Zucchini and fresh herb fritters
A few weeks ago my co-worker invited me to her house to pick some vegetables from her garden. She and her husband live in a 2-acre farm where most of the land is for their animals and the garden is situated near the house. I picked a various vegetables including zucchini, the perennial late-summer bounty. I decided to make zucchini fritters for a dinner some nights ago. Fritters could be a wonderful dish when they’re cooked properly so they’re not greasy. With fresh herbs available from the garden, they complement the fritters well. Just a dollop of seasoned mayonnaise, yogurt sauce or salsa verde, you’ll have a good side dish to go.
Zucchini and fresh herbs fritters
Serves 4
Salt and freshly milled pepper
2 pounds green zucchini, coarsely grated
2 eggs, beaten
2 scallions, including an inch of the greens, thinly sliced
1 cup dried bread crumbs
2 garlic cloves, finely chopped
1/4 cup chopped parsley
1 tablespoon chopped basil
1 teaspoon chopped mint
Olive oil as needed
Lightly salt the zucchini and set it aside in a colander to drain for 30 minutes. Mix the remaining ingredients together except the oil and pepper. Rinse the squash quickly and squeeze out the excess water, then stir it into the batter. Taste and season with salt and pepper.
Heat oil in a large skillet. When hot, drop about 1/4 cup of batter and cook over medium heat until golden on the bottom. Flip and cook the second side. Serve hot with seasoned mayonnaise, yogurt sauce, or salsa verde.
Source: adapted from Vegetarian Cooking for Everyone by Deborah Madison
Those fritters look really good. More zucchini recipes please
Comment by zucchini bread — October 30, 2009 @ 5:32 am