My mom is a big fan of fritters. When my brother and I were growing up, she used to make us the most delicious corn fritters and Scottish-inspired oatcakes for breakfast in the mornings. So I had her in mind when I decided to whip up a batch of zucchini fritters for dinner this evening. These fritters are pretty easy to make and very tasty. They'd make a good side dish for dinner or a nice lunch with a salad.
I recommend serving them with sour cream or plain yogurt as well as something sweet. When my sister-in-law, Julie, makes these fritters, she serves hers with her delicious homemade loquat chutney (click here for the recipe.)
One other suggestion is to add some fresh corn off the cob to the batter -- the kernels add a nice touch of crunch and sweetness and go beautifully with the herbs, onion and Parmesan.
Although autumn has officially begun, it seems no one has informed the zucchini plants 'cause they are still acting like it's summer. Since there's still a ton of summer squash available, I figured that y'all (just experimenting with being Southern) could do with yet another recipe to help you use it up. Happy Fall!
Serves 2 as a main course or 4 as an appetizer
* 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
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.
4. Serve hot with the sour cream or yogurt and chutney or applesauce on the side.
A few more recipes you might like:
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