Saturday, September 26, 2015

Zucchini Fritters


Oddly enough this blog post needs a prologue.  I wrote this blog post a few weeks ago and just failed to post it.  I guess I have a lot on my mind!  (More on this later.)

When you read this, just pretend it is August.  Although, it is 2015, and it takes little to no effort to get your hands on some delicious zucchinis...so read this post however you want and save the recipe for your next dinner party.  It's a keeper :)

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I'm really into all the zucchinis that are happening right now!  We recently made a cake (check it out here.  No seriously, check it out, it's really yummy!), a sweet.  And now I'll show you our other and more common way of handling zucchini abundance in our kitchen!

Enter Zucchini Fritters with Asian Dipping Sauce....

I like to use the big hearty zucchinis.  I'm going to grate them and fry them and they need to be able to hold it together, literally, when things get hot.




^^ Fritter Batter.  Say that five times fast :P








Zucchini Fritters with Asian Dipping Sauce

(Recipe modified slightly from Five Heart Home)

Ingredients for the Fritters:

3 large grated zucchini
1 tsp salt
1 tsp fresh ground pepper
1 egg
1/4 c + 2 tbsp flour
1/4 c canola oil (for your frying pan)

Ingredients for the Dipping Sauce:

3 tbsp rice wine vinegar
1 tbsp soy sauce
1 1/2 tsp sugar
Crushed red pepper flakes
Scallions

Directions:

For the dipping sauce, whisk the first four ingredients together and serve in a small bowl.  Garnish with scallions before guests arrive!

For the fritters, after grating, press zucchini between paper towels to squeeze out excess water and transfer drained zucchini to a large bowl.  Add salt, egg, flour, salt & pepper then mix it up to form your batter.

Meanwhile, in a large cast iron skillet, heat the canola oil over medium heat (don't allow to smoke).  Once the oil is hot, drop by the large spoonful scoops of your fritter batter.  Cook each fritter for about 3 minutes per side or until the underside appears golden and fluffy.  If you're doing other prep in the kitchen and your cook one side a little long, it's cool I promise, they are still good when a little extra crispy!

Transfer cooked fritter to paper towel to drain an excess oil.

If you can't eat the fritters immediately you can keep them warm in the oven on a cookie sheet, for up to 30 minutes at 200 degrees.  I often go this route because I like to serve these as an appetizer - I love a good fruit and cheese plate but if I have time I try to go the extra mile.

Another great alternative to fruit and cheese is....well, it is still cheese, but this Simple and Savory Baked Brie!  Serve it with some crusty warm bread and you will have happy friends :)

Thanks for reading!

- Charlie


11 comments:

  1. Replies
    1. YES! I love people who also get excited about food :) Thanks for reading! - Charlie

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  2. Those look and sound amazing. I have to try making these. We love zucchini everything in our house!!

    Fash Boulevard

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    1. Zucchinis are so good! Thanks for stopping by :) - Charlie

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  3. Looks delicious! They used to be a staple in our house... Must start making them again!

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    1. Yes, they are so good and pretty easy! Thanks for reading :) - Charlie

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  4. These look so good! I've been on a huge zucchini kick lately, and I think I've had zucchini noodles almost every day for dinner recently. I'll need to try this new recipe!

    Jenna
    www.thatssofletch.storenvy.com

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    1. I really want to try zucchini noodles! I need to get one of those spiralizers...do you use one that you'd recommend? Thanks for reading! - Charlie

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  5. Oh my god these sound and look amazing. I think I'm going to try them this weekend! Yummmmmmmm

    Heba xx || The HebaBloglovinInstagram

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  6. LOL I've actually seriously sent the link to my mom. We are going to make this!

    Heba xx || The HebaBloglovinInstagram

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    1. That's awesome! You should tag me on Instagram @charlielbl when you make them and let me know how they turn out! :) Charlie

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