i sometimes struggle with breakfast foods. everything i want for breakfast is always heavy, which is great when i’m hungover and can crawl back into bed, but not the best on a gorgeous day like sunday when i needed the energy to cook and hang out in the sun. i love carbs for breakfast. i’m trying to become the type of person who has a smoothie and that’s it (i think the warmer weather will help with that, or at least i’m hoping), but for now i love bagels, fried hash browns tossed in maple syrup and things smothered in hollandaise. and i really, really love breakfast sandwiches – hoping to make an epic one for you guys soon!
in the mean time, i thought that i would compromise with myself and get the best of both worlds for breakfast on sunday. voila! zucchini fritters happened! this really is the best of both worlds: savoury, fluffy and crunchy, well spiced – i could eat these all day.
zucchinis keep getting fatter and fatter every time i’m in the grocery store – i used one medium-fat one and one small potato (i still needed a touch of a bad breakfast), which makes them kind of more like potato latkes but the ratio was about half and half. i adapted this recipe from smitten kitchen, but added grated dried ricotta for a goey centre, and a touch of ground cumin. i did use her trick of adding baking powder to the mixture which yielded lovely, pillowy cakes.
*adapted from smitten kitchen
*makes about 4 large fritters or 6 appetizer size
1 medium zucchini
1 teaspoon coarse or Kosher salt, plus extra to taste
1 teaspoon ground cumin
1 large egg, lightly beaten
1/3 cup all-purpose flour
1/4 teaspoon baking powder
Freshly ground black pepper
Choice of oil for frying (i used sunflower oil as olive has a high smoking point, but you can use whichever!)
1. Preheat oven to 200 degrees. Have a baking sheet with a rack on it ready.
2. Trim ends off zucchini and grate them on the large holes of a box grater.
3. Microwave potato for about 2.5 minutes, so that it is cooked but not completely soft. This will make it easier to grate, and quicker to cook in the pan. This step works best (or so i’ve read from traditional latke recipes) if you boil the potato the night before and let cool over night. This is so that the potato grates even easier, and the skin comes off in a cinch. I obviously never think ahead, so i had bits of skin in mine, and a slightly softer mixture. Grate potato when it is cool enough to handle.
4. Wring out the zucchini in a dish towel or paper towel (cheese cloth works best here). Try and get as much liquid out of the zucchini as possible so that you don’t end up with soggy cakes. Salting the zucchini before and waiting 10 minutes before wringing it as Deb does helps release more moisture. I didn’t have the patience and skipped that step (and they still tasted great!)
5. Add deflated zucchini and potato to a medium sized bowl. Add salt, cumin, pepper, and egg and toss to coat. In a seperate bowl, whisk the flour and baking powder, then add to zucchini mixture and toss again to coat. At this point I put my mixture in the fridge for about 10 minutes so it would be easier to form patties with them.
6. In a large pan (my cast iron was born for this), heat 2 tablespoons of oil over medium-high heat until shimmering. I formed little patties with my cold mixture to make them look pretty, but you can drop tablespoons of batter in the hot oil and press with a spatula to gently flatten.
7. Cook on each side for about 3-4 minutes. Don’t move them around too much, you want them to get nice and brown. When browned on both sides, remove from oil and place on your prepared baking sheet. Bake in oven for about 10 minutes so the fritters are extra crispy.
i topped it with a dollop of sour cream mixed with lemon zest and garlic, green onions and you all know what else… POACHED EGG. my obsession with poached eggs is real. i suppose it isn’t a problem yet since i don’t have high cholesterol, but if i continue this way then i might in a couple of years. but poached eggs make everything just that much better. and turns anything into instant breakfast!
i hope everyone had a beautiful weekend – friday will be here before we know it!