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
Method:
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).
10 comments:
I've had a recipe for zucchini pancakes that I've been dying to try for a while now! I found it ages ago when I was looking for non-potato, pasta or rice sides for Bob. My recipe comes from a Mediterranean cookbook, so I think there's some different spices in there.
Anyway, these look yummy! Thanks for the reminder that I need to make some :)
Ooh, does it have cumin in there? I loves me some cumin.
Post the recipe and pictures if you do make this.
This looks delicious! I am definitely going to be trying this. When I used to have a garden with a used-to-have-fella, we had (of course) tonnes of zucchinis and I used to shred them and fry them very briefly in oil with some garlic and then serve sprinkled with lemon juice, sea salt and freshly ground pepper (that's pretty much how I serve everything). This looks way more filling and interesting.
I'm hoping that people I know with gardens will soon be offloading their prolific zucchini so I can try this out.
Okay, I just checked my recipe again. The fritters themselves are pretty plain (so more or less yours minus the paprika, onion, garlic and parsley) and they're served with a lovely looking pistou (the recipe is from the south of France) made up of basil, parmesan, garlic, olive oil and lemon juice.
I think I'm getting some zucchinis from my co-worker with the farm sometime soon. He asked how big is too big for me to carry home on the train, so I should have plenty to work with and I definitely plan on making some fritters.
DMed, your old garden sounds grand, but not as grand as someone else growing and distributing. Anne, I am officially jealous of your coworkers. None of my coworkers farm.
Well I mean technically we do have a garden in the backyard too, but my neighbor's new lady friend seems to be harvesting most of the veggies this year so I have to rely on my co-worker. At least I still have a few reasons to not be annoyed by my office :)
So it's 12:32 am. I'm laying in bed. And my tummy is grumbling.. but I ignore it because it's so late.
Then I come across your nice blog,
and now I'm starving! Bad on you!
oooh I'm only teasing
Your pictures make me hungry, which means, I'll enjoy my breakfast even more!
hope to hear from you!
love always
^_^
http://flyingakite.blogspot.com
There's a really similar dish in korean cooking too. I love it! This looks so good too!
jiye
http://pearlsandgreentea.blogspot.com/
Thanks for mentioning the jam. Mine would surely stick. I am that kind of cook.
In this case the German expresion would be Zucchiniplätzchen.
And potato pancakes usually are called Kartoffelpuffer or Reibekuchen
Post a Comment