B&W Wednesday: Zucchini Fritters

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summary: recipe for Zucchini Fritters made with breadcrumbs, based on Laura Calder’s Crispy Courgette Fritters; you’ll wish you had more zucchini growing in your garden;; information about B&W Wednesday and YeastSpotting; (click on images to see larger views and more photos)

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.


zucchini fritters

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!

soft pretzels (bbb) 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.

zucchini fritters I love that the recipe calls for dried bread crumbs rather than flour to make for completely non-doughy fritters.

Here’s what we did to make them:

Zucchini Fritters
based on Laura Calder’s Crispy Courgette Fritters (aka Zucchini Rosti)

  • 2 or 3 whole zucchini
  • Kosher salt
  • pepper
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.

zucchini fritters 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 Wednesday Black and White Wednesday – A Weekly Culinary Photo Event

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

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YeastSpotting
Yeastspotting - every Friday (wordle.net image)

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:

 

Zucchini FrittersZucchini Fritters
 

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.
 

  • http://amessykitchen.blogspot.com/ hobby baker

    Now those look no small amount of tasty! Serious yummage going on there. (I swear, almost anything would be good as a fritter…) :D

    Ha. You’re probably right, HB. But how great to find something that’s so seriously good made with zucchini (the vegetable that is bred to take over the garden overnight). It’s such a nice change from zucchini muffins. -E

  • http://foodslice.blogspot.com/ La @ FoodSlice

    These fritters sound fabulous with the garlic and spices, Elizabeth. I am yet to buy any zucchini in India (they are only available recently in high-end supermarkets here) and now have every intention of turning them into fritters as soon as can lay my hands on them :-)

    Maybe try using another kind of squash, La. Zucchini (aka courgettes) are quite mild tasting – not unsimilar to loki. I’m thinking that loki fritters would be equally delicious. -E

  • http://cookiebakerlynn.blogspot.com Lynn

    I’d love to try them, but if my husband suspects zucchini is on his plate, I’m in trouble. They sound wonderful!

    Lynn, perhaps if you reassured your husband with the fact that I have a horror of cooked zucchini and it was only under duress that I tried these in the first place. Am I ever glad I did! (In fact, I liked them so much that we’re having them again tonight – this time with yellow zucchini.) -Elizabeth

  • http://thewellseasonedcook.blogspot.com Susan

    Very mysterious in the shadows. Might have know it was zucchini. ;-) They look wonderfully crunchy. Thanks, Elizabeth, for your alluring BWW photo.

  • TPH

    These were so good the first night we did them again but this time to go with the vegetarian Indian food I made for dinner. This time I seasoned the fritters with a few Indian spices; fresh ginger, garlic, onion, dry red chilies and a little turmeric and cumin. Delicious.

    For extra crunch, just before frying, I dipped the ready to cook fritters one more time in dry bread crumbs. This really jacked up the crispiness.