These are inspired by Indian koftas, but they are more of a croquette in that they use egg and flour, not chickpea flour as many kofta recipes do. The bell pepper usage resulted from having halves in the refrigerator, and I think cooling bell peppers, mint, and yogurt make a wonderful contrast to the hot zucchini fritters. Serve these hot or room temperature, but be sure the yogurt is cold.
INGREDIENTS:
3 medium summer squash, such as Costata Romanesco, Cousa, etc, shredded on the medium comb of a Ben Riner or the large hole of a box grater ½ each red and yellow bell peppers, diced finely ¼ cup chives or scallion greens, sliced thinly 1-2 tablespoons your favorite garam masala (curry powder) 1 teaspoon cumin seeds, powdered 2 tablespoons+2 teaspoons flat parsley, chopped 1 large egg, beaten ½ cup AP flour, sifted ½ teaspoon baking powder, sifted in with flour ½ teaspoon salt Salt and pepper to taste 2-3 tablespoons mint leaves*, stacked and thinly sliced 1-3 tablespoons lemon juice A few drops of rosewater and or Orange Blossom water if you wish 1 cup plain yogurt Neutral flavored oil, such as grapeseed or sunflower, as neededMETHOD:
Mix the lemon juice, mint, the 2 teaspoons parsley, a little pepper, and the rose/orange blossom water if using, into a non-reactive bowl. Whisk together and place in the refrigerator, covered.
Scatter the ½ teaspoon salt over the squash shreds and toss to coat well. Wait 15-20 minutes until the squash gives off liquid. Give a quick rinse and place in a clean towel and squeeze out as much moisture as you can. This should yield around 1½ cups squash. Transfer to a large non-reactive bowl.
Add the chives or scallion greens and 2 tablespoons parsley to the bowl and toss to combine. Whisk the spices into the egg and add to the vegetables. Stir the flour into the rest of the ingredients, season with salt and pepper, and stir to combine.
While you are combining ingredients, heat a 10-12 inch skillet over medium heat. Coat the bottom well (use enough to be 3/16ths to 1/4 inch deep) and heat. When oil is shivering, carefully spoon 2 tablespoons mounds of batter into the oil, and flatten a little with a spatula. Don’t crowd the pan or your oil will cool and you will get greasy croquettes. Make 4-5 at a time. Cook 3 minutes or until golden and crisp, then carefully flip. Cook 3 minutes more or until done, then transfer to paper towels or a cooling rack if you have one. Repeat until batter is gone.
Place on a platter and scatter with the diced bell peppers. Add a dollop of yogurt sauce to each patty if you wish and serve, or pass the yogurt sauce on the side.
Serve with spicy chutney.
Chef’s Notes: * Adding mint to the croquettes would taste great also, so add a tablespoon or two if you wish to the squash mixture. You can use whatever garam masala you like, but I think a little extra cumin goes well here. You could add a little cayenne if the idea of spicy appeals to you, and then make a cooling mint and cucumber raita to balance things out. Serve with rice and dal.
Serves: 4
Source: Chef Andrew E Cohen
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