Zucchini Fritters

Obviously this blog is all my favorite recipes.  After all, that's the whole reason I even created this thing - so I didn't have to carry a large index card box with me everywhere I go.  But oh-my-goodness, this is one of my favorite favorites.

I can't say that grating onions is the funnest thing I've ever done in my life.  But the pain and suffering is worth it.  And definitely add the yogurt and apricot preserves as recommended.

Zucchini Fritters

Ingredients

2 medium zucchini (about 8 ounces each), trimmed
1 medium onion
1/2 cup grated Pecorino Romano cheese (1 ounce)
1/3 cup all-purpose flour
1/2 cup finely chopped fresh flat-leaf parsley
1 teaspoon finely chopped fresh oregano
Coarse salt and freshly ground pepper
2 large eggs, lightly beaten
Extra-virgin olive oil, for frying
Plain yogurt and apricot jam, for serving

Directions

Grate zucchini on the large holes of a box grater, then squeeze dry in a clean kitchen towel or press in a ricer. Repeat with onion.

Mix together zucchini, onion, cheese, flour, and herbs. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Stir in eggs just before frying.

Heat a medium skillet over medium-high heat. Working in batches, coat skillet with 1 to 2 tablespoons oil. Scoop mounds (2 tablespoons each) of the zucchini mixture into skillet; flatten slightly using a spatula. Cook until golden brown and cooked through, 2 to 3 minutes per side.

Transfer fritters to paper-towel-lined plates to drain. Serve with dollops of plain yogurt and apricot jam.



Original link:
http://www.marthastewart.com/851241/zucchini-fritters#Zucchini%20and%20Summer%20Squash%20Recipes%7C/275750/summer-squash-and-zucchini-recipes/@center/276955/seasonal-produce-recipe-guide%7C851241