Zucchini Fritters
I went to my local farmer’s market this past week; it’s great to have in my city, but it’s really small compared to the markets right in Boston or Cambridge. I did buy a basil plant and some zucchini, though. That same day I was in CVS and was reading through the latest Martha Stewart Magazine and noticed that there was a bunch of zucchini recipes. Pretty much kismet, right? This recipe is from the August 2011 magazine.
Ingredients & Directions:
- 2 Medium Zucchini
- 1 Medium Onion
- 1/2 C Asiago Cheese (or Pecorino-Romano)
- 1/3 C Flour
- 1/2 C Flat Parsley, chopped
- 1 tsp Fresh Oregano, chopped
- Salt & Pepper
- 2 Lg. Eggs
- Olive Oil, for frying
- Plain Yogurt & Apricot Jam
Grate zucchini on the large holes of a box grater, then squeeze dry in a clean towel. Repeat with onion.
Mix together zucchini, onion, cheese, flour, parsley, and oregano. Season with 1 tsp of salt and 1/4 tsp of pepper. Stir in eggs just before frying.
Heat a medium skillet over medium-high heat. Working in small batches, coat skillet with 1-2 T oil. Scoop small mounds (about 2 T each) of the zucchini mixture on to the skillet; flatten slightly using a spatula. Cook until golden brown and cooked through, 2-3 minutes per side.
Transfer fritters to paper towel lined plate to drain.
Serve with a dollop of yogurt and apricot jam. I also tried a small bit of Sriracha on a few of them and that was so yummy too.
(Steven)
