Summer squash in the house.
I’m back on the digestion wagon, and I’m going a little crazy. I’ve been downing cheese like a human-sized cartoon mouse and frying almost everything. These crunchy babies require about 1/4 cup of olive oil to fry, so be prepared to feel a little greasy but very satisfied. You could keep them vegetarian and add an olive or roasted tomato spread, but doesn’t chorizo tapenade sound like the tits? It doesn’t disappoint.
The Learning Curve:
- Don’t stop at zucchini. You can make these out of a lot of different vegetables, like sweet potatoes, carrots, or rutabegas. You can also add any spices you want: parmesan and basil is a nice combination so is ginger and five-spice. Coat the things in panko and dip it in soy sauce and green onions if you’re feeling it. They’re easy enough that you can make them often so experiment with adaptions.
- Keep them warm. If you need to make a big batch, keep them warm in a 200° F oven. I wouldn’t let them sit out for more than 30 minutes before serving, however, because they’re best fresh.
- The perfect crust. Make sure the heat is high enough so the pancakes will sizzle while forming a golden brown crust, but not so high that they’ll burn before cooking through.
- Keep it oily. If the pan gets dry, add more oil. You don’t want anything burning to the pan. Plus, you need a lot of oil for a good crust. That’s just life.
- Don’t overcrowd the pan. Give each pancake plenty of breathing room.
- Make large or small patties. You can make fuller fritters for entrees or little bites for a nice appetizer. Just make sure they are no more than a half inch thick, other wise they won’t cook through.
- Chorizo tapenade: to make the chorizo tapenade: combine 3 oz Spanish chorizo, 2 cloves garlic, 1/2 tablespoons lemon juice, 3 olives, and 2 teaspoons olive oil in a food processor and pulse until coarse but combined.
- 2 small zucchini, rinsed and grated
- 4 ramps, white parts diced and green reserved for another dish
- 1 garlic clove, minced
- 1 egg, beaten
- 3 tablespoons flour
- ½ tablespoon corn starch
- 2 teaspoons chili flakes
- 2 teaspoons smoked paprika
- 3 teaspoons lemon zest
- ¼ C olive oil
- S + P
- Chorizo tapenade (optional, it’s just Spanish chorizo pureed with olive oil and garlic)
- Greek yogurt // sour cream to serve
- Large mixing bowl
Put grated zucchini in a colander and sprinkle with ½ teaspoon salt. Let stand for 10 minutes, then wring with a clean towel. Place in a large bowl and add the ramps and garlic. Mix in the beaten egg. In a bowl, combine the flour, starch, pepper, spices and lemon zest. Add to the mixture.
Add 2 tablespoons oil to the skillet and heat until sizzling. Working in batches, drop large spoonfuls into the pan. Flatten slightly and cook until crisp and golden, about 5 minutes per side. Drain on a wire rack.
Top with the tapenade and a little yogurt.