Succotash Smash
- Level: Easy
- Yield: 4 to 6 servings
- Total: 45 min
- Active: 45 min
Ingredients
Sriracha Ranch:
1/2 cup mayonnaise
1/4 cup buttermilk
1/4 cup sour cream
1/4 cup sriracha
1 teaspoon fine sugar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
3 to 4 turns fresh ground black pepper
Pinch of cayenne pepper
Pinch of paprika
Green Vegetable Succotash:
1 tablespoon plus 1 teaspoon kosher salt
2 cups edamame
2 cups frozen peas
1 cup diced asparagus
1 cup shelled and hulled fava beans
1 cup diced green beans
2 tablespoons extra-virgin olive oil
1/2 cup diced red bell pepper
1/4 cup minced shallots
4 cloves garlic, minced
4 to 5 turns fresh ground black pepper
2 tablespoons unsalted butter
Succotash Smash:
2 large eggs
1/2 teaspoon kosher salt
4 to 5 turns fresh ground black pepper
1 teaspoon baking powder
1/2 cup panko breadcrumbs
1/3 cup grated Parmigiano-Reggiano
1/4 cup all-purpose flour
Extra-virgin olive oil
1/4 cup chopped fresh dill, to garnish
Directions
- For the sriracha ranch: In a medium mixing bowl, combine the mayonnaise, buttermilk, sour cream, sriracha, sugar, garlic powder, onion powder, salt, black pepper, cayenne pepper and paprika. Whisk until well combined and creamy in texture.
- For the green vegetable succotash: In a medium pot, bring 4 to 5 inches of water and 1 tablespoon of the salt to a boil over medium-high heat. Add the edamame, peas, asparagus, fava and green beans to the salted boiling water and blanch for 2 minutes. Drain and immediately plunge into a large bowl of ice water to shock (this locks in the bright green color). Drain once more and allow to dry.
- In a large saute pan over medium-high heat, add the olive oil, red peppers, shallots and garlic. Saute until the shallots are translucent, 3 to 4 minutes. Then add the blanched vegetables. Season with the remaining 1 teaspoon salt and the black pepper and saute until heated through, 5 to 6 minutes. Finish with the butter and toss together until the butter has melted.
- For the succotash smash: Put the green vegetable succotash in a large glass mixing bowl and use a potato masher to mash the succotash.
- In a separate medium mixing bowl, crack the eggs, sprinkle with the salt and black pepper and whisk together. Add the baking powder and continue to whisk. Add the breadcrumbs, cheese and flour and mix until all the ingredients are incorporated evenly. Add this mixture to the mashed succotash. Form into 3-inch patties, about 3/4-inch thick.
- To cook, set a large nonstick skillet over medium-heat. Coat with a light layer of oil and, working in batches, cook 4 to 5 patties at a time. Cook until lightly golden and crisp around the edges, 3 to 4 minutes on the first side. Turn and cook for 2 to 3 minutes on the second side. Drain on paper towels. Serve with the sriracha ranch dressing and a sprinkle of fresh dill.