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Monday, August 4, 2014

Zucchini Fritters at Foxfield Inn, Charlottesville VA

It's that time of year when the zucchinis (both green and yellow) are at all the farm markets & stands.  Even your neighbor is giving them away to anyone who will take them.  With so much abundance I have been trying to find different ways to use them here at Foxfield Inn in addition to the old stand-bys of Chocolate Zucchini Cake, sauteed zucchini and zucchini muffins/breads.

A fellow innkeeper (thank you, Hayden) told me they make them into Zucchini fritters/cakes and serve them to guests with breakfast.  This was something new to me (OK, I know the rest of you have probably done these many times but not me).  So off I went searching the internet for zucchini fritter/cake recipes and discovered that these are definitely NOT new.  I settled on starting with recipes I found on Smitten Kitchen and The Pioneer Woman sites. 

After a few adjustments we came up with a recipe that our guests really like.  We serve them with poached eggs and an herb Hollandaise sauce.  We hope you enjoy them as well.

Zucchini Fritters
2    cups grated zucchini (from approximately 1 pound of zucchini)
1/2 teaspoon salt
2    large eggs (preferably from free range, pastured chickens)
2    tablespoons chopped sweet onion (or green onions)
1    cup Panko bread crumbs (adds to the texture, flour will work if no Panko available just use less)
1/4  cup grated Parmesan cheese
1/2  teaspoon baking powder
1/2  teaspoon salt
1     teaspoon fresh oregano (or 1/4 teaspoon dried)
4     basil leaves chopped (or 1/2 teaspoon dried)
2     sage leaves chopped (or 1/4 teaspoon dried)
1     teaspoon fresh rosemary chopped (or 1/4 teaspoon dried)
Panko crumbs for dusting cakes
oil for frying

Mix the grated zucchini with the salt and put in a strainer in the sink.  Let sit for 30 minutes.  Lightly press on the grated zucchini to start the de-watering process.  After 30 minutes place the grated zucchini on a kitchen towel and squeeze out as much water as you can.




Place the zucchini mass in a large bowl.  Lightly toss with a fork toloosen the zucchini.  Combine the remaining ingredients except the final Panko crumbs and the oil with the zucchini.



In a large frying pan heat 2 tablespoons of oil over medium-high heat.  Form the zucchini mixture into 2-3 inch flat cakes.  Lightly dust with the Panko crumbs. 

Carefully transfer to the hot oil and fry until golden brown (approximately 3-4 minutes).  Watch the heat of your pan as you do not want this happen too quickly or too slowly - adjust temperature if needed. 

Flip the cakes over and brown the other side.  Remove to a paper towel lined baking sheet and keep in a warm 200F oven. 

Fry the remaining cakes.


 


Serve warm topped with poached eggs and an herb Hollandaise sauce.

Enjoy!

Dan & Kathryn Bundy, your Innkeepers
Foxfield Inn, a Charlottesville VA bed and breakfast

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