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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.

              1. i do mine with caramelized onions, egg, a little parmesan, almond meal, and a dash of nutmeg, S & P.

                1. Not too long ago, someone posted a recipe here using Old Bay. While the recipe wasn't the crab cake alternative it proported to be, it was quite tasty.

                  1 Reply
                  1. re: al b. darned

                    these: http://www.sustainabletable.org/kitch...
                    "I can't believe they're not crab cakes". They are very good.

                  2. Somewhere I have a recipe for a Thai curried zucchini fritter with peanut sauce. But last weekend I made zucchini currant (used raisins) pancakes for breakfast with maple syrup. The recipe is on Epicurious.

                    3 Replies
                    1. re: dfrostnh

                      thanks for mentioning the Thai curried zuke fritter. I'm going to try this recipe : http://www.closetcooking.com/2009/09/... !

                      1. re: prima

                        prima, you should try and replicate Khao San Road's squash fritters with your zukes. I definitely taste ginger and lemongrass in the recipe and I love how there are always strands of the squash that have managed to stay separate and which give the fritters that wonderful crispy texture. And you'd have to figure out that tamarind sauce, too, of course. :)

                    2. I like to use a little zatar in my mix - really adds something and people never seem to quite be able to place it

                      1 Reply
                      1. re: anunez

                        great idea- will give that a try!

                      2. Dill, mint, scallions, feta and chopped walnuts. Maybe top with some Aleppo pepper and serve with garlic and mint yogurt or tzatziki. Nutmeg sounds like an interesting touch.

                        1 Reply
                        1. re: JungMann

                          Haven't tried adding chopped walnuts- what a good idea. Bet chopped pistachios would also be good. Thanks, JungMann!

                        2. http://smittenkitchen.com/2006/11/thr...

                          I made these last night. I think they could have used a bit more flour than the recipe called for, but the flavour is great. For my yogurt sauce I used honey instead of sugar, and used a spice blend of curry powder, garam masala and mango powder.

                          1. I combine falafel ingredients with grated/squeezed zucchini. And now I bake rather than fry and they come out perfect.

                            1. Just posted this in another thread but these are delicious, and freeze really well. I usually up the spices quite a bit.

                              1. Saw a zucchini, corn, cilantro, jalapeno and goat cheese fritter served with a "gazpacho" sauce recipe in this week's Hello Magazine (Canadian edition- which doesn't have an online recipe archive. Couldn't find a similar recipe isn't in the online British Hello Mag archive). Will experiment with and without the goat cheese.

                                Found this corn fritter recipe, that I'd think should also be tasty if made with zucchini, or a zucchini/corn blend. http://www.foodandwine.com/recipes/ci...

                                1. has anyone found a baked (rather than fried) zuke fritter/patty/croquette recipe they really like?

                                  3 Replies
                                  1. re: prima

                                    Just scroll midway down for the English translation.
                                    These are light and fried-free.

                                  2. I like using courgettes for Korean style fritters also. What I love to add to them most is a dipping sauce made with rice vinegar, soy sauce, sugar (or honey), some water and raw onion pieces.
                                    Does that qualify as herbs and spices? The chile is a given.

                                    For the batter I tend to add one tablespoon of flour to each two eggs (and a big pinch of salt)

                                    1 Reply
                                    1. re: MoGa

                                      sure, that qualifies as herbs & spices ;-)

                                    2. I like Batali's recipe, simple, but it works well with Italian-themed foods. Much better with the sheep milk ricotta called for, but I've made them in a pinch with a lesser ricotta, still pretty good.


                                      People who make meatballs in the oven instead of a skillet say they brown better when cooked on parchment paper. Perhaps that would work for your fritters also?

                                      3 Replies
                                      1. re: L.Nightshade

                                        Thanks for the link and the suggestion!
                                        Will give the parchment paper a try- for zucchini fritters and my next round of non-fried meatballs! ;-)

                                        1. re: prima

                                          You're quite welcome! Hope it works for you.
                                          I'm running into you on several threads I'm looking at. We must be on a similar cooking wavelength!

                                          1. re: L.Nightshade

                                            Nice to find another Chowhound with a similar wavelength ;-)

                                      2. My zukes are ready! Looking fwd to any new fritter ideas!

                                        1 Reply
                                        1. re: prima

                                          I use pancake mix instead of flour to make zucchini pancakes.

                                        2. Made an oven-baked version tonight, with grated zucchini, chopped cilantro, Tabasco, olive oil, egg, flour. Baked them in an oiled Pyrex dish at 375 degrees for around 15 minutes, flipping once.