Tuesday, July 29, 2014

Zucchini Fritters

I can't get enough of these tasty little fritters-so simple and they're a great do-ahead. Topped with a poached egg...well, they are just the thing.
This recipe is a mash-up of two recipes I love. One from Smitten Kitchen and the other from The Longevity Kitchen Cookbook.

I've made these several times over the last two weeks. I've been playing around with spices. I like to add several grinds of Trader Joe's Everyday Spice Blend to the egg mix. I didn't put it in the recipe because it's not really necessary-I just like using those grinders.  The parsley, cilantro, mint medley came to mind as a really nice herb combo, one I had gleaned from the zucchini burgers I made from Jerusalem. I didn't have any mint though.

Zucchini & Sweet Potato Fritters
inspired by smitten kitchen and The Longevity Kitchen Cookbook

2 medium zucchini
1 small sweet potato-about the same size as the zucchini
1 small yellow onion
1 finely chopped scallion-green part only
1 heaped teaspoon coarse or Kosher salt, plus extra to taste
2 medium eggs, lightly beaten
Freshly ground black pepper
¼ cup chopped fresh herbs (I used parsley & cilantro-mint would be good here too)
1/2 cup all-purpose flour
1/2 teaspoon baking powder
sunflower oil for frying

Preheat oven to 200 degrees and place a sheet pan inside.
Trim ends off zucchini, peel the sweet potato, slice the onion in half and peel.  Grate everything either on the large holes of a box grater or in the food processor.
In a large bowl, toss the shredded vegetables with 1+ teaspoon coarse salt and set aside for 10 minutes. Line a colander with a clean tea towel and transfer the grated vegetables into the middle of the tea towel. Gather the ends and twist and squeeze out as much liquid as you can-there will be a lot.
Return the grated vegetables to a large bowl and loosen the compact ball with two forks and stir in your chopped herbs. Taste to see if you need more salt. To the beaten egg add stir in some freshly ground black pepper, then add to the shredded vegetables. In another small bowl, stir together flour and baking powder, then stir the mixture into the veg mix as well.
In a large heavy skillet, heat 2 tablespoons of oil over medium-high heat until shimmering. I like to use two forks to form small dollops of the veg mix into the skillet so there’s space between each pattie. Lightly press them flatter with the back of the fork. 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. The fritters should continue to cook in the warm oven for another 10 minutes to finish setting and get a little more crisp.
Stack them up and top with a poached egg.
These fritters keep well, chilled in the fridge for a couple of days though they never last that long.They can also be frozen-place a sheet pan in the freezer, place the cooked fritters on the chilled sheet pan and freeze until solid, about an hour. Transfer the frozen fritters into a freezer bag and drawing or pressing out as much air as possible.
When you’re ready, bake them on a sheet pan, in a 325 degree oven until they’re hot and crisp.

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