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Zucchini Fritters (A Mid-East Feast)

October 17, 2012 in veggie

A few weeks back Brandy contacted me about being a part of a cookbook review for Faith’s new cookbook, An Edible Mosaic. Stoked doesn’t begin to describe how I felt about this opportunity. An Edible Mosaic is a Middle Eastern cookbook which is my alltime favorite cuisine but it’s not something I ever really cook at home so this book is perfect for me!

Over the next few weeks I’ll be sharing some recipes from An Edible Mosaic and giving a full review of the book. A full list of bloggers participating can be found here. Get excited, y’all! I know I am!

The first recipe we were asked to make was Zucchini Fritters which I’m sure everyone has had at least once in their life. But these are different from the traditional fritters we’re used to here in the US. These are more of a savory pancake with zucchini throughout. They were absolutely delicious! My husband loves zucchini so I’m excited to make these for him when he comes home.

They were also very simple and quick to make. You guys know that I don’t enjoy frying but this was no more difficult than making regular breakfast pancakes.

One year ago:  Spicy Pecan Cheeseball
Two years ago: Pumpkin Yumkins
Three years ago: Turkey Sausage Manicotti

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Zucchini Fritters (A Mid-East Feast)

Ingredients

2 tablespoons olive oil
1 onion, diced
3/4 lb (350 g) zucchini (about 1 medium), grated
2 large cloves garlic, crushed in a mortar and pestle with 1 teaspoon salt
4 large eggs
4 tablespoons all-purpose flour
1/2 bunch fresh parsley, minced
Pinch of freshly ground black pepper
Canola oil, for frying

Instructions

  1. Heat the olive oil in a medium skillet over medium heat; add the onion and cook until it starts to soften, about 5 minutes, stirring occasionally. Add the zucchini and cook until softened and the water has evaporated, about 8 minutes, stirring occasionally; add the garlic and cook 1 minute more, stirring constantly. Cool slightly.
  2. Lightly beat together the eggs, flour, parsley, and black pepper in a medium bowl. Stir in the zucchini mixture.
  3. Add enough canola oil to a large nonstick skillet to lightly coat the bottom; heat the oil over medium heat.
  4. Drop the batter into the hot pan using a small (about 2 tablespoon) or large (about 4 tablespoon) scoop. Fry until set and golden on one side, about 2 minutes; flip and cook until set and golden on the other side, about 1 minute.
  5. Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil, and cook the remaining egg mixture the same way, adding more oil to the skillet as necessary.
http://fakeginger.com/2012/10/17/zucchini-fritters-a-mid-east-feast/

I was sent a copy of An Edible Mosaic for review but was not compensated in any other way.

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Marinated Cauliflower Salad

July 18, 2012 in veggie

I’m sure I’ve told you guys many times that I prefer veggies to fruit. I eat a lot of veggies but the problem is that I don’t eat a huge variety of them. I buy huge bags of spinach, carrots, and frozen broccoli each week because I know those will never go to waste but I very rarely buy anything else. I just never know what to do with most veggies so I’ll buy squash, for example, and then it will sit in my fridge for 2 weeks before I finally toss it.

Well I’m trying to change my ways. I bought some cauliflower and made this Marinated Cauliflower Salad thinking that it would be nice to have a cold salad ready to go in the fridge. That way I could throw it on top of some spinach or make it a side dish for dinner without having to fuss with it. And it was perfect for that! I even tossed a couple spoonfuls of it into an omelet one day when I was too lazy to defrost broccoli – it was delicious!

This would be perfect to take to a cookout as a healthier alternative to potato or pasta salad!

One year ago: Baked French Toast with Pralines

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Marinated Cauliflower Salad

about 4 servings

from Vegetarian Times

Ingredients

3 tablespoons lemon juice
1 tablespoon Dijon mustard
1 clove garlic, minced
1 teaspoon olive oil
2 cups bite-sized cauliflower florets
1 small red bell pepper, diced
2 tablespoons chopped fresh parsley
¼ cup Parmesan, grated
salt and pepper, to taste

Instructions

  1. In a large bowl, whisk together lemon juice, dijon mustard, garlic, and olive oil. Add cauliflower and toss to make sure all the cauliflower is coated. Refrigerate at least 4 hours, stirring once or twice.
  2. Toss in bell pepper, parsley, and Parmesan; stir together. Taste and add salt & pepper to taste.
http://fakeginger.com/2012/07/18/marinated-cauliflower-salad/

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FFwD: Garlicky Crumb-Coated Broccoli

April 8, 2011 in veggie

I let out a huge sign of relief when I realize this week’s French Fridays with Dorie recipe was broccoli. Not only is it easy but how can you go wrong with broccoli? You can’t, it’s just not possible.

For this Garlickly Crumb-Coated Broccoli dish, you’re supposed to steam the broccoli (I roasted just because I only like 1 burner on my stove and it was occupied – worked fine) and then you toast up bread crumbs (I used panko. It’s what I had) in butter with lemon zest and top the broccoli with that mixture. Like I said, you can’t go wrong. I just made a tiny serving because I thought I was be alone in the broccoli eating but my 4 year old ate it up! He loved it and asked for more after it was all gone!

If you’re interested in the recipe, make sure you check out Around My French Table and don’t forget to visit the French Fridays with Dorie blog to see how everyone else did this week!

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