MY KITCHEN IN SPAIN: MENU FOR SUMMERTIME EASY LIVING

Keep it cool, keep it simple. That’s my advice to self in planning summertime menus. Even with the “new normal” easing of restrictions, I keep my shopping to a minimum. I’m looking to the garden, the pantry and the freezer for meal-planning inspiration.

A few zucchini from the garden (before searing terral winds left the plants stripped and desiccated) inspired me to plan a vegetarian menu starring this summer vegetable. Zucchini pancakes are the main course. Add a sauce, some baba ghanoush (dip made with roasted eggplant), pita crisps, couscous taboulleh salad and fresh tomatoes to create a complete meal.

Made with chickpea flour, the zucchini pancakes are gluten-free. I’ve also got a recipe for a vegan alternative, zucchini fritters with no egg, no cheese.

Zucchini pancakes are the main dish for a vegetarian menu that includes eggplant dip with pita crisps, sliced tomatoes, taboulleh salad with couscous and a sauce of cilantro and yogurt. Cool. Simple. Summer.

A garlicky, lemony eggplant dip made with char-roasted eggplant from the previous night's grill meal. Pita crisps are perfect for dipping.

Eggplant was roasted on the grill the previous day. The flesh scooped out and mixed with tahina (sesame paste), olive oil, lemon juice and garlic makes tasty baba ghanoush dip.

Couscous needs no cooking. With olive oil, lemon, chopped cucumber and tomatoes and lots of fresh mint, it makes an easy taboulleh salad.

Zucchini pancakes are fried in olive oil. They can be served room temperature or reheated in the oven.

A splendid summer meal--zucchini pancakes with yogurt sauce, pita crisps with eggplant dip, couscous salad and tomatoes.

A bit of grated cheese gives the pancakes a creamy texture. I used chopped basil for a summery flavor.

These fritters (vegan) are similar to the pancakes. Without the egg, they fry up very crisp.

Zucchini Pancakes

Tortitas de Calabacín

Your choice of fresh herbs to mix into the batter—parsley, basil, cilantro, mint or dill are all good.

Add the batter to the pan by tablespoons and flatten them to about 3 inches.

Makes 8-10 small pancakes.

Instead of wheat flour.

1 pound zucchini (1 medium-large)
¼ medium onion
1 teaspoon salt
1 egg
2 tablespoons grated cheese (such as cured Manchego)
Freshly ground black pepper
¼ teaspoon cumin
Pinch of hot pimentón (paprika) or cayenne
2 tablespoons chopped fresh herbs
3-4 tablespoons chickpea flour
Olive oil for frying
Yogurt sauce to serve (optional)

Drain grated zucchini.

Use a box grater or food processor to grate the zucchini and onion. Place them in a colander and mix with the salt. Allow to drain 30 minutes. Squeeze out as much of the liquid as possible.

Beat the egg in a mixing bowl. Add the cheese, pepper, cumin and hot pimentón. Stir in the chopped herbs and chickpea flour. Mix in the drained zucchini and onion. Batter should be about the consistency of pancake batter. (The batter can be prepared up to this point and allowed to stand up to 3 hours.)

Add ¼ inch of oil to a heavy skillet. Heat over moderately high heat. Scoop up zucchini batter with a tablespoon and drop into the oil. Pat it out to a thin disk. Regulate heat so the pancakes don’t brown too fast, allowing the zucchini to cook. Turn the pancakes once and brown reverse sides. (Fry them in two batches so as not to crowd the pan.) Remove and drain on paper towels.

Serve hot or room temperature, accompanied by sauce, if desired. (The pancakes can be prepared in advance and reheated in a moderate oven.)

Cilantro-Yogurt Sauce

Aliño de Yogur con Cilantro

Chopped fresh cilantro adds pungency to the creamy yogurt. Spoon it on the pancakes.

½ cup Greek yogurt
1 tablespoon finely chopped onion
1 clove minced garlic
¼ cup chopped cilantro
½ teaspoon salt
Chopped guindillas or jalapeños (optional)

Mix together the yogurt, onion, garlic, cilantro, salt and guindillas, if using.

Zucchini Fritters

Tortitas de Calabacín

A thin batter makes a lacy, crisp fritter.

These crisp fritters make a great snack or tapa with drinks. Serve them with the same sauce as the pancakes or with sliced lemon.

Don’t squeeze the moisture out of the grated zucchini. Add enough water to make a loose batter that spreads into a lacy disc in the skillet.

The fritters are best served shortly after frying.

Add water to make a loose batter.

1 cut grated zucchini (6 ounces, about ½ zucchini)
1 tablespoon finely chopped onion
1 tablespoon chopped parsley
¼ cup chickpea flour
2 tablespoons cold water
Olive oil for frying
Salt

Combine the grated zucchini, onion and parsley in a bowl. Add the chickpea flour and use a fork to combine it. Add the water and mix to make a loose batter. Let the batter stand for 15 minutes and mix it again.

Fry the batter in olive oil.

Heat oil to a depth of ¼ inch in a heavy skillet. Scoop up batter with a fork and drop into the oil. Fry until well browned and turn the fritter to brown on the reverse side. Remove the fritters as they are cooked and drain them on paper towels. Sprinkle with salt.

Serve the fritters hot or room temperature.