Summer Squash #2: Zucchini Fritters

Finally, this was a Zucchini recipe that I really liked ( I’ve made it with all the summer squash from the past two weeks. This is from _Cook with Jamie_ by Jamie Oliver (which I borrowed from the library, and am completely in love with right now).

Zucchini fritters

4 large zucchini
1 large egg
1 tsp white pepper
1 heaped Tbsp flour
1 fresh red chilli, deseeded and finely chopped
A bunch of fresh mint, leaves picked and chopped
1 lemon, zested and quartered
A good handful of freshly grated Parmesan cheese
Sea salt
Olive oil
½ tsp cumin

This is a little recipe I made up recently. I wasn’t sure if it would work but it did and I was really pleased with the results. If you cook them correctly, you’ll be rewarded with a lovely mixture of golden, crunchy zucchini on the outside and soft, fresh zucchini in the middle. I love to eat them on the own as nibbles, or as part of an antipasti selection with some feta chees and a plate of nice ripe tomatoes, or next to some grilled pork, chicken or fish. Delicious summertime cooking!

Remove the ends from the zucchini and cut them lengthways into quarters. Remove and discard the fluffy white center from each one with your knife. Then, in no particular way, slice the zucchini up into matchsticks – don’t worry about being precise and perfect, just do the best you can.

Separate the egg and put the white into one bowl and the yolk into another. Add the zucchini matchsticks, white pepper, flour, chili, mint, lemon zest, and parmesan cheese to the yolk and mix up with your hands. You can be rough and scrunch the mixture together quite hard. Whip the egg white up with a pinch of salt until stiff (if you have someone else in the kitchen with you looking for something to do, ask them to do this job!), then carefully fold it into the zucchini mixture.

When it comes to shaping the fritters, feel free to make one lard one ( ½ inch thick) or get two non-stick pans on the heat to do a batch of smaller ones. Put a good couple of glugs of olive oil into each pan and put 5 or 6 little bundles of the mixture into each pan. Sprinkle over some cumin and cook the fritters on a medium heat. They should need about 2 ½ minutes on each side to go golden.

While they’re frying is a good time to get your guests around the table with the white wine flowing! As soon as the fritters are golden on both sides, take them to the table on a platter with the lemon quarters – they won’t hang around for long, that’s for sure.

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Marie’s comments:
I really don’t like summer squash or zucchini very much, but this was great.
I’ve made this twice, and both times the mixture didn’t hold together. I am not sure if it was the quantity of zucchini versus egg or the fact that I am not patient. The first time I made it, I beat the egg whites, the second time I didn’t bother. The first time I tried little bundles, the second time one big pan full. Even though it didn’t hold together, the flavor was outstanding! Parts of it did get crunchy while the center was warmed through. Both Mike and I finished off a plate of it. The leftovers were mixed into a omelet, with some salsa, which was also great.