adapted from Deborah Madison's Vegetarian Cooking for Everyone. Serves 4
The only thing I changed was to use fresh spinach in place of the
basil (marjoram) and parsley, because I had a bunch on hand...it was
fabulous!!!
Salt and freshly ground pepper
3 pounds green or golden zucchini, coarsely grated
3 eggs, beaten (for a vegan recipe, substitute 1/3 cup pureed silken tofu)
1 bunch scallions, including 2 inches of greens
1 1/2 cup dried bread crumbs
3 garlic cloves, finely chopped
1/2 cup chopped parsley
1/4 cup chopped marjoram or basil
1/2 cup or more half and half
olive oil as needed (don't use too much)
1. Lightly salt the zucchini and set it aside in a colander to drain for 30 minutes. Meanwhile, mix the remaining ingredients together except for oil and pepper. Quickly rinse the zucchini, squeeze out the excess water, then stir it into the batter. Season generously with pepper.
2. Film two large skillets with olive oil. When hot, drop in the batter (1/3 cup makes a fritter about 4 inches across), and cook over medium heat until golden brown on the bottom. Flip and cook the second side. Serve hot with salsa, sour cream, applesauce or creme fraiche.
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