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Food Porn, on the way to work
Dec. 19th, 2009 08:48 amHannukah is just wrapping up. Les asked if I was going to make any fried food goodness, I said sure.
But Les is a Type II diabetic, and doesn't do things with a high glycemic index, so latkes were right out. But I am a clever monkey (when I am not being a silly booby), and figured I could work around it.
Take some zucchini (I used 2 1/2 6"x1 1/4"), grate fine: Lightly salt them and set to drain.
Chop small about 1/5th of a medium onion (I used a bermuda)
Mix one egg, some pepper and enough flour (I used a white whole wheat) to make a thick batter.
[for larger amounts of zucchini, add more eggs, and keep aiming for thick batter).
Squeeze the shredded zucchini (the water will be a vivid, almost flourescent green, you can save it to make zucchini bread if you are possessed of enough zucchini, then again, if you are possessed of that many zucchini, you probably don't need to save the water; add it to some stock in instead).
Get about 1/4 inch of oil hot in a skillet
Add the squeezed zucchini to the battter. It will still be pretty wet, so add a bit more flour until it acts about like pancake battter.
Ladle a about 1/3rd (if you make a larger batch, one good ladle full is about right). The oil should sizzle, but not spatter. Let it sit until the edge at the top of the oil is a bit brown, turn.
When the other side is done, remove to a plate. Serve with sour cream, applesauce, madras lentil (which is what we had on the side, as well as tomato/roasted pepper soup and an indian dish with chickpeas, of which I forget the name. The not-latkes were the only things which didn't come from a packet. Tj's is my friend). We tried some with a kalmata purée, and that was good too.
But Les is a Type II diabetic, and doesn't do things with a high glycemic index, so latkes were right out. But I am a clever monkey (when I am not being a silly booby), and figured I could work around it.
Take some zucchini (I used 2 1/2 6"x1 1/4"), grate fine: Lightly salt them and set to drain.
Chop small about 1/5th of a medium onion (I used a bermuda)
Mix one egg, some pepper and enough flour (I used a white whole wheat) to make a thick batter.
[for larger amounts of zucchini, add more eggs, and keep aiming for thick batter).
Squeeze the shredded zucchini (the water will be a vivid, almost flourescent green, you can save it to make zucchini bread if you are possessed of enough zucchini, then again, if you are possessed of that many zucchini, you probably don't need to save the water; add it to some stock in instead).
Get about 1/4 inch of oil hot in a skillet
Add the squeezed zucchini to the battter. It will still be pretty wet, so add a bit more flour until it acts about like pancake battter.
Ladle a about 1/3rd (if you make a larger batch, one good ladle full is about right). The oil should sizzle, but not spatter. Let it sit until the edge at the top of the oil is a bit brown, turn.
When the other side is done, remove to a plate. Serve with sour cream, applesauce, madras lentil (which is what we had on the side, as well as tomato/roasted pepper soup and an indian dish with chickpeas, of which I forget the name. The not-latkes were the only things which didn't come from a packet. Tj's is my friend). We tried some with a kalmata purée, and that was good too.
