Saturday, August 14, 2010
When I took a German class back in the day, we read a recipe in the "Kochen" chapter for zuccinni fritters. I forget the word for fritters now- it could be "Kuchen" (which is commonly used to for all cake like things- like potato pancakes are Kartoffel Kuchen) or it could be Schmalzgebackenes. Steven and I are going to Frankfurt to visit friends and for part of our "honeymoon," so I've had Deutschland on the brain. We got about 1 lbs. of local organic zukes the other day, so I looked up a zucchini fritter recipe, with minimal frying oils. They were easy and Blokey approved. They could probably be baked in the oven as well.
Lower-fat zucchini fritters (adapted from Spark Recipes)
1/3 c. of whole wheat flour
1/2 teas. of baking powder
1/2 teas. of salt
1/8 teas. of pepper
dash of paprika (Hungarian)
2 eggs, beaten (replace with appropriate amounts of Ener-G egg replacer or thickened ground flax seed to make vegan)
3 c. of shredded zucchini (about 3-4 medium sized ones)
1/2 small onion, diced
2 cloves of garlic
2 Tbs of fresh parlsey, chopped.
Olive oil for cooking
Mix together the whole wheat flour, baking powder, salt, pepper, paprika, and eggs. Add the rest of the ingredients (except the oil) and mix well.
Warm up about 1/2 Tb of olive oil in a skillet over medium heat. Use a 1/4 measuring cup to drop rounds onto the skillet. I fit 4 into a 10" pan.
Cook about 3-4 minutes on each side.
Serve with apple sauce, plain yogurt, or some jam (seriously).