This recipe adapted from Curtis Stone’s ingenious crispy vegetable fritters is to purposely use and highlight fresh, seasonal zucchini. Gorgeous, bountiful, delicious zucchini which for me many years ago was love at first bite. It remains one of my favourite vegetables.
In finding this recipe again, I can’t believe I’d forgotten about it. I suppose in the quest to be always trying something new, you forget about the old & trusted. What a shame, especially with a recipe which is very user-friendly and could be adapted to suit many veg!
It was quite by accident that I came across the recipe in Chef Stone’s book, Relaxed Cooking, while also meeting a kindred spirit at the book store. Lynn…? Are you out there…?
Finding the recipe + thinking about fresh, seasonal zucchini = what’s called a no-brainer. The only problem I ran into… was deciding what sauce to serve them with!
Served with a little ketchup, I’ll bet the kids in your family would gobble these up~
- 1 medium russet potato, peeled (or wash well and leave peeled if desired)
- 2 medium zucchini, ends trimmed
- 1/2 onion, halved and very thinly sliced
- 2 tsp sea salt (I used Kosher salt)
- 1 TBSP chopped fresh herb(s): chives, marjoram, basil, parsley (or use a mix)
- 2 large eggs, at room temperature
- Freshly ground black pepper
- 1/3 cup olive oil
- sour cream or yogurt mixed with fresh dill or chives
- hot pepper jelly
- Using a mandolin or a julienne peeler, cut the potato and zucchini lengthwise into long spaghetti-like strips. Toss the strips, the onion slices and the salt together in a medium bowl and let the vegetable mixture stand for about 10 minutes, or until the salt has drawn out some of the moisture from the vegetables.
- Place the vegetables in a colander to drain the excess moisture. Squeeze the vegetables between your hands to extract as much moisture as possible.
- Beat the eggs and ¼ teaspoon black pepper in a large bowl to blend well. Add the vegetables and chopped herbs, stir to coat all with the eggs.
- Heat 1 ½ tablespoons of the oil in a large heavy sauté pan over medium high heat. Working in batches using a large tablespoon of the vegetable-egg batter for each fritter, spoon the batter into the hot pan and form thin patties about 3 inches in diameter. Fry for 4 minutes on each side, or until the fritters are golden and crisp on the outside.
- Transfer the fritters to paper towels to absorb any excess oil. Serve with fave sauce(s).
- Excellent reheated - simply crisp in a hot non-stick pan.
- Make them smaller/bite size for an interesting hors d’oeuvre~