Zucchini Fritters/Patties
Summertime means zucchini comes to market, or from your garden. A good way to serve these patties is with horseradish sauce ( http://pontificating-randy.blogspot.com/2018/08/horseradish-sauce.html ), or with some tzatziki sauce (link to the recipe: http://pontificating-randy.blogspot.com/2018/01/greek-tzatziki-turkish-cacik-sauce-dip.html ).
Ingredients:
Zucchini Patties/Fritters (5 to 6 servings):
2 medium zucchinis, shredded + 1 teaspoon salt
1/2 cup finely chopped onion
2 large garlic cloves, finely chopped
1/3 cup Pecorino Romano cheese
2 eggs, beaten
1 cup flour
1/3 cup panko bread crumbs
3/4 teaspoon dried thyme
oil for frying
Put the shredded zucchini into a sieve, add the salt, mix it around a bit, and put the sieve over a bowl to let the liquid drain for about about 20 to 30 minutes. Give the zucchini a squeeze to remove excess liquid before adding the other ingredients. Mix well. I use about 2 to 3 tablespoons of regular olive oil in a nonstick skillet to fix four fritters, then I use fresh oil to fix the next batch. Heat the oil in a skillet over medium heat. Fry the patties until nicely browned on both sides.
WORD HISTORY:
Fritter-This word, closely related to "fry," a Latin derived word borrowed by English from French, goes back to Indo European "bher/pher," which "seems" to have had the notion of "fire, heat;" thus also, "cook or roast." This gave Latin "frigere," meaning, "to fry, to roast," two forms of cooking for which we now have separate terms. "Frigere" gave Latin the noun "frictura," which meant, "a frying, the process of frying." This passed into Latin-based Old French as "friture," and meant, "a pancake, a fried food product." English borrowed the word in the late 1300s as "fritter," for a "pancake or patty that is fried." It is also related to Italian "frittata," which is a type of omelette. The verb "fritter," meaning, "to waste something, usually time or money, little by little," is "likely" from a different source. I hope to do its history in the near future.
Ingredients:
Zucchini Patties/Fritters (5 to 6 servings):
2 medium zucchinis, shredded + 1 teaspoon salt
1/2 cup finely chopped onion
2 large garlic cloves, finely chopped
1/3 cup Pecorino Romano cheese
2 eggs, beaten
1 cup flour
1/3 cup panko bread crumbs
3/4 teaspoon dried thyme
oil for frying
Put the shredded zucchini into a sieve, add the salt, mix it around a bit, and put the sieve over a bowl to let the liquid drain for about about 20 to 30 minutes. Give the zucchini a squeeze to remove excess liquid before adding the other ingredients. Mix well. I use about 2 to 3 tablespoons of regular olive oil in a nonstick skillet to fix four fritters, then I use fresh oil to fix the next batch. Heat the oil in a skillet over medium heat. Fry the patties until nicely browned on both sides.
Fritter-This word, closely related to "fry," a Latin derived word borrowed by English from French, goes back to Indo European "bher/pher," which "seems" to have had the notion of "fire, heat;" thus also, "cook or roast." This gave Latin "frigere," meaning, "to fry, to roast," two forms of cooking for which we now have separate terms. "Frigere" gave Latin the noun "frictura," which meant, "a frying, the process of frying." This passed into Latin-based Old French as "friture," and meant, "a pancake, a fried food product." English borrowed the word in the late 1300s as "fritter," for a "pancake or patty that is fried." It is also related to Italian "frittata," which is a type of omelette. The verb "fritter," meaning, "to waste something, usually time or money, little by little," is "likely" from a different source. I hope to do its history in the near future.
Labels: English, etymology, French, Latin, Pecorino Romano, recipes, zucchini, zucchini fritters, zucchini patties
posted by Randy at 9:52 PM
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