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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