My good friend Glynis posted a picture of her delicious home-grown zucchini crop on Instagram the other day, and freely confessed she had been on the hunt for zucchini recipes on Pinterest lately. My mind instantly went to a stack of curried zucchini cakes I whipped up months ago. I think last time I thought about frying up zucchini cakes in my skillet was probably when one of my colleagues arrived at my desk with a bag of monster-squash. She had grown them from seedlings and – by the sentiment in her voice – I could tell she felt comforted knowing her ‘squash babies’ were going to someone who would love them as much as she did… I thanked her for sharing her glass house crop, and promised her I’d turn them into something magically delicious for lunch. Like Mary Poppins. Almost.
I’m not sure if these things happen to just me or everybody else, but at times I think my brain just randomly archives itself when it reaches system overload on all the foodie stuff. There are certain dishes I love and vow to put on regular rotation, and then, for some bizarre reason, I completely forget about them for months! Zucchini cakes are one of them. Every time I fry them up I fall in love with their crisp deliciousness and that token dollop of tart crème fraîche that goes on top, but somehow it nearly always takes some sort of a visual stimulus, like Glynis’ Instagram picture, for me to go “oooohhh, zucchini cakes!”.
I figured that I should post these forgotten gems on my blog, and hopefully I won’t forget about them anymore. Right.
CURRIED ZUCCHINI CAKES WITH GOAT CHEESE & PINE NUTS
– 4-5 small zucchini, grated (approx. 2 cups)
– 2 small carrots, grated (approx. 1/2 cup)
– 1/2 of a small onion, grated
– 2 Tbsp of finely chopped fresh dill
– 1/2 cup of feta cheese, crumbled
– juice of 1 lemon
– 1 cup of flour
– 3 eggs
– 1.5 Tbsp of sweet curry powder
– salt & pepper, to taste
– olive oil, for pan-frying
– mild goat cheese (*)
– toasted pine nuts
(*) Soledad‘s lemon-lavender goat cheese is delicious with these fritters!
Grate zucchini and place in a cheesecloth-lined strainer. Sprinkle with a pinch of salt and lemon juice, and let drain for 15-20 minutes. Afterwards, take zucchini and squeeze excess out of the vegetables. Place in a large bowl.
Add grated carrot and onion, eggs, flour, feta cheese, dill, and curry powder, and combine into a chunky batter. Add salt/pepper taste.
In a heavy skillet, heat olive oil until nice and hot (but not smoking) over medium heat. Place a hefty scoop of batter in the pan and press down a bit to flatten out. Cook until brown & crisped, +/- 4 minutes. Flip over and brown the other side.
Transfer to a 200F oven to keep warm, while you cook the rest in batches.
In a separate pan, toast pine nuts for a minute or so. Be careful, cause they burn easily!
Serve the zucchini cakes while still warm & crisp, with a dollop of goat cheese on top and a sprinkle of toasted pine nuts.