Saturday, September 10, 2011

Zucchini Fritters

Delicious way to use some of the zucchini in the garden. We're not doing too well with the harvest this year due to the persistent cool/cold weather this summer in the Bay Area but we've had some to use.

I found this recipe online somewhere a while back so apologies for not accrediting the original author.

3-4 zucchini grated

1 onion diced
2 tablespoons olive oil

3/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons milk
1 egg beaten

1 cup canola oil (or enough to fry in)

Salt the zucchini and allow to drain in a colander in the sink for 20-30 minutes. Meanwhile heat the olive oil in a large skillet and add the diced onion to cook to translucence. Remove the onion to cool.

Now that the zucchini is drained, here's a good method to remove the remainder of the water. Wash the salt off of the zucchini. Open up a clean dish towel and scoop the zucchini into the middle. Fold over the corners to form a pouch over the zucchini. Twist the pouch as tightly as possible over the sink to squeeze out as much water as possible.

To make the batter, sift the flour with the baking powder, salt, and pepper into a bowl. Stir in the milk and beaten egg along with the drained zucchini and cooled onion until combined and smooth, then allow to sit for about 15 minutes.

In another large skillet, add the canola oil to about 1/2-1 inch deep, enough to cover the fritters up halfway and heat to a shimmer. Scoop out enough batter at a time to make a fritters roughly about 2-3 inches in diameter doing so in batches so as to not crowd them in the pan. Cook about 2-3 minutes a side and remove to a paper towel in a dish to drain adding salt to taste.

You can serve these with creme fraiche but I used some homemade mayo with some pimenton sprinkled on top. For this meal we had green beans from the garden boiled and dressed with olive oil, salt and pepper and some tomatoes dressed with red wine vinegar and olive oil with a side of brown rice.

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