By Lisa Shaub
I worked on these fritters in the summer when we were all inundated with zucchini. I never like it when they come out mushy, so I came up with this recipe, which transforms them into something crispy and delectable. The pancakes can be done in a blini size and served as an amuse bouche for your cocktail event. Make them and freeze to whip out when it is cold and rainy, and you are trying not to eat the potato chips. You could make the sauce more spicy, more in the Chinese style with the substitution of plum sauce, or even do a Thai thing by adding lemon-grass.
Squeeze zucchini to take out extra moisture. Use this for soup or for another recipe. Mix zucchini, flour, baking powder, salt, onion and egg. Stir this into a nice batter, like the consistency of pancakes. Heat the olive oil. When it is hot, add 2' sized discs and turn heat down to medium. Fry until golden brown on each side. Keep warm in the oven.
Make the sauce by blending the hot water, peanut butter, cilantro, lime, chilli flakes and garlic. Salt to taste.
Serve the fritters with the sauce on the side. Add a nice grain to serve with it, and you are all set!
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