Zucchini Fritter

On a recent trip to my local farmer's market, I was eyeing the zucchini. It looked wonderful, beautifully green and fresh. Just perfect for zucchini fritters. As I mentally read through the recipe, the sales person asked if I was ready to pay. I said no and explained that I was debating whether or not to buy some zucchini for fritters. A conversation about this recipe ensued.

This recipe came to me via my girlfriend, Sally, who is always a great source of culinary innovation and feedback. In this recipe a fritter is a small mass of fried or sauteed batter not a small piece of food coated in a mixture or flour and egg and fried, which is the more accepted definition of a fritter.

These fritters can be refrigerated and re-heated in either a microwave or oven.

The goal with pressing the zucchini is to squeeze out as much moisture as possible. Depending upon my mood and the amount zucchini, I do this multiple ways,--squeezing shredded handfuls in my fist over the kitchen sink and then pacing the pressed lumps on two paper towels, putting the shredded zucchini in a colander in the kitchen since and pressing down with my hands. In short, there are multiple ways to do this and no right or wrong way. Removing as much moisture as possible from the zucchini is key to a successful fritter.

Shredded and pressed zucchini can be stored overnight in an airtight container in the back of the refrigerator prior to use.  Zucchini shredded and pressed should be used within 24 hours for best results. 

Zucchini Fritters

2 cups shredded zucchini, pressed

2 eggs

½ cup flour or cornmeal

2 cloves garlic, pressed or 2 teaspoons minced garlic

1 medium onion, chopped

2 tablespoons milk,--dairy, soy or rice

1-2 tablespoons canola oil

salt and pepper to taste (optional)

1 tablespoon fresh basil, chopped (optional)

½ grated parmesean cheese (optional)

In large bowl, beat eggs with milk. Add zucchini, flour or cornmeal, garlic, onion, salt, pepper, basil and cheese. Mix until well blended.

Coat a medium to large skillet with canola oil. Heat oil to medium/medium-hot. Spoon batter to slightly larger than silver-dollar pancake size into hot skillet. Cook 2-7 minutes on one side, then flip, cooking 2-7 minutes or more to complete cooking/browning. Remove from skillet and drain on paper towels. Serve warm, refrigerating any unused portion.

Black Bean Sloppy Joe

Several years ago, I was advised to incorporate more black beans into my diet to help with some health issues I was having. In looking for ways to accomplish this, I ended up making the following Black Bean Sloppy Joe recipe which is a variation of the Sloppy Veg-Head Joe recipe from Rachel Ray's BigOrange Book Cookbook.

This is a versatile recipe. It's dairy-free, egg-free, gluten free and vegan. Dice the onion and peppers and served chilled with tortilla chips as variety of black bean dip for a summer appetizer. As an entree, top with cheese, serve warm with avocado. Corn or rice to make a hearty meal.

1 tablespoon canola or olive oil

¾ teaspoon minced garlic or 2 large garlic cloves, chopped

1 green bell pepper, seeded and chopped

1 small to medium onion, chopped

2 cups or 1 19 – 21 ounce can black beans, drained and rinsed

1 teaspoon ground cumin

1 teaspoon ground coriander

¼ teaspoon black pepper or more to taste 

salt

1 ½ cups tomatoes, chopped, or 1 – 15 ounce can diced tomatoes

1 tablespoon apple cider vinegar

Heat the oil in large skillet over medium-high heat. Add garlic, onion and pepper, stir once to coat with oil, cover and cook for 8 minutes. Fold in the black beans, cumin, coriander, black pepper. Add salt or more pepper to taste. Stir in tomatoes and vinegar. Lower heat to simmer and let simmer for five minutes. 

Black Bean Sloppy Joe 

Ready to Serve