59 minutes ago
Tuesday, March 3, 2009
Zucchini has got to be the most versatile vegetable on the planet.
It is so good grilled, stuffed with breadcrumbs, sliced and sauteed in butter, or grated in sweet quick breads. It seems to adapt to whatever flavors you pair it with.
Tonight I made some zucchini fritters. There was a good sounding recipe on tastespotting and I thought I would play around with it.
I paired it with some corn salsa straight from the jar from Trader Joe's. A PERFECT match! I drizzled some corn puree with chili and cilantro around the plate and pretended to be a food stylist for the night. I could think of worse jobs.
This was really great, and really simple. We ate 4 fritters each! You can make the fritters ahead and reheat them on a cookie sheet in a 350 degree oven for a few minutes.
The next time, I think I will dice up some yellow onion for the mixture, it definitely needed it.
2 small zucchini, grated (after grating, squeeze in paper towels to get all the moisture out...there will be a lot)
1 cup panko Japanese breadcrumbs
1/2 cup grated parmesan cheese
1 clove garlic, minced
1/8 tsp grated nutmeg
1/4 tsp paprika
salt & pepper
After all the moisture is squeezed out of your grated zucchini, mix with other ingredients.
In a heavy skillet, heat olive oil and form small patties and drop in the heated oil to fry. About 2 minutes per side. I used a fish spatula to turn them over carefully, so they did not break.
Drain fritters on paper towels.
I served this with Trader Joe's Corn & Chili Salsa, which is the best pre made corn salsa ever. I added some fresh chopped cilantro to the salsa. (I top it on grilled chicken and serve with cherry tomatoes and chips in the summer).
You can serve these hot or room temperature. These were as good as they look!