Saturday, 11 January 2014

What to do with zucchini

 This will be a familiar problem for those of you who grow zucchini as they are a most bountiful crop and can grow from small to large almost overnight. There are many options to consider, zucchini slice, zucchini bread, soup, muffins and included in stir fry, pasta sauces, char grilled. In our house you know Summer has arrived when the zucchini fritters appear on the menu and in just about every meal. I like to make a type of fritter and a flat pancake. Both are made with grated zucchini and are scrumptious.

The little ball shaped fritters are great as a finger food. Serve with a dipping sauce such as tomato sauce (homemade or commercial), slightly watered down chutney or Kasundi which is an Indian sauce available in shops that sell a selection of gourmet preserves. Whilst best eaten fresh they can be made and kept warm in the oven or reheated in a hot oven.

fritters with homemade tomato sauce
The flat pancake style are excellent served as an alternative to toast with eggs, served buttered or spread with cream cheese and some spicy chutney or the capsicum and harissa jelly featured in a previous blog. these also reheat well in a hot dry non stick fry pan, in the microwave or a hot oven.
pancakes with tomatoes and egg
Sometimes I include a can of creamed corn for a bit of variety. I use a small can of creamed corn or half a large one and  freeze the remaining corn for another batch or I make a double quantity. You will need more flour if you make this version as the corn makes the mixture much wetter. Gluten free flour can be substituted for the flour, however you may need a little less. This recipe, as with many of my recipes is a about an idea and technique. It is not always possible to provide exact amounts of ingredients.  Use your judgement  and use a bit more flour if the mixture is too soft and not holding together, add more or less spice or try different combinations such as grated potato or pumpkin with the zucchini. I do not usually add salt to food as I think an individual diner can add according to their preferences. Use a food processor to grate the zucchini if you have one. A non stick fry pan allows you to use less oil for the pancakes.

Zucchini Mixture
1 large zucchini grated - about 1 1/2 cups of grated zucchini
1 egg
2 cloves garlic crushed
2 teaspoons ground cumin
4 tablespoons of flour.

Place zucchini, egg, garlic and cumin in a bowl and mix well.
Add flour 1 tablespoon at a time until you have a thick mixture.

Heat oil until hot but not smoking. I use a wok as it uses less oil but you can only cook a few at a time. Use a deep fryer if you have one.
Spoon  a small/soup spoon sized ball of mixture for the fritters and deep fry in hot oil.
When golden brown, use a slotted spoon and remove from oil.
Drain on kitchen paper.
Keep warm in oven if you are making a large amount.
small balls of mixture cooking in hot oil in a wok

finished fritters draining on paper towel

Put non stick fry pan on to heat. Lightly grease or add very small amount of oil. If you do not have a non stick pan use more oil as pancakes will stick.
Spoon balls of mixture into a lightly greased non stick pan. Flatten with egg lifter/ flip, pancakes should not be too thick or they will burn before the middle cooks.
Cook until mixture starts to look set and is golden brown, turn over and cook other side until golden brown.
cooking the first side

turned over and cooking the other side
make whatever size you like, small, medium or large

Zucchini and Corn Mixture
1 large zucchini grated. About 1 1/2 cups grated zucchini
1 small can creamed corn
1 egg
2 cloves garlic crushed
2 teaspoons ground cumin
6 -8 tablespoons of flour.

Place zucchini, creamed corn, egg, garlic and cumin in a bowl and mix well.
Add flour 1 tablespoon at a time until you have a thick mixture.

This mixture is too wet and needs more flour

1 comment:

  1. Love the sound of this. Will have to give it a go. Joyce McKay