Growing zucchini

Zucchini Fritters Recipe | Simply Recipes Simply Recipes Food and Cooking Blog Mexican and Tex Mex Recipes Index of all recipes on Simply Recipes Latest news from favorite food blogs. Food Blog Spotlight - Tea and Cookies. Zucchini season is upon us, and already neighbors are coming by with bounty to share. Here is a favorite recipe for zucchini fritters, which look a lot like potato latkes, except without the potato. A tasty, easy option if you are trying to get your kids to eat more veggies. Plain yoghurt works just as well as a condiment with these as sour cream. 1 lb of zucchini (about 2 medium sized), coarsely grated 1/2 cup grape seed oil or olive oil 1 Salt the zucchini with about 1 teaspoon of salt. Try to remove the excess moisture from the zucchini by either squeezing the liquid out with a potato ricer, or 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 think it works much better to use a potato ricer. 2 Whisk egg in a large bowl. add the zucchini, flour, scallions, and 1/4 teaspoon of pepper. 3 Heat oil in a large skillet over medium heat. Drop six mounds of batter (2 tbsp each) into the skillet. Cook, turning once, until browned, 4-6 minutes on each side. Transfer to a paper towel-lined plate. Serve immediately, with sour cream or plain yoghurt on the side. Enter your email address to subscribe to Simply Recipes via email: (Posted by Elise on Jul 31, 2007 and indexed. This dish is a favorite in turkey and called "mucver" - somewhat difficult to pronounce. Some recipes also call for crumbled feta cheese. Makes a delicious combination with garlic yoghurt. I've also had this the way Asil describes and it's fantastic. We usually make it a little spicier though, and throw some cumin in try it with Labne or strained yogurt, for a slightly creamier topping. We jazzed up our version with the addition of diced green chilies and served them with Mexican salsa fresca. I made these as described per your recipe, and they were a huge HIT at our chanukah party - they got totally all eaten up. As I was making them I was HUGELY tempted to throw in some cumin but didn't, because of the kids. Next time I think I will add some cumin and feta to some of it for Me and my husband:) I make a version from the Moosewood cookbook that calls for feta as well, and the flavor combination is perfect.I used reagular, but seasoned could work just fine. Hey Elise, for the Turkish version mentioned before:. it is interesting how our zucchini plant died this year after producing 4 - 5 zucchinis. Quite interesting ' zucchini latkes ' as appetizers in the monsoons. Zucchini pairs well with lentil flour. You can also add chopped green onions, herbs like chopped dill, oregano with a dash of paprika. This is incredibly easy to make and a huge hit with my family. Normally no one wants more zucchini but it was a different story this time. I used a little less oil and an electric skillet for even cooking. Will definitely make these again. Thanks for reposting this recipe. I have make it many times and it is always appreciated. Great with lamb kabobs (rosemary and mint) with yogurt, garlic, cucumber sauce. I tried this the other night with the addition of parasean cheese and some chopped fresh basil. I'm thinking they might be a good side vegetable dish with some meat, maybe roast beef. I have a bumper crops of zucchini right now so am looking for new ways to use them all up. I tried this the other night with parmesan cheese and topped with spaghetti sauce. Made pasta for the family and didn't miss it at all very tasty. I chop enough to put into the fritters and to add to the creme fraiche I serve them with. If you are really crazy, you can save the roots of the scallions. Clean them and fry them in a bit of coconut oil. They are crispy, wispy and melt in your mouth. These are simple to make, and outstanding. After reading the comments, I made the recipe with a little cumin and Feta added in here's how you know it's a hit: my kid asked for seconds. These sounded so good when they were posted that I couldn't wait to try them. Finally, tonight was the night. Also added some carrots and, on the last fritter, some bread crumbs to try to "dry" it up. Poured off the majority of the oil, after turning, and pan-fried the other side. But really enjoyed it and am glad that I bought extra zucchini. We're eating ours right now - yum. Maybe next time, I will add some Parmesan or try some of the other suggestions listed above. Thank you for sharing this recipe I just made these with the modifications listed in that link above. If you really want these lovely fritters to taste like crab cakes, add some old bay seasoning to them. I'm in a csa this summer, which means I have plenty of zucchini on hand at all times. (I plan to make them again next week. I don't have a ricer, so the first time I just squeezed the zucchini shreds. The batter was a little runny. On the second try I also used my food processor's grating disk to shred the zucchini. It took just a minute.it was so fast and effective I now look for any excuse to use it to shred produce. The only different being that they would dust it with powdered sugar. While I Was At first Reluctant To Try It, it was absolutely delicious. If anyone is wondering whether or not to try it - do. I thought I liked zucchini before and then I tried this recipe. I love love LOVE this recipe. I've made it for my husband and friends and it has always been a hit. I'm so glad you posted this again. Susan and I have been making a variation of these with corn added for a while now. Yogurt sounds really delicious and I'm sure we'll be trying it. I also think the suggestion of adding dill or feta would be great too. Our corn and zucchini fritter recipe can be viewed of here:.com/2007/07/corn- Andes -zucchini-fritters. When I Found The Recipe Last Summer I Just Kept Making Them. Add a little onion and red chile powder or curry powder if you like This look delicious and I love all the variations in the comments. Luckily, there is lots of local zucchini to be had. I'm sure that McGee explains exactly what happens. Mint and feta cheese are an excellent addition to the zucchini base. I haven't tried a cheese addition with basil, but imagine that most Italian varieties could taste good. The comments above are great inspirations for the rest of zucchini season. the whole family loved them. For the first time the zucchini I bought did not shrivel in the fridge and land in the garbage can.I can't resist buying them and then don't seem to know what to do with them. BUT these fritters are absolutely delicious. Thanks for posting this recipe. We make these and include sheep's milk feta and fresh mint in the zucchini batter. Then we dip them in greek yogurt to which a little lime juice/zest and salt has been added. Also great served with wedges of limes on the side. Sometimes we add cumin to the yogurt and substitute freshly-chopped oregano for the mint. These have been a staple in our house for years. I finally got around to making these tonight and they were fabulous. I baked them at 350 for 40 minutes (turning once). I topped them with a little strained yogurt I had on hand to make tzatziki, mixed with dill, parsley and lemon juice. Posted by: the hungry highness on August 26, 2007 7:53 PM During zucchini season I'm always looking for new ways to Cook it. This is my new favorite way, my husband's too. He's told everyone he knows how amazing I am that I made these great new (to him) snacks. I made them and served them with a little ranch dressing on the side. 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