Zucchini Fritters

Yesterday was chilly and rainy and for these reasons I couldn’t be persuaded to leave my home for the entirety of it. I’ve played production crew assistant, singer, masseuse, Lego architect, personal chef and doctor and now it’s time to start unwinding and getting ready for a brand new week.

I’ve been eyeing local produce and comparing notes for different ways to use a zucchini, and I thought I’d get my start on preparing some ready-to-go meals for some of those hectic evenings. I have some beautiful zucchini that would fry quickly, plus I can use the remainder in a fabulous recipe that we used to make at the restaurant. Zucchini Fritters, or Kabak Mucver (pronounced muj-vehr). For propriety’s sake (and smaller yield), I based the recipe off the one found here, but it is in Turkish. Never fear, friends, for I have translated and adapted the recipe!

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I’m a sucker for any type of bread-like-balls of deliciousness and this recipe is certainly no exception to this rule. I live on vegetable fritters, savory vegetable filled pastries, rice and beans and other meat-less dishes over the summer (as well as cake, because, I mean, who can live without cake?)

Now, for the fritters: first, grate a medium-sized zucchini (I used a large one and put extra back for later, as I mentioned before). Sprinkle about a teaspoon of salt on the top and mix it in. Let this sit for about 10 minutes. Preheat a medium-sized non-stick skillet with a cup or so of canola, vegetable or sunflower oil.

Squeeze the water from the zucchini (you can reserve the juice for smoothies or for watering down your baby’s purees, just be sure to adjust for the extra salt) and put in a medium-sized bowl. Add 4 heaping tablespoons of flour, one egg, salt and pepper to taste, two cloves of minced garlic, a small bunch of chopped parsley, chopped onion (about half of a medium-sized onion will do), a teaspoon of crushed red pepper, three teaspoons of dried dill, a teaspoon of dried mint, a teaspoon of cumin and a half teaspoon of baking powder. Stir this and combine with your hands until it resembles a thick and lumpy pancake batter.

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Now here’s where I really win you all over: drop about three-quarter tablespoon-sized portions of this batter into the hot oil until golden on each side.

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You can have this as a main dish or as a side. These are best served warm.

What are some of your favorite summer recipes?

Zucchini Fritters

Yield: 10-12 fritters

1 medium zucchini, grated

1 teaspoon salt, plus more for seasoning dough (to taste)

oil, for frying

4 heaping tablespoons flour

1 egg

black pepper, to taste

2 cloves garlic, minced

small bunch parsley, chopped

half of a medium-sized onion, chopped

1 teaspoon crushed red pepper

3 teaspoons dried dill

1 teaspoon dried mint

1 teaspoon cumin

1/2 teaspoon baking powder

Place grated zucchini in a bowl. Sprinkle about a teaspoon of salt on the top and mix it in. Let this sit for about 10 minutes. Preheat a medium-sized non-stick skillet with a cup or so of canola, vegetable or sunflower oil.

Squeeze the water from the zucchini and put in a medium-sized mixing bowl. Add 4 heaping tablespoons of flour, one egg, salt and pepper to taste, two cloves of minced garlic, a small bunch of chopped parsley, chopped onion, a teaspoon of crushed red pepper, three teaspoons of dried dill, a teaspoon of dried mint, a teaspoon of cumin and a half teaspoon of baking powder. Stir this and combine with your hands until it resembles a thick and lumpy pancake batter.

Fry dough on both sides until golden. Serve warm.

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