I know you like it fried. Just own up to it- it’s ok. It seems like everyone is frying just about anything. You name it, people fry it. Fried spaghetti, fried snickers bars, fried avocados, fried watermelon, and even fried kale. From the weird to the ridiculous, all seems to go into hot oils of various varieties. I like it fried too – of course.
When I decided to share some favorite fried treats, the freakishly popular Eat This, Not That came to mind. I don’t understand the popularity behind that book, but I love to play with words so here is my own trend – Fry This, Not That. It should be at least as popular!
First edition: zucchini pancakes, not potato pancakes.
The potato pancake is a staple of Jewish cooking and a no brainer for frying lovers. Back home in Romania, I grew up with a different version of potato pancakes. Mine were always made of zucchini. Light, airy, fluffy, and still fried. I am not a calorie-counting hound these simply taste better and are better for you. And did I mention they are still fried?
Ingredients: 2 medium zucchini, grated; 1 small yellow onion, finely diced; 2 tablespoons flour; 2 eggs; salt and pepper to taste; canola oil for frying.
Grate the zucchini and let them sit for 10 minutes. Drain the water the accumulated and squeeze more water out of them either with your hands or by pressing on them with a large spoon or ladle.
Add the onion, flour, salt and pepper, and the well-beaten egg. Mix it all together.
Coat a large frying pan with canola oil and turn on medium heat. When the oil is hot, spoon the zucchini mixture in and flatten in into a disc of 2 to 3 inches diameter. Adjust the heat if needed.
Let them cook until golden brown and flip them on the other side. Fry until they match the color of the first side.
Serve with a spoonful of Sriracha sauce if you like it hot too!
Photography by Jennifer Olson.
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