It seems a perennial summer 'problem'! What to do with those pesky zuchinnis!! You know, not the cute little baby ones you can sautee, or steam.. no, I'm talking about the MONDO-HUMONGOUS-GIGANTIC ones that hide under the leaves, and then when you *do* notice them, you wonder if they were on steroids!!! Well, here is a wonderful, easy recipe for Zuchinni Fritters. I found it at Simply Recipes.com They are like potato pancakes. I think they would freeze well too, and then re-heat just fine in a hot oven. Enjoy!
Quick Zuchinni Fritters
1 lb of zucchini (about 2 medium sized or one honking big one!), coarsely grated
Kosher salt
Ground black pepper
1 generous teaspoon "Mrs. Dash" or your fave seasoning
1 large egg
2 scallions, finely chopped (I omitted this, as I didn't have any)
1/2 cup all-purpose flour
1/2 cup grape seed oil or olive oil (I used vegetable oil)
Sour cream or plain yoghurt
1 Salt the zucchini with about 1 teaspoon of salt. Try to remove the excess moisture from the zucchini by squeezing with paper towels. (The original recipe calls for putting the zucchini in a colander set in the sink to let it drain for 10 minutes after salting it. I actually used a clean dish towel, worked great.)
2 Whisk egg in a large bowl; add the zucchini, flour, scallions, seasoning, and 1/4 teaspoon of pepper. Mix to combine well.
3 Heat oil in a large skillet over medium heat. Cook fritters in two batches. Drop six mounds of batter (2 Tbsp each) into the skillet. Flatten slightly. Cook, turning once, until browned, 4-6 minutes on each side. Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.
Serve immediately, with sour cream or plain yoghurt on the side.
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