Tell me you don’t love the new food carts popping up around the Lower Mainland, and I will take you to a few of my favourite ones to convince you otherwise!
Recently, the Vancouver Sun featured chef Josh Wolfe’s food cart at West Hastings and Burrard. Named Fresh Local Wild, Wolfe uses only sustainable ingredients in his signature dishes. He runs a sustainable business by also using leftover cooking oils to fuel the generators, thus their motto: “Powered by Fish n’ Chips!”
Wolfe’s Oyster Fritters recipe:
- 6 medium to large freshly shucked Pacific oysters, well drained
- 1 cup (250 mL) flour, sifted
- 1 teaspoon (5 mL) baking powder
- ½ teaspoon (2 mL) salt
- 1 tablespoon (15 mL) sugar
- ½ teaspoon (2 mL) fresh thyme, chopped
- ¾ cup (180 mL) homogenized milk
- 1 tablespoon (15 mL) melted butter, slightly cooled
- 1 egg, slightly beaten
Cut oysters into ½-inch (1 cm) pieces. Combine dry ingredients in a large mixing bowl and mix well. In another bowl whisk together milk, butter and egg.
Slowly add the dry ingredients into the milk and egg mixture and mix well to blend into a smooth batter. Fold in oyster pieces, cover with plastic wrap and refrigerate for 30 minutes.
Heat two inches (five centimetres) of vegetable or canola oil in a large saucepan over medium-high heat to reach 330 F (162 C).
Spoon about a tablespoon of the batter into the hot oil and deep-fry for about three to four minutes or until golden on the outside and just cooked through the centre.
Drain on a paper towel-lined baking sheet and season lightly with fine sea salt. Serve with lemon wedges and fresh tartar sauce.
Makes 4 servings