One more yummy recipe to share! Appetizer, Side dish, Vegetarian – Kadie De Saint Victor
Prep 20 minutes ∙ Cook 5 minutes ∙ Makes Yield: about 12 fritters ∙ Source Justataste.com
- 2 cups shredded zucchini
- 2 cups shredded carrots
- 2 cloves garlic, minced
- 2/3 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1/3 cup sliced scallions (green and white parts)
- 2 tbsp olive oil
- Sour cream or yogurt, for serving
Place the shredded zucchini in a colander and sprinkle it lightly with salt. Let the zucchini sit for 10 minutes then using your hands, squeeze out as much liquid as possible.
Transfer the zucchini to a large bowl then add the carrots, garlic, flour, eggs, scallions, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir the mixture until it is combined.
Line a plate with paper towels. Place a large sauté pan over medium-high heat and add the olive oil. Once the oil is shimmering, scoop 3-tablespoon mounds of the vegetable mixture into the pan, flattening the mounds slightly and spacing them at least 1 inch apart.
Cook the fritters for 2 to 3 minutes then flip them once and continue cooking them an additional 1 to 2 minutes until they’re golden brown and crispy. Transfer the fritters to the paper towel-lined plate, season them with salt and repeat the cooking process with the remaining mixture.
Serve the fritters immediately topped with sour cream or yogurt.
My husband and I love love love this dish and make it frequently when we get zucchini and corn in our bag.
Passing it along in case you want to share it with the rest of the CSA family!
Prep 10 minutes ∙ Cook 15 minutes ∙ Makes Serves 4 ∙ Source Wellplated.com
- 2 tablespoons extra virgin olive oil, divided
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cayenne pepper
- 2 medium zucchini, cut into 1/2-inch round disks
- 1 medium red onion, diced
- 3/4 cup corn, cut from the cob (about 1 ear—or substitute frozen, thawed corn)
- 2 teaspoons minced garlic
- 1 can low sodium black beans, rinsed and drained
- 8 Flour Tortillas (Fajita/Taco Size) (to make gluten free, swap corn tortillas)
- Toppings: Sliced radishes, cilantro, sour cream, feta, lime wedges
In a large skillet, heat 1 1/2 tablespoons of the olive oil over medium high. While the oil heats, combine the chili powder, cumin, kosher salt, and cayenne pepper in a small bowl. Once the oil is hot and shiny, add the zucchini rounds in a single layer, then sprinkle with half the spice mixture. Let cook until the first side is golden, about 4 minutes, then flip, sprinkle with the remaining spice mixture, and cook on the other side until it is golden as well, 3-4 additional minutes. Remove to a plate and cover to keep warm.
Reduce the skillet heat to medium low. Add the onion and corn and let cook until beginning to soften, about 5 minutes. Add the garlic and beans, then cook until the garlic is fragrant and the beans are heated through, about 2-3 minutes.
If desired, toast the tortillas over a gas burner or cover with a lightly damp paper or kitchen towel and warm in the microwave. Fill tortillas with the bean mixture and reserved zucchini slices, then add any desired toppings. Enjoy immediately.
The leftover taco filling can be stored in the refrigerator for up to four days. To reheat, warm it in a sauté pan with a bit of olive oil.