The hubs is away this weekend and I took full advantage of the chance to experiment with ingredients he hates. So, here we have it, I’m officially outing him as a zucchini hater! But, no need to dwell on his losses, I was more than happy to eat all of these myself!
In preparation for this experiment I found many great recipes and blogs posting bite sized zucchini cake and fritter recipes. I started with The Pioneer Woman who has a pretty straightforward recipe with cheese, garlic, breadcrumbs, and an egg. Further exploring led me to the Smitten Kitchen who suggest using a food processor for the zucchini as it creates a better texture than a box grater does. She also has a few other tips such as topping them with a fried egg! Saving that one for later for sure. Finally, I was impressed with these spiced up fritters from Simply Recipes – she added green onions, basil, thyme, lemon zest and more to these fritters. Taking tips from each of these fine sources I hit the kitchen.
As I began, I was surprised to see how much liquid came out of the zucchini, particularly after adding salt. I let it sit for 20 minutes, as there continued to be more and more liquid in the cu[ every time I checked in. As for the spices and mixture I decided to try a little bit of everything. I beat one egg into a mixing bowl and then used the opportunity to use many of my favorites – flour, thyme, basil, panko, salt, pepper, crushed red pepper, and some garlic!
The result had good flavor, but I wished they had crisped up a bit more. Maybe I should cover them when cooking next time and/or fiddle with them less…
Overall, I’d consider this experiment a success and I will indeed make them again to serve as a small appetizer when folks come over. As a topping I made a yummy garlic and sriracha greek yogurt dipping sauce which complimented them well.
- 1 medium zucchini (I didn’t measure it, sadly)
- 1 egg
- 1 – 2 Tablespoon of flour
- 1 Tablespoon of panko
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried basil
- A sprinkle of crushed red pepper
- 1/4 teaspoon of garlic
- Salt and pepper
Steps and Notes:
- Grate the zucchini on the large side of a box grater
- Place in a strainer over a measuring cup and sprinkle generously with salt. Let sit for 10 – 20 minutes and occasionally press with a wooden spoon to encourage the water to drain.
- Beat an egg in a mixing bowl and then add the flour, panko, thyme, basil, red pepper, garlic, salt and pepper.
- Add some oil to a pre-heated cast iron skilled. Gather a small handful of the mixture and cook for 4-6 minutes per side.
Serve as a snack or appetizer with a yogurt, garlic, and sriracha dipping sauce.
Thoughts for Next Time:
- Dry a second time with a paper towel to get even more liquid out of the zucchini
- Chop some green onions and incorporate into the fritter
- Top with an egg
- Make this Asian dipping sauce
- Shred some carrots or mushrooms into the cakes
- Mix cumin and feta into the cakes