Zucchini fritters

Fall is on the cusp of being in full swing in Seattle…the leaves at the tips of trees are beginning to yellow and red, I’ve been sleeping with the window closed, and the forecast for this week is rain and highs in the mid 50s. Every day. I have to say I’m ready for fall. It’s my favorite season; I just love being able to snuggle up with a comfy faux fur blanket (I call it The Pelt) with a hot cup of coffee and read for hours on a weekend. I’m ready for scarves, jackets, and warm comfort food.

However, we’re not there quite yet. The last of summer’s bounty is just in, and it includes a lot of zucchini, tomatoes, and—if you’ve read any of my last posts—lots of plums. I thought I’d give y’all a break from the plum talk and share this delicious recipe that will make all of your zucchini dreams come true. Every last one of them.

This recipe is basically a potato latke if you substituted zucchini for potato. Topped with a lemony, garlicky, sour creamy dallop, it tasted bright and clean and downright springy. Kind of like zucchini and squash casserole in fritter form, so that’s it’s light and fresh instead of heavy and nap-inducing.

Other than the apple and plum pie I made a few weeks ago (recipe to come soon), this is the best recipe I’ve made in awhile, so give it a try!

P.S. Did y’all notice that I’m not just pimentocheeseplease.wordpress.com anymore? That’s right, I’m all fancy and official-like with a new address—pimentocheeseplease.com.

Zucchini fritters
from Smitten Kitchen, of course; the recipe makes ten 2 1/2-inch fritters, but I ended up with 12 because I used more zucchini than it calls for. If you have more than two medium zucchini on hand, it’s easy to adjust the recipe to accommodate for it—just use a few more scallions, add another egg, and use a bit more flour, salt, and baking powder.

1 pound (2 medium) zucchini
1 tsp. salt
2 scallions, sliced thin (I kept mine a bit chunky because I like the texture they had in the fritters)
1 large egg, lightly beaten
pepper
1/2 cup all-purpose flour
1/2 tsp. baking powder
olive oil or whatever oil you want to fry the little guys in

Delicious topping:
1 cup sour cream or plain, full-fat yogurt
1-2 Tbsp. lemon juice
1/4 tsp. lemon zest
a couple of pinches of salt
1 small minced or crushed clove of garlic

Trim the ends off of the zucchini and grate them on the large holes of a box grater or in the food processor (with the shredding blade). I went the food processor route and it was super easy and not bad clean-up wise.

Put the zucchini in a large bowl and stir in a teaspoon of salt; set it aside for 10 minutes.

Now is the fun/gross part: wringing the water out of the zucchini. There are a few methods, but the easiest one (to me, at least) is to wrap it up in a clean dishtowel and squeeze it over the sink.


Thanks to sis-in-law Sara for the Russian day-of-the-week dishtowels! This is Thursday (Четверг).

A couple of minutes—and lots of green water—later, dump the zucchini back in the bowl. Add a bit more salt (1/4 tsp. or so) because most of the salt you added beforehand got washed down the drain. Stir in the egg, scallions, and some pepper. Stir the flour and baking soda together in a small bowl and add it to the zucchini mixture.

Heat a couple of tablespoons of olive oil in a large heavy skillet over medium-high heat. Drop heaping spoonfuls of zucchini mixture into the pan (four at the most); lightly flatten them with the back of a spatula.

While they’re cooking (3ish minutes on each side), grab some paper towels and have them ready for the hot fritters to rest on. When the fritters are lightly browned on both sides, remove them from the pan and drain them on the paper towels. Repeat with the rest. To get the fritters extra crisp, preheat the oven to 200˚ (this step should be at the top of the instructions); after they drain for a couple of minutes on paper towels, transfer them to a baking sheet and keep them in the oven for 10 minutes or so.

For the topping, stir the sour cream, lemon juice, lemon zest, salt, and garlic together and taste for seasoning.

Top each fritter with a dallop and dig in. Seriously…these things are so delicious. I wish I’d known about this recipe a few months ago because I would have been making zucchini fritters all summer long. If you can still get good zucchini at the store or the produce stand, grab a few and make some fritters this week!

In other news…counting down the days until the family is reunited (since last Christmas!) at the end of the month at a friend’s wedding in Connecticut. It’ll be quite a weekend—wedding on Friday, Georgia/Florida party on Saturday, and then Brooklyn on Sunday to celebrate my brother’s 30th (!!!) birthday and see his and Sara’s new place. And Saturday is Oktoberfest in Leavenworth (Leavenworth = Washington state’s version of Helen, Ga.).

And finally…how ’bout them dawgs?! After a disappointing start we’re on a four-game winning streak that will hopefully extend at least until Oct. 28. Watching the games with the rest of the Dawg fans out here has been more fun this season than ever. It feels weird to say that I’ve met some good friends through the football watching parties, but I have! Football brings people together, and, well, the Southerners out here tend to find each other anyway and stick together.

I’ll be back next week with plum recipe #4 of 5!

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