These fritters make an excellent side dish for a summer or fall supper - be generous with the sauce, you won't regret it. There are always plenty of zucchinis at local farm markets this time of year but they are also found year-round at the supermarket. If you want to make them on a hot summer day but do not want to use your oven, know that you can use a cookie sheet to bake them on your BBQ (bottom photo).
Cheddar Zucchini Fritters - adapted from Chatelaine.com
Ingredients:
2 small (or 1 large) zucchini
1/4 cup (50 mL) cornstarch
11/2 cups (375 mL) grated cheddar, preferably old
2 green onions, thinly sliced
1 egg white
1/4 tsp red pepper flakes
1/4 tsp paprika
1/4 tsp dry mustard
salt and pepper to taste
1/3 cup Mayo
2 tsp dijon mustard
1 tsp horseradish
1/2 tsp vinegar
pinch sugar
Directions:
1/3 cup Mayo
2 tsp dijon mustard
1 tsp horseradish
1/2 tsp vinegar
pinch sugar
Directions:
- Preheat oven to 400F (200C).
- Coarsely grate the unpeeled zucchinis. Spread out over paper towels. Top with more paper towel and cover with heavy pot or dutch oven. Let sit for 10-20 minutes, changing the paper towel once during that time.
- Turn grated zucchini into a large bowl. Sprinkle with cornstarch and toss to mix.
- Add cheese, onions, and spices. Stir to mix.
- In a small bowl, whisk egg white, then stir into zucchini mixture along with generous pinches of salt and pepper.
- Line a baking sheet with parchment. Scoop about ¼ cup (50 mL) mixture onto baking sheet, then gently press down. Repeat with remaining mixture.
- Bake in centre of preheated oven until fritters start to firm up and are golden on the bottom, about 15 min. Turn fritters carefully; they will be soft at this stage. Continue to bake until set and a deep golden on both sides, about 8 more min. Remove from oven and let stand a couple of minutes to firm up before serving.
- Meanwhile, in a small bowl, mix mayo, mustard, horseradish, and vinegar. If necessary, add small pinch of sugar to temper the tanginess of the sauce.
- Serve fritters with a dollop of sauce.
These were delicious. I made these last week with Squash and that was good too. Will try with Zucchini now that I have some.
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