Wednesday, 8 August 2012

what I love to do with zucchini

When I was growing up, my mother had a strange love of under seasoned and over cooked vegetables including zucchini and parsnips.  The parsnips I could try to stomach, but the slimy nature of zucchini was one that I just could not get over.  They tasted like dishwater and has a texture that made me gag.  As I grew older, I tried so hard to love this prolific vegetable.  I tried it in stir-fries, pasta sauce, soups and even deep fried.  I gave it my best shot to learn to have an appreciation for this humble vegetable, but try as I might, it never happened.

Then one day I was at a summer potluck and a friend of mine brought something so yummy, I could not believe it was true.  Well, it was. Zucchini latkes, made fresh with yogourt and chopped fresh tomato on top converted me for life.  I still don't like them on their own, but this lovely little squash transformed into this plate of yum will convert anyone, just ask my kids.  Even they love them, I think yours will too.


Zucchini Latkes
serves 4, double if you want more

2-3 medium zucchini
good pinch of salt ( I love Maldon)
1/2 cup chopped dill
1/4 cup green onions chopped
1/4 cup unbleached flour
1 egg lightly beaten
1 cup breadcrumbs
Extra Virgin Olive Oil
Plain yogourt (greek is my favourite)
2 medium tomatoes

Using the largest hole on your grater, grate the zucchini and put in a colander inside a bowl, sprinkle  well with salt.
Let stand a few minutes and then squeeze out as much water as you can.

Put squeezed zucchini in the bowl with the dill, green onions, flour, egg and lots of black pepper.  This mixture should be moist.

Spread the breadcrumbs on a plate and divide the mixture up into 8 portions, making a little ball out of each of them.

Heat up your skillet, cast iron if you have it with the olive oil.

Roll each of your zucchini balls in the breadcrumbs.  When the oil is nice and hot, put the balls in, one at a time, flattening them with a flipper as you go.

Cook for a few minutes each side until brown and crispy.

Transfer to a plate with paper towel.  Serve with yogourt and chopped fresh tomatoes on top.  Steam some green beans to serve with them or make a green salad.  I have even made these as a side dish for fish.

This is the season for this lovely supper!

From The Healthy Hedonist
By Myra Kornfield and Sheila Hamanaka
Simon and Schuster, 2005


2 comments:

  1. Do you think you could make these and freeze them, or are they an "eat right after making" kind of item?

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  2. No, I think you can make them ahead of time, cook them, then freeze them. That would be such a lovely supper on a winter's night!

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