※ Zucchini Fritters

Makes about 10  fritters adapted from Simply Recipes version

2 medium sized zucchini
1 teaspoon coarse or Kosher salt, plus extra to taste
2 scallions / spring onions, split lengthwise and sliced thin
1 large egg, lightly beaten
1/2 teaspoon white pepper
1 teaspoon dried garlic / or fresh (but use less if fresh)
1/2 cup grated tasty cheese
1/2 cup plain flour
Olive or another oil of your choice, for frying

To serve (optional)
1 cup sour cream 
Sweet Chili Sauce to taste.
Pinches of salt


Salt the zucchini with about 1 teaspoon of salt. Try to remove the excess moisture from the zucchini by either squeezing the liquid out with a potato ricer, or by squeezing with paper towels. (The original recipe calls for putting the zucchini in a colander set in the sink to let it drain for 10 minutes after salting it. I think it works much better to use a potato ricer.)

Whisk egg in a large bowl; add the zucchini, flour, spring onions, garlic, pepper & cheese. Mix to combine well.

Heat oil in a large skillet over medium heat. Cook fritters in two batches. Drop six mounds of batter (2 Tbsp each) into the skillet. Flatten slightly. Cook, turning once, until browned, 4-6 minutes on each side. Transfer to a paper towel-lined plate. Sprinkle with salt.
Serve immediately, with sour cream  sweet chili sauce.

We served it with a side salad of baby spinach, feta and semi dried tomatoes, crumbled feta with a balsamic reduction.


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