I love fritters; both savory and sweet. In the late summer, zucchinis are beautiful and inexpensive at the farmer markets. And if you’re one of the lucky ones with backyard vegetable garden that has zucchini plants, this is a great recipe to use up your produce. These fritters make awesome appetizers, side dish, or even a vegetarian lunch–and I actually also like them as snacks. Since zucchinis are very watery, wringing the shredded vegetables would make sure that you get the water out as much as possible before mixing them with the rest of the ingredients, which in turn make crispier fritters. The cheeses and fresh herbs really make them taste and feel extra special.
Adapted from Martha Stewart Living, August 2011
2 medium zucchini (about 8 ounces each), trimmed
1 medium onion
1/2 cup grated Pecorino Romano cheese (1 ounce)
1/3 cup all purpose flour
1/2 cup finely chopped fresh flat-leaf parsley
1 teaspoon finely chopped fresh oregano
Coarse salt and freshly ground pepper
2 large eggs, lightly beaten
Extra virgin olive oil for frying
Plain yogurt and apricot jam for serving (optional)
Grate zucchini on the large holes of a box grater, then squeeze dry in a clean kitchen towel or press in a ricer. Repeat with onion.
Mix together zucchini, onion, cheese, flour and herbs. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Stir in eggs just before frying.
Heat a medium skillet over medium high heat. Working in batches, coat skillet with 1-2 tablespoons oil. Scoop mounds (~2 tbsp each) of the zucchini mixture into skillet; flatten slightly using a spatula. Cook until golden brown and cooked through, 2-3 minutes per side.
Transfer fritters to paper towel-lined plates to drain. Serve with dollops of plain yogurt and apricot jam if desired.
Yield: 20 fritters, serve 6-8