That says, “The time of the fry-pan”. In Hebrew it rhymes and sounds quite catchy (tkufat hamachvat), in English… well, I couldn’t come up with anything comparable. Nonetheless, this is indeed the time of the fry-pan, since I continue to brainstorm (and google ) recipes that can be made on our little two-burner electric stove here in lovely Yafo. I have a feeling that these will not be the last fritters, of one kind or another, to be featured during the next couple months.
Zucchini Fritters, from Food 52
I got this recipe from food52 and adapted it slightly, as zucchini is more expensive here than the magda squash — another green summer squash — which is abundant at the shuk and makes a fine substitution. Get your paper towels out (or your clean cotton kitchen towels) you need to squeeze a LOT of liquid out of the veggie mixture to get the texture you want for pan-frying. Salting the grated squash and potatoes first, and then letting them sit in the colander for 30 + minutes, helps draw liquid out.
2 cups grated zucchini
1/2 cup grated potato
1 tablespoon chopped parsley
1 teaspoon lemon zest
1 pinch breadcrumbs
1 tablespoon unsalted butter/olive oil
2 tablespoons sour cream or yogurt (optional)
Grate your zucchini and potato using the largest hole on your grater. Let stand in a colander for at least 30 minutes to drain. They will hold together better when you drain out maximum moisture. Salt generously.
In a bowl, beat egg, chopped parsley, and lemon zest. Add pinch of salt and pepper to taste.
Roll and squeeze zucchini/potato mixture in a towel to soak up moisture. Add pinch of bread crumbs to soak up any leftover wetness.
Combine zucchini / potato mixture with egg mixture. Stir well and coat.
Turn on over to 200˚ and place cookie sheet with foil in there to keep your pancakes warm as you make them.
Heat 13″ skillet on medium high heat. Melt 1 tablespoon of butter/olive oil. When hot, drop a spoonful of your pancake mixture in. You don’t really need to form it in advance, but pat it with a spatula and try to flatten it out as much as possible — it’ll be more crispy that way.
Cook 2 at a time in a until golden brown on each side, then place in oven to keep warm to make additional pancakes. Serve as soon as possible, with a dollop of sour cream, (drained greek style) yogurt, or some creamy goat or sheep shamenet on top for extra richness.