Sunday, May 18, 2014

Zucchini Fritters

post signatureZucchini Fritters

It's still Spring and already zucchini is growing like crazy in our garden!!!  This was quick and easy (becoming my new middle name) and DELICIOUS!!  Something special happens when you can grow your own totally organic vegetables and prepare them in your kitchen!!

Zucchini Fritters
The Chef In My Head adapted from Simply Recipes

Yield: About 8 2-1/2 inch fritters

1 pound (about 2 medium) zucchini
1 teaspoon coarse or Kosher salt, plus extra to taste
1 small bunch fresh chives, diced
1 large egg, lightly beaten
Freshly ground black pepper
1 tsp Tony Chachere Seasoning
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Coconut Oil, Olive Oil or another oil of your choice

To serve (optional)
1 cup plain, full-fat yogurt
1 to 2 tablespoon lemon juice
1/4 teaspoon lemon zest
Pinch of cayenne pepper
Pinches of salt
1 small minced or crushed clove of garlic

Trim ends off zucchini and grate them using the shredding blade of a food processor, or you can use a box grater. 

In a large bowl, toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes. Wring out the zucchini in one of the following ways: pressing it against the holes of a colander with a wooden spoon to extract the water, squeezing out small handfuls at a time, or wrapping it up in a clean dishtowel or piece of cheese cloth and wringing away. This will save the fritters from being soggy!

Return zucchini shreds to bowl. Taste and if you think it could benefit from more salt Stir in chives, egg, some freshly ground black pepper and Tony's. In another small bowl, stir together flour and baking powder, then stir the mixture into the zucchini batter.

In a large heavy skillet — cast iron is perfect! — heat 2 tablespoons of oil over medium-high heat until shimmering. Drop small bunches of the zucchini mixture onto the skillet only a few at a time so they don’t become crowded and lightly nudge them flatter with the back of your spatula. Cook the fritters over moderately high heat until the edges underneath are golden, about 3 to 4 minutes. If you find this happening too quickly, reduce the heat to medium. Flip the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more. Drain briefly on paper towels then transfer to baking sheet and then into the warm oven until needed. Repeat process, keeping the pan well-oiled, with remaining batter.

For the topping, if using, stir together the sour cream, lemon juice, zest, salt, cayenne pepper and garlic and adjust the flavors to your taste. Dollop on each fritter before serving. These fritters are also amazing with a poached egg on top!!

Confession:  We ate them before I could finish the topping!  Just as good without it!

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