Zucchini Fritters/Latkes
A very quick and delicious appetizer, or a side dish treat. Add herbs or Parmesan for more variations on this simple recipe. Best served warm, but don't discount them when you have a snack attack late at night and find them smiling at you from inside the refrigerator.
Ingredients
3 medium zucchini or equivalent, grated
1/2 teaspoon kosher salt, plus more for seasoning
1 large egg
1/4 cup all-purpose flour
3 tablespoons finely chopped green onions or chives
1 clove garlic, minced well
1 tablespoon cornstarch
Freshly grated ground pepper
1/3 cup vegetable oil
Curry Yogurt/Mayonnaise Dip
1 1/2 cups yogurt
1 1/2 cups mayonnaise
1 tbsp. chopped mint (optional)
1 tbsp. chopped cilantro or parsley
Salt and freshly ground pepper, to taste
1 - 2 tablespoons curry powder, or to taste
Method
Peel and grate the zucchini using the coarse side of a grater so the vegetable doesn't get mushy. Place the zucchini in a colander set in the sink and toss with 1/2 teaspoon salt. Let stand for 10 minutes, then wring the zucchini dry in a clean kitchen towel.
Place the zucchini in a large bowl and gently mix in egg, flour, onion, and cornstarch. Season with salt and pepper.
Heat the oil in a large skillet over medium heat. Working in 2 batches, drop 1/4-cupfuls of the zucchini mixture into the skillet, flattening slightly; cook until golden and crisp, about 3 minutes per side.
Transfer the fritters to a paper towel–lined plate; season with salt. Serve warm with curried yogurt/mayonnaise or other condiment, such as a soy dipping sauce.
Spaghetti Squash LatkesSpaghetti Squash Latkes are another favourite. Try other Appetizers, like Yellow Pea Puree with Buttered Onions and Caper Sauce.
Method for the Curry Yogurt/Mayonnaise Dip
Mix all ingredients together, according to your taste.
Note: The fritters can be made 30 minutes ahead. Keep warm in a 200° oven.
A very quick and delicious appetizer, or a side dish treat. Add herbs or Parmesan for more variations on this simple recipe. Best served warm, but don't discount them when you have a snack attack late at night and find them smiling at you from inside the refrigerator.
Ingredients
3 medium zucchini or equivalent, grated
1/2 teaspoon kosher salt, plus more for seasoning
1 large egg
1/4 cup all-purpose flour
3 tablespoons finely chopped green onions or chives
1 clove garlic, minced well
1 tablespoon cornstarch
Freshly grated ground pepper
1/3 cup vegetable oil
Curry Yogurt/Mayonnaise Dip
1 1/2 cups yogurt
1 1/2 cups mayonnaise
1 tbsp. chopped mint (optional)
1 tbsp. chopped cilantro or parsley
Salt and freshly ground pepper, to taste
1 - 2 tablespoons curry powder, or to taste
Method
Peel and grate the zucchini using the coarse side of a grater so the vegetable doesn't get mushy. Place the zucchini in a colander set in the sink and toss with 1/2 teaspoon salt. Let stand for 10 minutes, then wring the zucchini dry in a clean kitchen towel.
Place the zucchini in a large bowl and gently mix in egg, flour, onion, and cornstarch. Season with salt and pepper.
Heat the oil in a large skillet over medium heat. Working in 2 batches, drop 1/4-cupfuls of the zucchini mixture into the skillet, flattening slightly; cook until golden and crisp, about 3 minutes per side.
Transfer the fritters to a paper towel–lined plate; season with salt. Serve warm with curried yogurt/mayonnaise or other condiment, such as a soy dipping sauce.
Spaghetti Squash LatkesSpaghetti Squash Latkes are another favourite. Try other Appetizers, like Yellow Pea Puree with Buttered Onions and Caper Sauce.
Method for the Curry Yogurt/Mayonnaise Dip
Mix all ingredients together, according to your taste.
Note: The fritters can be made 30 minutes ahead. Keep warm in a 200° oven.