Before I made these hearty Zucchini Falafels, I made these fritters. If you are wondering about the order of posting - yeah well, this is how I post. As is the norm, something that I will be making tomorrow for the blog, will eventually find its way 4 months from now. At times I also write the entire post and keep it ready only to post so much later that I find what I wrote is much outdated. Well , now you know one of my quirks! Coming back to these fritters - these won the f(l)avor hands down in my family and were repeated 5-6 times before the ban on Zucchini happened (and I had to start hiding them like in thesefalafels)
My little one loved them and ate without a fuss. The husband felt that it reminded him of Cutlets (popular Indian snack made of potatoes) and thoroughly enjoyed them with ketchup. I got this idea from a receptionist who works at my opthamologist. She told me how she makes pancakes in the morning for her kids which had this combination of Zucchini, Carrots andPotatoes, in the lines of the more famous Hash Browns. Since she wanted to sneak in more vegetables for her fussy eaters, she used this idea. Potatoes are universal favorite and hence works great in this too.
I used her combo idea in a regular Zucchini fritters recipe and this variation is even better. I used carrots for color, hence you don't really get their taste. But you taste the zucchini and the meaty potatoes along with aromatic thyme which gives it a burst of flavor. Its crispy on the outside , soft and meaty on the inside. Personally we loved it with ketchup. I mean where there are potatoes, there ought to be ketchup. Enjoy these as a snack, as an appetizer or as a breakfast along with an omelet
References
My kitchen notes
Basic Information
Prep Time: Under 15 min
Cook Time: Under 15 min
Serves: 3 people
Yield: Around 10 fritters
Ingredients
- 12 Oz/340 grams/2 small-medium Zucchini, see Tips
- 1/4 cup grated Carrot
- 1/2 cup (abt 1 small potato) boiled and mashed Potato
- 1/4 cup Whole Wheat Pastry Flour
- 1/4 tsp Baking Powder
- 1/4 tsp dried Thyme (optional)
- Salt and Pepper to taste
Tips
1. Zucchini: It should yield 2 cups tightly packed grated Zucchini
Method
1
Grate the Zucchini. Use the large hole.
2
Place it in a colander and 1 tsp Salt to it. Toss to combine and set aside for at least 30 minutes.
3
Squeeze the water out of zucchini. You can use your hands or use a cheesecloth like I have done for my Zucchini Falafels.
4
Add them along with thyme, potatoes and carrots in a bowl. You can at this point do a taste test to see if you want more salt. Season accordingly.
5
In another bowl, mix the flour and baking powder until combined.
6
Add it to the vegetable mixture.
7
Mix until well combined.
8
Make small (lime sized) balls.
9
Form into patties. Repeat for rest of them. At this point you can also refrigerate these in the fridge (for about 20-30 min) which will help to hold them up well while frying. It also helps to avoid oil retention. Its not strictly necessary to do this.
10
Add 1-2 tbsp of oil to your Cast iron pan (or as desired to coat the bottom of a non stick skillet. Note that regular non stick will require less amount of oil) . When hot, add the patties.
11
Cook them until golden-reddish brown on both the sides. Takes around 5-6 minutes each side.
Serve hot with ketchup / Chilli sauce/ Yogurt or sour cream.
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