What a glorious weekend, but where’s autumn!?
As the long summer days wound down, I was kind of excited about welcoming the glorious colors of fall! Bright hues of red, yellow, orange and brown with quickly fading greens bursting in the canopies! But, fall splendor seems to be quite elusive this year!
Despite the lack of the autumn chill, I still had the timely craving for something comforting and delicious to enjoy! My appetite is so predictable! Anyway, my craving for some homemade hashbrown (potato kind), eggs and bacon didn’t really stick. For once, I convinced myself quite easily to try to make something a little lighter and healthier. As I made a mental run of things in the refrigerator, I paused at zucchinis and Granny Smith apples.
I decided to make some sort of a fritter using zucchini and apple, but without any eggs. I made a version of these with eggs, and decided I am not a big fan of egg-y fritters. If you like crispy texture, you will probably not enjoy this the way I made it – unless you coat it with breadcrumbs and bake/fry. These fritters (“hashbrowns”) are sort of creamy, sort of soft, sort of pate-ish. Not sure how to explain them, but they are delicious. They are very light, so you can easily eat half the fritters…and it’s OK if you do because they are, in my opinion, quite healthy! Curry powder adds a certain depth to these fritters and I highly recommend you use them. But, if you don’t have it in your pantry, you can skip it.
These fritters are quite versatile. They will go well with eggs for breakfast or with rice and curries for a main course or just a little snack! I also stored leftovers for couple of days in the refrigerator and they warmed up beautifully in the microwave. Hope you give this recipe a try!
2 zucchinis, grated
1/2 Granny Smith apple, grated
2 scallions, green and white part minced finely
1 teaspoon finely minced ginger
1 teaspoon curry powder
1/4 cup cornmeal
2 tablespoons all purpose flour
1/4-1/2 teaspoon of cayenne powder, if desired
Salt and pepper to taste
Few tablespoons of oil to pan fry the fritters
1) Squeeze excess water out of the grated zucchini and apple and add to a medium bowl.
2) Add in the remaining ingredients and mix well by hand. This helps breakdown the ingredients a little so they are easy to form into little patties later on.
3) Let the mixture sit for 10 minutes to let the cornmeal and flour soak up any excess liquid.
4) Heat a frying pan over medium heat and a tablespoon of oil. Swirl around to coat.
5) Form the mixture into golf-ball sized round. Place a few in the pan with enough room around them so you can flatten the balls into small disks, about 3″ wide.
6) Cook on one side for 2 minutes or so till golden brown. Flip carefully onto the other side and cook for another 2 minutes. Remove to a serving platter and enjoy warm.