Tuesday, August 4, 2009

Fritters

Wondering what to do with all that zucchini and summer squash in your garden? I have a delicious way to help you out. I didn't say a healthy way to help you out, you should have figured that out with the "Fritters" title for yourself. While not healthy, I swear to god this recipe will make you friends.

This recipe will make eight good sized fritters. I wasn't sure how my Tuesday night dinner crowd of 6 adults and 2 kids were going to like it, but apparently I should have doubled it. For every one that didn't like it, there was a person willing to take two of them. One of my nieces actually intentionally licked one so no one else could claim it. One of my other nieces had her feelings hurt that I didn't save her more than one...

So, here we go:

Fritters

3 cups grated veggies
*(zucchini, summer squash and onion; or zucchini, potatoes and onion; or potatoes and onion; or fresh corn and onion; whatever floats your boat - throw in some fresh grated carrots too! Flavor and color are the name of the game. Whatever ratio you use, make sure only about 1/4-1/2 cup is onion. Also be sure to put the grated veggies into a colandar. Then squeeze all the juice out before you put it into the mixing bowl. The only exception would be with already cooked corn. Remember "Don't squeeze the Charmin"? Don't squeeze the corn.

Put the squeezed veggies in a bowl, add grated black pepper, a generous helping of Kosher salt (about 2 TBSP), some chili powder, and whatever else floats your boat.

Then add 1/4 teaspoon baking POWDER (not baking soda, make sure it is the baking POWDER to make it light and fluffy), 1 cup flour and 3 eggs that you have already scrambled in a bowl.

Stir it together well. It may go through a couple of phases where it looks really dry until the egg kicks in, but by the time you stir the shit out of it, it will almost look watery. At this point, you can let it sit if you need to make sure the rest of your dinner will come out on time. If you absolutely need to prepare it in advance, stick plastic wrap on it's surface and stick it in the fridge so it doesn't crust on top.

When you are ready to fry the fritters make sure you have a fry pan with high sides, otherwise use a dutch oven. Preheat vegetable or canola oil, about an inch deep in the pan, over medium to medium high heat. The oil is ready when you have a few drops of water on your fingers and shake them into the pan, and the oil spits.

Using a 1/4 cup measure, pour each pancake into the hot oil. Let heat until each pancake seems to be cooked up it's sides. Only when each pancake seems 3/4 of the way cooked through - flip to cook on the other side. This will help cook the veggies inside and prevent running. If running occurs do not be alarmed. Adjust the temperature as necessary if the cakes are cooking and browning too quickly. The running also makes for deliciousness in the frying arena.

Serve with ranch in smaller measures as an appetizer, serve with dinner in larger quantities. I have a hard time thinking there is a way that this won't be eaten and loved!



23 comments:

Joanna Jenkins said...

You had me at "Fritters" and then I saw the picture! YUM-MMMMMY! Those looks fabulous. Thanks for the recipe.
xo

Joanna Jenkins said...

PS And thanks a million for reading and commenting on my blog! I really appreciate it! I'll keep my fingers crossed for you on the Giveaway. Don't forget, every time you leave a comment on a new post between now and August 16th you receive another entry!
xo

Jocelyn said...

"stir the shit out of it"

Now THAT is a recipe instruction I can understand AND follow!!

YUMMY!!

chaos37 said...

MAN my stomach is growling be-atch I guess I certainly missed a wonderful feast!!

chaos37 said...

Not that I need the recipe since I will not bother making it but instead make sure I'm there the next time you make FRITTERS oh lordy yummmmmmmmmmmmmmm

Some Guy said...

Those look delicious!

Prunella Jones said...

Mmmmm crispidy goodness. Whenever I hear the word "fritter" I start to salivate like Pavlov's dog.

Eternally Distracted said...

mmmm, mmmm, mmmm ... I'm ravenous!!

BeckEye said...

Garden? What's a garden? And what's cooking? :)

Dr Zibbs said...

Mmmmm.

Cora said...

Oooooooh, Fancy, those look good!

Ebony Haywood said...

omigosh, i love fritters! i've never tried zucchini fritters, though. i'm actually planning on making apple friters next week. thanks for sharing!

Anonymous said...

Fancy,

I'm thinking about making the Orange Garlic Shrimp as an appetizer for an anniversary party tomorrow. How do you think they will taste at room temperature? Silly question-do you ever have leftovers when you make them?

Thanks,

Patti

Fancy Schmancy said...

Patti, I've served them at room temp as appetizers a couple of times, they're just as delicious. The only time I had leftovers was at Thanksgiving because there was just way more food than people. We ate them cold out of the fridge the next day, and they were awesome! Good luck with your party!

Anonymous said...

Hi again,

Just to let you know, the shrimp were a hit!!Thanks for posting the recipe. A little to hot for me so I'll use less cayenne when I make them again!

Thanks............patti

mo.stoneskin said...

Bloody hell I'm hungry now. Drooling.

Gwen said...

Between your fritters and my crab legs we've got ourselves a feast for a King. Or two Queens.

YUM!

JoJo said...

Looks yummy!!!! You need to come out here and cook for me and Brian.

Cora said...

By the way, there's an award for you on my blog whenever you return from.... hey.... where are you anyway?!

JennyMac said...

Wow..these look great and such a creative twist to the normal fritters I have seen.

Naomi said...

mmm...fritters...I'm all about any fried

Jodi said...

Fancy, where are you? I hope everything's ok!

The Peach Tart said...

This looks fabulous. I'm going to try it as a friend just gave me a big bag of zucchini from his garden.