Then, a few days ago, I discovered potato latkes and tumbled into another obsession—crispy crispy fried potato with the softest middles. Paired with nothing. Gobbled. And, probably not a good thing, so easy to make with ingredients we have an abundance of: egg, potato.
We're in a crossover season, the blurring line between two things, the liminal, as I think a poem I loved on England Semester called it. Still tons of zucchini, eons of green tomatoes, and light long into the evening. But the garden is emptying, and all of our potatoes are in the garage, and today it was cool enough inside to want a fire in the wood stove.
It is relentless and unavoidable, and so I give in. Okay, fall. Welcome.
But today for lunch these fritters straddled the divide, one foot in summer, another in the season to come. It's zucchini fritters meets potato latkes: soft inside, crispy out. Delicious with cheese and garden tomato, or plum-cardamom butter smeared on top. Warming, and an ode to the zucchini days of summer.
Two pounds zucchini, potatoes, and onion, grated. Don't fret about the ratio. Make sure the potatoes are amethyst purple, for fun.
Add two teaspoons salt and let sit over a strainer for 20 minutes. Then press firmly with a spoon or your hands to squeeze out as much liquid as you can. Honestly, I cannot bring myself to dirty a dishtowel by wringing out the veg in it.
Add two eggs, 1/2 cup flour (I used Bluebird Grains Einka) and 1/2 teaspoon baking powder. Mix.
Fry in coconut oil in a hot cast iron skillet, 4 minutes per side. Keep them warm in a 250 degree oven, right on a sheet pan lined with foil, or a sheet pan lined with a wire rack if you prefer.
Consume twelve 3-inch fritters with summery or autumnal toppings, wherever your heart lies these days.
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