In India, on a raw, rainy night, you will often find family members gathered over hot cups of tea and plate of piping hot fried fritters. These fritters are usually vegetarian, like potato, onion, and eggplant (all separate–not mixed together). Yesterday, a beautiful sunny spring day turned into a gloomy, rainy evening–which led me to crave fried food. I could have pulled out some samosas, but I have zucchini in the fridge that needed to be used. Also, earlier in the day, I came across this recipe in Cooking Light magazine, so it must have been a combination of all these different sensory inputs (haha, can you tell I am a biologist?) that led to this recipe.
2 medium zucchinis, grated and drained
1 jalapeno, seeded and minced
1 small onion, minced
2 Tbsp of flour
1 Tbsp of rice flour
1/2 tsp of salt
A dash of black pepper
1 tsp of olive oil for the batter plus more for frying
Grate and or chop finely the zucchini. If you have a food processor, you can grate it. I have a handheld grater which almost pulverizes the zucchini. So, for some texture I grated one and chopped the other–the different textures give the fritters some body.
Place the zucchini on a paper towel or dishcloth and let it drain for 30 minutes to 1 hour.
Squeeze out all the water and add the zucchini to a mixing bowl.
Add egg, flours, salt, pepper, jalapenos, and oil to the zucchini and mix thoroughly.
Heat a tablespoon or so of oil in a skillet. Using a tablespoon, gently dollop the batter into the hot oil. Using the back of the spoon, flatten out the dollops to form a pancake shape.
Fry on medium-high to high heat for 2-3 minutes or till golden brown. Then flip the fritters and cook the other side.
Blot the fritters on a paper towel and serve piping hot! This makes a great evening snack or a hearty side dish for a simple chicken dinner.