Month 3 of the Secret Recipe Club.
This month I got to peruse the recipes at Food Ramblings.
This is actually the second recipe I tried from Elizabeth’s site. The first, White Wine Chicken with Honey Glaze, was excellent.
However, since we cook on the grill in summer the photos were horrid.
Okay, it was not the fault of the photographer. It wasn’t really the fault of the cook, either. It was a combination of honey in the glaze, which tends to burn, and our old, malfunctioning gas grill which has been smoking up a storm lately.
The result was that the chicken was black in places (many places). It wasn’t burned, and the smoke really doesn’t impart much flavor, but it was not, um, photogenic.
Mon mari replaced the lava rocks this year, after much searching to even find them. They’ve been sending up smoke all summer. (He’s replaced them twice this summer, trying to solve the problem.)
Next summer we replace the grill.
So, I scrapped the chicken pics and went in search of another recipe.
I found this recipe for Zucchini Fritters and, by sheer coincidence, I just happened to have a zucchini in my garden.
Total time: 25 minutes
- 1 medium zucchini, 8″ (20cm), about 2 cups, shredded
- 1 medium onion, shredded
- 2 tbs chopped fresh parsley
- 1 egg, beaten
- 1/2 cup flour
- 1/2 tsp baking powder
- 1/2 tsp za’atar
- 1/2 tsp paprika
- 1/4 tsp cumin
- 1 tbs olive oil
- In medium bowl lightly beat egg.
- Add flour,, baking powder, and spices. Mix well.
- Add zucchini, onions, parsley, and mix well.
- Heat oil in a large nonstick skillet over medium heat.
- Divide mixture into 4ths and spoon each 4th into pan, shaping into patty and patting down lightly.
- Sauté 5 – 10 minutes, or until brown, then turn and fry other side the same.
- When brown, remove and serve.
- A little freshly ground pepper and sea salt on top is a nice touch.
I made a few changes, of course….
I didn’t salt and drain the zucchini – because I can’t be bothered to spend 15 minutes to do it.
I didn’t deep-fry them as one should do for a proper fritter – because I don’t deep-fry stuff.
I’ve made vegetables patties before, but not using flour (I usually use breadcrumbs) and never with the addition of baking powder. These were lighter in texture, very tender.
We were most pleased.
I’ve made them again…. and again.
Always good to find another zucchini recipe this time of year.
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