Tuesday, April 14, 2009
Zucchini Fritters and Pea Salad with Radishes and Feta
My husband always knows how to cheer me up. I've been feeling a little down in the dumps the past couple weeks because of a knee injury and since the weather's been getting nicer it's been even more difficult to cope with. Until this dish was set in front of me at dinner tonight. I love cakey things like fish cakes, potato pancakes or what we had tonight – zucchini cakes! (or fritters). It's one of my favourite foods and always seems to me like the most difficult thing to make. I've never successfully made anything like it. My husband sure has though. Every time he makes them, whether it be crab cakes, trout cakes or zucchini fritters, they have made me want to jump up and down for joy and then scarf down about 10. I held back tonight knowing i'd be able to enjoy a couple more tomorrow for lunch. These savory treats were fresh and aromatic, soft on the inside and crispy on the outside. He served them with tzatziki and a side pea salad, the same one he made at Easter and made again at my request. I must say, this recipe does take a bit of time to make. First grate the zucchini and then salt and toss it. Place it in a colander for an hour and allow the salt to draw the water out. My husband even puts it in a salad spinner at the end to get out as much moisture as he can. Next mix it with parsley, tarragon, dill, green onions, 2 eggs and bread crumbs. Form into little patties and fry them up. They are VERY yummy and you can make them with whatever fresh herbs you have. Zucchini is great at taking on whatever flavour you throw at it. I'm pretty happy now.