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Sep 7, 2010 07:25 PM

your best zucchini fritter/zucchini rosti/zucchini patty/zucchini latke/zucchini pancake recipes- what herbs & spices do you like to use?

I usually use some fresh dill, garlic and sauteed onion, and sometimes add some cumin and oregano. Once in a while I add some grated carrot, as well. Tonight, I made one batch with my usual batter, and another batch with the usual batter and a little chevre in the centre of the patty. Instead of frying them in olive oil, I baked them at 400 degrees F in an ovenproof dish that had been brushed with olive oil, turning them once. They didn't turn out as golden as they do when I fry them, but they still tasted good and were way more virtuous.

Later this week, I'll be making Ho Bak Jeon (Korean Zucchini fritters) with some sesame oil and jalapeno added to the flour, egg and zucchini batter.

What do you like to add to your zucchini fritters/patties/latkes/pancakes etc?

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  1. lemon zest, chives (or scallions), fresh herbs (thyme, mint, dill or oregano), a *touch* of freshly grated nutmeg, and a little cheese (Parm, Romano, feta, or goat cheese)...serve with a fresh tomato sauce or yogurt sauce for dipping.

    3 Replies
    1. re: goodhealthgourmet

      Sounds good, ghg ;-) I'll have to try adding nutmeg, zest and/or chives, as well as the grated cheeses.

      I usually serve mine with some sour cream. Will have to try a tomato sauce or yogurt sauce in the future.

      How do you flavour your yogurt sauce? Does it taste like raita or tzatziki?

      1. re: phoenikia

        you can go a few different ways with the yogurt sauce - Greek yogurt with some chopped fresh herbs, pepper, and maybe a squeeze of lemon...or fold some goat cheese into it. i've also done it with a little powdered buttermilk which adds a really nice tangy kick. or if you're feeling decadent, how about some mascarpone? ;)

      2. re: goodhealthgourmet

        I also like zucchini pancakes with a fresh tomato sauce; roasted red pepper sauce or coulis is a good choice, too.

      3. I'm curious to know also what makes up peoples batter if you were using 2 cups of shredded zucchini.
        How much flour, eggs, do people add any baking soda, etc.?

        3 Replies
        1. re: Infomaniac

          I grate the zucchini, salt and drain for 30 minutes, pressing out any liquid, then measure the 2 cups. Then I usually use 1 beaten egg, and 1/2 cup of flour to 2 cups of pressed grated zucchini. If the mixture looks too wet, you can add a little more flour. I don't use any baking soda.

            1. re: LauraGrace

              same as my recipe except one I have a few dozen zuke cakes made I whip up an egg batter, place a few premade zuke cakes in a pan with a tiny bit of olive oil. Pour in the egg and cook until firm-ish then serve with Greek yogurt and s&p. Zuke Cake Egg Bake!

        2. Michael Ruhlman posted this recipe on his blog a couple of months ago. It's from Michael Symon. The recipe calls for dill, scallion and mint, but I just used the herbs I had on hand.
          Instead of the scallion, I sauteed an onion in a little oil, and then subbed basil and thyme for the herbs. They were a bit tricky to flip so I used a spatula on the bottom and on top. The feta gave them a nice salty tang, and the yogurt was a good foil for the fritters. I'm making them again soon.

          1. I don't remember where I got the recipe (it was from a Greek food blog, tho), but it had feta & mint added to the fritters. Don't actually remember adding flour or egg. But the mint works *really* well in those. Adds a whole bunch of freshness to cut thru the creamy feta.

            1 Reply
            1. re: linguafood

              Yes, I'll definitely give the mint a try next time I make Michael Symon's fritters.

            2. I like Nigella's version with feta, mint (both fresh and dried), parsley, scallions, paprika and a few squeezes of lime juice.