Katy Sword | Crumbs
With zucchini in season, it’s tough to find recipes that actually taste good. I’ve found two. The first, a classic — zucchini bread like grandma used to make. Literally, it’s my grandma’s secret recipe (not so secret anymore). The second, a new find — zucchini fritters. These, paired with homemade tzatziki, are a light treat that are healthy enough there will be no shame in eating dessert later.
photo by Katy Sword | Crumbs…
Zucchini Bread
This recipe makes two loaves, because you will want the second. For those who for some reason don’t, just half every ingredient.
Ingredients
- 4 cups shredded zucchini (make sure you use a cheese grater not a blender)
- 3 cups flour (white or wheat, I actually use a combination of both)
- 2 1/2 cups sugar
- 1 1/4 cup vegetable oil
- 4 eggs
- 1 tablespoon and 1 teaspoon vanilla
- 1 tablespoon cinnamon
- 1 1/2 teaspoon salt
- 11/2 teaspoon baking soda
- 1/2 teaspoon baking powder
How to
- Grease the bottom and sides of the pan with butter, spray works too but butter tastes better.
- Blend all of the ingredients together – this is one recipe where order doesn’t matter.
- Beat at medium speed for 1 minute, but if you don’t have a mixer a fork works well too. Everything just needs to look mixed together.
- Bake at 325 degrees for 50 to 60 minutes — use the tried and true toothpick or butter knife method. If it comes out clean, it’s done.
photo by Katy Sword | Crumbs…
Zucchini Fritters
This requires a little more skill, but anyone with an ounce of patience can do it. This recipe makes 4 servings, I halved the recipe and it made plenty for two people.
Ingredients
- 1 pound shredded zucchini, two medium sized zucchinis is enough
- 1 teaspoon sea salt and more to season (regular salt works too)
- 5 garlic cloves, crushed through a press (if you don’t have a press, chopping them works too)
- 2 to 4 tablespoons finely chopped fresh dill, to taste (I just used enough to make it look like the tzatziki I see premade)
- Black pepper
- 1 cup Greek yogurt (this makes more than enough tzatziki, I used a single-serving container and had tzatziki for days)
- Juice of 1/2 lemon to taste (bottled juice works just as well)
- 1 cup ricotta cheese
- 2 large eggs
- 1/4 cup all-purpose flour (again wheat works too)
- Small handful of fresh basil, chopped (dried also works)
- Small handful of flat leaf parsley, chopped (same here)
- Vegetable oil for frying
How to
- Sprinkle the zucchini with salt and leave to drain in a colander for 1 hour. Squeeze dry in a towel, paper or fabric. (You can squeeze the zucchini before salting as well to speed up the process).
- In a bowl, whisk together the ricotta cheese, eggs and flour.
- Add the half the garlic and the basil and parsley.
- Mix in the zucchini once it’s dried out a bit.
- Fill a frying pan with oil to a depth of 1/2 inch and place over medium heat.
- When hot, fry 2-tablespoon-sized dollops of the batter, without crowding, for 2 to 3 minutes on each side, until golden brown. (Wait until they are visibly brown around the edges before flipping. Otherwise they will fall apart and create a giant mess).
- Drain the fritters on paper towels and serve hot, with the tzatziki on the side.
For Tzatziki
- Mix half the garlic with the dill, salt, pepper and yogurt. Add a squeeze of lemon juice to taste.