Ah, more zucchini.
I created these tasty little fritters last night and we ate them so fast, I didn’t even manage to get a picture of them, but imagine smallish rounded fritters that are toasty brown with spots of bright green showing through. Mmmm. These are essentially flattened zucchini meat balls and can be served with pasta. I think they’d also be good with goat cheese and fresh heirloom tomatoes alongside a mixed green salad with balsamic viniagrette. Mmmmmm!
I, as usual, did not measure anything while I was creating these darlings, but I think I can come up with some usable approximations. This recipe serves about 2. (Four fritters each.)
- 1 medium zucchini (grated)
- 1/4 cup grated cheddar cheese (or other cheese that’s around)
- 1/4 cup grated pecorino romano cheese (or other dry, salty cheese like parmesan)
- 1 garlic clove, minced (more if you like it!)
- 1 tablespoon oregano
- 2 tablespoons of flour
- 1/4 cup Panko bread crumbs
- 1/4 cup seasoned Italian bread crumbs
- 1 egg, beaten
- Canola and Olive oil
What to do:
- After grating the zucchini, place it on top of a paper towel perched inside a bowl. Sprinkle with salt and let sit about 10 minutes. After 10 minutes, squeeze the hell out of the zucchini to get as much moisture out as possible.
- Once you’re done squeezing, return the zucchini to a bowl (this time without the paper towel, please) and add the cheese, garlic, oregano and flour to the zucchini and toss around.
- Next, add the bread crumbs and mix. (I’m sure you could use just one type, we just happened to have both laying around).
- Then add the egg and mix. I used my fingers because I like to FEEL it, but I guess you could use a spoon.
- Meanwhile, add enough canola and olive oil to a saute pan (or, I used our darling cast iron pan) to cover the bottom. Heat on medium-high. (I used both because I like the frying quality of canola with the taste of the olive oil.)
- Then, shape the zucchini mixture into 2 inch wide rounds that are about a 1/2-inch tall.
- Once the oil is hot, add the fritters to the pan. (Depending on the size of the pan, you may have to do two batches.)
- Cook on each side until dark golden brown– about 5 minutes each side, but check on them to see how they progress.
- Eat up!