Zucchini
The zucchini season is finally winding down and this summer a bumper crop of squash has sent me scrambling for different ways to put them on the table. I’m not a huge fan of summer squash, so I have to force myself to find ways to liven up the flavor. One of my favorites is zucchini fritters that never fail to please and impress. Of course, anything fried is going to taste good.
Zucchini Fritters and Curry Crème Fraîche
Serves 6
Fritters:
1 pound zucchini, grated
1 teaspoon kosher salt
2 eggs, beaten
1/2 cup all-purpose flour
1 bunch spring onion, finely chopped
1 teaspoon chopped mint
1 teaspoon chopped cilantro
1 roasted red pepper, finely diced
1/3 cup oil for frying
salt and pepper to taste
Mix zucchini with the kosher salt and let rest 1/2 hour. Drain, and squeeze out all excess water. Spread out on a paper towel to dry. Mix zucchini with eggs, red pepper, herbs and onions . Add flour and mix well. Add additional salt and pepper to taste. Heat a large, non-stick skillet over a medium high heat. Add oil. Drop heaping teaspoon size of the mixture in the oil and flatten slightly. Fry 2 minutes on each side and drain on a paper towel.
Crème Fraîche:
Start at least one day ahead. Sterilize a pint jar. Heat 1 cup cream to 85° F. Pour cream into the jar and stir in 1 1/2 teaspoons cultured buttermilk. Cover the jar loosely with foil and set in a warm place for 24 hours. Refrigerate for 2-3 hours before using. When ready to serve, add 1/2teaspoon curry powder, 1 tablespoon lemon juice, 1 tablespoon olive oil, and 1 clove minced garlic.
Ok, now to balance out the fried little nuggets of goodness, here is my recipe for shaved raw zucchini salad.It’s not really a recipe, more of a technique for using up an overabundance of summer squash. First, I wipe clean a pound of zucchini with a towel and trim both ends, keeping the shape intact.Place zucchini in a bowl of ice water and let thoroughly chill in the refrigerator. Remove from water and dry. Shave into very thin slices on a Japanese mandoline, called by Benrinner. Place in a large bowl. Sprinkle with sea salt, pepper, 2-3 tablespoons extra virgin olive oil, juice of one lemon, 1 tablespoon of capers and several julienne slices of preserved lemon. Toss it all up and serve or artfully arrange on a platter to create a piece of food art! There are many variations possible including adding chopped fresh mint, arugula, toasted almonds and a little piment d’espelette.
