Things are changing. Anticipation is in the air. Pages are turning.
Some pretty darn exciting goodness is happening for me, and things are working out far better than I initially thought! I think this just might turn out to be a pretty good year.
Now, let’s talk about these fritters. Wonderfully fresh and bright, they are the perfect light summer dinner. They are tried and true, tasty every time, freezer-friendly, and reheat wonderfully in a skillet. How much better could it be? The recipe may look rather long and daunting, but, I can assure you, that it is very simple. Bon Appetit!
And I thought it was about time I share a picture of Minuet. This is one of her many glamour shots that I took about three months ago.
Adapted from Smitten Kitchen (http://smittenkitchen.com/blog/2011/08/25/zucchini-fritters/)
1 pound zucchini (about 2-3)
1 teaspoon kosher salt
3 scallions, sliced thin
1 large egg, lightly beaten
Freshly ground black pepper
1/2 cup whole wheat flour
1/2 teaspoon aluminum-free baking powder
olive oil, for frying
plain yogurt, to serve
additional scallions, to serve
Trim ends of the zucchini and grate either on the large holes of a box grater, or with the grating blade of a food processor (I like the food processor because it creates very long, stringy pieces of zucchini).
In a large bowl, toss together the zucchini shreds and kosher salt. Set aside for at least 10 minutes, until soppy and wilted. Next, wring out your zucchini. You can do this by pressing the zucchini against the holes of a colander with the back of a spoon (wooden is ideal), squeezing out small handfuls at a time (NOT recommended if, like me, you have extremely sensitive skin), or by gathering into a tea towel and literally wringing out. I prefer the tea towel method. After wringing it out once, I let it sit for about 10 minutes and then wring it out again. You want to have the dryest zucchini shreds possible.
Return the deflated mass of zucchini goodness to the large bowl. Taste and add more salt if necessary, most of it rinses away during the ringing process. Stir in the egg, scallions, and black pepper. Dump in the flour and baking powder, and stir until just combined.
Heat a large cast iron skillet over medium-high heat and add in enough oil to just cover the bottom. Heat until the oil is shimmering–not smoking, mind you–and drop in small bunches, being sure not to over-crowd. Cook the fritters over moderately high heat until the edges are golden, about 3 to 4 minutes, and flip. If the fritters are cooking too quickly, simply dial back the heat a bit. Lay on a paper towel and place in a barely warm oven, about 200 F, while you cook the remainder. You can leave them all in the oven for at least 10 minutes so they crisp up a bit.
Top with a dollop of yogurt and a sprinkling of scallions. If you want a more substantial meal, you can add a poached or frizzled egg.
Makes 12 fritters, enough for 2-3 people