Friday, December 12, 2008

zucchini and herb fritters

18 zucchini
4 1/2 cups silken tofu
8 cups bread crumbs
7 bunches of scallions
18 cloves of garlic
1 huge bunch of parsley
1 package of fresh basil
1 package of fresh mint
olive oil for frying

Shred the zucchini coarsely in the food processor. Salt it, and leave it to drain in a colander for a while. Chop the scallions. Chop the garlic finely. Chop the parsley, basil and mint. Put all the ingredients except the zucchini and the oil in a bowl and mix. Rinse the zucchini with water and squeeze out all the excess water through the colander. Add the zucchini to the other ingedients. Mix. Mixing is tedious and takes quite a while before you get a gooey paste, but don't settle for large lumps of breadcrumbs or tofu left in the batter. Add salt and pepper to taste.

Start frying the fritters. About 1/3 cup of batter makes one fritter. If you can manage it, have 2 or 3 pans going at once. You can probably fit 2 or 3 fritters on each pan. Make sure the pan isn't TOO hot - it should take about 5 or 6 minutes to cook one side of the fritter, you don't want to burn the outside before the inside even gets warm. That said, don't worry if the inside looks raw. None of the ingredients REQUIRE cooking. A crispy-on-the-outside, gooey-on-the-inside fritter will be tasty.

From the Vegetarian Cooking for Everyone cookbook, slightly modified for pika.

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