Thursday, August 2, 2012

smitten kitchen's Zucchini Fritters

NOTE: This was my first go at it but I made adjustments to the recipe in my next post.

I keep running across zucchini fritters here and there in magazines.  My sister, C, posted a picture of smitten kitchen's fritters on Facebook last week, so I bought 2 zucchini yesterday.  The recipe made only 8 fritters and we left 3 for my husband since he will be hungry when he returns from tennis.  Guess who only got 2?  You got it, me!!  Honestly we could've eaten all 8, cleaned up, and he never would've known what he missed, but we couldn't do that.  Instead, I am going to make them again in the next day or so.
As I flip from sk's photo of her fritters and I evaluate mine, mine are not the same.  I believe I can use this same recipe using 3 Zucchini's to get a result closer to hers, a little crispier and with less dough.  One of the culprits is the SE Louisiana humidity and we have enough for the whole country, for a month running.  It completely changes any recipe using flour.  Another important factor is to not mix the batter together until you are ready to cook.  In letting the mixed batter sit for 5 minutes while I was preparing the rest of the meal, I got a bit more of a tempura result and you can clearly see the puffiness of my fritters as opposed to hers.  I can assure you though, they were tremendous just the same.  One change I made is, I like herbs in my fritters so I added Oregano and as I frequently do, I used shallots instead of scallions and of course in a pinch, onion will work, too.
My last thought is that these are perfect for making ahead for an appetizer or side dish.  Let them cool on a rack and refrigerate.  When ready to serve, reheat oven to 350 and lay on a rack over a sheet pan.  Lay them out in a single layer, do not shingle, and warm for 15-20 minutes until hot and crispy.
I didn't follow the recipe verbatim, but here is what I did.  Remove the ends and cut 2 Zucchini in half so you have 3-4" lengths.  Using a V-slicer (rather than a grater box or processor) cut zucchini into strands on the smallest cut.  The strands were 3" x 1/8" x 1/8".  Place the zucchini in a colander and toss with a 1 tsp of Salt.  Let this sit for 10-15 minutes to release the water.  In small batches, using your hands, squeeze out the excess water and place back in the bowl.  While the zucchini is doing it's thing, get the next steps ready.  Either finely slice scallions (which sk did) or mince 1 Medium Shallot (which I did) and place in a small bowl.   Heat an empty skillet over medium. In a bowl, beat 1 Egg.  To another bowl, measure out 1/2 Cup Flour and sift it with 1/2 tsp Baking can also just stir with a wire whip to incorporate them together.  Add 1/4 tsp Salt, freshly ground Black Pepper, and optionally (my addition, not smitten kitchen's) 1/2 tsp Oregano or a seasoning of your choice, ie Thyme to the flour mixture.
Add Canola Oil to coat the bottom of the skillet.  Mix together batter adding the shallots and the egg, stirring to coat the zucchini.  Lastly, add the flour and stir to combine.
Add spoonfuls to the hot pan and flatten slightly so they are an even thickness and will cook evenly.  Once golden brown, turn just once.  I mixed up a quick topping of 2 Tbl ricotta and 2 Tbl Sour Cream.  I added Smoked Paprika, Oregano, and Salt and Pepper to taste.  Then I blended in 1 Tbl Olive Oil.

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