Recipe 12 of 100

It seems that there has been less working out and being active lately and a lot more eating! Last weekend was (finding) Nemo – the storm of 2013 here in Boston. The city shut down which left B, the puppy and I in the house. We played outside, went sledding, shoveled, shoveled more and cooked and baked… a lot. While inches of snow fell on the ground here in Boston, inches of food creped onto my waist line.

Between all the sweet and savory things cooked in this house B and I were more then fine.  While I loved the sweets made, B’s favorite were the Roasted Garlic and Zucchini Fritters. I had made a recipe for zucchini fritters a few weeks ago and while they were a big hit, I was missing some extra flavor in the wonderful fried goodness. So I adapted the smitten kitchen recipe to add a punch of flavor and a hint of spice.

These are so easy and yummy. I brought them to a friends birthday party and I think within 5 minutes the plate was done. I recommend doubling the recipe if you are more then 4 people.

Before you do anything take a head of garlic and roast it Directions here 

Once that comes out of the over you are ready to make—

Roasted Garlic and Zucchini Fritters

Adapted slightlyfrom Smitten Kitchen

2 large zucchini

4 Roasted Garlic cloves thinly sliced
1 teaspoon coarse or Kosher salt, plus extra to taste
3 scallions, split lengthwise and sliced thin
1 large egg, lightly beaten
Freshly ground black pepper

¼ teaspoon of cayenne pepper
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Olive or Grape seed oil, for frying

Spicy Roasted Garlic Yogurt sauce
1 cup full-fat yogurt
1 tablespoon lemon juice

½ teaspoon cayenne pepper

3 roasted garlic cloves mashed
1/4 teaspoon lemon zest
Pinches of salt

Preheat oven to 200 degrees. Line a plate with paper towel to put the fritters on when you are done frying them – it will help absorb some of the oil used in frying.

Cut the Zucchini into 3 and using a shredding blade of a food processor. If you do not have a food processor – no worries grate them in the large holes of a box grater (watch your fingers)

In a large bowl, toss zucchini 1 teaspoon salt and set aside for 10 minutes. I put it in a colander over a bowl or in the sink. After 10 minutes push all the water out with a wooden spoon. The first time I did this I was SHOCKED at how much water came out. The more water that comes out the better, it will help keep the fritters nice and crispy on the outside.

Return zucchini shreds to bowl and add a teaspoon of salt. Stir in Roasted Garlic, scallions, egg and some freshly ground black pepper. In a tiny dish, stir together flour, Cayenne pepper and baking powder, then stir the mixture into the zucchini batter.

In a large heavy skillet heat 2 tablespoons of oil over medium-high heat until shimmering. Drop small bunches of the zucchini mixture onto the skillet -lightly push them flatter with the back of your spatula. Cook the fritters over moderately high heat until the edges underneath are golden, about 3 to 4 minutes. Be careful that the heat is not to high, you want a medium heat so that you get golden edges but you also want the middle to cook. After you have flipped them and the have cooked on both sides put the cooked fritter onto the paper towels. 

Keep cooking the fritters – make sure the pan remains well oiled. You will have to add oil between batches. Make sure before you put the batter in the pan the oil is always hot.

Before serving put the fritters on a lined baking sheet in the oven at 300 degrees for at least 12 minutes.

For the yogurt sauce, stir together the yogurt, lemon juice, zest, cayenne, roasted garlic, salt and adjust the flavors to your taste.

You can make these fritters ahead of time and either keep them in the fridge for up to 5 days or you can put them in a well-sealed package in the fritters for months. When ready to eat them bake at 350 for 15 minutes Flip mid way!