Author Notes
Nancy has a fecund garden, and knows off the top of her head several recipes that will deal with the inevitable summer deluge of zucchini. She is wise in the ways of the zukes! —fineartdaily
Ingredients
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1
medium zucchini, grated
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3 tablespoons
finely chopped poblano
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3 tablespoons
finely chopped onion
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1 cup
mixed fresh herbs - lots of basil, lime basil, parsley, orgegano, thyme and chives
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1-2 tablespoons
lime juice
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1/4 cup
flour
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2 teaspoons
baking powder
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1
egg
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1/2 teaspoon
chili powder
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1/2 teaspoon
Spanish parika
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1/4 teaspoon
cumin
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Salt and pepper
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Vegetable oil for frying
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Adobo sauce
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1-2
Adobo chilis with tomato sauce mixed in 1/3 cup best-quality mayo
Directions
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Heat oil (about an inch) in iron frying pan. Grate zucchini and mix all of the fritter ingredients in a bowl just before you're ready to start frying. (If you do it too soon, the zucchini will give off a lot of its water and the fritter will be gummy rather than light.). Ease batter into hot oil by tablespoons-full. Pat into a flattish cake. Fry on medium high heat until golden and cooked through. Drain on paper towels. Serve with adobo sauce. (And Margaritas on the side!)
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