Friday, June 18, 2010

Zucchini Frittercakes

It is I! I who have been up and away! It is me who has forgotten how to take photographs in a month! Hooray! It is I. It is me. Say hello to I-me. [Really lame but silly moods work like that sometimes. Deal with it.]
I spent a whole month away from the kitchen and I feel very strangely about it. I'm not sure I liked it. Being away from the kitchen that is. Since I've been back I've only been cooking at night and you can't take awesome photos of food at night. Or maybe I just can't take really awesome photos of food at night. I hate the yellowness of it all and I can't be bothered to sit and improvise for you or me or my blog. I, I, I. So many letter I's today.

You need: 
3 small or 2 medium sized zucchini (I used 1  extra extra large crazy zucchini. I should have taken a photo. Grrr. Now it's gone.)
2 large eggs
1/2 a red onion, diced into small squares
A handful of freshly chopped parsley
1 teaspoon of tumeric powder
1 teaspoon of coriander powder
1 cup of all-purpose flour
salt and pepper to taste (Unfortunately, I like a lot of salt so don't listen to my measurements and do your thing.)
1 teaspoon of chili flakes
Vegetable oil

Preheat your oven to 150 degrees Celsius. Grate the zucchini into a bowl using a large grater. No itsy-bitsy Microplane graters/shavers here. Stir in the diced onions, chopped parsley and eggs. Add the flour, coriander powder, turmeric powder, salt, pepper and chili flakes. For those of you who haven't used turmeric before, don't be scared of it. It's a wonderful wonderful things sometimes, but other times... not so much, especially if you add too much. Mix the batter and do a little dance for extra magic. If the batter gets too thin from the liquid in the zucchini, add tablespoon by tablespoon of flour until you get that soft and gloopy consistency you're looking for. Soft and gloopy! Very gross actually but the yumminess is worth the gloopiness. 

Heat a large pan over medium heat and then add a small splash of vegetable oil to it. Drop heaping tablespoons of batter into the pan and press down on each sizzly pancake. Cook the frittery pancakes for about 2 minutes on each side, until browned or... blackened sometimes, because that happens to the best of us. Place them on a sheet pan and keep them warm in the oven. Repeat until all the batter is used. Serve hot please. Promise?

Dip ingredients:
1 yoghurt cup
1/2 teaspoon of mint
1/2 teaspoon garlic powder

Place the yoghurt in your serving bowl. Add the mint, garlic powder and salt and mix. 


  1. Glad to see you back -- I missed you after your amazing puffins post!

    I almost always shoot at night (gasp!), but I've discovered a cheap trick to fake everyone out. You can make a light box out of a (you guessed it) box and tissue paper. Let me know if you want details. :)

  2. Hey Stephanie! I was visiting Cairo and didn't do anything cooking-like there. I'm glad to see you're still keeping track of my random posts. :D

  3. I love the 'silly' tone of the writing as much as these beloved frittercakes :)

  4. Soba: Frittercakey fun! I wish I could say "in the sun" but there was no sun today. Wa2.

  5. I love you too ;-) Friendship accepted!
    I'm so glad that you liked my shitty work and would come over anyday to cook for you.
    Bookmarking you so you too stay in touch or no comments from me any further!
    Keep up the good work!

  6. Prerna: HAHA! I bookmarked you yesterday. Oh shut up, your photos are beautiful. Don't call it shitty. It's really not worth it. Thanks again for dropping by. x.

  7. These look great. I have a mutant zucchini from our garden that I am going to make these from. Hopefully it will satisfy my Indian craving!

  8. Melissa: You should take a photo of your mutant zucchini! I'm so sad that I didn't. Haha.

  9. How funny! I make something almost exactly like these fritters at home all the time. I add cumin and minced garlic to mine in addition to the what you have listed, use cilantro instead of parsley, and chickpea flour instead of regular flour. So good!

  10. I didn't have cilantro at home. I love chickpea flour but didn't have any either. I'll definitely be using it next time. Thanks for stopping by.


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