Our zucchini plant is still going strong - very strong - so it's time to make zucchini fritters again. I first discovered this recipe in Deborah Madison's Vegetarian Cooking for Everyone and (after some adapting) it is my favorite way to eat zucchini.
Zucchini and Herb Fritters
adapted from Vegetarian Cooking for Everyone by Deborah Madison
Serves 4
2 pounds green zucchini (about 4 to 5 med-large), coarsely grated
2 eggs, beaten
2 scallions, including an inch of the greens, thinly sliced
1 cup dried bread crumbs (store-bought or homemade)
2 garlic cloves, finely chopped
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh mint (dill is also good in place of mint)
s & p
Olive oil
adapted from Vegetarian Cooking for Everyone by Deborah Madison
Serves 4
2 pounds green zucchini (about 4 to 5 med-large), coarsely grated
2 eggs, beaten
2 scallions, including an inch of the greens, thinly sliced
1 cup dried bread crumbs (store-bought or homemade)
2 garlic cloves, finely chopped
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh mint (dill is also good in place of mint)
s & p
Olive oil
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. Great with a variety of dipping sauces (salsa, aioli, etc) but my favorite accompaniment for these is tzaziki - check out You Eat Now for a great recipe!
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