Comments: Zucchini Fritters

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Does Zucchini have an aborbancy problem like Eggplant? Eggplant requires some extra steps in the pre-cooking process to avoid it absorbing too much oil from the pan. Did you find you had a similar problem with the Zucchini or does zucchini not have the same air-pockets that eggplant has?

When its shredded, it didn't seem to have as much of a problem as you'd expect. The fritters did pick up a bit of oil, but the blotting process removed a lot of the excess.

The key is make sure the zucchini is dry dry dry before mixing, so any water coming out of it doesn't reduce the oil's temperature too much, which would delay the forming of the more oil repellant crust.

They were moist inside when completed, but not really oily.

If you're short of courgette/zucchini recipes, there's a great Madhur Jaffrey recipe in Eastern Vegetarian Cooking for courgette raita which someone has conveniently put on the web here. It's a great book (and I'm not veggie myself).

My mother, Meg's Grandmother Kehoe, solved the zucchini problem in this way.

Zucchini Lasagna

6 c. thinly sliced zucchini (the long way) approx.1 1/2 lbs.
1/2lb ground beef
1 clove garlic, minced
1 8 oz. can tomato sauce
1 tsp salt
1/2 tsp. EACH basil and oregano
1 c. small curd cottage cheese
1 egg, beaten
1 TBS parsley flakes
1/4 c. dry bread crumbs
1 c. shredded mozzarella cheese (4 oz.)

Cook zucchini in boiling water for 4 minutes. Drain. Brown ground beef. Add garlic, tomato sauce, salt and herbs. Blend beaten egg, cottage cheese and parsley. Put half of zucchini in buttered 8" square pan. Layer half bread crumbs,cottage cheese, meat sauce and mozzarella cheese. Repeat layers, except Mozzarella cheese. Bake at 350 for 25 minutes. Put second half of mozzarella cheese on and bake 5 to 10 minutes more. Let stand and serve.

Grandma used dried herbs, but I think fresh would be even better. We so enjoyed this for the first month or so. She used to drain the slices and freeze them so we could have the lasagna in February.

She also made a rather tasty zucchini bread if I recall!

Barrett, that might be another trick for getting the water out of the zukes for your fritters!

Hi there -- Another idea for zucchini is to make zucchini relish! Canning isn't too hard and you could make both a sweet and a tart version, just like cucumber relish. That way, you can enjoy the summer bounty all year long!

these look very moreish. yum!

these look very moreish. yum!

Wow, I am going to make these for breakfast. I can prep the zucchini tonight, right?

Wow, I am going to make these for breakfast. I can prep the zucchini tonight, right?

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