Zucchini Fritters (Kolokithokeftedes)

Zucchini fritters, or kolokithokeftedes in Greek, are something that Mr. S and I have been familiar with since we were children.  Our Yiayias (grandmothers) used to make them and they are a very common appetizer found in the tavernas of Greece and the Greek islands.  They are a delicious and pretty healthy way to consume lots of zucchini and perfect for kids who aren't too keen on vegetables.  Oh, and they are perfect for vegetarians and lent!

Zucchini Fritters

• 2 1/2 pounds zucchini, grated (about 4-4 1/2 cups prior to draining)
• 1 1/2 teaspoon salt (+ 1/2 tsp to add to mixture)
• 1/2 tsp ground black pepper
• 1/2 cup all-purpose flour
• 1/4 cup grated Parmesan
• 3-4 Tbsp of freshly chopped dill
• 2 cloves garlic, minced 
• 1 large egg, beaten
• 2-3 Tbsp canola oil
  

Grate zucchini and place in a colander over the sink or a large bowl.  Toss with salt and allow to sit for 10-15 minutes to drain.  Squeeze zucchini in colander to get out as much water as possible.  Then place zucchini in cheesecloth to drain as much water as possible. Then place the zucchini in a large bowl.  NOTE:  This step is extremely important.  If you do not get the water out, the fritters will fall apart and won't brown in the pan.  It might make it easier to work in batches, draining a cup or so at a time.  A clean kitchen towel can be used if you don't have cheesecloth.

Add flour, Parmesan, garlic, dill, 1/2 tsp salt, pepper, and egg to the zucchini and toss to combine.

Heat canola oil in a large non-stick skillet over medium high heat.  Working in batches, spoon 2 tablespoons of the mixture into the pan to make each fritter and flatten the fritters with a spatula. Cook about 2-3 minutes until golden brown, flip then  cook an additional 2 minutes.  NOTE:  Adjust the temperature between medium and medium high so that the fritters won't burn.  You want them to be gold brown and want the inside to cool sufficiently without burning.

Place on a cooling rack while cooking the other batches.  Serve alone or with tzatziki sauce.

 

Adapted from Damn Delicious.

B.A.L.T.

Our town of Baltimore is a fish/seafood lover's dream.  Baltimoreans know fresh seafood and as a recent transplant to the city, I can tell you, they are often snooty about it!   But, it's a small price to pay to enjoy some of the delicious local fish and seafood dishes available.  Baltimore is most famous for the crabcake sandwich, but this new creation might be our favorite.

INTRODUCING.....

The B.A.L.T. - Bacon, Avacado, Lettuce and Tuna (blackened) + Tomato optional

Many months ago, we created our own version of blacking seasoning and have since used it on many kinds of fish.  We featured two of these recipes on this blog, both with mango salsa - Blackened Tuna and Blackened Mahi.  But this sandwich, takes those flavors to another level.  After all, isn't everything better with bacon?!

B.A.L.T. (makes 4 sandwiches)
4 (4-6oz) Tuna Steaks (we buy wild frozen tuna steaks from Sam's Club)
2-3 Tbsp of homemade Blackening Seasoning 
4 pieces of romaine lettuce
4 slices of bacon (8 if you are a bacon lover)
1 large (or 2 small) avacados
1 large tomato cut into slices (optional)
4 brioche rolls, toasted

Wasabi Citrus Aioli (McCormick Recipe)
1/2 cup mayonnaise
3/4 Tbsp Paprika 
3/4 tsp wasabi powder (reduce for less heat, we put 1/2 tsp)
1/4 tsp finely grated lemon peel
1/4 tsp finely grated lime peel
3/4 tsp fresh lemon juice

3/4 tsp freshly grated lime peel
1/2 clove garlic minced OR 1/4 tsp garlic powder

Rub fish generously on all sides with the blackened seasoning.  Let sit for 10-15 minutes or more.

To make the wasabi citris aioli, combine all ingredients in a small bowl and whisk until well combined.  Let sit in the refrigerator until you are ready to put the sandwich together.

Slice avocado, tomato (if desired), and lettuce and set aside.

Cook the bacon in a pan (or microwave or oven) to desired crispiness.   We cooked ours for 3 minutes between paper towels in the microwave and then cooked it in a non-stick frying pan for 1.5  additional minutes on each side.

Toast the brioche buns.  This can either be done in the toaster oven, or the buns can be placed in the bacon pan for 1-2 minutes on either side to get the flavor of the bacon drippings.

Heat stainless skillet to medium high.  Add 2 Tablespoons of canola oil and heat until oil starts to shimmer.  Add tuna steaks to skillet and cook for 2-3 minutes.  Flip and cook another 1-2 minutes.  NOTE:  The cooking time is HIGHLY dependent on your desired tuna doneness and the thickness of the fish you are using.  We cooked ours about 2 minutes on the first side and 1.5 minutes on the second side for a medium rare.

Put about a tablespoon (more if desired) of aioli on the bottom of each roll.  Then place the blackened tuna steak on the roll and top with avocado, tomato, bacon, and lettuce.  Serve immediately.  We served ours with a mixed green salad topped with the sandwich toppings - tomato, avocado, bacon, and even a small slice of blackened tuna.