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Posts Tagged ‘zucchini fritters’

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I don’t know what’s at the root of my latest obsession with zucchini, but I find myself wanting to discover more and more ways to cook the tender, dark green squash. Maybe it’s because I feel they’re an under-appreciated vegetable. Zucchini may not provide a lot of protein or fiber, but they’re very low in fat and carbs (for people watching their weight) and are a rich source of poly-phenolic antioxidants which help fight damage from free radicals. We all can remember someone serving us slices of zucchini, horribly over-cooked in a steamer to the point of sogginess, with absolutely zero flavor. But when zucchini is cooked properly, it’s delicious and goes with any number of meats or other vegetables. Zucchini soup is one of my family’s favorites, as is zucchini bread, and I regularly make zucchini and potato pancakes as a base for smoked salmon and apply chutney.

These fritters are so flavorful, you don’t need to top them with anything except a dollop of spiced yogurt. A fried egg served on top would also be delicious (probably not with the spiced yogurt though). I appreciate that you can eat these for breakfast, lunch or dinner–they’re very versatile! And I like that this recipe is gluten- and grain-free–perfect for people following a Paleo diet or simply trying to reduce the amount of grain they consume.

 

Ingredients

2 medium zucchini, washed and ends removed

Coarse-ground salt

1 organic egg

2-3 tbsp almond flour/meal

1 tbsp coconut flour

1 tbsp fresh parsley, finely chopped

2 scallions, thinly sliced, white parts and a little of the green

2-3 tbsp extra-virgin olive oil

Fresh-ground pepper

2 tbsp grated Parmesan cheese, optional

 

Spiced yogurt

1/2 cup plain Greek yogurt

2 small garlic cloves, crushed

1/2 tsp sea salt

1 tbsp extra-virgin olive oil

2 tsp fresh lemon juice

Fresh-ground pepper

 

Preparation

Grate the zucchini on the large, round setting. Spread out on a colander, sprinkle with salt and allow to sit for 10 minutes. Squeeze out the excess liquid and place in a medium bowl. Stir in the egg, parsley, scallions and almond flour and coconut flour. Season with salt and pepper and stir until well-mixed.

 

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Heat olive oil in a large cast-iron or other skillet over medium heat. Make sure there’s enough oil to cover the bottom with a shiny layer. Spoon the zucchini mixture into the skillet using a large tablespoon or soup spoon. It should make 4-6 fritters depending on how big a spoonful you use. You may need to cook them in batches. Fry for 4-5 minutes on each side or until golden brown (or even slightly browner so you get a nice crunch on the outer edges). Transfer to a plate lined with a paper-towel.

While the first batch of fritters is cooking, mix together the spiced yogurt mixture in a small bowl.

When the fritters are done, serve them warm with a dollop of spiced yogurt on top.

 

Enjoy!

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Our diets have finally returned to normal following our European vacation (read: croissants, prosciutto, fruit tart, steak frites, etc.). I’m back to eating mostly Paleo–trying at least, and more importantly, eating very nutrient-dense foods. That means I’m always conjuring up and looking for dishes that incorporate the best meats (seafood included) and vegetables. Fruits have morphed into natural sweets, and grains have been relegated to occasional treats.

This dish fits the bill, although I’ve been working on this dish for some time now. It tastes delicious, but I can’t seem to photograph it quite right. What I mean to say is, I can’t make the photograph depict the tastiness of the dish. So I guess you’ll just have to take my word for it.

This recipe is an example of me attempting to replicate something I had at a restaurant. My version is nearly as good, and possibly a bit healthier. These pancakes are wonderful served as I’ve shown them here, or set on a bed of arugula that’s been tossed or drizzled with a little vinaigrette. They also make a perfect brunch, lunch or dinner dish.

 

Ingredients for 4 persons

1 medium-size Yukon Gold potato

1 medium-size zucchini, scrubbed but not peeled

1 large egg, lightly whisked

1-2 slices of quality lox, per person

1 crisp apple, cored, peeled and chopped into 1/4-inch dice

1/2 red onion, peeled and chopped into 1/4-inch dice

2 tsp honey

2 tbsp apple cider vinegar

Avocado oil or xtra-virgin olive oil

Sea salt

Fresh-ground black pepper

1 tbsp fresh chives

 

Preparation

Place the chopped apple, onion, honey and cider vinegar in a small saucepan. Heat over medium-low heat, stirring regularly. When the apple has softened a little, take the pan off the burner and allow to cool to room temperature.

In the meantime, peel the potato and grate using the standard size holes. Squeeze out the excess liquid and place in a medium-size bowl. Chop the ends off the zucchini and grate on the same setting. Squeeze out the excess liquid and add to the potato. Add in the whisked egg. Season with salt and pepper and mix well.

Heat a large cast-iron skillet over medium heat. Coat the bottom of the skillet with an even layer of oil. Using approximately 1/2 cup (packed) of grated vegetable mixture, form the pancakes two at a time, flattening them slightly so they’re 4-5 inches in diameter. Cook until the bottoms are golden brown, about 3-5 minutes. Flip and cook another 4-5 minutes. Keep cooked pancakes warm while you cook the rest. Note: everyone’s cooktop and pans cook differently. You don’t want to burn your pancakes, but you do want the potato cooked through. Keep an eye on the color while cooking and lower the heat if necessary.

Place the pancakes on plates (or on a bed of dressed greens, if using). Top with 1-2 slices of lox. Place a spoonful of the apple mixture (drained) on top. Sprinkle the chopped chives over the whole dish. Serve warm or at room temperature.

For a little added flavor and presentation appeal, top the pancakes with a dollop of creme fraiche before adding the “chutney” and chives.

 

Enjoy!

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