Barbara Schieving

By foodiva

Ingredients

• 8 oz. zucchini (two medium)
• 1 teaspoon salt
• 1/2 cup grated cheese, a strong bitty cheese is best
• 5 slices bacon, cooked and broken in to pieces
• 2 large eggs, lightly beaten
• 2 spring onions, finely chopped
• 1 tablespoon chili paste
• 1 teaspoon black pepper, freshly cracked
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 2 tablespoons oil, for frying
• 2 1/2 lbs potatoes, peeled
• 1 teaspoon salt
• 2 teaspoons fresh ground black pepper
• 1 large egg, lightly beaten
• 2 tablespoons cornstarch or all-propose flour
• 3 tablespoons oil, for frying

Details

Servings 8
Adapted from barbarabakes.com

Preparation

Step 1

Email address

Since this month’s Daring Cook’s post day is also Valentine’s Day I decided to make heart shaped Zucchini, Bacon and Cheese Fritters and heart shaped Potato Rösti. I used half potato half sweet potato in the Potato Rösti.

The Zucchini Fritters were the favorite. Of course, it’s hard not to like something mixed with cheese and bacon. I reduced the chili paste in the Zucchini Fritters to 1 teaspoon and it still had plenty of heat.

These patties use a basic cooking technique which can be adapted to suit any ingredient that you have on hand. I don’t often make pan fried food, so I appreciate the great tips included with this month’s challenge. Here’s some of the tips that were especially helpful to me for the challenge recipes:

Patty mixtures should be kept as cold as possible while preparing them, and kept cold until you cook them. The cold helps bind the ingredients together. Usually patties should be rested (about an hour) before cooking they “firm” up during this time, a good technique to use if your patty is soft. Always wrap patties they can dry out if left in the fridge uncovered.

Don’t over-mix the ingredients the resultant mixture will be heavy and dense.

Make all the patties the same size so they will cook at the same rate. To get even-sized patties, use measuring cups or spoons to measure out your mixture.

Dampen your hands when shaping patties so the mixture won’t stick to your fingers.

If you need to soak up excess oil place the patties on a rack to drain, do not place onto paper towels since steam will be trapped which can make the patty soggy, if you need to just press off the excess oil with paper towels then place onto a rack.

2 large eggs, lightly beaten

Directions

Grate the zucchini with a box grater or food processor. Place into large bowl, add 1 teaspoon salt, wait 10 minutes.

Return dried zucchini to bowl add bacon, cheese, pepper, chili paste, pepper, a little salt and the lightly beaten eggs. Sift together flour and baking powder and add to bowl.

Mix until combined. If the batter is too thick you can add water or milk or another egg; if too wet add more flour. It should be thick and should not flow when placed onto the frying pan.

Preheat a frying pan (cast iron is best) until medium hot, add 1/3 of the oil wait until it shimmers.

Place dollops of batter (about 2 tablespoons each) onto the fry pan widely spaced out, with the back of a spoon smooth out each dollop to about 2 inches (5 cm) wide, do not make the fritters too thick. You should get three or four fritters in the average-sized fry pan. Lower heat to medium.

Fry for 3-4 minutes on the first side, flip, then fry the other side about 2-3 minutes until golden brown. Repeat for the remaining batter. Adding extra oil as needed.

Place cooked fritters into a moderate oven on a baking dish for 10 minutes if you want extra crispy fritters.

makes two large rösti

1 large egg, lightly beaten

Directions

Return dried potato to bowl add the egg, cornstarch, pepper, and salt. Mix until combined.

Preheat a frying pan (cast iron is best) until medium hot, add 2 teaspoons of oil wait until oil shimmers.

Place half of mixture into the pan, flatten with a spoon until you get a smooth flat surface. Lower heat to medium.

Fry for 8-10 minutes (check at 6 minutes) the first side, flip by sliding the rösti onto a plate then use another plate invert the rösti then slide it back into the pan, then fry the other side about 6-8 minutes until golden brown. Repeat to make another rösti

Light and Fluffy Whole Wheat Waffles

I have to pin this! I love fritters. When I make them I’ll link back to you, Thanks so much, I know I’m going to LOVE these.

Love me some fritters and these look amazing. Never thought to add bacon to mine along with the cheese. YUMMMM!

Both of these look delicious Barbara, but I’m may be more partial to the bacon and cheese additions in the zucchini patties. Can’t go wrong with such a tasty combo!

THe hearts are adorable. How could you go wrong with bacon and cheese mixed with zucchini? YUM!!

What a scrumptious post, Barbara. My grandmother used to make crispy fried potato pancakes all the time and when I see your Rosti I think of her. Love using half sweet potatoes for the pancakes.

Email Address