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Zucchini Fritters

2K views 30 replies 7 participants last post by  J. V. 
#1 · (Edited)
A favorite vegetable. I was using all flour then read some lady in SC low country said use half flour and half Hush Puppy mix. Now this is the only way I fix fritters. Maybe a photo of a pkg isn’t allowed so I’ll tell you it’s “House-Autry Hush Puppy mix with onion”


 
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#9 ·
Wooley, now I’ve got to go look up that word ‘galletes’



Gallette is a French term usually referring to flat round or freeform pastries, also pies. Chef Jacques Pepin also makes a zucchini gallette, a small roundish mixture of shredded zucchini, seasoned and dipped in egg then pan fried.

Maybe @2Two Knots; can post the Jacques Pepin recipe, I've got it saved in a TV episode but can't find it.
 
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#12 · (Edited)
Can’t find the zucchini recipe, I just make it by heart..
graded zucchini, garlic, onion, some flour, some breadcrumbs, egg, salt/ pepper,
a pinch or two of italian seasoning, and lots of fresh italian grading cheese.

While I was searching for the zucchini gallate - I came across the potato pancake
recipe (to die for) Only difference is after it comes out of the processor I then add some chopped up scallions.

The pancakes are scrumptious served with a side of apple sauce and sour cream.
If you make them, make extra...trust me.:smile:

https://food52.com/blog/22426-how-jacques-pepin-makes-crispy-genius-grater-free-potato-pancakes
 
#23 ·
Can’t find the zucchini recipe, I just make it by heart..
graded zucchini, garlic, onion, some flour, some breadcrumbs, egg, salt/ pepper,
a pinch or two of italian seasoning, and lots of fresh italian grading cheese.

While I was searching for the zucchini gallate - I came across the potato pancake
recipe (to die for) Only difference is after it comes out of the processor I then add some chopped up scallions.

The pancakes are scrumptious served with a side of apple sauce and sour cream.
If you make them, make extra...trust me.:smile:

https://food52.com/blog/22426-how-jacques-pepin-makes-crispy-genius-grater-free-potato-pancakes
OK, if i get poison ivy we will know who's fault it is by mentioning Scallions, Two Knots of course.


I had forgotten about ours in the timber edge so i went to look and OMGAWD we have Scallions running out our ears. They were there when we bought the ranch 43 years ago but they've multiplied 10 X at least. I was surprised they like deep shade. I treated the ivy with round-up a few years ago and all is see today is Virginia Creeper close by so i got her some Scallions and got my butt outta there.
 

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#28 ·
Let me rephrase that. You’re correct Joan ‘didn’t start’ this forum. But it began in one of her wonderful Threads with beautiful photos. Then several members chimed in suggesting the idea of a cooking Forum. After that a moderator suggested it to staff. Cricket had alluded previously to Camping Cooking, then she created Cook it Yourself.

A great joint effort with credit to everyone. And here we are today a happy well fed group.

Sourdough bread is amazing. I dappled in bread making once. Bought my starter which supposedly was from 200 yr old Alaskan starter. My go-to book was Nancy Silverton’s “Breads from the La Brea Bakery”. Enjoy.
 
#31 ·
Sourdough bread is amazing. I dappled in bread making once. Bought my starter which supposedly was from 200 yr old Alaskan starter. My go-to book was Nancy Silverton’s “Breads from the La Brea Bakery”. Enjoy.
We have La Brea bakery bread at our local market. I buy it all the time. Its much better than the store baked bread. To bad we don't have Publix which is way better than both!
I think they get the pre-baked loaves and other things and finish them off.

I started dabbling with sourdough when I could not find flour or yeast at any store at the begging of the hoard. I had some flour and my friend wife had some starter they gave me. Its still in the fridge and I feed it once a week.
I ruined a starter I had made myself as it was in the oven and I turned it on to heat something. Days of feeding and discarding ruined in minutes.
But I will start again when I can find some whole wheat flour or some rye flour. These flours are much better for making a starter.
It takes about 7 days to make your own starter.
Then you can keep it and feed it weekly in the fridge.

Anyone interested in making their very own starter can ask me any questions. I am still learning so I'm no expert. But I have learned quite a bit so far and I am glad to help anyone.
 
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