Happy 4th of July!!!
I hope everyone is enjoying all the festivities and cooking up some delicious food. While it is too late to make these goodies today, I highly recommend trying them soon! I saw the recipe for these fritters in the most recent Vegetarian Times a few weeks ago and knew immediately I was going to make them. I tested them out last weekend when the girls came for a visit, but then really put in the effort to make them perfect earlier this week. We have a weekly CSA pick up from Fledging Crow Farms from our local farmers market, which means I have to start cutting and cooking right away and lucky for me, scallions, zucchini, peppers and garlic scapes were all part of my pick-up.
So, first I made a salad by cleaning up the red leaf lettuce, cooked and sliced a couple of beets and then cut up some tomatoes and avocado. The recipe called for a gyros setup, but with all the extra greens I took the route that would help use what was already in my fridge.
These fritters truly take about 20-25 minutes to make total. Probably 15 minutes to put together and 10 to fry up. They are perfect. Once we finished our salad I ended up making the rest of the batter and serving them as an appetizer presentation. Mmm...I think I might just have to make them tomorrow.
Zucchini Fritters (inspired and very similar to the recipe found on page 32 in the July/August 2015 Vegetarian Times issue)
- Medium Zucchini (about 7in long)
- 1 egg
- 1 chili pepper, jalapeno or pablano pepper
- 5 garlic scapes
- 3 scallion stalks, about 1/2 cup chopped
- 1/2 cup all purpose flour
- 1/2 teaspoon baking powder
- olive oil
- First, set the oven to 350 and place the pepper of choice in the oven to roast
- Now, crack an egg (white & yolk) and beat it in a bowl.
- Grate the zucchini, squeeze between your hands the excess juice and place in the bowl with egg.
- Chop up the scallions (remember you are making small pancakes so you want them to blend in and not be large chunks) and add this to the bowl..
- Mince the scapes and add to the bowl. Side note. You can also use regular garlic, but I just had an abundance of scapes gifted from my friends mom and needed to use them. They add a really nice crunch. Again the key is to make sure they are minced.
- Take the pepper out of the oven (should be slightly charred), wait to cool for a minute and mince. Add to the bowl.
- Mix everything in said bowl.
- Measure out the flour and sift into the bowl. Do the same with the baking powder. Mix until it looks like batter, no dry spots of flour.
- Add salt and pepper as per your taste preference. If you have a salt/pepper grinder, crank it 4-6 times.
- In a pan add the oil, enough to lightly coat the pan so when the pancakes are placed they do not hit a dry spot that will cause the pancake to stick to the pan. Set the electric burner to medium heat or if it is gas, set to 4.
- Place an ice cream scoop size of batter onto the pan. Flatten out a bit, but not two thin. Should be about 1/2 inch thick.
- Cook 2-3 minutes and then flip until golden brown on both sides. If it is light, doesn't hurt to keep it on.
- You should make about 12 mini pancakes.
As you can see we added these as a topping to our salad and stacked them.
Additional condiment items we added, but you can always make your own: avocado crema (Andrew made it for a pasta dish earlier in the week), hummus, balsamic vinaigrette, goat cheese.