I've had a go at Zucchini Fishcakes before with some success. But
these ones didn't work out so well. They
were flavourful but fell apart during the cooking process.
We usually call zucchini courgettes – I'm not sure why
– one name sounds Italian and the other French.
They're in season right now and the challenge is always to come up with
interesting ways to use them.
Ingredients:
Zucchini
Chilli
Coriander – fresh
Grated Cheese
1 egg
Seasoning
Breadcrumbs
Oil/chili oil for frying
I grated the zucchini and tried to press the liquid out
with paper towels – probably didn't do this well enough on reflection. I added the breadcrumbs in an attempt to soak
up some of the liquid.
I just mixed the ingredients together and formed them
into little patties with damp hands. I
fried them off gently with some slices of New Year ham.
All of the ingredients sound terrific, I'm sorry it didn't work out as you planned.
ReplyDeleteI like zucchini fritters. Getting as much liquid out as possible seems to be key. Also like to make fritters with ground turkey + grated zucchini.
ReplyDeleteYour fritters still look really tasty even if they didn't stay together. I have better luck when I lightly salt the zucchini and leave it for a bit in the colander before patting/squeezing it dry--it seems to pull more of the liquid out that way. ;-) Aloha, Deb
ReplyDeleteHa! Yes, zucchini season! These look like they'd be yummy, but I agree with you and others, often it's the getting the liquid out that's key
ReplyDeleteI have varying results with mine too. Sometimes they are fabulously firm and other times there is clearly too much liquid left. Either way they are great.
ReplyDeleteI out feta in mine once, v good!
I too have mixed results when I make these. My favorite way with zucchini at the moment is to cut them into strips, oven roast them and then place them into a white wine marinade. I often wish I had made more. :)
ReplyDelete