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
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Ingredients
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1 pound
zucchini, rinsed, ends removed and coarsely grated
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1
large egg (or 2 small)
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1/4 cup
grated Parmesan or Romano cheese (optional but mighty tasty)
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1/2 cup
flour
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1/2 cup
peanut or grapeseed oil
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2 tablespoons
chopped fresh parsley, basil, dill or cilantro (or combination of a few)
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2
scallions, chopped
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1/4 teaspoon
freshly ground black pepper
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Sea salt
Directions
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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.
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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.
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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.
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Serve hot with the sour cream or yogurt and chutney or applesauce on the side.
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