Tuesday, August 21, 2007

Zucchini Fritters (5 ways)


Today's is a simple recipe, one born of the necessity of doing something with the zucchini that were moldering in my crisper drawer. I actually made this several weeks ago while I was on a pancake kick and they were so easy and yummy that I went and bought more zucchini specifically so I could make them again. Those of you with gardens overflowing with the stuff are probably shaking your heads right about now, but remember, something good came out of this: another zucchini recipe that you can add to your arsenal against the green enemy. Unfortunately I didn't take any photos this time around, so you will just have to imagine them...picture green flecked latkes and you are on the right track.

Your Basic Zucchini Fritter

2 small or 1 medium zucchini grated ( approximately 1 1/2 cup grated zucchini)
2/3 cup finely minced onion
1/4 cup cornmeal plus more if needed
1/4 cup whole wheat flour (may use whole wheat pastry flour or ap flour if desired)
salt and freshly ground black pepper to taste
1/4 -1/2 tsp of your favorite hot sauce (or more to taste)
1/4 cup eggbeaters or egg whites, or one egg*

*Of course, for optimal results the ingredients should be organic, preferably locally grown if possible, and the eggs from free range birds, but you already knew that :).

The wonderful thing about these fritters is their simplicity and adaptability. This is a very basic recipe that just begs for experimentation. Some add-ins to try include:


  • Toasted and ground cumin seed and a hint of chipotle pepper for a Mexican twist.

  • Lemon zest and a little garlic for a Mediterranean feel.

  • Season with toasted and ground coriander, cumin and mustard seed and a bit of turmeric for a zingy fritter with flavours of India.

  • Try caraway seeds and serve with a bratwurst on the side.

  • Substitute other grated vegetables for part of the zucchini such as cabbage or carrots-whatever you have laying around that desperately needs to be eaten before it goes bad.

1. Grate your zucchini before it gets away.


2. Mix all ingredients together. If things look a little dry add a drop or two of water until you achieve a consistency like muffin batter but a bit thicker.


3. Heat a nonstick frying pan on medium high heat with one tsp of olive oil.


4. Drop fritter mixture into the pan by the spoonful-use spoon to flatten into cakes. Cook until browned, then flip and cook the other side until done. These are best served warm but can also be stored in a Ziploc bag with a paper towel (to absorb moisture) for a day or two and reheated in the oven.


5. Serve with Greek yogurt, sour cream or labneh. A good thick tomato sauce and some freshly grated Parmesan cheese are nice Italian flavoured accompaniments. Makes 6 fritters at 60 calories each. The recipe as a whole is 357 calories, and doubles easily if you are serving a crowd. Elise at Simply Recipes also has a nice zucchini fritter recipe.

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