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!
I’ve always wanted to try making zucchini fritters and for some reason thought it would be a little more difficult than it was. I had a huge zucchini from my veggies this week and decided to give it a try- it couldn’t have been easier! I also had some leftover basil from last week and decided to incorporate that into my sour cream with some lemon, which was really delicious.
Ingredients: (adapted from Smitten Kitchen)
2 cups grated zucchini
1 teaspoon course salt
Fresh ground pepper
1/4 red onion, chopped
1 large egg, beaten
1/2 cup all-purpose flour
1/2 teaspoon baking powder
3/4 cup sour cream
1 tablespoon chopped basil
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
Preheat oven to 200 degrees. Grate the zucchini on the large holes of a box grater, add to a bowl with the 1 teaspoon of salt. Mix well and let sit for 15 minutes. Next, add the zucchini to a colander and squeeze out all the liquid with the back of a big wooden spoon. Really make sure to take the time to get it all out! Place the zucchini back in a large bowl and add the onion, egg, and pepper. Mix together. In another small bowl, whisk together the flour and baking powder then add it to the zucchini mixture.
Heat your skillet over medium high heat (I used my cast iron pan) and add about 2 tablespoons of olive oil. Scoop a few spoon fulls of the zucchini separately in the pan (I found doing 3-4 at a time worked best) then get sit for about 4 minutes until the bottom is golden brown. Flip with a spatula and cook the other side for another 4 minutes until that side is golden as well. Transfer to a plate with a paper towel to absorb some of the oil. Finally, place all the fritters on a baking sheet and throw in the oven for about 10 minutes to make sure they are crispy and delicious.
In the meantime, chop the basil and zest the lemon. Add this plus the lemon juice to the sour cream and mix well. Once the fritters are done, top with the sour cream and enjoy!