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Zucchini Fritters - Bon Appetit - Carolyn Szostak Recipe

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This recipe for Zucchini Fritters - Bon Appetit - Carolyn Szostak is from The Allan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 small zucchini (about 1 1/4 pounds), grated
1 cup finely chopped red onion (I use about 1/2 cup and more zucchini)
1 1/2 teaspoons salt
1 cup chopped fresh Italian parsley
1 cup freshly grated Pecorino Romano cheese (about 3 ounces)

1 scant cup toasted whole wheat breadcrumbs
2 large eggs, lightly beaten
1/2 cup chopped fresh mint
1 tablespoon dried oregano
Vegetable oil (for frying)
1 cup plain yogurt
Directions:
Directions:
Toss zucchini, onion, and salt in large colander. Let stand 1 hour. Squeeze as dry as possible. Apparently it is important to get the zucchini onion mixture really dry. A couple teaspoons of flour can be added to help the vegetable stay dry.
Transfer mixture to large bowl. Mix in the parsley, cheese, beaten eggs, mint, and oregano and stir to combined. Add the bread crumbs and stir once more.
Pour vegetable oil into heavy large saucepan to depth of 1 inch. Attach deep-fry thermometer to side of saucepan; heat oil over medium-high heat to 350 ° F. Working in batches, shape zucchini mixture by tablespoonfuls into balls. Add to hot oil. Fry in batches until fritters are brown, turning once, about 3 minutes total. Or just pan fry them in about 1/8 to 1/4 inch of oil as Carolyn and I prefer to do. Using slotted spoon transfer fritters to paper towels to drain. Transfer to platter. Serve warm with yogurt.
Personal Notes:
Personal Notes:
Can be used as a vegetable side dish or an appetizer.
Works best with fairly small zucchini. If large peel some of them and remove course seeds. Can substitute white bread crumbs for whole wheat ones.

 

 

 

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