I have a confession to make. I actually like vegetables. No, I love vegetables. I can eat an entire head of cauliflower as my dinner. Some people drool over a beautifully marbled steak;I drool over the fact I have found French Breakfast Radishes in Giant. I know some of you are thinking, LAME. And I would agree, the way Americans (and Brits) eat vegetables IS lame. Boiled. Steamed. Deep fried. Either wimpy or fatty. That’s no way to treat this wildly varied food group. If you knew veggies the way I know veggies, you would be in love too. Lest we completely stray from the familiar, I start “The New Ways With Vegetables” series of blogs with Zucchini Fritters. This vegetable is always available in the supermarket year-round, so is a good place to begin. Remember this when the neighbors give you bags of zucchini this summer.
- 1 ½ lbs zucchini (about 3 medium), grated
- ½ tsp. kosher salt, plus more for seasoning
- 1 large egg, beaten slightly
- ¼ C. all-purpose flour
- 3 TBL. chopped scallions
- 1 TBL. cornstarch
- 1/3 C. vegetable or Canola oil
Place the zucchini in a colander set over a bowl and toss the grated zucchini with the salt. Let stand 20 minutes.
Dump the zucchini onto a wad of paper towels and press as much water out as possible.
Place the zucchini in a bowl and gently mix in the egg, flour, scallions and cornstarch.
Season with salt and pepper.
Heat the oil in a large skillet over medium heat.
Working in batches, drop the batter in ¼ cupful’s into the hot oil. flatten slightly.
Cook until golden (about 3 minutes), flip and cook the other side.
Drain on a paper towel.
Season with additional salt, if desired and serve with dipping sauce.
For the Dipping Sauce: Mix together 3 TBL. unseasoned rice vinegar, 1 TBL. soy sauce, 1 ½ tsp. sugar and some crushed red pepper flakes.
Now don’t you just LOVE this dish? Happy Valentine’s Day!!!