zucchini Archives - Aglaia's Table οn Kea Cyclades

Zucchini Fritters with Basil and Oregano

aglaia — Thu, 30 Sep 2021 05:56:53 +0000

A much sought after appetizer served at all Greek taverns today. In the old days it was considered a poor man’s’ keftedes (meatballs), for the people who could not afford to buy meat. The mixture is very similar to the one for the crust-less pie, but needs to be drier, so squeeze more liquid out of the grated zucchini. Similar appetizers are made in the winter with greens (horta). Spinach, chard or mixed wild greens can be used, and the fritters are called hortokeftedes.

Scroll down for Oven-roasted Patties, a VARIATION I developed for EATING WELL magazine

part of a piece about the healthy Cooking of Crete (March 2020).

Makes 6 to 8 meze servings

4 cups grated zucchini (3-4 zucchini)

1 cup finely chopped onion, or bunch of scallions finely sliced/chopped, white and most of the green parts

Salt

1 cup chopped flat-leaf parsley

1 cup grated hard myzithra, kefalotyri, Pecorino Romano, or Parmesan cheese

1/2 – 1 cup toasted whole-wheat breadcrumbs

1 large egg

1/2 cup chopped basil leaves

1 tablespoon Greek dried oregano

Salt and freshly ground black pepper

Olive oil and safflower oil, for frying

1 cup thick Greek yogurt (optional) or tzatziki

Toss the zucchini and onion with 1 1/2 teaspoons salt and let them drain in a colander for at least 1 hour. Squeeze handfuls of the mixture to extract as much water as possible.

In a large bowl, combine the zucchini, parsley, cheese, 1/2 cup breadcrumbs, egg, basil, oregano, and pepper to taste.

In a large, deep skillet, heat 1 1/2 inches of a combination of olive and safflower oil over medium-high heat to 350°F.

Make a test fritter: Stir the zucchini mixture and, using a spoon, scoop a heaping tablespoon (about the size of a golf ball). Fry in the hot oil, turning once, until browned, about 3 minutes. If too wet, adjust the texture with more breadcrumbs, as needed. Also correct the seasonings, adding more salt and pepper as necessary. Fry the rest of the fritters, in batches, and transfer to paper towels to drain.

Serve them hot or warm, accompanied with thick yogurt, if you like, or tzatziki. Also good at room temperature.

VARIATION

Oven-roasted Zucchini Turnovers

Preheat the oven to 400F.

Oil a baking sheet, or better line the pan with parchments paper and brush it with olive oil.

Stir the zucchini mixture and using a spoon or a ¼ measuring cup, scoop from the zucchini mixture and with the help of a second spoon dredge in the breadcrumb-flour, shape into a flattish patty and place on the lined baking dish. Shape the rest of the mixture then brush the patties liberally with olive oil and bake in the middle of the oven for about 20 minutes, or until golden brown.

Depending on your oven, you may need to flip the patties after 15 minutes to get them evenly baked.

Serve hot, warm or at room temperature, with yogurt on the side, if you like…

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Skillet-grilled Asparagus, Red Peppers and Zucchini Slices

aglaia — Sun, 25 Apr 2021 14:17:21 +0000

Green are the only fresh asparagus we find here, on the island. They come usually from the Peloponnese and are succulent, and wonderful. We like to briefly grill them on a stovetop griddle, on a non-stick pan, simply rubbed with olive oil and serve them sprinkled with some local, delicious finishing salt. I love the taste peppers impart to the olive oil, and whatever is fried with or after them, see this variation of the simply grilled-fried asparagus, as I combine them with sliced zucchini.

If you would like to make this a main course add some olive-oil-fried eggs.

Serves 4-5 as first course or side-dish

About 1/4 cup fruity olive oil, divided

1 pound thin asparagus trimmed –chop the hard base and freeze, to use in Green Pasta

2 medium red bell peppers, preferably long

2 medium zucchini cut in 1/4-inch (0.5 cm) slices

Finishing salt and freshly ground pepper to taste

1-2 teaspoons chopped fresh thyme (optional)

Start by halving and seeding two medium red sweet peppers, preferably long. Cut in 1/4 inch strips and fry in the a smell skillet with the olive oil, until tender, and just starting to char. Remove with tongs and keep the strips warm on kitchen towel.

Add the pepper-oil to the larger skillet where you will grill/fry the asparagus and warm in medium-high heat. Lay the zucchini slices on the skillet, cover with parchment paper and a piece of aluminum foil. Lay a pot lid over to press the slices in place. Cook for about 5 minutes or a bit more, until brown spot form on the slices. Turn and cook on the other side; remove with tongs, spring with salt and keep warm.

Add the rest of the pepper oil to the skillet and lay the asparagus on it, turning to oil them on all sides. Cover with parchment paper and a piece of aluminum foil; lay a pot lid over, to press the slices in place. Cook for about 5-6 minutes or a bit more, and turn with tongs when brown spots form on the bottom side of the asparagus. Cover again and cook for another 4-5 minutes, until done.

Serve on a platter along with the zucchini and peppers, sprinkling with finishing salt and freshly ground pepper, and with fresh thyme, if you like.

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Crustless Zucchini Pie

aglaia — Tue, 09 Jun 2015 10:24:36 +0000

The French would call this a flan, I suppose, but this is a rustic Balkan dish —called mamaliga in some parts of mainland Greece. It uses cornmeal as thickener for the grated zucchini or squash, and has just two eggs, and no cream.

8 to 10 appetizer portions

2 pounds zucchini or squash, coarsely grated
salt

1 cup chopped onion

4 ounces feta cheese, crumbled

1/2 cup yellow cornmeal

Freshly ground pepper or Aleppo pepper flakes, to taste

1/4 cup packed fresh mint leaves, chopped

2 eggs

1/3 cup olive oil, plus more for drizzling

2 medium tomatoes thinly sliced (optional)

3-4 tablespoons grated kefalotyri or Pecorino

2-3 tablespoons toasted breadcrumbs, or sunflower seeds

Toss the zucchini with 1 teaspoon salt and let wilt in a colander for about 30 minutes.

Preheat the oven to 400°F (200 C).

Press the zucchini to extract most of their juices and transfer to a large bowl. Add the onion, the cheese, the cornmeal, plenty of pepper, the mint, and the eggs, one at a time, mixing well with a good spatula. Add the olive oil and mix once more.

Lay a piece of parchment paper on the baking sheet and drizzle with olive oil. Pour in the zucchini mixture and even the surface with a spatula. If you like, lay the tomato slices on top, drizzle with olive oil, and sprinkle with bread crumbs, or with grated cheese and sunflower seeds.

Bake for 10 minutes and lower the oven temperature to 375°F (200 C). Bake 25-30 minutes, or until set and golden brown on top. Let cool and cut into bite-size pieces to serve warm or room temperature.

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