Zucchini Fritters with Cool Lemon Yogurt Sauce

I've professed my love for fritters both here and here, yet I just don't think to cook them that often. It's a shame really, because I adore them, not to mention they're incredible quick to make, versatile, and filling! I really should make a mental note to make them more regularly. Will you help me remember? Thanks :)

These bad boys contain a few of my favorite things (ha! in the process of watching the Sound of Music for the first time...I couldn't help myself…it's currently intermission). Zucchini and arugula make my heart go pitter pat in the summer, I just love them both so much! Arugula and garlic weren't in the original recipe, but I thought a little extra green couldn't hurt, and who doesn't love garlic? I was right! The arugula added a bit of green peppery-ness that was wonderful and fresh, and paired with the cool lemon yogurt sauce? Heaven. Serve these with a small salad (or baked sweet potato like we did), along with some of fresh fruit, and you have one lovely summer lunch.

Zucchini Fritters

Notes: 

-when prepping the zucchini, squeeze as much water as possible out. You'll be surprised by how much water comes out of those suckers! It's crazy. 

-the original recipe for the yogurt sauce made a TON of sauce. We're not saucy people (heh), so I just used it as a guide and made significantly less, and just tasted as I went. Even still, I ended up with too much. I'll include the measurements below for proportions. Something to keep in mind!

-I used olive oil, but may try coconut oil next time, as it was a bit smokey. It wasn't a big deal, but I may experiment next time with and alternative.

Ingredients 

Fritters

1 pound (about 2 medium zucchini

1 teaspoon coarse or Kosher salt, plus extra to taste

2 scallions, split lengthwise and sliced thin

1/4 cup arugula, chopped

1-2 garlic cloves, minced

1 large egg, lightly beaten

Freshly ground black pepper

1/2 cup all-purpose flour

1/2 teaspoon baking powder

Olive or another oil of you choice, for frying

Lemon Yogurt Sauce (see note above)

1 cup plain full-fat yogurt (can use Greek or regular, or sour cream)

1-2 tablespoons lemon juice

1/4 teaspoon lemon zest

Pinches of salt

1 small minced or crushed clove of garlic

Directions

Preheat oven to 200 degrees. Have a baking sheet ready.

Trim ends off zucchini and grate them either on the large holes of a box grater or, if you have one, using the shredding blade of a food processor. 

In a large bowl, toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes. Wring out the zucchini in one of the following ways: press against the holes of a mesh strainer with a wooden spoon to extract the water, or wrap it up in a clean dish towel and wring the water out that way (I went with the latter).  This will save the fritters from  sogginess. 

Return deflated zucchini shreds to bowl. Taste if you think it could benefit from more salt (most went down the drain), add a little bit more if needed. Stir in scallions, arugula, garlic, egg and some freshly ground black pepper. In a tiny dish, stir together flour and baking powder, then stir the mixture into the batter.

In a large heavy skillet (cast iron always wins), heat 2 tablespoons of oil over medium-high heat until shimmering. Drop small bunches of the zucchini mixture onto the skillet only a few at a time so they don't become crowded and lightly nudge them flatter with the back of your spatula. Cook the fritters over moderately high heat until the edges underneath are golden, about 3-4 minutes. If you find this is happening too quickly, reduce heat to medium. Flip the fritters and fry them on the other side until browned underneath again, about 2-3 minutes more. Drain briefly on paper towels then transfer to baking sheet and then into the warm oven until needed. Repeat the process, keeping the pan well-oiled, with remaining batter. 

For the topping, stir together the yogurt, lemon juice, zest, salt, and garlic, and adjust the flavors to your taste. Dollop on each fritter before serving.

Do ahead: These fritters keep well, either chilled in the fridge for a better part of a week and or frozen in a well-sealed package for months. When you're ready to use them, simply spread them out on a tray in a 325 degree oven until they're hot and crisp again.

Recipe Source: adapted from Smitten Kitchen

Pasta and Grilled Zucchini Salad

Lately, I've been obsessed with grilled zucchini. Sprinkled with a little Tony's and lightly brushed with olive oil is my favorite way to make it. I add grilled zucchini to veggie wraps, or just eat it by itself...I never tire of it's smokey goodness. When I saw this recipe on Smitten Kitchen, I knew immediately I had to try it. I also knew right away that I wanted to grill my zucchini instead of fry it. There's already a good bit of olive oil in the homemade pesto, and the flavor of grilling your veggies versus frying them can't be beat. 

It may seem like there's a lot of steps involved, but it actually came together pretty quickly. There's very little chopping, and it's pretty easy to multi-task. From start to finish, it only took me about 30 minutes. Not bad at all, and the end result is worth it! I'd like to say it gets even better the next day, but I went on a mini vacay the next day, and Chris ate the rest. Obviously, he thought it was pretty nummy. Can you blame him?

I didn't think so.

Pasta and Grilled Zucchini Salad

Ingredients

Cooking spray

3 medium (or 2 large) zucchini, cut into 1/4 inch thick slices

1 1/2 tablespoons red wine vinegar

3/4 cup fresh or frozen edamame or peas

2 cups basil leaves, coarsely chopped

1/4 cup parsley leaves

1/3 cup olive oil

9 ounces pasta (stozzapreti, penne, etc.)

Zest of 1 lemon

1 1/2 tablespoons capers, chopped (mine were pretty big)

7 ounces buffalo mozzarella, torn into chunks

Salt and pepper

Directions

Bring a large pot of salted water to a boil.

Meanwhile, lightly spray grill with cooking spray. Grill zucchini slices over medium high heat, about 3-4 minutes per side, turning once. Transfer to a large bowl, sprinkle with salt and pour vinegar on top. Set aside.

When the water is boiling, cook pasta until al dente, adding the edamame during the last 3 minutes of cooking if frozen, or during the last 1-2 minutes if using fresh. Drain and rinse under cold water; set aside.

While the pasta cooking, combine half of the basil and all of the parsley and olive oil in a food processor or blender. Process until smooth, then season with salt and pepper. 

Transfer pasta back to the empty pot, or a large bowl. Add zucchini and any juices, basil-parsley oil, lemon zest, capers, and mozzarella. Gently stir together, then season generously with salt and pepper. Right before you serve it, stir in remaining basil leaves.

Recipe source: adapted from Smitten Kitchen who adapted it from Plenty by Yotam Ottolenghi

Baked Vegetable Rotini

I craved pasta like a mad woman this winter. Not only pasta, but any meal full of carbs and cheese…mmm. In fact, I'm pretty sure I had pizza every night for a week at one point. I have no regrets. I don't make pasta too often anymore, since Chris is still trying to be mostly gluten-free. I'm not giving up bread and butter any time soon, but I must admit it's better for me as well to limit my gluten intake. Thankfully, this recipe can easily be gluten-free *gasp*. That's right, I used corn pasta, and you know what? It was awesome. I haven't tried any other types of gluten-free pasta, because the corn just seems to work for us, and it's cheap at Trader Joe's. I was concerned how it would hold up in the oven (gummy pasta is disgusting), but it held up perfectly, just like regular pasta. Seriously, you can't tell the difference!

Anyhoo, there's actually not a ton of pasta in this dish, as there are a bunch of veggies to compensate. I sauteed mushrooms and zucchini, which I'm pretty sure is my favorite veggie combo (especially on pizza!). I also added garlic and oregano to the original recipe, to give it an extra kick of flavor. I'm so happy to have hearty pasta dishes like this back in my life, and am glad to have found this wonderful recipe! Bon appetit!

Baked Vegetable Rotini

Ingredients

Cooking spray

1 tablespoon olive oil

1 medium onion, thinly sliced

1 large zucchini, halved lengthwise and thinly sliced

8 ounces baby bella mushrooms, thinly sliced

2-3 cloves garlic, minced

1/2 teaspoon dried oregano

8 ounces rotini (I used corn rotini to make it gluten-free…worked great!)

1 large jar marinara or pasta sauce of choice (about 24 ounces)

1 15-ounce container low fat ricotta cheese

Salt and pepper to taste

1 cup Italian blend cheese

Directions

Preheat oven to 350F. Spray a 9 x 13 baking dish with cooking spray.

Boil a large pot of water and cook pasta al dente and drain.

Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 4 minutes. Add zucchini and mushrooms and cook until softened and liquid has boiled off, about 7 minutes more. Add garlic and oregano, and cook for an additional minute or two. Remove from heat.

Add marinara, ricotta, salt, and pepper, and stir until evenly combined. Stir in the pasta until everything is evenly coated with the sauce.

Pour pasta mixture into baking dish. Top with cheese and bake for 30 minutes. If desired broil the last 3-5 minutes of baking to get a nice browned top.

Recipe Source: adapted from Oh My Veggies

Tahini-Dressed Zucchini and Green Bean Salad

Apparently yesterday was National Zucchini Day. I don't usually celebrate food holidays, though I should really find out when national cookie day is (mmm...cookies). I made this yesterday for lunch, so apparently I just knew to celebrate one of my favorite summer veggies!

I found this recipe in one of my new favorite cookbooks River Cottage Veg. Guys, I adore this book, and am totally bummed it's nearly overdue at the library. It celebrates vegetables in such a fresh and beautiful way it makes me want to be vegetarian. Chris is going through an elimination diet right now, meaning he is essentially gluten free and vegetarian (also limiting his dairy...talk about tough) This was his pick from the book. 

There's a bit more prep then I usually care for in a salad, but the veggies become superstars by the end, making it well worth the effort. Full of delicious seasonal veggies, it's filling and satisfying!

I am submitting this salad to No Croutons Required, which is hosted by Jacqueline over at Tinned Tomatoes. This month's challenge is to come up with a soup or salad featuring seasonal ingredients. It's the perfect time to buy zucchini and tomatoes right now, so go ahead and make this beautiful salad!

I will also be submitting this recipe to Souper Sunday's over at Kahakai Kitchen! Enjoy!

Tahini-Dressed Zucchini and Green Bean Salad

Ingredients 

For the tahini dressing

1 small garlic clove, crushed with a little coarse sea salt

2 tablespoons light tahini (stir jar well first)

Finely grated zest and juice from 1/2 lemon

Juice of 1/2 orange

1/2 teaspoon honey

Sea salt and freshly ground black pepper

2 tablespoons olive oil

For the salad

About 1/2 pint grape or cherry tomatoes, halved

2 tablespoons olive oil

3 medium zucchini (about 14 ounces), sliced into 1/8-inch rounds

Sea salt and freshly ground black pepper

Juice of 1/2 lemon

1 fresh red chile, seeded and finely chopped

About 4 ounces green beans, trimmed

4 good handfuls of salad greens

Handful of mint, finely shredded (optional)

Directions

First, make the tahini dressing. In a small bowl, stir together tahini, lemon zest and juice, orange juice, honey, and grind or two of black pepper. The dressing may thicken and go grainy or pasty, but don't worry. Just thin it down by whisking in a little water, 1 tablespoon at a time, until you get a creamy, trickling consistency. Finally, gently stir in the olive oil. Taste and add a little more salt and pepper if needed. The dressing is now ready to use.

Now prep the veggies for the salad. Place tomatoes flesh side up on a lined baking sheet. Broil until the tomatoes start to shrivel and are bursting with juice, 5-10 minutes. Keep an eye on them!

Next, heat the olive oil in a large cast iron skillet over fairly high heat, and cook the zucchini slices in batches, tossing them occasionally, for a few minutes until tender and browned on both sides, transferring them to a bowl once cooked. Season generously with salt and pepper, add the lemon juice and chile, and toss together well.

Bring a saucepan of salted water to a boil. Tip in the green beans, return to a boil and blanch for 1 minute. Drain, then dunk in cold water to refresh. Drain again, pat dry with a clean kitchen towl, and toss the beans with the zucchini.

To assemble the salad, spread the salad greens in a large, shallow serving bowl and scatter over the dressed zucchini and beans, tomatoes, and shredded mint, if using. Drizzle tahini dressing and serve.

Recipe Source: adapted from River Cottage Veg

Crispy Parmesan Zucchini Fries with Sriracha Lime Mayo

Unlike many people, I have zero problem eating my veggies. In fact, I could totally be a vegetarian if it weren't for my love of bacon. Mmm...bacon.

I bought a fair amount of zucchini at Findlay Market about two weeks ago, and still had some that needed to be cooked. I already used some of my loot in pasta, and though I've been wanting to try using it in baked goods, I ultimately just wanted something savory and simple. These fries fit the bill perfectly. They're ultra crisp and the smell of zucchini and Parmesan baking in my oven was absolutely intoxicating. The sriracha lime mayo was also a nice touch, and great for dunking, though I bet ranch would be tasty as well. I urge all of you, veggie lovers and haters, to make these immediately! You'll love them! 

Crispy Parmesan Zucchini Fries with Sriracha Lime Mayo

Ingredients

Fries

2 tablespoons all-purpose flour

1 large egg
1 tablespoon water

1 cup Panko breadcrumbs

1/4 cup freshly grated Parmesan cheese

1/4 teaspoon salt

1/4 teaspoon garlic powder

1/8 teaspoon cayenne pepper

1/2 lb zucchini (about 1 medium)

Mayo

3 tablespoons mayo

1 1/2 teaspoons sriracha sauce 

1 teaspoon lime juice

Directions

Preheat oven to 425 F. Line a baking sheet with aluminum foil. Place a wire rack in the baking sheet.

Add the flour to a resealable plastic bag. Combine the egg and water together in a shallow dish, and beat lightly with a fork. In a second shallow dish, mix together the Panko, Parmesan, salt, garlic powder and cayenne pepper.

Slice the top and bottom off the zucchini. Cut the zucchini in half, then continue cutting in half again and again.

Add the zucchini to the resealable bag containing the flour. Shake to coat them evenly. Working with one fry at a time, shake the excess flour off, then dip in the egg mixture and dredge in the Panko mixture, pressing to coat completely. Place the fries on the wire rack. Bake for about 20 minutes, or until the coating is golden brown and crisp.

While the fries bake, make the sriracha lime mayo by adding all of the ingredients to a small bowl and stirring to combine. 

Serve the fries with the mayo. These are best served immediately.

Recipe Source: as seen on Tracey's Culinary Adventures, who adapted it from here and here.

Mediterranean Eggplant and Barley Salad

A new goal of mine is to incorporate more whole grains into my diet, and this salad was the first of many in achieving that goal. I really like barley, though hardly ever make it! It's chewy, nutty, and super healthy, providing over 50% of one's daily fiber! 

Salads like this are also great to have around, and they keep very well, so you have a healthy meal/side dish in the fridge waiting for you whenever you want it. This recipe was pretty easy to make, though a bit time consuming. The end result is totally worth is though! Lots of veggies, tons of fresh herbs, you feel good eating it. Please keep in mind this recipe yields a lot, probably 8 full servings. Luckily, I was able to share with friends at a pizza making soirée last night, and still have plenty left for me! Enjoy!

Mediterranean Eggplant and Barley Salad

Ingredients

1 1/2 pound eggplant, cut into 1/2 inch cubes

3/4 pound zucchini, cut into 1/2 inch cubes

10 tablespoons extra virgin olive oil*

1 teaspoon salt

1 teaspoon pepper

1 cup chopped scallion

1 1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/8-1/4 teaspoon cayenne (adjust to taste-I used about 1/8 teaspoon, I could've used a bit more)

1 1/4 cup pearl barley

2 cups vegetable or chicken stock

1/2 cup water

2 tablespoons fresh lemon juice

1 garlic clove, minced

1/4 teaspoon sugar

1/2 pound cherry tomatoes, quartered

1/2 cup thinly sliced red onions

1/2 cup chopped fresh flat-leaf (Italian) parsley

1/4 cup chopped fresh mint

Crumbled feta to garnish (optional...I guess)-omit to make vegan or dairy free

Directions

Preheat oven to 425F. Put oven racks in upper and lower thirds of oven.

Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a large bowl, then spread in 2 baking sheets lined with foil and sprayed with cooking spray. Roast vegetables in oven, stirring occasionally, and switching position of pans halfway through baking, until vegetables are golden and tender, 20-25 minutes total. Combine vegetables in 1 pan and cool, reserving the other pan for cooling barley.

Meanwhile, cook the barley. Heat 2 tablespoons oil in a 3 to 4 quart heavy pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add stock and water, and bring to a boil. Reduce heat and simmer, covered, until all of the liquid is absorbed and barley is tender, 30-40 minutes, adding more water if the pot dries out (I added a teensy bit). Remove from heat and let stand, covered, 5 minutes. Transfer to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.

While barley is cooling, make the dressing. Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Add cooled barley, roasted vegetables, and remaining ingredients to bowl with dressing, and toss until well combined. Top with feta, if desired (you desire it).

*I hardly ever measure the amount of oil I use in cooking, I usually just drizzle until it looks right. That being said, I don't think I used 10 tablespoons of olive oil for this recipe.

Recipe Source: adapted from Gourmet 2006, via Epicurious.com