This year we planted our first garden together. The excitement of opening up the garden magazine in late winter to see all of the unique varieties of vegetables available to us at our fingertips. I have always been drawn to European things of all kinds, so it was only fitting that almost every packet of vegetable seeds that ended up in my cart were French heirloom varieties.
One of the first packets of seeds that caught my eye was a European variety of zucchini called green tiger zucchini. Named for its pale green stripes, tiger zucchini is a European hybrid that is best when harvested young (on the smaller side). The flavor is sweet and nutty with a tender crunch.
We started the plants from seeds in late April inside and then transferred them outside after the last frost. I have to say these plants are the showstopper in our garden. Not only did they transplant well, they are very low maintenance and were a continued producer of zucchinis. Their bold green tiger like stripes and large orange flowers shine among our subtle cucumber plants.
Zucchini growing up was best found in my aunts famous zucchini bread. Not until I was an adult did I discover zucchini in the form of fritters and my love of them. I have passed that love down to my entire family. Of course that is usually accompanied by a tub of sour cream. So, when I was planning meals for the week a few months ago I was thinking about one of the other favorites in this house. Lox. A good lox bagel with all of the toppings was only recently discovered by me on a New England trip to Salem. There I stayed at the historic Hawthorne Hotel where on the morning breakfast menu I first found a loaded lox bagel. In search of something to replace the heavy carb filled bagel, my thoughts drifted to our friend the zucchini fritter. And the zucchini fritter with lox came to our dinner table. They are the perfect size for appetizers or as a main meal accompanied by a large tossed salad. They are vegetarian, gluten free and can easily be adapted for any vegans. If you are worried about everyone liking everything on it, just make a zucchini fritter bar and let your guests build their own. Either way be prepared for everyone to go back for seconds & thirds.
Green Tiger Zucchini Fritters with Lox, Creme Fresh & Fried Capers
Makes approximately 30 zucchini fritters
Prep Time: 30 Minutes
Cook Time: 15 Minutes
Wine to Pair With: Sparkling White Wine
Ingredients:
3 pounds green tiger zucchini (or zucchini of your choice)
1 3/4 teaspoon course salt
1/ 2 cup gluten free flour
1/2 cup Parmesan cheese, grated
2 large eggs, beaten
1/2 cup red onion, finely chopped
Handful fresh dill, lightly chopped
6 tablespoons olive oil
1/3 cup capers
6 oz lox
6 oz Creme fraiche (You may substitute sour cream if desired)
optional:
Garden tomatoes, chopped for garnish
Directions:
Grate zucchini in food processor.
Place grated zucchini in colander in sink and sprinkle with 1 3/4 teaspoon of salt. Let sit for 30 minutes. Place grated zucchini in piece of cheesecloth. Squeeze excess water from zucchini. Place drained zucchini in large mixing bowl. Add chopped red onion to grated zucchini and combine thoroughly gently tossing.
Add Parmesan cheese, salt & pepper to mixing bowl & toss gently to mix.
Beat eggs, add to mixing bowl & toss gently to mix.
Add flour to mixing bowl & toss gently to mix.
Heat oil in heavy metal bottom pan. Place one tablespoon of mixture into the hot pan. Use back of spoon to straighten edges to form a circle. Do not flatten. Fritters should be 3 inches in diameter, and approximately 1/4" thick. Cook until browned and flip to brown on other side. Approximately 2 minutes on each side.
Cool on large parchment lined baking tray.
While cooking batches of the fritters add 1 tablespoon of olive oil & capers into a small fry pan. Fry capers until slightly brown. Cool and set aside.
To Assemble:
Stack desired amount of fritters ( I recommend 3) on top of each other. Top with dollop of creme fraiche, small piece of lox, fried capers & sprinkle with fresh chopped dill. Serve on large platter if building a zucchini bar, or individual plates for a formal serving presentation.
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