For my next adventure with zucchini, I found this recipe for zucchini fritters. With fresh lemon and coriander (cilantro) it was bound to be a winner. Phil, still harboring a little doubt regarding my zucchini-can-be-tasty campaign, was a little unsure if he was going to enjoy it. To his surprise he loved them, especially the extra crispy ones. We gobbled it up for lunch topped with this bean salad.
From seven spoons
450g (1lb) zucchini (about 2 medium)
Zest of one lemon
1 small shallot, minced (I used about 1/5 onion)
1 small red chilli, minced
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons finely chopped cilantro
1 teaspoon salt
1/4 tablespoon freshly ground black pepper
1/2 cup all-purpose flour
2 eggs, lightly beaten
Vegetable oil, for frying
- Using a box grater, grate the zucchini. Place zucchini between a few layers of paper towel and squeeze out the excess moisture.
- In a bowl, combine all the remaining ingredients, except for the beaten egg. While stirring, add the egg slowly and thoroughly combine. Gently fold in the dried zucchini.
- Heat a few tablespoons of olive oil in a large frying pan over medium high heat. When the oil is hot, but not smoking, drop heaped tablespoons of the batter into the oil, flattening them slightly with the back of a spatula. Cook for about 2-3 minutes per side, or until golden brown and crisp. You can also tell when they are cooked by pressing slightly on the surface – the fritter should feel like a cooked pancake; firm but with a bit of spring.
- Repeat until all the batter is used. Keep warm in a low oven, or serve at room temperature garnished with lemons and a scattering of fresh parsley. Other tasty accompaniments are sweet chili sauce, sour cream or a fresh bean salad.
Makes about 12 fritters.