One of my favorite ways to serve an appetizer is to pick a theme and do a couple of variations on it.
I served this at a dinner party I hosted earlier in the summer, but lately I’ve been reading about how many of you have been seeing zucchini in abundance at your farmers’ markets and CSAs.
Zucchini: it’s the summer squash, and wouldn’t you know that I am just realizing how many summery recipes and photos I’ve still yet to post, with only a few days of summer left. I’ve only started getting into seasonal cooking since I’ve started this blog, because in Florida, we don’t really do seasonal cooking. I’d never eaten rhubarb – let alone seen it at the grocery store – and I’d definitely never thought of zucchini as only available in the summer.
And now, I’m *positively* addicted to seasonal cooking. Whether or not I can get something in the grocery store year-round or not, I love the idea of cooking season by season. It’s sort of like themes for your food – no wonder I love it. Pumpkin belongs in the fall, winter should be full of roasted root vegetables and pot pies, spring is all about tender asparagus and juicy strawberries, and everything tomato, corn, and zucchini related just screams summer.
{I realize pot pies are not produce, but I had to throw them in there for Daniel – you see, he’s been begging me for pot pies all summer long, and I have to keep reminding him that their time is coming}
And so, just in time for the end of summer, here is a fabulous way to serve up the last of your precious – and hopefully abundant – summer squash.
Zucchini Pancakes
Fritters, latkes, pancakes – no matter what you like to call them, they’re undeniably delicious. The only trick here is getting the moisture out of the zucchini and onion mixture, but once you have that down, you’re home free. I’m pretty sure even the pickiest eaters will be willing to finish their greens when they’ve been stuffed into pancakes and fried to a crispy golden-brown, as we’ve done here. I also made a lemon crème fraiche to dip the pancakes into, which was made with crème fraiche, and – you guessed it – lemon zest. So easy, and you know everyone always likes to something to dip.
Adapted via Ina Garten
- 2 medium zucchini (about 3/4 pound)
- 1 large Vidalia onion, grated
- 2 extra-large eggs, lightly beaten
- 6 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Unsalted butter and vegetable oil
Preheat the oven to 300 degrees.
Grate the zucchini and onion using the large grating side of a box grater, and place into a strainer set over a bowl. Sprinkle kosher salt over the mixture, and allow to sit for as long as possible, at least 30 minutes. The salt will draw out the moisture so that it falls right into the bowl. You can also use a cheesecloth or a clean kitchen towel to squeeze the liquid out of the vegetables – this is probably the most effective. When you’ve gotten the mixture as dry as possible, add the eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. You can always add more flour if you think the mixture is too wet.
Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.
Zucchini Ribbon Salad with English Peas + Fresh Parmesan
This is a super-easy salad that I was inspired to make after seeing similar versions of it all over the web this summer. It’s so light and refreshing – and the perfect companion to the rest of this trio.
- 1-2 medium zucchini
- Handful fresh English peas
- Fresh lemon juice
- Extra virgin olive oil
- Parmigiano-Reggiano, for grating
Ribbon your zucchini, using a potato peeler, and pile them on top of a plate. Blanch your fresh English peas in a pot of boiling water for 1-2 minutes, then put them into a bowl of ice water to stop the cooking. If the peas are really fresh, you can blanch them for 30 seconds, or not at all, if you like. Scatter the peas over the zucchini, and lightly dress in lemon juice and olive oil. Finish by grating some Parmigiano-Reggiano over the salad, and season with salt and pepper.
Oven “Fried” Zucchini
I’ve been making this as an appetizer for a very long time, probably since way before I ever considered myself to be anything close to a good cook. I love ordering fried zucchini when I’m out at a restaurant, and this oven “fried” version gets you surprisingly similar results for far less fat and calories. In fact, each 3/4 cup serving is only 60 calories! The higher quality cheese you use the better, and it’s also delicious served with a side of marinara. Here, we dipped them into the same lemon crème fraiche we used for the pancakes.
Recipe adapted via Cooking Light
- 1/4 cup dry seasoned breadcrumbs {I normally like fresh, but in this case the breadcrumbs stick better when you use the dry kind}
- 1/4 cup grated fresh Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons fat-free milk
- 1-2 zucchini, sliced into 1/4-inch thick slices
- Cooking spray
Preheat oven to 425 degrees.
Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. The rack is really important because it allows the zucchini to get nice and crispy. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.
{As a follow-up to my thoughts on seasonal cooking, I’m going to start tagging recipes according to their season, so that you view categories for “Summer Recipes, Winter Recipes,” etc.}
What do YOU think about seasonal cooking?
