Tuesday, January 15, 2013

Zucchini Fritters with Sweet Garlic Sauce

This is a kiss-me-not type of dish to make, serve and eat to only close friends and family.  Or you could just go easy on the garlic, but where is the fun in that?
While making this up tonight, I really did not have anything I actually needed to make fritters.... No AP flour, no seltzer water, no variety of veggies.... But what I threw together was actually quite nice and disappeared before I had to share with anyone.  However, I would suggest you use AP flour instead of the corn flour to avoid the slightly dry feeling the insides of these had.

For these fantastic little baggers, you will need:

1 medium zucchini, grated
1/4 cup potato, cooked/cubed (1/2 inch pieces, with skin)
1/2 white onion, thinly sliced
1/6 cup each jalapenos, kalamata olives, roughly chopped
3 cloves fresh garlic, minced  (again, if you don't know these people well, 1 garlic clove will suffice)
*opt* veggie bacon, roughly chopped
1 tsp smoked paprika
1/2 tsp fine sea salt
1/2 tsp black pepper, freshly ground
1 Tbl fresh or dried dill, minced
1/4 tsp lemon zest
3Tbl nutritional yeast
1 cup AP flour, with extra available
1 tsp apple cider vinegar

For the Dressing you'll need:
2Tbl vegan mayo ( i LOVE Vegenaise brand)
1 tsp white dijon
1 Tbl unsweetened milk alternative (I used coconut)
1/2 tsp minced garlic OR 1/4 tsp garlic powder
1/2 tsp lemon pepper

Fresh Parsley
Fresh Apple  ( DID YOU KNOW, fresh apple helps neutralize the garlic flavor in your mouth?)

It's always nice to have a taste tester... June
First, if you are using the veggie bacon, chop it up, and crisp it in a skillet with a spot of olive oil.  Pull off heat once crispy.  Meanwhile, grate the zucchini and put aside, mince the garlic, put aside, slice the onion and place in the now empty skillet (iron if possible) with a tsp olive oil and turn on medium/low heat.  When they are almost soft, throw in the garlic.  In a large bowl, dump the zukes, chopped olives and peppers, dill, paprika, salt/pepper, vinegar, lemon zest and veggie bacon.  Mix together and add onions/garlic once they are soft.  Mix it all together and start adding the flour, 1 Tbl at a time.  When you can form lose patties, add in the nutritional yeast and mix.  If they hold together well, there is no need to add more flour.  If they are still a bit lose, add a tad bit more flour, just until you can form a patty.

In your already bacon/onion seasoned skillet, give yourself a nice coating of olive oil and turn the heat to just above medium.  Wait until the oil jumps with water drops and start forming your patties.  I made 6, rather thick, patties, but you could aim for 8 thinner ones if you care to... or really any number of any thickness you want.  Always play with your food!

Place the patties in the hot oil and let them brown on each side until golden, about 4-5 minutes.  If you have a nifty grill skillet like I do, you can have it heating up on another burner and place the golden brown patties on there to get some 'delicious' grill marks!

While these are browning, you can be making your dressing by simply mixing all the ingredients together and setting aside.  You can also slice your apple and wash the parsley!

When the fritters are done, grill marked and hot, eat them with all the other stuff I mentioned.  They keep pretty well too, so if you can't finish them all an once, refrigerate them and eat cold with unsweetened catsup or sear on each side and serve again with your sweet garlic sauce!  Make a lot of extra and freeze it pre-patty and thaw later!

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