I am a sucker for any lox dish when it comes to brunch, and I almost always order it if it’s on the menu. So this week when I got zucchini and potatoes in my CSA bag, and remembered I had leftover crème fraîche in the fridge, I knew exactly what I wanted to make. Fritters are one of those always good, fail proof things to make. Any time I have a potato around and/or fritter worthy veggies, I whip some up in a pinch for any meal of the day!
Ingredients: (makes about 6-8 fritters)
1 medium zucchini, shredded
1/2 russet potato, peeled and shredded
1/4 cup thinly sliced red onion
1 small garlic clove
2 1/2 tablespoons all-purpose flour
1/4 teaspoon baking powder
Oil for frying (I used a canola/coconut blend)
1/2 cup crème fraîche
1 teaspoon lemon juice
1 tablespoon fresh chopped dill
Salt and pepper, to taste
Shred the zucchini and potato on the large holes of a box grater. Sprinkle with 1/4 teaspoon salt and set in a strainer over a bowl. This is going to help remove the moisture as both contain a lot of water. After about 30 minutes squeeze the zucchini/potato to get the liquid out – you’ll be surprised how much comes out of there! Toss the liquid. Place the mixture to a bowl and add the onion, garlic, egg, flour, baking powder, and salt and pepper to taste. Next, in a large frying pan heat the oil until hot. Scoop about 2 tablespoons worth of the mixture into the pan and flatten with the back of a fork. I usually do about 3-4 fritters at a time, and like to make them pretty thin so that they crisp up nicely. Cook for 2-3 minutes each side, or until golden brown with crispy edges. Remove and either place on a wire rack or a paper towel lined plate to absorb any leftover oil.
In a small bowl mix together the crème fraîche, lemon juice, dill, and salt and pepper to taste.
To plate, top the fritter with crème fraîche mixture, followed by a piece of salmon, and some extra dill for garnish. Enjoy!