Zucchini Fritters

Usually we have a few sprigs of fresh greens showing up at our farmers market by now, but the worst winter in a hundred plus years is keeping most everything still brown this year. I was so desperate I purchased some little zucchini. I wasn't really sure what I would make but had a day to decide.

I ran across a zucchini fritter recipe that was bland and green as most of them are that I've tried in the past. I came upon a recipe in a newish cookbook called "The Cheesemongers Kitchen" for zucchini fritters that contained goat gouda and WOW are they ever fantastic!!

I changed a few elements from the original recipe to suit my tastes and desires for texture and flavors. My family and cooking class has all agreed we think this is a great recipe! I am enjoying now, but I am imagining how utterly amazing they will be in August.....when it's finally warm.

ZUCCHINI FRITTERS

2 medium zucchini, grated and squeezed dry
3 Tablespoons onion, finely chopped
4 ounces goat gouda, grated
Salt & pepper
1 egg, beaten
1/2 teaspoon sirarcha
1/4cup bread crumbs
1/4 cup flour

Combine all ingredients in a large bowl until well mixed.
Heat a few tablespoonfuls of olive oil in a large skillet over medium high heat. When oil is hot, drop a couple tablespoonfuls of the zucchini mixture into a patty and cook until golden brown. You can do a few at a time, but don't crowd the pan. Turn carefully and brown on other side. Drain briefly on paper towel and serve immediately.

These are wonderful served up imstead of potatoes. Enjoy!




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OMG, More Zucchini....A lovely salad

Yes, we still have zucchini.  You would think after several days of 100+ degree temperatures that the buggers would at least slow down production.  Not so.

After eating this salad, I don't want the zucchini to ever stop and may seriously buying it (*gasp*) out of season at the grocery!!

I've mentioned the cookbook "Plenty" before and one taste of this salad will be explanation enough as to why I love it so much!  Of course I had to substitute a few items in the original recipe due to living in a rural community, but I'm going to assume they made it taste BETTER!!

The other perk of this salad is the grilled zucchini that gives it a substantial feel and grilled flavor.  Perfect for the vegetarians in your life, or as a filling luncheon salad. 

I didn't completely peel the hazelnuts after oven toasting to give a little color to the salad and keep a rustic look going on!  I also used my vegetable peeler on the Parmigiano-Reggiano to have a nice cheese curl and a larger piece of cheese.

ZUCCHINI & HAZELNUT SALAD

1/3 cup hazelnuts

3 small zucchini, sliced on bias about ¼ inch thick

4 Tablespoons Olive Oil

Salt & pepper

1 Teaspoon balsamic vinegar

1 ¼ cup lettuce, sliced, I used romaine hearts

¼ cup basil leaves, torn

3 ounces Parmigiano-Reggiano cheese, shaved with vegetable peeler

Preheat oven to 300 degrees.  Spread hazelnuts on a baking sheet and roast 12-15 minutes until nicely browned.  Rub off skin, or leave on and roughly chop.

In a small bowl, toss zucchini with 2 Tbs. olive oil, salt and pepper.  On grill over high heat, lay out zucchini slices and cook 2 minutes per side, making sure you get nice grill marks.  Place in a mixing bowl and toss with balsamic vinegar.

Allow zucchini to cool, then add remaining olive oil, hazelnuts and basil.  Mix lightly, taste and adjust seasonings. (I added a bit of additional balsamic at this point too!)  Place small pile of lettuce on plate, top with zucchini mixture and a few pieces of shaved Parmigiano cheese.

Delicious Zucchini in Parchment

I've missed everything about blogging lately!  I've missed being in this "space"!  I promise there's a very good reason and I'll share it soon, but until then, I am knee deep in Zucchini!!! 

I fall in love again, every early summer, with zucchini.  For about 3 weeks.  Then the buggers sit around looking all wrinkly and I feel guilty for not using them up. 

Until now, until this recipe. 

This is the recipe that will make you turn on the oven in 100 degree heat, fuss in the kitchen when there is no time and thank your lucky stars when your neighbor or co-worker asks if you would like a zucchini.  Even the zucchini that are the size of toddlers taste great here (just peel them first!)!

Enjoy.

ZUCCHINI BUNDLES

4 cups zucchini, chopped into 1 inch pieces

5 red baby potatoes, sliced

4 cloves garlic, crushed

8 Tablespoons Chives, minced

4 Tablespoons Parsley, minced

4 Tablespoons Olive oil

8 Tablespoons Heavy Cream

2 Tablespoons Anise Liquor (optional, I used Absinthe)

Salt & pepper to taste

Preheat oven to 400 degrees.  Cut 6 squares of parchment paper about 10X10 inches.

In a large bowl, blend all ingredients except zucchini and potatoes.  Stir until well combined.  Add vegetables and toss gently to coat.  Place 1/6^th of the mixture onto square of parchment, gather edges and tie with cooking twine.  Place bundles on a baking sheet and bake 15 minutes.  Allow to cool a few minutes and serve a package per person.   Yields 6 packages.

PLEASE use the anise liquor....I promise it's worth the minimal bottle cost.  You can substitute any combination of fresh herbs to suit your tastes!

BTW; The picture is a little deceiving for the fact you cannot see the sauce that is created in the packet since I didn't stir the vegetables.  A lovely, creamy, rich sauce awaits under the slice potatoes and zucchini!!