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A "Zuke" Pair
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With the coming of late Spring & Summer. this is a 'pair' for the avid
gardners...and just plain ole' 'zuke' fans here.
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Zucchini-Scallion Fritters
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1 lb (abt 2 med) zucchini, coarsely grated Coarse salt & ground pepper
1 lg egg
2 scallions, finely chopped
1/2 cup all-purpose flour, (spooned & leveled)
1/2 cup vegetable oil
Sour cream, for serving
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Place zucchini in a colander set in sink; toss with 1 tsp salt; let
drain 10 min. (Press out as much liquid as possible). Whisk egg in lg
bowl; mix in zucchini, scallions, flour, & 1/4 tsp pepper until
combined. Heat oil in a lg skillet over med heat. Cook fritters in 2
batches: Drop 6 mounds of batter (2 Tbsp each) into skillet; flatten
slightly. Cook, turning once, until browned (4 - 6 min). Transfer to a
papertowel-lined plate; sprinkle with salt. Repeat with remaining
batter. Serve immediately, with sour cream.
2--------------2
Curried Zucchini Soup
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1 Tbsp olive oil
1 med onion, chopped
Coarse salt (to taste)
2 garlic cloves, minced
2 tsp curry powder
1-1/2 lbs zucchini (about 3 med) sliced 1 " thick
1 baking potato, peeled & cut into 1 " chunks
1/3 cup sliced almonds, toasted, for garnish
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Heat oil in a lg saucepan over MED heat. Add onion & 1 Tbsp salt; cook,
stirring occasionally, until onion is soft (4 - 5 min). Add garlic &
curry powder; cook, stirring constantly, until fragrant, (abt 1 min).
Add zucchini, potato & 4 cups water. Bring to a boil; reduce heat;
simmer until vegetables are tender (10 - 15 min). In batches, puree soup
in a blender (do not fill more than 1/2 way) until smooth. Serve
immediately, or let cool, & refrigerate in an airtight container until
chilled. Garnish with toasted almonds.
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