|2 servings||calories per servings 580||protein serving 21 g||carbs per serving 93 g||total fat per serving 13 g|
Break out the skillet and whip up these veggie cakes in no time- they become fluffy and filling in a flash, almost like a savory pancake but with more pizzazz. Bacon-Tomato jam is a chunky spread that’s smoky, spicy and a bit sweet. It tastes both exotic and homey; whatever is leftover after the fritters have been demolished can be spooned over any rice left on the plate, or saved for a snack the next day.
|Nutrition Facts||/ Per Serving|
|Total Fat||13 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Total Carbohydrates||93 g|
|Dietary Fiber||6 g|
In a small saucepan with a lid, combine rice, 1 1/2 cups water and 1/4 teaspoon kosher salt. Place over high heat. When liquid comes to a boil, reduce heat to medium-low, cover and cook until all liquid has been absorbed and rice is tender, about 15 minutes. Remove from heat, leaving covered until ready to serve.
While rice is cooking, prepare your mise en place: Finely chop onion. Set aside 1/4 cup for zucchini cakes and reserve the rest for bacon tomato jam. Finely chop tomatoes. Peel and chop garlic. Shred zucchini on large holes of a box grater, and measure 3 cups (save any remaining for another use). Pick thyme leaves.
In a small sauté pan over medium heat, cook bacon, stirring often, until browned, about 5 minutes. Pour bacon fat into a small, heat-resistant bowl and set aside, leaving bacon in pan.
Stir larger portion of onion into bacon. Cook, stirring often, until onion begins to soften, about 4 minute.
Stir tomatoes, half of garlic, vinegar, sriracha (the whole packet will make a somewhat spicy jam, use less if you prefer a milder flavor), and curry spice into bacon mixture. Cook, stirring often, at a gentle simmer until tomatoes break down and mixture thickens to consistency of soft jam, about 10 minutes. Adjust consistency as desired with up to 1/4 cup water.
While jam cooks, toss zucchini with 1/4 teaspoon kosher salt. Place in fine-mesh sieve or colander lined with paper towels, and drain 10 minutes. Squeeze liquid from zucchini a small handful at a time, shake loose, and place in large bowl.
To zucchini bowl add reserved 1/4 cup onion, remaining garlic, egg, and 1/2 teaspoon black pepper. Stir to combine. Stir in flour. Batter should be very thick.
Place large skillet over medium heat. Add 2 teaspoons reserved bacon fat. (Refrigerate or freeze remaining fat for another use.)
Scoop zucchini batter in 6 equal portions (each about 1/4 cup) into hot bacon fat, spacing them equally in the skillet. Use a heatproof spatula to gently press batter into cakes about 1/2-inch thick. Cook until browned on bottom, about 3-5 minutes. Flip cakes and cook until browned on other side and cooked through, about 3 minutes more. Reduce heat if cakes begin to scorch.
Divide rice between 2 plates. Divide cakes between plates, and sprinkle with kosher salt to taste. Stir thyme into bacon-tomato jam, and serve on the side. Enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...