Zucchini releases a surprising amount of water when grated. You got to squeeze as much water as possible (think like you were strangling your worst colleague at work, or what get you going). The lupin flour absorbs some of the remaining moisture, while the eggs set as the patties cook.
Main DishesZucchini Couscous Fritters with Emmental and Lupin Flour
Nine golden pan-fried couscous patties with grated zucchini, Emmental and lupin flour. Firm, crisp edges surround a tender, cheesy centre.
Ingredients
Preparation Steps
Fluff the couscous
Pour the boiling water over the dry couscous, cover and leave until absorbed. Fluff with a fork and let cool slightly.
Drain the zucchini
Grate the zucchini, sprinkle with the salt and let stand briefly around 5min. Squeeze firmly in a clean kitchen towel to remove as much liquid as possible. Like you really mean it, squeeze it !
Mix the fritter batter
Combine the couscous and squeezed zucchini with the beaten eggs, grated Emmental, lupin flour, minced garlic, dried oregano and black pepper. Leave the mixture to stand until it thickens enough to hold together when pressed. What can really help and speed up the process is 2-5min in the freezer?
Shape nine patties
Divide the mixture into nine equal portions and press firmly into thick, compact discs. Keep them roughly even in thickness so the centres cook at the same rate. It gives 9 thick patties, you can go for twelve instead if you prefer it a little bit less thick.
Pan-fry until crisp
Warm a cast-iron or non-stick pan over medium-low heat and add a little olive oil. Cook the patties in batches, leaving space between them, until the undersides are deeply golden and release easily, about 5–6 minutes. Turn carefully and cook for another 4–5 minutes, until the middles are set and the cheese is melted. Divide the remaining oil between batches.
Recipe insights
How to stop zucchini couscous fritters from falling apart
Getting a golden crust in a cast-iron pan
A well-seasoned pan and moderate heat give the couscous and Emmental time to brown without scorching. Resist moving the patties while the first crust forms: a patty that still clings to the pan is usually not ready to turn. If the edges darken too quickly, lower the heat so the middle has time to set.
Another option is to bake it in the oven at 200 degrees celsius, about 7-8minutes each side (until brown).
Storing and reheating leftovers
Cool any leftovers promptly, refrigerate in a covered container and use within two days. Reheat in a lightly oiled frying pan over moderate heat until piping hot throughout. The outside regains more of its crispness this way than it does in a microwave.
Dairy-free option
You can replace the cheese with grated tofu, but I need to warn you : it won't get the same reception from your children (if you have some, otherwise go for it you're not a scared father like me).
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