Zucchini Fritters Serves 2 as a main course or 4 as an appetizer Ingredients * 1 lb of zucchini (about 2 medium-sized or 4 small), coarsely grated * 1 large egg or 2 small * 2 scallions or 1/2 small onion, finely chopped * 2 tsps chopped fresh parsley, dill or basil * 1/4 cup grated Parmesan or Romano cheese (optional, but very tasty...) * 1/2 cup all-purpose flour * Sea salt * Freshly ground black pepper * 1/2 cup canola or peanut oil Directions 1. Salt the zucchini with about 1 teaspoon of salt and set it in a colander to drain. After about 10 minutes, press down on the mixture with your hands to remove more of the liquid. 2. Beat the egg in a large bowl then add the zucchini, flour, scallions, herbs, cheese and 1/4 teaspoon of pepper. Mix well to ensure that there are no clumps of flour. 3. Heat the oil in a large, heavy skillet (cast iron works best) over medium heat. Drop six large spoonfuls of batter (they should be roughly 2 Tbsp each) into the skillet and press down slightly with the spoon to flatten them. Cook, turning once, until browned, 4-6 minutes on each side. Transfer them to a plate lined with a used brown paper bag to absorb the excess oil. As you remove the finished fritters from the skillet, replace them with new batter and start the process again.
Posted on: Sat, 03 Aug 2013 14:57:30 +0000
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