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Author Notes: These are a quick, tasty way to use up a few summer squash. I like to serve them with my homemade chutney and a little sour cream. You can also throw in some leftover corn on the cob for sweetness and crunch if you have some on hand. —Eve Fox
Serves 4 as a side
- 1 pound zucchini, rinsed, ends removed and coarsely grated
- 1 large egg (or 2 small)
- 1/4 cup grated Parmesan or Romano cheese (optional but mighty tasty)
- 1/2 cup flour
- 1/2 cup peanut or grapeseed oil
- 2 tablespoons chopped fresh parsley, basil, dill or cilantro (or combination of a few)
- 2 scallions, chopped
- 1/4 teaspoon freshly ground black pepper
- Sea salt
- 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.
- 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.
- 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.
- Serve hot with the sour cream or yogurt and chutney or applesauce on the side.
- This recipe was entered in the contest for Your Best Recipe with Zucchini or Summer Squash