Most of us from the south have a ongoing love affair with fried food. You say "fritters" and our eyes glaze over recalling sweet food memories of apple or meat filled patties of joy.Yes, actual joy. I've been seeing recipes for zucchini fritters for a while and wanted to try making them. We eat a lot of zucchini in our house. (I'm a reformed fried food lover, ok?) A favorite veggie gets mixed with a bit of flour, salt, and an egg and is then fried into crispy little patties. Sure it isn't the healthiest way to enjoy zucchini, but every now and then I think a vegetable should feel like a splurge.
There is a reason there are not many pictures in this post; I was hungry when I started cooking. Never a good idea for a food blogger. Little peek behind the scenes...It takes twice as long to prep and cook anything when trying to photograph the ingredients and process. That's to be expected. The real test of your patience comes after the food is cooked. It sits there begging to be eaten while you have to find good light then prop and shoot dozens of pics before finally getting the composition right. You want nothing more than to dive in and chow. But you can't. Your food has to be pretty and smile for the camera. This time I only got a handful of shots because I knew that lukewarm fritters were not going to be as good as piping hot fritters. I figured you guys would understand...
ZUCCHINI FRITTERS (adapted from this recipe)
-1 pound zucchini (2 large or 3 medium sized)
-2 carrots (I used 3 rather small carrots.)
-1 egg, beaten
-1/3 cup flour
-2 green onions
-1 teaspoon sea salt
-1 tablespoon of your favorite herb blend (I like Bragg's Organic Sprinkle.)
-1/3 cup vegetable or grape seed oil for frying
1. Grate zucchini and carrots. Place in a colander with 1/2 teaspoon of salt and allow to sit for 20 minutes. Ring vegetables out and allow liquid to drain. Use a kitchen towel to ring additional liquid out. (It is important to try and remove as much liquid as possible, so your fritters will be crispy when fried.)
2. Transfer to a large bowl and add egg, flour, diced green onions, salt, and herbs. Stir just until combined.
3. Heat oil in skillet on medium heat. In two batches, add four 1/4 cup size cupfuls to the pan. (I used my measuring cup, packed down the veggies, and then popped out the "patty" onto a spatula before transferring to the pan.) Cook about 4-5 minutes on each side depending on your stove. They should be a dark golden brown on the outside.
4. Allow to cool a couple minutes on a paper towel and sprinkle with salt if desired. Serve promptly with dipping sauce.
*Makes about 8 patties.
LEMON HERB DIPPING SAUCE
In a small bowl combine 1/2 cup sour cream, 1/4 cup mayo, 1 tablespoon lemon juice, 2 teaspoons teaspoon herb blend, and salt and pepper. Stir until combined and chill in the fridge until ready to serve.
Remember the design business I'm launching (after three summers of just doing it on the side)? Well friends, I officially have a logo! And a partner in crime. And a whole lotta' paper work and planning left to do. I've been going back and shooting projects for my portfolio as well as fitting in a couple new ones. The website is coming along slowly since I'm doing it myself...you know, in between feedings and diaper changes. Am I flipping crazy to think I can launch a new business with an infant??? The answer to that question is, "Most definitely". I am absolutely nuts....My house is a wreck, I've been running on about 5 hours sleep a night for weeks, and I might have snapped at Stu
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//House of Hepworths