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.
2 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.
Dan & Kathryn Bundy, your Innkeepers
Foxfield Inn, a Charlottesville VA bed and breakfast