Sunday, November 29, 2009

Incredibly easy Zucchini fritters with cranberry sauce

We had heavenly cranberry sauce this year, with pears and walnuts, from a recipe on Food52, minus the brandy because of the large population of small people who came to our Thanksgiving. As is my wont, I made too much. I filled two large duck tureens (a gift from an old friend of the Maharishi's madre) with the stuff. I do hate to see food go to waste and other than putting it on turkey sandwiches, what else can you do with it?

Noodling this question and others -- like but what came before the Big Bang, father? -- on the night after Thanksgiving, as the M was happily making his turkey pot pie and my friend Erica & I were sitting at the kitchen counter, I came up with these zucchini (courgette) which you can make quite small and serve hot with cranberry sauce. They also use leftover mashed potatoes. Ingenious, right?

2 or 3 medium-sized zucchini (courgette)
2 eggs, whisked a bit*
few sprigs parsley, chopped
few sprigs of marjoram, chopped
few bits of mint, chopped
leftover mashed potatoes, a few spoons' worth
sea salt
freshly ground pepper
1/2 cup flour
olive oil

* (plus I used another half egg, the M's leftover glaze for his pie - just add more flour)

Grate zucchini using largest hole on box grater.
Gather zucchini into a kitchen cloth or paper towel and squeeze out moisture.
Add herbs, salt, pepper, lightly whisked eggs.
Mix in mashed potato & add flour slowly.
Heat olive oil in a pan over a medium/high heat.
Drop desertspoonfuls of the mixture into the pan.
Cook on both sides, till golden brown.
Dry on paper towels. Serve hot with cranberry sauce or tzatsiki.

2 comments:

shayma said...

these sound really, really good, Miss W. the colour of the cranberry sauce agst the green-gold must have made you want to inhale these in one go. mmmmmmmmmmmm.....

D. said...

Made this last night since we had extra cranberries and fresh zucchini. Delish! Thanks for the recipe. Hope you're all well.