Zucchini Fritters
Recipe: Zucchini Fritters
From: Celandine
Serves: 4-6
2 lb. fresh zucchini or other summer squash
1/2 yellow onion, grated
2 Tbsp. fresh basil, chopped
2-4 Tbsp. fresh parsley, chopped
salt & pepper to taste
2 eggs
1/2 to 1 c. dry breadcrumbs
1/4 c. grated parmesan cheese (freshly grated is best; not the nasty Kraft stuff, please!)
2+ Tbsp. olive oil
Grate zucchini. If time permits, sprinkle with 1/2 to 1 tsp. salt and let sit in a colander in the sink (or over a bowl) for about an hour to drain. Rinse well and squeeze dry in a kitchen towel.
Beat eggs and mix with zucchini, onion, herbs, salt & pepper, parmesan, and enough breadcrumbs so that the mixture is neither drippy nor dry; you want the patties to hold their shape.
Heat olive oil in a 12" nonstick skillet over medium heat. Form zucchini mixture into patties about 3" across and 1/4" to 1/2" thick and fry on both sides until nicely browned and cooked through, about 4-5 minutes per side; it will take 2 batches to fit in skillet. Keep cooked fritters warm in low oven while frying second batch. Add a little more olive oil if needed. Serve hot.
Notes:
Grating, salting, and draining the zucchini does improve the texture, so if you have time, don't skip that. Smaller squash are best, but you can use large squash quite successfully: zucchini, calabita, yellow squash, pattypan, etc. If they're really big and seedy, cut in half and scoop out the big seeds before grating.
SO likes these a lot. They reheat all right in the microwave, too.
From: Celandine
Serves: 4-6
2 lb. fresh zucchini or other summer squash
1/2 yellow onion, grated
2 Tbsp. fresh basil, chopped
2-4 Tbsp. fresh parsley, chopped
salt & pepper to taste
2 eggs
1/2 to 1 c. dry breadcrumbs
1/4 c. grated parmesan cheese (freshly grated is best; not the nasty Kraft stuff, please!)
2+ Tbsp. olive oil
Grate zucchini. If time permits, sprinkle with 1/2 to 1 tsp. salt and let sit in a colander in the sink (or over a bowl) for about an hour to drain. Rinse well and squeeze dry in a kitchen towel.
Beat eggs and mix with zucchini, onion, herbs, salt & pepper, parmesan, and enough breadcrumbs so that the mixture is neither drippy nor dry; you want the patties to hold their shape.
Heat olive oil in a 12" nonstick skillet over medium heat. Form zucchini mixture into patties about 3" across and 1/4" to 1/2" thick and fry on both sides until nicely browned and cooked through, about 4-5 minutes per side; it will take 2 batches to fit in skillet. Keep cooked fritters warm in low oven while frying second batch. Add a little more olive oil if needed. Serve hot.
Notes:
Grating, salting, and draining the zucchini does improve the texture, so if you have time, don't skip that. Smaller squash are best, but you can use large squash quite successfully: zucchini, calabita, yellow squash, pattypan, etc. If they're really big and seedy, cut in half and scoop out the big seeds before grating.
SO likes these a lot. They reheat all right in the microwave, too.