Vegetarian Syrian Pumpkin Patties Recipes

VEGETARIAN SYRIAN PUMPKIN PATTIES

Steps:

• Soak the bulgur in warm water for 20 minutes.
• Drain.
• Transfer the bulgur to a food processor with the remaining ingredients except the oil and puree.
• If the mixture is too thin, add a little more flour.
• Shape into patties about 2-inches long, 1-inch wide, and 1/2-inch thick.
• Heat 1/8-inch oil in a large skillet over medium heat.
• Fry the patties, turning once, until golden brown on both sides, about 2 minutes per side.
• Serve warm or at room temperature.
• HINT; To cook fresh pumpkin, cut it into eighths, place in a large pot of lightly salted water, cover, and simmer over low heat until tender, about 15 minutes.
• Drain, cut off the peel, and mash.
• Gently press in a strainer to remove the excess liquid.
• VARIATIONS: Fritadas de Calabaza (Sephardic Pumpkin Patties): This batter will be looser than the bulgur version, and is dropped from a spoon.
• Omit the bulgur, 1/2 cup water, onion, garlic, coriander, pepper, allspice, cumin, and cayenne.
• Add 3 large eggs and 2 to 8 tablespoons granulated or brown sugar.
• If desired, also add 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, and a pinch of ground ginger.
• Kibbet Yatkeen bi Seniyeh (Syrian Baked Pumpkin Casserole): Spread the pumpkin mixture into an oiled 9-inch-square baking pan.
• Cut into diamonds or 1 1/2-inch squares.
• Drizzle with 1/4 cup vegetable oil.
• Bake in a 400-degree oven until golden brown.

SYRIAN PUMPKIN PATTIES

Steps:

• 1. Put the bulgur in a medium bowl, add the warm water, and let soak for 30 minutes. Drain.
• 2. Transfer the bulgur to a food processor. Add all of the remaining ingredients except the oil and process until smooth. If the mixture is too thin, add a little more flour. Using floured hands, shape into oval patties about 2 inches long, 1 inch wide, and 1/2 inch thick, tapering the ends.
• 3. Heat 1/4 inch oil in a large skillet over medium heat. In batches, fry the patties, turning once, until golden brown, about 2 minutes per side. Serve warm or at room temperature.
• Sephardic Pumpkin Patties (Fritadas de Calabaza):
• This batter is looser than the bulgur version and is dropped from a spoon. Omit the bulgur, the 1/2 cup cold water, the onion, garlic, coriander, pepper, allspice, cumin, and Aleppo pepper. Add 3 large eggs, 2 to 8 tablespoons granulated or packed brown sugar, 2 teaspoons ground cinnamon, 1/2 teaspoon freshly ground nutmeg, and a pinch of ground ginger.
• Syrian Baked Pumpkin Casserole (Kibbet Yatkeen bi Seniyeh):
• Spread the pumpkin mixture in an oiled 9-inch square baking pan. Cut into diamonds or 1 1/2-inch squares, drizzle with 1/4 cup vegetable oil, and bake in a preheated 375°F oven until golden brown, about 45 minutes.

VEGETARIAN ZUCCHINI PATTIES

Steps:

• Heat the butter and oil together in a 12-inch skillet over moderate heat.
• Meanwhile, quickly mix the zucchini with the flour, eggs, salt and pepper to form a batter.
• Drop Tablespoonful of batter into hot butter and oil to form 6 patties 2 to 2 1/2 inches in diameter.
• Flatten each patty slightly with the back of a spoon.
• Reserve the remaining batter.
• Cook the patties for about 4 minutes on each side, or until they are golden brown and crusty.
• Remove them to a platter covered with paper toweling and set in a keep-warm (250 F) oven.
• Use the remaining batter cook 6 more patties in the same manner, adding 1 more Tablespoon of oil to the skillet, if needed.