Wednesday, September 19, 2012

Zucchini and Lemongrass Fritters


Fritters are fabulous food. Crisp and and golden on the outside and soft and piping hot inside, they are perfect for making and eating during these early days of fall. I made these fresh and savory fritters using two extra zucchini I had leftover from making ratatouille last weekend, as well as a couple of lemongrass stalks and parsley I needed to use up. These were very easy to make, addictive after the first bite and looked really pretty fresh off the skillet.

INGREDIENTS
2 medium-sized zucchini

1 large shallot, chopped
2 lemongrass hearts, chopped (reserve the outer husks for making tea or broth later)
1/4 cup fresh chopped parsley
1 TB chickpea flour
5 TB plain flour

1 tsp baking powder

1 1/2 tsp Ener-G, whisked with 2 TB water
pinch of turmeric (optional, for color)
salt and pepper
vegetable  oil, for frying
Tofutti sour cream, for serving
extra chopped fresh parsley, for serving

METHOD

Cut off both end of the zucchini and grate them on the coarse end of a box grater. Place the shredded zucchini onto a tea towel or a very fine cloth mesh strainer, and squeeze until almost all of the water has been removed. They should be really dry, almost crumbly after you are done. Place into a bowl and sprinkle with a little salt, then add in the chopped shallot, lemongrass hearts and parsley. Stir gently until well combined.

Add in the flours and baking powder, then stir again until well coated. Add in the Energ-G/water mixture and stir until everything is coated evenly. Add in a pinch of turmeric and salt and pepper as desired. Then cover and place into the freezer for 20 minutes to chill, or into the refrigerator for 45 minutes up to a few hours to chill.

When you are ready to make the fritters, preheat a large skillet over medium heat for about 5 minutes. Then add in 2-3 tablespoons of vegetable oil. Form 3-inch diameter-sized flattened cakes, and place into the pan to fry for about 4-5 minutes on each side.

Serve immediately with the vegan sour cream and fresh chopped parsely.




 

11 comments:

  1. oh these cakes are so cute! side note: i've only just tried tofutti products, the cream cheese and i'm quite pleased with it. i haven't branched out to sour cream tho...

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  2. Thanks Lan! I love tofutti products! A. little. too much. My favorite is their cream cheese.

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  3. They look and sound divine! The perfect way to use up leftovers.

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  4. Wow, I'm not a vegeterian but this Zucchini and Lemongrass Fritters looks absolutely delicious

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  5. This is so funny! I made some fritter-like cake things with zucchini in them last weekend! I was debating posting them, but after seeing how great yours look, I'll have to work on mine. ;) I think I may have mashed the potatoes in my recipe a little too much anyhow.

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  6. I love little fritters, or griddle cakes like these, so simple, yet soooo tasty:)

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  7. These look perfect! Can't wait to try them :)

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  8. This sounds wonderful! Because I live in a small town where fresh lemongrass is not always easy to find, I recently bought a jar of finely sliced lemongrass preserved in water with a little citric acid. Do you think if it was wrung dry this would work and, if so, about how much would you recommend (1 tablespoon?) ? Many thanks!

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    1. I've never tried prepared lemongrass, so I'm not sure of the intensity of flavor -- maybe start with 1/2 of a TB, then add a bit more as needed to taste? Good luck!

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  9. Bless you! My husband has never liked any of the past fritter recipes I've fed him. I keep trying in hopes of finding one he likes so that I can enjoy my beloved fritters. He actually admitted that these were "pretty good." Success!! I loved them, especially with the lemongrass. Thank you so much for sharing your recipe! I can finally incorporate fritters into our regular meals. :)

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    1. Glad you and your husband enjoyed, Cassandra -- thanks for the nice feedback! : )

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