Wednesday, 26 September 2012

Zucchini + Leeks = Fritters

This recipe comes to us from one of our Langford customers...

Tonight, faced with new zucchini and still one from last week, I dug around, found a recipe for zucchini fritters, and adapted it to the following. It was magnificent. Even our 19 month old, an avowed fan of fruit and despiser of veggies (unless I grind them into a fresh tomato sauce in an act of motherly treachery) was stuffing himself. You get the virtue of using up your zucchini, with the delightful flavor of the leeks.  — Marnie Latour

2 Sea Bluff sized zucchini
1 Sea Bluff sized leek
salt and pepper, to taste
1 egg, beaten
1/2 cup (125 mL) flour
1/2 tsp (2.5 mL) baking powder
oil, for frying

1. Grate vegetables with box grater, place in colander over a bowl with a healthy dose of coarse salt. Drain off the liquid, or if you're impatient like me, mash it against the sides with a fork until you're left with a relatively dry mass. Toss the liquid out, and plop the dessicated veg into the bowl.

2. Taste for salt, add some if necessary (I used the roasted garlic salt made by Vancouver Island Salt Company--exquisite!) and give it a liberal dose of pepper.

3. Add egg. Mix together flour and baking powder, then add to zucchini-leek slurry.

4. Drop healthy spoonfuls into hot oil (I used canola), then squash them slightly. Cook for 3-4 minutes, flip, and give it another 2-3 minutes, until delightfully brown.

5. Drain on paper towels, and pop into a 350ºF degree oven (because I was also cooking some fantastic Glenwood Meats chicken chests at same) until the whole lot is done.

Serve with fresh Sea Bluff salad greens tossed with lemon, olive oil, sea salt and pepper.

Makes 8 decent-sized fritters