Tuesday, August 31, 2010

Zucchini Corn Vegetable Fritters

It started out as a zucchini fritter, then developed to a zucchini corn fritter, then morphed into a vegetable fritter, incorporating onion, carrot, etc... classic Ellen cooking. My original inspiration, of course, was summer's favorite (or at least most abundant) child, the zucchini.


This zucchini; however, did not come from my garden because my zucchini? From my garden? Yeah, not so much... it's nonexistent, sans the squash blossoms that came in handy for my falafel dinner a while back. Apparently the roller coaster summer decided to wreak havoc on my squash plants rendering them utterly fruitless. Who can't grow zucchini? Apparently I can't! (at least this year) Bless you Mr. Jim, our neighbor, for ringing the doorbell and sharing your delicious bounty!

As I was prepping/cooking I was thinking about the ingredients that the fritters were comprised of. Nearly every ingredient came from someone's garden in Bellingham. Now, I buy from the Food Co-op, Farmer's Market and Youngstocks, but how cool is it that most of it came from family gardens? We visited my dad today and he stocked us up with the corn that went into the fritters (and some freshly picked blackberries... more to come on that later); I shucked it literally less than an hour after it was picked. The zucchini came from Mr. Jim next door and the carrots and parsley came from our very own garden; you don't get much more local than that, that's for sure.

Overall, the fritters got high marks from Honey and Noodle. I too thought they were delicious. The kick of the spicy sauce, paired with the natural flavors of the vegetables was a winner. It was a fantastic bonus that they were also simple to make.


Yield: about 10 fritters

Need:
2 small/med ears corn, roasted and shucked
1 medium zucchini, grated
1 medium carrot, grated
1/2 sweet onion, chopped fine
1/4 cup fresh parsley, chopped fine
3-4 cloves roasted garlic (you can use raw garlic too, but cut it down to 1-2 cloves)
1/2 teaspoon salt
1/2 teaspoon fresh cracked pepper
1/2 cup flour
1 teaspoon baking powder
1/4 cup plain soy milk
Oil for cooking
For the 'sauce':
1/2 cup Tofutti vegan sour cream
1/4 cup salsa (mine was canned by Autie Erin; you can also use jarred salsa)
1 Tablespoon sriracha sauce

Do:
Shuck your corn and roast on the BBQ. If you don't want to break out the Q, you can also boil or bake it on 400 in the oven. For the oven, put it in for about 5 minutes then flip and cook another 5 minutes. You don't get the roasty grill marks but that's ok.

While your corn is roasting, get a large bowl and put a couple paper towels (or kitchen towels) in the bottom of it. Grate your zucchini and put it in the bowl on top of the towels. Cover with an additional towel and press the moisture out of the zucchini. You don't have to drive yourself crazy doing this, just get most of it out then remove the towels, leaving the zucchini in the bowl.


Grate your carrot and chop your onion and parsley and add it to the bowl.

Scoop out the cloves of roasted garlic and smush it into smaller bits and add it to the bowl as well, along with the salt and pepper. Stir to combine.


To your vegetable mix, add the soy milk.

In a small bowl, combine the flour and baking powder then add it to the vegetable mix and combine. Note: don't stir too much because it will become pasty, resulting in a more 'gummy' fritter.

Prepare your pan by adding olive oil and heating on the stove on medium/high heat.

When your pan is nice and hot, scoop some of your fritter batter (about 3 Tablespoons worth, give or take) into your pan. It will sizzle against the hot oil. I was able to get two or three, depending on size, in my pan at once.

Let cook on the first side for about 3-5 minutes then flip and cook the other side. Note: the 'fatter' your fritter is, the longer it will take to cook the middle... let them spread a little so they cook through evenly.


Meanwhile, make your 'sauce' by combining the Tofutti sour cream, salsa and sriracha sauce in a bowl. Taste it... if it needs a little salt, add it.

When your fritters are done cooking, transfer to a paper towel or other 'excess oil sucker aparatus' to soak up any extra oil.

Serve:
You can use a little kale or other leafy green for your 'base', then artfully (yes, I went there) place two or three fritters on top. Serve the sauce in a little ramekin on the side... I did this because the fritters were so beautiful I wanted to be able to see the bright colors of the veg and lovely 'tan' of the cooking.


Should you choose, you could also drizzle the 'sauce' on top.

Serve with a lovely green salad on the side and you've got yourself a healthy, simple and very tasty meal.


Enjoy!

Zucchini on FoodistaZucchini

3 comments:

  1. those look delicious! a great way to use up all the corn and zucchini at the market!

    ReplyDelete
  2. Ashlee, thank you! They were really tasty and you're right, a great way to use the veg! Especially zucchini which, as you know, is usually everywhere at this time!

    ReplyDelete
  3. I love veggie fritters! Those look so great and the dipping sauce sounds perfect...everything tastes better with dip :-)

    ReplyDelete

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