My darling neighbor, Courtney, has inspired me. Instead of borrowing a cup or sugar or a stick of butter, she shares her culinary creations, and this lady can cook! I’ve returned the favor and had her taste a few of my concoctions as well. Yesterday she came to return a plate and had filled it with potato and corn herbed fritters with just a little zing of hot pepper. They were delicious. My first thought was, Thank God for ambitious cooks – I love having them for neighbors! My second thought was, I could make zucchini fritters!
Again, my goal is to rid the fridge of all CSA veggies before Thursday. This Indian curried version of the zucchini fritter has local, organic zucchini, onions and eggs. I served it with Tzatziki made with CSA cucumbers and mint from my garden. Serious fantastic fusion of flavors!
3 medium zucchini, grated
2 small onions, grated
salt to sprinkle
5 cloves garlic
1/2 cup walnuts
1/3 cup flour
2 eggs, beaten
3 cups bread crumbs
2 tsp. canola oil
1 tsp. curry powder
1/2 tsp. brown mustard seed
1/4 tsp. asefetida
1/2 tsp. garam masala
1. Grate the zucchini and onions. Sprinkle with salt and mix. Place them in a cheese cloth or towel over a colander. Let the vegetables sit while you prep the other things. Later you will squeeze out the liquid.
2. Use a food processor to chop the garlic and walnuts. Dump these into a large mixing bowl and add the flour.
3. Heat the canola oil in a pan. You will place all the spices in hot oil and cook until the mustard seed begins to pop. Dump all spices and oil into you mixing bowl with walnuts, garlic and flour. Mix all together.
4. In a separate bowl beat two eggs. Then add them to the other ingredients.
5. Squeeze water from zucchini and onions and add to mixing bowl.
6. Oil two cookie sheets with canola. Preheat oven to 450 degrees.
7. Make balls about one and a half inches in diameter, roll in breadcrumbs and flatten slightly.
8. Bake until the bottoms brown then gently flip. Place them back in the oven until the fritters are browned on both sides. I baked this batch about 50 minutes.
9. Serve with Tzatziki.