This week from Diane Brush:
1 teaspoon coarse or Kosher salt, plus extra to taste
2 scallions, split lengthwise and sliced thinly
1 large egg, lightly beaten
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Olive oil for frying
To serve (optional)
1/2 cup sour cream or plain, full-fat yogurt
Chipotle pepper sauce (I use the Tabasco brand)
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. Remove the excess water from the zucchini by wrapping it up in a clean dishtowel or piece of cheese cloth and wringing until all of the excess moisture is removed.
Return the mass of zucchini shreds to a bowl. Taste and if you think it’s needed, add an extra 1/4 teaspoon salt. Stir in scallions, egg and some freshly ground black pepper. In a tiny dish, stir together flour and baking powder, then stir the mixture into the zucchini batter.
In a large heavy skillet (case iron if possible) 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 to 4 minutes. If you find this happening too quickly, reduce the heat to medium. Flip the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more. Drain briefly on paper towels then transfer to baking sheet and then into the warm oven until needed. Repeat the process with the remaining batter, keeping the pan well-oiled. Let the fritters get a little extra crispy and finish setting and in the warm oven for ~10 minutes.
If you’d like to use a topping, mix the sour cream or yogurt with Chipotle pepper sauce to taste. Serve the fritters with a small dollop of topping.
Do ahead: These fritters keep well, either chilled in the fridge for the better part of a week. They also freeze well. 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.
Yield: About 10 2 1/2 inch fritters
Adapted from recipe by Paula Deen
1/4 cup sugar
1 small box of cherry or grape tomatoes, halved
2 tablespoons apple cider vinegar
8 ounces grated sharp Cheddar cheese
3/4 cup mayonnaise
1/2 cup finely chopped red onion
1/2 cup roughly chopped pecans
6-8 slices cooked bacon, crumbled
1 head broccoli
Trim large leaves off broccoli. Remove tough stalks at end and wash broccoli thoroughly. Cut flowerets and stem (if you care to use the stem) into bite-size pieces. Place in a large bowl. Add crumbled bacon, onion, tomatoes, pecans and cheese. In a small bowl, combine remaining ingredients, stirring well. Add to broccoli mixture and toss gently. Salt and pepper to taste.
Yield: 6 to 8 servings