It always takes me a bit of time to shake off my vacation. Or maybe it’s shimmying back into work life that takes a bit of effort. Whatever it is, it’s nice to be getting back into a bit of a routine.
Part of our routine, for now, is heading to the farmer’s market on Saturday mornings. The farmer’s market is in principle something I love, but in practice something that makes me want to scratch my eyes out. It’s just So. Damn. Crowded.
Still, it’s totally worth it. The produce is great quality, produced locally, and much of it is organic. I can find things I can’t find anywhere else or at any other time of year, like spaghetti squash, the best eggs, and zucchini the size of small infants.
I think that zucchini may be one of the most versatile foods there is. It bakes up into beautiful cupcakes or loaves. It’s great savory or sweet. Hello, zucchini fries! And I do love a good zucchini fritter.
I’m particularly fond of what’s happening with these here fritters. Loads (loads!) of zucchini is partnered up with chewy kernels of kamut for a fritter that is substantial without being heavy. The kamut takes the fritters from side dish to main affair, and topped with a dollop of saffron scented Greek yoghurt, I dare say they become a complete meal. A poached egg would certainly be welcome on the scene as well.
This recipe uses up a lot of zucchini and turns out a lot of fritters. It is easily halved if you’re so inclined, but also know that the fritters freeze and re-heat beautifully. I’ve got a good stash of them in my freezer now, separated by squares of parchment and just waiting for a busy day.
Nestled beside a green salad and topped with a bit of protein, these zucchini fritters make a great meal at any time of day. I hope you enjoy them.
Kamut is a high protein form of wheat. It is a good source of vitamin E, Thiamin, Riboflavin, phosphorus, magnesium, zinc, pantothentic acid, copper and complex carbohydrates, and is often tolerable by those who are sensitive to other forms of wheat.
Zucchini is a starchy summer squash that not only provides a good amount of dietary fiber (2.5 grams per cup), but it also provides polysaccharide fibers like pectin that have special benefits for blood sugar regulation. Zucchini is a very strong source of key antioxidant nutrients, including the carotenoids lutein and zeaxanthin. Since the skin of this food is particularly antioxidant-rich, it’s worth leaving the skin intact. The fat in zucchini’s edible seeds includes omega-3s (alpha-linolenic acid), making it a heart healthy choice. Zucchini is a very good source of vitamin C, magnesium, dietary fiber, phosphorus, potassium, folate, vitamin B6, and vitamin K. Additionally, it has a notable amount of vitamin B1, omega-3 fatty acids, calcium, iron, and protein.
Two years ago: Garlicky Kale Salad with Mustard Croutons
Three years ago: Halloumi Sandwich
kamut and zucchini fritters
- 1 very large or 2 medium zucchini about 1kg / 2lbs
- 1 tsp salt
- 2 1/2 cups cooked and cooled kamut
- 4 large eggs
- 4 green onions chopped
- 1 Tbsp fresh thyme
- 3 cloves garlic crushed
- 1 cup whole wheat pastry white whole wheat, or all purpose flour
- 1 tsp baking powder
- salt and pepper
- olive oil for frying
- 1 Tbsp boiling water
- 1 good pinch saffron threads about 40 threads
- 1 cup Greek yoghurt
- salt to taste
- Shred the zucchini on a box grater and place in a large bowl. Toss with the salt, and let it sit for about 10 minutes. Place the zucchini in the center of a clean dish towel or cheese cloth, wrap tightly, then squeeze as much liquid from the zucchini as possible and discard. You should end up with about 2.5 – 3 cups of relatively dry shredded zucchini.
- Return the zucchini to the bowl and mix in kamut, eggs, green onions, thyme, and crushed garlic. Add flour and baking powder and mix well. Season with salt and pepper.
- Line a baking sheet or wire rack (if you’re fritters are going directly into the freezer) with paper towels. Heat a large skillet over medium-high heat. Add enough olive oil to coat the bottom, and drop heaping tablespoons of the batter into the pan. Fry until golden on one side, about 3-5 minutes, then flip and cook on the other side for 2 minutes more. Remove fritters from frying pan and onto the prepared tray to drain on the paper towels.
- If you want to cook all of the fritters before serving, keep the tray in the oven on low heat so that the fritters stay warm.
- To make the saffron yoghurt, combine boiling water and a pinch of saffron threads in a small bowl. Let sit for about 10 minutes while the saffron steeps in the water. It should be vibrantly coloured and fragrant. Stir in the yoghurt, and season with salt to taste.
- Serve hot zucchini fritters with a generous dollop of saffron yoghurt.