Appetizers

Zucchini Fritter the Day Away

I am not a big fan of zucchini. But cooking with seasonal produce often times means working with a vegetable that is not my favorite. However with some experimenting and creativity, a cook can bring out the best aspects and flavors of a vegetable. It’s totally given that this is not a challenge for everyone, and in this modern world sometimes people only have time to go to a grocery store, if even that. But I highly encourage those who want to try tackling a less appealing item, to pick a regional vegetable from your farmer’s market to cook with. It’s not always a success, but you may just find that trying a different cooking technique may make that vegetable one of your new favorite recipes.

I like the taste of zucchini, but not so much the texture. These rosemary zucchini fritters are a great appetizer or tapas that gets rid of the texture but keeps the flavor. The zucchini is grated and mixed with rosemary, which adds a lovely aroma. Frying the fritter gives it a satisfying crunch, plus all vegetables taste great fried. These little bites are great on their own or with an aioli, yogurt sauce, or soy dipping sauce on the side.

Fritter 1

Fritter 2

Fritter 3

Rosemary Zucchini Fritter | thechillychili.com

Rosemary  Zucchini Fritters

Makes 15 fritters

  • 3 medium zucchini
  • 1 1/2 tbsp chopped fresh rosemary or 2 tsp dried
  • 1/3 cup flour
  • 1 egg
  • 1/2 tsp salt, plus more for sprinkling
  • Fresh ground pepper
  • 1/3 cup vegetable oil

Wash zucchini, dry, and grate. In a colander mix zucchini and salt. Let drain for 10 minutes in a sink. Transfer to a kitchen towel or a couple of layered paper towels. Squeeze out the excess moisture from zucchini and transfer to a large mixing bowl. Mix zucchini, rosemary, flour, egg, and pepper. Heat oil in a skillet over medium heat. Working in batches, add large spoonfuls to the pan, about 2 tbsp per fritter. Fry until golden brown, about 3 minutes each side. Transfer to a rack for draining. Sprinkle with salt. Serve warm by themselves, with garlic aioli, yogurt sauce, or soy dipping sauce.

 


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