Zucchini Segment
August 22, 2015
Zucchini-Herb Fritters with Garlic Yogurt
Servings: Makes about 12
Ingredients
Garlic Yogurt
¾ cup plain yogurt (not Greek)
2 tablespoons finely chopped fresh mint
zest and juice of one lemon
2 tablespoons olive oil
1 teaspoon honey
1 garlic clove, finely grated
Kosher salt and freshly ground black pepper
Fritters and Assembly
2 small zucchini, ends trimmed
1 small russet potato, peeled
½ medium onion
2 teaspoons kosher salt, plus more
2 large eggs, beaten to blend
1 garlic clove, finely grated
½ teaspoon ground cumin
3 tablespoons finely chopped fresh parsley, plus more for serving
2 tablespoons finely chopped fresh mint, plus more for serving
Freshly ground black pepper
⅓ cup all-purpose flour
½ teaspoon baking powder
½ cup vegetable oil
Olive oil (for serving)
Preparation
Garlic Yogurt
1. Mix yogurt, mint, lemon juice, oil, honey, and garlic in a small bowl; season with salt and pepper.
2. Cover; chill.
Fritters and Assembly
1. Grate zucchini, potato, and onion on the large holes of a box grater. Transfer to a mesh sieve set over a bowl and toss with 2 tsp. salt. Let vegetables sit until they release their liquid, 30−40 minutes.
2. Mix eggs, garlic, cumin, 3 Tbsp. parsley, and 2 Tbsp. mint in a medium bowl; season with salt and pepper. Gather up half of zucchini mixture in a kitchen towel; squeeze out excess liquid. Add to bowl with egg mixture and repeat with remaining zucchini mixture. Sprinkle flour and baking powder over; mix gently.
3. Heat vegetable oil in a large skillet over medium-high. Working in batches, spoon scoops of mixture into skillet, flattening gently with a spatula. Cook until golden brown and crisp, about 3 minutes per side. Transfer to a wire rack; season with salt.
4. Drizzle yogurt sauce with olive oil and top with more herbs; serve alongside warm fritters
Squeezing the liquid out of the zucchini is the secret to crisp fritters. (The potato helps, too.)
Corn and Zucchini Salad with Feta
Delicate squash blossoms are a farmers’ market treasure. Look for flowers with perky, intact petals and a generous length of stem still attached.
Servings: 8 – 10
Ingredients
4 ears of corn, husked (spray with pam and season with salt and pepper)
Kosher salt
4 small zucchini (about 1½ lb.), thinly sliced lengthwise on a mandoline
(if you don’t have a mandolin, cut into matchstick size pieces)
8–10 zucchini blossoms, torn into large pieces (optional)
¼ cup coarsely chopped fresh basil (cut and add just prior to service)*
¼ cup coarsely chopped fresh flat-leaf parsley
⅓ cup olive oil
¼ cup white wine vinegar
½ teaspoon crushed red pepper flakes
Freshly ground black pepper
4 oz. feta, crumbled (about 1 cup)
Preparation
1. Cook corn on a hot grill, turning every 3 minutes until all sides have a nice char on them; transfer to a plate and let cool.
2. Cut kernels from cobs and place in a large bowl. Add zucchini, zucchini blossoms, if desired, basil*, parsley, oil, vinegar, and red pepper flakes and toss to combine; season with salt and pepper.
3. Serve topped with feta.
Do Ahead: Corn can be cooked 1 day ahead. Cut kernels from cobs; cover and chill. Bring to room temperature before using.
Bonus Recipe
(we did not prepare this one but looks yummy)
Grilled Zucchini and Ricotta Flatbread
Servings: 4
Ingredients
2 tablespoons olive oil, plus more for grill
2 large zucchini (about 1 lb.), sliced lengthwise ¼” thick
1 bunch scallions, trimmed (about 6 oz.)
Kosher salt, freshly ground black pepper
1 lemon, halved
1 pound prepared pizza dough, room temperature, divided in half
1 garlic clove, halved
6 ounces fresh whole milk ricotta
1 ounce grated asiago cheese or pecorino
Crushed red pepper flakes and torn fresh basil leaves, for serving
Preparation
1. Prepare grill for 2-zone heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 or 2 burners off); lightly oil grill grates.
2. Toss zucchini and scallions with 2 Tbsp. olive oil; season with salt and pepper. Grill over direct heat, turning often, until zucchini and scallions are tender and charred in spots, about 5 minutes; set aside. Meanwhile, grill lemon halves cut-side down over direct heat until lightly charred, about 4 minutes; set aside. Cut scallions into 2” pieces with scissors.
3. Gently stretch each piece of dough into a rectangle or oval about 14”x8” and transfer to 2 lightly oiled baking sheets. (If dough springs back, cover and let rest 10 minutes, then stretch again, resting as needed). Transfer both pieces of prepared dough to grill over direct heat. Cook until first side is lightly charred and dough is dry and stiff, about 1 minute. Turn and cook just until reverse side has a few light grill marks, about 30 seconds. Transfer to baking sheet and let cool slightly.
4. Rub charred side of dough with garlic and top with grilled vegetables, dividing evenly. Dollop with ricotta and sprinkle with asiago.
5. Return flatbreads to indirect heat; close grill and cook until cheese is warmed through and crust is crispy, about 5 minutes.
6. Transfer to work surface and squeeze charred lemon halves over the flatbread. Sprinkle with red pepper flakes, basil, and salt; drizzle with olive oil.
