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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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Zucchini Pecan Cake with Cream Cheese Frosting

July 6, 2012 in cake


My husband’s birthday was a few weeks ago and I had planned to make his favorite carrot cake in jars to ship over to him but I just couldn’t get my *ahem* together in time. I’ve been thinking about carrot cake since then.

Well this week I bought a zucchini to make this and then… well, I just can’t manage to get a real dinner cooked these days. No big though, right? Nine months of sandwiches and cereal won’t kill the kids. But anyway, I had that zucchini that needed to get used and realized I could make a spicy, carrot cake-like cake with it. Mmmhmm.

What’s not to love about this cake? It’s slightly spicy but not so much that it screams WINTER! at you so it’s perfect for all that zucchini that you have growing in your summer garden. And by the way, if you have anything growing in your summer garden, I am insanely jealous. I bought a basil plant a few weeks back – next day it was dead.

One year ago: Caramel Apple Cinnamon Rolls
Two years ago: Roasted Garlic and White Cheddar Pasta

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Zucchini Pecan Cake with Cream Cheese Frosting

from Bon Appetit

Ingredients

For the cake:
Nonstick vegetable oil spray
1½ cups all purpose flour
1½ teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¾ cup vegetable or canola oil
1 cup packed brown sugar
3 large eggs
1 teaspoon vanilla extract
1½ cups grated zucchini (about 8 ounces)
¾ cup chopped pecans
For the frosting:
½ 8-ounce package cream cheese, softened
3 tablespoons unsalted butter, softened
¾ cup powdered sugar
½ teaspoon vanilla extract
½ teaspoon ground cinnamon

Instructions

    To make the cake:
  1. Preheat oven to 350F. Line 9-inch cake pan with parchment paper. Coat parchment paper and sides of pan with nonstick spray.
  2. Sift together flour, baking powder, coarse salt, cinnamon, ginger, and nutmeg in medium bowl.
  3. In a separate bowl, whisk oil, sugar, eggs, and vanilla in large bowl; fold in flour mixture, then grated zucchini and pecans. Transfer batter to prepared pan.
  4. Bake cake until toothpick inserted into center comes out clean, about 40-45 minutes. Cool cake completely in pan on wire rack, about 1 hour. Cut around sides of pan to loosen. Turn cake out onto platter; peel off parchment paper and flip rightside up.
    5. To make frosting:
  5. Beat cream cheese and butter with an electric mixer until smooth. Beat in sugar, vanilla, and cinnamon. Spread over cooled cake. Cut cake into wedges and serve.
http://fakeginger.com/2012/07/06/zucchini-pecan-cake-with-cream-cheese-frosting/

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Saffron Couscous with Zucchini Ribbons

March 24, 2009 in pasta

317

I love couscous.  I mean, really love it. And what’s not to love? It’s pasta, it’s quick, and there are millions of things you can do to it. But you know what?

Neither of my boys will eat it.

I know! They’re nuts.

But that means that I can fill it with whatever veggies I want and use spices that they wouldn’t normally touch. This dish is pretty much just that. It has carrots, peas, and zucchini as well as saffron and cilantro. It’s amazing, ya’ll.

Saffron Couscous with Zucchini Ribbons
from Cooking Light

4  zucchini (about 2 pounds)
2  tablespoons  olive oil, divided
1/2  cup  finely diced onion (about 1 small)
1/2  cup  finely diced carrot (about 1 small)
1  (14-ounce) can fat-free, less-sodium chicken broth
1  teaspoon  salt, divided
1/4  teaspoon  saffron threads, crushed
1/4  teaspoon  freshly ground black pepper, divided
1 1/4  cups  uncooked couscous
1/2  cup  frozen green peas
2  tablespoons  chopped fresh cilantro

Using a vegetable peeler, shave zucchini into ribbons; set aside.

Heat 2 teaspoons oil over medium-high heat in a medium saucepan. Add onion and carrot; sauté 3 minutes. Add broth, 1/2 teaspoon salt, saffron, and 1/8 teaspoon pepper; bring to a boil. Stir in couscous and peas. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Keep warm.

Heat remaining 4 teaspoons oil in a large nonstick skillet over medium-high heat. Add zucchini ribbons, and sauté 1 minute or until tender. Stir in remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper. Serve over couscous mixture. Sprinkle evenly with cilantro.

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