Zuchinni Fritters

1 large or 2 small zuchinni

 

1 extra large scallion

2 eggs

1/4 cup all purpose flour *

salt and pepper for seasoning – to your taste

Sunflower oil or olive oil  **

Take a box grater and on the side with the largest holes shred the zuchinni.  Place in a colander in the sink and sprinkle with 1/2 teaspoon of salt.  Mix well and gently so salt gets in all the nooks and crannies.  Leave like this for around 10 minutes or so.  Take a clean kitchen towel – flour sack style is best – place the salted zuchinni in the towel and wring out the excess moisture.  If you don’t have a towel you can just wring it in your hands!!  Place the squeezed zuchinni in a large bowl.   Using the same grater shred the scallion – Gently stir in eggs, salt and pepper.  Mix well then slowly add flour.  Again mix well so there are no lumps.

Heat a large sauté pan over medium-high heat.  Add 2 tablespoons of oil.  Heat just until the oil sputters when you drop a small spoonful of the zucchini batter into the pan.  Carefully spoon about 2 tablespoons of zucchini batter into hot oil.  Keep spooning batter spacing the fritters a couple inches apart.

Cook until golden about 2 or more minutes.  Lower the heat a bit to medium flip the fritters and keep cooking till golden on the other side about 2 or 3 minutes more.  Remove cooked fritters from pan to a plate that has been lined with paper towels.  Continue till all batter is cooked.  You may need to add more oil to pan – just be sure to let oil get hot before you start frying the next round.

Serve as is or you can serve the firtters with a side of sour cream or creme fraische with some fresh dill or basil finely chopped and mixed into cream.  Tonight I served this with a lemon basil oil.   (The recipe is here.)   A nice garlic aiole would be wonderful as well!!!

* My brother has celiac so we are always looking for ways to feed him!  I made these fritters using Bob’s Red Mill All Purpose Flour instead of the AP Flour.  I used about the same amount 1/4 cup and they came out great.  My taste testers all gave them thumbs up.

** I fried the fritters in sunflower oil instead of olive oil.  I think this is lighter in texture and the flavor doesn’t over ride the squashes in this dish!

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About blackdirtrecipes

W. Rogowski Farm - helping you make the best from your seasonal produce and CSA Membership.
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One Response to Zuchinni Fritters

  1. jfitzjournal says:

    Reblogged this on jfitzjournal and commented:
    Cheryl’s Recipe for Zucchini Fritters: Soooooooo Delicious, I ate an entire plate full with some Lemon Basil drizzled over the top.

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