Wednesday, April 25, 2012

Zucchini Fritters

Serves 4 (2 each)
Recipe from Everyday Food
Husband-Tested in Alice’s Kitchen

We had our friend, Debbie, over for a quick dinner and a rented movie last night.  I made No Ho-Hum Tuna Salad, which is quite good, but wanted to add a little something special to go along with it.  These fritters took no time to make.  They rounded out the meal quite nicely.

1 pound (about 2 medium) zucchini, coarsely grated
Kosher salt and freshly ground pepper
1 large egg
2 scallions, finely chopped
scant ½ cup all-purpose flour, (spooned and leveled)
vegetable oil
Sour cream and/or hot sauce, for serving

Place zucchini in a colander set in the sink, and toss with 1 teaspoon salt; let drain 10 minutes. Press out as much liquid as possible.
Whisk egg in a large bowl; mix in zucchini, scallions, flour, and 1/4 teaspoon pepper until combined.
Heat oil in a large skillet over medium heat. Cook fritters in two batches: Drop six mounds of batter (2 tablespoons each) into skillet; flatten slightly. Cook, turning once, until browned, 4 to 6 minutes. Transfer to a paper towel-lined plate; sprinkle with salt. Repeat with remaining batter. Serve immediately, with sour cream.

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