The recipe below is from Deborah Madison’s Vegetarian Cooking for Everyone. Save time by replacing the basil and garlic with a few spoonfuls of pesto.
Serves 2 generously
Salt and pepper
1 lb zucchini, coarsely grated
1 egg, beaten
½ bunch of green onions, thinly sliced
½ c dried bread crumbs
1 garlic clove, finely chopped
¼ c chopped parsley
1 ½ tsp chopped marjoram or basil
½ tsp chopped mint
Olive oil as needed
Lightly salt the zucchini and set it aside in a colander to drain for 30 minutes. Meanwhile, mix the remaining ingredients together except the oil and the pepper. When the 30 minutes are up, quickly rinse the squash, squeeze out the excess water, then stir it into the batter. Taste for salt and season with pepper.
Film a frying pan with olive oil. When hot, drop the batter – ¼ c makes a fritter about 3 ½ inches across – and cook over medium heat until golden on the bottom. Turn and cook on the second side. Serve hot.
Deborah Madison suggests eating zucchini fritters with yogurt sauce, flavoured mayonnaise or salsa.
How we made it: we replaced the bread crumbs with ground almonds and used pesto instead of basil, mint and garlic. We also added an extra egg for a thinner texture.
Whitsend Market Garden grows a broad variety of quality vegetables on a farm near Ottawa, Ontario. Join our CSA: buy your local food in advance and get baskets of delicious seasonal vegetables delivered to your doorstep from June to November. Whitsend Market Garden is on the cutting edge of traditional farming...