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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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We found a nice appetizer recipe (similar in appearance to buchimgae, Korean pancakes) in a Martha Stewart magazine Living that made for a light, healthy snack in between meals today. The family enjoyed it more with the interesting sauce combination of plain yogurt and apricot jam (which turned out looking like a poached egg). Read more . I wanted to try different variations, but the first batch came out so good that I didn't bother (I was thinking carrots and tofu). And since this is a vegetarian dish, we could only think of Komobu and how much he might enjoy this. Ingredients:
ingredients: makes about 4 fritters |
1 pound (about 2 medium) zucchini |
1 teaspoon salt |
1 tablespoon freshly grated lemon zest (1 lemon) plus |
1 lemon, cut into 8 wedges (optional) |
10 sprigs fresh flat-leaf parsley, stems removed and leaves finely chopped, plus more sprigs for garnish (optional) |
1 medium clove garlic, peeled and minced |
1/4 teaspoon freshly ground pepper |
2 large eggs, lightly beaten |
1/2 cup all-purpose flour |
2 to 4 tablespoons olive oil |
plain yogurt |
apricot jam |
Directions:
1. Directions:
2. Using the large holes of a box grater, grate zucchini into a medium bowl. Add the salt, lemon zest, chopped parsley, garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form.
3. Heat 2 tablespoons olive oil in a large saute pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart.
4. Cook fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary. Garnish with parsley sprigs and lemon wedges, if desired; serve.
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