Wednesday, 21 September 2011
We were watching FoodTV and saw Laura Calder making zucchini fritters. They looked great. And I believe I mentioned earlier that we have LOTS of zucchini.
he: (wandering in and looking at the screen) What’s that? A crow??
me: (incredulously) What?? Does it look like a crow?! No, it’s zucchini fritters.
he: Really?! (pausing and staring) Oh!!! It’s in black and white….
Sigh. Yes, I know. It’s not the best photograph. But really, it’s not that bad. (This is the problem with using a digital camera that does not have a “Black and White” setting.)
But forget about how the photo looks in black and white and consider the fritters’ taste. And the texture. Nothing desparaging can be said about those!
Usually, we use zucchini for making refried beans casserole. In fact, as I recall, that’s what we told our friend we were going to do with the zucchini she gave us when we got home.
Instead, we made a sudden change of direction and decided to make Laura Calder’s fritters. Oh my!! Do you have zillions of zucchini taking over your garden? So many zucchini that you don’t know what to do with them? Then you’ve got to try these fritters. They’re delicious!
But take caution. If you make these, you suddenly might decide you don’t have enough zucchini growing to support your addiction…
One of the things I really like about the fritters is that they are beautifully crispy, not at all watery. I’m generally not a big fan of cooked zucchini. In so many cases, it basically tastes like mushy nothing with the barest hint of unidentified vegetable. But because Calder suggests “par-cooking” with salt (the same way we do with spinach), these fritters are bright and flavourful.
Here’s what we did to make them:
based on Laura Calder’s Crispy Courgette Fritters (aka Zucchini Rosti)
- 2 or 3 whole zucchini
- Kosher salt
- 1 egg
- 1 small onion, quartered and thinly sliced
- 1 c dried bread crumbs (finely crumbled)
- 2 cloves garlic, chopped finely
- chopped parsley (optional)
- 1 tsp chili powder
- ½ tsp paprika
- pinch cayenne pepper
- vegetable oil, for frying
- Mixing: Cut the zucchini into matchstick-sized pieces (Calder suggests grating it). Put the chopped zucchini into a large colander and sprinkle with a good shot of salt. Place the colander over a bowl and allow to sit for 20-30 minutes.
- You’ll notice that the volume of zucchini will have shrunk dramatically and there is quite a lot of liquid in the bowl. Discard this liquid and rinse and dry the bowl. Drain the zucchini further by squeezing it dry inside a clean tea towel. You want the zucchini to be quite dry.
- When the zucchini is quite dry, put it into the bowl along with the rest of the ingredients (except the oil). Use your hands to mix it gently but thoroughly. Taste and add more seasoning if necessary.
- Shape the mixture into patties. Heat oil in a cast-iron pan and fry the fritters in batches, making sure not to over-crowd the pan. Keep cooked fritters on a plate in the oven until all are done.
Serve immediately, with or without mayonnaise.
We served the zucchini fritters with roasted chicken thighs, stir-fried beet greens, oven-roasted fennel and soft pretzels. I’m still dreaming about that dinner. It was fabulous!
Black and white food photos just don’t get any respect in my opinion. Everyone is so gung-ho about color, and while I cannot argue against the naturally sensuous and appetizing default qualities of color (after all, food is in color), there is something to be said about the unique tonality of monochrome photography, the sublime textures which can pop when a color-to-B/W conversion is finessed in your processing software.
- Susan (The Well-Seasoned Cook), Black and White Wednesday – A Weekly Culinary Photo Event
For more information and complete details on how to participate in Black and White Wednesday, please see
- The Well-Seasoned Cook: Black and White Wednesday – A Weekly Culinary Photo Event
- B&W Wednesday: Week #11
Each week, Susan (Wild Yeast) compiles a list of many bread-specific recipes from across the web. For complete details on how to be included in the YeastSpotting round up, please read the following:
We still have a yellow zucchini left and I keep thinking we really should try Jamie Oliver’s Zucchini salad that he made by using a vegetable peeler to slice the zucchini into ribbons.