Friday, August 10, 2012

Attack of the Killer Zucchini: Zucchini Fritters

Not pictured: Gom Jabbar aimed at my jugular.
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Bender Rodriguez is not impressed!
No, we haven't gone to the dark side - GMO crops grown in underground labs by nefarious corporate overlords.

What "we" have done is to neglect, for whatever reason, to harvest our zucchini crop at a reasonable time. Like any other member of the squash family, the fruit will continue to grow, go to seed, develop thick skin and eventually become practically inedible if left on the vine long past the time when normal folks would find them appetizing.

I am always (usually, sometimes) up to the challenge, however! Bring on your freakishly overgrown zucchinis, I said, and I will find a use for them!

Until this morning, that use has been giving them out as gag gifts ("...it's a symbol of wealth, fertility, *wink wink*..."). Last night, the roommate, overwhelmed by curiosity, chopped one open (carefully, I hope, that skin is tough!) leaving the remains of her curiosity on the cutting board, where it would either rot or be cooked, somehow.

This morning, scanning my threadbare refrigerator, it occurred to me that the fibrous, perhaps slightly bitter pulp of the fruit might lend itself well to a zucchini pancake of sorts. I set to mixin'.

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Zucchini Squash Fritters (Should Work With Almost Any Hard Squash):
  • 1/2 cup of grated squash pulp,
  • 1/3 cup of AP flour,
  • 1 XL chicken egg,
  • pinch of salt,
  • (optional) teaspoon of dried dill,
  • teaspoon of baking powder.
Mix all of this together and get a few good tablespoons of lard hot in a large frying pan (or trusty cast iron).

I'm using bacon fat, but this would be a perfect application for that left over duck fat you have from making duck confit or traditionally schmultz, rendered chicken fat.

Preheat your over to 350ºF.


Divide batter into thirds and scoop them into the hot oil, using a fork or spoon to flatten the fritters out slightly. Reduce heat to medium and fry for a couple minutes per side.


Place the still doughy fritters on the top rack of the oven for about 10 minutes until cooked through but still steamy hot.

If you want to skip the fat, just spoon them onto a greased parchment paper or silicone mat lined half sheet pan and bake for 20-25 minutes at 350ºF on the top rack of your oven until golden and puffy.

Serve with any jam you like, or our Chowbacca! apricot preserves.


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For a more borscht-friend version, try these!

Zucchini Squash Latkes:

  • Shredded zucchini or any squash,
  • Enough flour to bind (for 1/2 cup of squash I used about 1/4 cup of flour),
  • Pinch of salt,
  • Frying fat.
Salt the squash and allow it to lyse a bit of fluid. Add flour, while mixing very lightly, until you can form patties. Add as little flour as possible and mix as little as possible.

Lay patties down in hot oil (again, I'm using bacon fat, because it's breakfast, silly!). Fry in medium high heat until GB&D* on each side (*golden, brown and delicious!).

Sour cream optional