It’s that time of year when the zucchinis (both green and yellow) are at all the farm markets & stands. Even your neighbor is giving them away to anyone who will take them. With so much abundance I have been trying to find different ways to use them here at Foxfield Inn in addition to the old stand-bys of Chocolate Zucchini Cake, sauteed zucchini and zucchini muffins/breads.
A fellow innkeeper (thank you, Hayden) told me they make them into Zucchini fritters/cakes and serve them to guests with breakfast. This was something new to me (OK, I know the rest of you have probably done these many times but not me). So off I went searching the internet for zucchini fritter/cake recipes and discovered that these are definitely NOT new. I settled on starting with recipes I found on Smitten Kitchen and The Pioneer Woman sites.
After a few adjustments we came up with a recipe that our guests really like. We serve them with poached eggs and an herb Hollandaise sauce. We hope you enjoy them as well.
Zucchini Fritters2 cups grated zucchini (from approximately 1 pound of zucchini)
1/2 teaspoon salt
2 large eggs (preferably from free range, pastured chickens)
2 tablespoons chopped sweet onion (or green onions)
1 cup Panko bread crumbs (adds to the texture, flour will work if no Panko available just use less)
1/4 cup grated Parmesan cheese
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon fresh oregano (or 1/4 teaspoon dried)
4 basil leaves chopped (or 1/2 teaspoon dried)
2 sage leaves chopped (or 1/4 teaspoon dried)
1 teaspoon fresh rosemary chopped (or 1/4 teaspoon dried)
Panko crumbs for dusting cakes
oil for frying
Mix the grated zucchini with the salt and put in a strainer in the sink. Let sit for 30 minutes. Lightly press on the grated zucchini to start the de-watering process. After 30 minutes place the grated zucchini on a kitchen towel and squeeze out as much water as you can.
Place the zucchini mass in a large bowl. Lightly toss with a fork toloosen the zucchini. Combine the remaining ingredients except the final Panko crumbs and the oil with the zucchini.
In a large frying pan heat 2 tablespoons of oil over medium-high heat. Form the zucchini mixture into 2-3 inch flat cakes. Lightly dust with the Panko crumbs.
Carefully transfer to the hot oil and fry until golden brown (approximately 3-4 minutes). Watch the heat of your pan as you do not want this happen too quickly or too slowly – adjust temperature if needed.
Flip the cakes over and brown the other side. Remove to a paper towel lined baking sheet and keep in a warm 200F oven.
Fry the remaining cakes.
Serve warm topped with poached eggs and an herb Hollandaise sauce.
Enjoy!
Dan & Kathryn Bundy, your Innkeepers
Foxfield Inn, a Charlottesville VA bed and breakfast