Zucchini Fritters

Mary — Thu, 11 Jun 2009 05:02:46 +0000

It’s getting to be zucchini season — that time when, if you’re lucky enough to have a garden, you’ll have more zucchini than you can fit into dozens of loaves of bread. We don’t have room for much of a garden, so we buy our zucchini at the farmer’s market. Either way, these fritters are an easy, fast, and delicious way to use it. The same batter can be used with lots of other vegetables too. I keep meaning to try it with mushrooms. The baking powder helps it puff up a bit; they’re also good without it, but a slightly different texture … maybe a little denser but crispier, too. I love making them as an appetizer since they come together so quickly, but they’re also a fun side. Just eat ‘em while they’re good and hot!

Zucchini Fritters

Adapted from a combination of Simply Recipes and How to Cook Everything Vegetarian

1 lb. zucchini
Salt
1 small onion
1 egg
1/2 c flour
1/2 t baking powder
milk (as necessary)
1/4-1/2 c olive oil
plain yogurt

Grate the zucchini and salt it. Squeeze out as much water as possible. Let it sit in a colander for 10 minutes or so, if possible, and then squeeze out the excess water again.

Finely chop the onion. Mix the onion and the zucchini. Add the egg, beaten.

Mix the flour and baking powder and add to the zucchini mixture. If it seems too thick, add just a splash of milk. You want it relatively stiff, but you want to be able to drop spoonfuls in the pan.

Put a generous amount of olive oil in a large skillet (enough to completely cover the pan, but not a lot more). Heat over medium to medium high heat.

Add drops (about 2 T worth) of batter to the oil; flatten slightly. Cook 2-3 minutes per side, until golden brown. Salt immediately and drain on paper towels.

Serve hot, garnished with yogurt. (Sour cream is also good.)

melting your mouth » fritter

Zucchini Fritters