Zucchini Cakes with Celeriac Puree

We are not huge fans of summer squash or zucchini, and having just made a huge batch of zucchini bread wanted to used what was left. Fritters are always a crowd pleaser and aren't that hard to make. I pair it with celeriac puree.


Herbed Zucchini Fritters
2 -3 zucchini shredded
2 - 3 sprigs mint
2 - 3 sprigs parsley
2 - 3 chives
2 - 3 scallions
1/2 small red onion
salt and pepper
1 egg
1/4 cup corn starch
1/4 flour
oil for frying


Greek yogurt for garnish 


Celeriac Puree
1 bulb celeriac, skinned and diced
1 small apple, peeled, cored and diced
1 leek, cut into thin strips
2 - 4 cups water or stock
salt and pepper
olive oil




Toss the zucchini with a touch of salt and let drain in a colander over a bowl for about an hour.









While the zucchini is draining, start the celeriac puree. In a medium pot heat oil and add leek and sauté over medium about five minutes until soft. 







Add the celeriac and cook another five minutes.







Add the apple and enough liquid to cover and season with salt and pepper. Cook for about 20 minutes until soft.





To finish the fritters, finely chop the herbs.





Place the zucchini on a dry kitchen towel and squeeze to remove excess liquid.





In a small bowl mix the rest of the ingredients adding more flour until mixture comes together. Let stand about 10 minutes.





To finish the celeriac, puree in a blender until smooth.





Fry the fritters in a touch of oil, turning once. Then drain on a towel and sprinkle with salt.





To serve, place a scoop of the puree on a plate and top with a couple fritters and a dollop of Greek yogurt.