between them. Use a second baking sheet if needed, since crowded eggplant will steam instead of brown.
6. Bake until golden.
   Bake for 12 minutes, flip the fries, then continue baking for 10–13 minutes, or until browned around the edges and tender in the center.

Make the Garlic Parmesan Dip

7. Mix the dip.
   While the fries bake, stir together the sour cream, mayonnaise, Parmesan, lemon juice, garlic, parsley, onion powder, salt, and black pepper until smooth.
8. Chill until serving.
   Refrigerate the dip while the fries finish baking. Taste before serving and adjust the salt or lemon juice if needed.

Serve

9. Serve the eggplant fries warm with the chilled garlic Parmesan dip on the side.

Pin the image below now—you’ll be glad you saved it the next time you have an eggplant in the fridge and no idea what to make.

Tips for the Best Eggplant Fries

• Cut the fries evenly. Pieces around ½ inch thick cook through without becoming too soft or drying out at the edges.
• Do not peel the eggplant. The skin helps the fries hold their shape while the inside becomes tender.
• Coat them just before baking. Eggplant absorbs oil quickly, so toss everything together only when the oven and baking sheet are ready.
• Leave space between the pieces. Crowding traps steam and keeps the fries soft. Use two baking sheets if necessary.
• Flip them carefully. Wait until the bottoms have browned before turning, or the coating may stick to the parchment.
• Add extra color at the end. For crispier, deeper-golden edges, broil the fries for 1–2 minutes after baking. Watch them closely because the Parmesan and sesame seeds can burn quickly.
• Serve them right away. Eggplant fries are crispest when freshly baked and will gradually soften as they sit.

You can make the rings in the oven or air fryer, and they work just as well as a snack, appetizer, or easy side dish. Serve them hot, pile them around the dip, and don’t expect the plate to stay full for long.

Ingredients

For the Zucchini Rings

• 3–4 medium zucchini
• 1 tablespoon olive oil
• 4–5 tablespoons cornstarch
• 1/2–1 cup panko breadcrumbs
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon onion powder
• Salt and black pepper, to taste

For a vegan version, use plant-based Parmesan.

For the Creamy Zucchini Dip

• Reserved zucchini centers
• 1 tablespoon olive oil
• Juice of 1 lemon
• 1/2 cup plain Greek yogurt
• 1 tablespoon tahini
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/4 teaspoon dried oregano
• 1/4 teaspoon onion powder
• Salt and black pepper, to taste

Plant-based plain yogurt can be used if needed.

Instructions

1. Cut the zucchini rings

Preheat the oven or air fryer to 400°F (200°C).

Slice the zucchini into rounds about 3/4 inch thick. Use a small round cutter, apple corer, or clean bottle cap to remove the center of each slice. Set the centers aside for the dip.

2. Coat the zucchini

Place the zucchini rings in a large bowl and toss them with the olive oil.

Add the cornstarch, breadcrumbs, Parmesan, garlic powder, paprika, oregano, onion powder, salt, and black pepper. Toss until the rings are evenly coated. Add more breadcrumbs as needed until the coating clings without feeling wet.

3. Bake or air fry

Arrange the zucchini rings in a single layer, leaving a little space between them.

Bake or air fry for 20–25 minutes, flipping halfway through, until the coating is golden and crisp. Begin checking the air fryer around the 18-minute mark, since models cook differently.

4. Make the zucchini dip

Heat the olive oil in a small skillet over medium heat. Add the reserved zucchini centers with a pinch of salt and cook for 3–5 minutes, stirring occasionally, until soft and lightly browned.

Transfer them to a blender or food processor. Add the lemon juice, Greek yogurt, tahini, garlic powder, paprika, oregano, onion powder, salt, and black pepper. Blend until smooth and creamy.

5. Serve

Serve the zucchini rings hot with the creamy zucchini dip on the side.

For extra flavor, sprinkle the rings with a little more Parmesan and paprika while they are still warm.

These crispy zucchini rings are too good to forget—save the image below to Pinterest and keep the recipe handy.

Tips for the Best Crispy Zucchini Rings

Don’t slice the zucchini too thin. Rings that are about 3/4 inch thick hold their shape better and give you a good contrast between the crisp coating and tender center.

Use panko for more crunch. Regular breadcrumbs work, but panko gives the coating a lighter, crispier texture.

Add the breadcrumbs gradually. Start with 1/2 cup and add more only if needed. The exact amount depends on how much moisture the zucchini releases and how large the zucchini are.

Leave space between the rings. Crowding the baking sheet or air fryer basket traps steam, which makes the coating softer instead of crisp.

Flip carefully. Turn the rings once during cooking so both sides brown evenly, but use a thin spatula or tongs to avoid knocking off the coating.

Serve them right away. Zucchini naturally contains a lot of moisture, so the rings are at their crispiest straight from the oven or air fryer.

Make the dip while the rings cook. The reserved zucchini centers soften quickly, so the dip comes together in the same time it takes the rings to finish.

They fry up golden, rustic, and perfect for serving with yogurt sauce, garlic dip, tzatziki, or a simple sour cream dip.

Ingredients

For the Tomato Fritters

• 1.5 pounds Roma tomatoes, cut into small cubes
• 10.5 ounces large cherry tomatoes, roughly grated
• 2 medium onions, roughly diced
• 1 teaspoon garlic powder
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh parsley or dill
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper
• 2 teaspoons baking powder
• 2 1/2 cups all-purpose flour
• 1 cup canola oil, for frying
• 1 cup olive oil, for frying

Instructions

Make the Tomato Batter

• Cut the Roma tomatoes into small cubes and add them to a large mixing bowl.
• Grate the cherry tomatoes on the large holes of a box grater. Add the grated tomato pulp and juices to the bowl with the diced tomatoes. If the skins are left behind while grating, discard them.
• Add the diced onions, garlic powder, basil, parsley or dill, salt, and black pepper. Stir well until the tomatoes, onions, herbs, and seasoning are evenly mixed.
• Add the baking powder and flour. Stir until a thick, sticky batter forms. The mixture should be wet and chunky, but still thick enough to hold on a spoon. If the tomatoes are extra juicy and the batter looks too loose, add 1 to 2 more tablespoons of flour.
• Cover the bowl and refrigerate the batter for 30 minutes, or up to 2 hours. This gives the flour time to absorb the tomato juices and helps the fritters hold together better when frying.

Heat the Oil

• Pour the canola oil and olive oil into a deep pan. Heat the oil to 340°F.
• If you do not have a thermometer, drop a tiny bit of batter into the oil. It should sizzle right away and float to the surface. If it browns too quickly, lower the heat slightly. If it sinks or barely bubbles, the oil needs more time to heat.

Fry the Tomato Fritters

• Remove the batter from the fridge and gently stir it once.
• Carefully drop spoonfuls of batter into the hot oil, using about 1 tablespoon of batter for each fritter. Fry in batches so the pan is not crowded.
• Cook for 5 to 6 minutes, turning the fritters as needed, until they are golden brown and crisp on the outside. Gently shake the pan from time to time to keep the fritters from sticking to the bottom.

Drain and Serve

• Transfer the fried tomato fritters to a plate lined with paper towels and let them drain for a minute.
• Serve warm with yogurt sauce, garlic dip, tzatziki, sour cream sauce, or your favorite dipping sauce.

Save this Tomato Fritters recipe for the next time you have ripe tomatoes to use up, and pin the image below so you can come back to it when you’re ready to fry a batch.

Storage and Reheating

• Tomato Fritters are best served warm, while the edges are still crisp and the inside is soft and juicy. If you have leftovers, let them cool completely before storing so they do not turn soggy from trapped steam.
• Place the cooled fritters in an airtight container lined with a paper towel and refrigerate for up to 3 days. Keep them in a single layer if possible, or add parchment paper between layers to help protect the crust.
• To reheat, place the fritters in an air fryer at 350°F for 4 to 6 minutes, or warm them in a 375°F oven for about 8 to 10 minutes, until heated through and crisp again. A skillet also works well; reheat them over medium heat with a small splash of oil for 2 to 3 minutes per side.
• Avoid microwaving if you want the fritters to stay crisp. The microwave will warm them, but it softens the outside and makes the texture heavier.
• I do not recommend freezing Tomato Fritters. Because tomatoes hold a lot of moisture, the fritters can turn soft and watery once thawed.

The Greek yogurt dill dressing keeps it creamy and bright without making it heavy, so every bite has that mix of crisp, cool, creamy, and savory.

Ingredients

For the Crispy Potatoes

• 1 lb baby potatoes or Yukon gold potatoes, cut into small cubes
• 1 1/2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1 teaspoon cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Salad

• 2 cucumbers, thinly sliced
• 1/2 small red onion, thinly sliced
• 1 ripe avocado, diced
• 2 spring onions, sliced
• 1/2 cup fresh herbs, chopped, such as dill, parsley, cilantro, or a mix

For the Greek Yogurt Dill Dressing

• 1/3 cup Greek yogurt
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon honey
• 1 small garlic clove, grated
• 2 tablespoons fresh dill, finely chopped
• 1/2 teaspoon dried oregano
• 1/4 teaspoon chili flakes
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Roast the potatoes

Heat the oven to 425°F. Cut the potatoes into small, even cubes so they cook quickly and crisp around the edges. Pat them dry with a clean towel, then toss them with olive oil, smoked paprika, garlic powder, cumin, cornstarch, salt, and black pepper.

Spread the potatoes on a baking sheet in a single layer. Give them space so they roast instead of steam. Bake for 25–30 minutes, flipping halfway, until golden, crisp, and tender inside.

2. Prep the salad

While the potatoes roast, thinly slice the cucumbers and red onion. Add them to a large bowl or jar with the diced avocado, spring onions, and chopped herbs.

3. Make the dressing

In a small bowl, mix the Greek yogurt, lemon juice, olive oil, honey, grated garlic, dill, oregano, chili flakes, salt, and black pepper. Stir until smooth. If the dressing feels too thick, add 1–2 teaspoons of water until it is easy to drizzle but still creamy.

Taste and adjust with a little more lemon juice or salt if needed.

4. Dress the cucumber mixture

Add most of the dressing to the cucumber mixture and toss gently. Use a spoon instead of shaking too hard, so the avocado keeps some shape and the salad stays fresh-looking.

Save a little dressing for drizzling over the top.

5. Add the crispy potatoes

Spoon the salad onto a serving plate or bowl. Add the hot crispy potatoes on top right before serving, then drizzle with the remaining Greek yogurt dill dressing.

Finish with extra dill, spring onions, chili flakes, and a light sprinkle of smoked paprika if you want more color.

Serve right away while the potatoes are crisp and the cucumbers are cold and crunchy.

Save this Potato Cucumber Avocado Salad to your Pinterest board so you have it ready for the next time you want something fresh, creamy, crispy, and a little different.

Notes

For the best texture, do not mix the potatoes into the salad too early. Add them at the end so they keep their crispy edges.

Greek yogurt makes the dressing creamy but still bright. If you want a richer taste, use full-fat Greek yogurt.

Fresh dill is the best herb here because it works beautifully with cucumber, lemon, avocado, and roasted potatoes.

The roasted tomato marinara keeps everything fresh and flavorful, with sweet cherry tomatoes, mellow roasted garlic, basil, and Italian seasoning blended into a simple sauce. It is rustic, crunchy, saucy, and satisfying, without feeling heavy or complicated.

Ingredients

For Roasting

• 2 medium eggplants, left whole
• 1 lb cherry tomatoes
• 1 whole garlic head, top sliced off to expose the cloves
• Avocado oil spray or olive oil
• Salt and black pepper, to taste

For the Roasted Tomato Marinara

• Roasted cherry tomatoes, with their juices
• Roasted garlic cloves, squeezed from the skins
• 1 handful fresh basil, plus more for serving
• 1 teaspoon Italian seasoning
• Salt, to taste

For the Crispy Coating

• 1 cup all-purpose flour or gluten-free flour
• 3/4 cup cold water
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 2 cups panko breadcrumbs or gluten-free panko
• Neutral oil, for frying

For Serving

• Torn fresh basil
• Grated parmesan or vegan parmesan, optional

Instructions

1. Roast the eggplant, tomatoes, and garlic

Preheat the oven to 425°F.

Place the whole eggplants, cherry tomatoes, and garlic head in a baking dish. Spray or drizzle with oil, then season with salt and black pepper.

Roast for 40–45 minutes, until the eggplants are soft and collapsed, the tomatoes have burst, and the garlic cloves are tender.

2. Make the roasted tomato marinara

Add the roasted tomatoes and their juices to a blender. Squeeze the roasted garlic cloves out of their skins and add them to the tomatoes.

Add the basil, Italian seasoning, and a pinch of salt. Blend until smooth, then taste and adjust the salt if needed. Keep warm.

3. Peel and flatten the eggplant

Let the eggplants cool just enough to handle. Peel off the skin, keeping the stem attached if possible.

Place each peeled eggplant on a cutting board and gently press it flat with a fork into a thin cutlet shape.

4. Prepare the coating

In a shallow bowl, whisk the flour, cold water, garlic powder, smoked paprika, Italian seasoning, and salt until smooth. The batter should be pourable but thick enough to coat the eggplant.

Place the panko breadcrumbs in a second shallow bowl.

5. Bread the eggplant

Dip each flattened eggplant into the batter and coat both sides. Let the extra batter drip off.

Press both sides firmly into the panko so the crumbs stick well.

6. Fry until crispy

Heat about 1/2 inch of neutral oil in a large skillet over medium-high heat.

Fry the eggplant cutlets for 3–4 minutes per side, until golden brown and crisp. Transfer to a wire rack so the coating stays crunchy.

7. Serve

Spoon the warm roasted tomato marinara onto each plate. Place the crispy eggplant cutlet on top, then finish with torn basil and grated parmesan or vegan parmesan, if using.

Serve right away while the coating is hot and crisp.

Love how crispy these Eggplant Cutlets turn out? Save the image below to your Pinterest board so you can find the recipe when eggplant is back on the menu.

Notes

The eggplant should be fully soft before you flatten it. If it still feels firm, roast it a little longer.

A wire rack works better than paper towels because it keeps the bottom of the cutlet from steaming.

For the crispiest texture, bread and fry the eggplant close to serving time.

Storage and Reheating

Store the eggplant cutlets and marinara separately so the coating stays crisp. Keep the cutlets in an airtight container in the fridge for up to 3 days, and the marinara for up to 4 days.

Reheat the cutlets in an air fryer at 375°F for 4–6 minutes, or in a 400°F oven for 8–10 minutes. Warm the marinara separately and spoon it on just before serving. Avoid microwaving the cutlets, since the coating will soften.

Ingredients

• 2 cups fresh corn kernels, or drained canned corn, or thawed frozen corn
• 1 cup all-purpose flour
• 3 tablespoons cornstarch
• 3/4 to 1 cup water, added as needed
• 2 green onions, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• Salt and black pepper, to taste
• Oil, for frying

Instructions

1. Prepare the corn.
   If using canned corn, drain it well. If using frozen corn, thaw it first. Pat the corn dry with paper towels so the batter does not turn watery.
2. Make the batter.
   Add the flour, cornstarch, coriander, turmeric, salt, and pepper to a large bowl. Pour in 3/4 cup water and stir until you have a thick, smooth batter. Add a little more water only if the batter feels too dry to mix.
3. Add the corn and aromatics.
   Stir in the corn, green onions, and garlic. The mixture should look thick and packed with corn. If it runs off the spoon too easily, add 1–2 tablespoons flour. If it feels too stiff, add a small splash of water.
4. Heat the oil.
   Add enough oil to cover the bottom of a skillet by about 1/2 inch. Heat over medium heat until the oil reaches about 350°F. If you do not have a thermometer, drop in a tiny bit of batter. It should sizzle right away, but not burn.
5. Fry the fritters.
   Spoon small portions of batter into the hot oil and gently flatten each one with the back of the spoon. Do not crowd the pan, or the fritters will steam instead of crisp.
6. Cook until crisp.
   Fry for 3–4 minutes per side, or until deep golden and crispy around the edges. Flip carefully and cook the second side until firm and browned.
7. Drain and serve.
   Transfer the corn fritters to a paper towel-lined plate. Sprinkle with a little extra salt while hot. Serve warm with sweet chili sauce, sambal, garlic mayo, or your favorite dipping sauce.

These Crispy Corn Fritters are too good to forget. Pin the image below and keep the recipe handy.

Tips for the Best Corn Fritters

Keep the batter thick. A thin batter spreads too much and makes soft fritters instead of crispy ones.

Dry the corn well, especially if using canned or frozen corn. Extra moisture can make the fritters fall apart in the oil.

Fry in small batches. Leaving space between each fritter helps the edges crisp up properly.

Serve them right away. Corn fritters are best hot from the pan, while the edges are still crunchy.

Storage and Reheating

Store leftover corn fritters in an airtight container in the refrigerator for up to 3 days. Let them cool completely before storing so they do not turn soggy from trapped steam.

To reheat, place the fritters in an air fryer at 350°F for 3–5 minutes, or warm them in a skillet over medium heat for 2–3 minutes per side until hot and crisp again. You can also reheat them in the oven at 375°F for about 8–10 minutes.

Avoid the microwave if possible. It will warm them, but the edges will turn soft instead of crispy.