We finally have more zucchini than is actually reasonable for one family to have, and I love it. My mom and I both have generous plants that push out plump zucchini like factories. As I write, the house is sleeping and a zucchini bundt cake is puffing up in the oven for breakfast. Yes, cake for breakfast - it has loads of zucchini so it is ok, right?
Yesterday, for lunch, I made some zucchini fritters that passed the Alex test. In fact he actually asked for them again at dinner. Made from zucchini I shredded in the food processor, dried of excess water in a colander, these crispy patties are savory, flavorful disks of goodness. So easy, and another clever way to transform this amazing, under-rated veg into something you actually want to eat.
Zucchini - 2 small or 1 medium grated
2 teaspoons of kosher salt
2 tablespoons of minced onion or 4 minced scallions
Chopped fresh parsley to taste about a half of a cup (or replace parsley with 4-5 chopped fresh basil leaves)
1 beaten egg
2/3 cup grated Parmesan cheese
1/4 cup flour
olive oil for pan
Shred two small or one medium zucchini in the food processor with the shredding attachment. This really the very best way to do it - anything else is just a big watery mess. Place zucchini with two teaspoons of kosher salt in a colander that sits on top of a cookie sheet, which catches the water for easier clean up. Let it sit for ten minutes then squeeze out all the moisture you can - just get it out, it will make a crisper fritter.
Mix the zucchini with the minced onion or scallions (make sure these are really minced because the onion will not cook fast enough if it is diced, leading to annoying crisp onions inside the fritter. gick.), the chopped parsley, 1 slightly beaten egg, the cheese, and the flour. Preheat a nonstick pan coated with a sheen of olive oil. Scoop spoon fulls of the fritter batter into your pan and flatten with a spatula. Cook 3-4 minutes until golden and then flip, press down with the spatula again until golden on the flip side.