Herbed Zucchini Fritters
- 2 medium zucchini
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh chives or scallions, chopped
- 1 1/2 teaspoons salt
- few grinds black pepper
- 1/2 cup flour
- 1/2 teaspoon baking powder, preferably aluminum free
- 1 egg
- 1/4 cup olive oil
- 1/2 teaspoon lemon zest
- Trim ends of zucchini and shred on largest holes of box grater. Place in a colander, sprinkle with salt, mix and set over a bowl to drain for 20-30 minutes. Dump drained zucchini onto a clean kitchen towel, wrap up tight and squeeze over the sink. You won't believe how much water these puppies will leach. rnrnPlace "dry" zucchini, chopped herbs and zest in a bowl. rnrnMix flour and baking powder together in a small bowl and sprinkle over zucchini, adding a few grinds of black pepper. Mix gently. Beat egg in a separate bowl, add to mix and stir just until combined. rnrnHeat oil in pan over medium heat until hot. Add a heaping tablespoon of batter and gently flatten with back of spoon. Fry for about 4 minutes per side. Remove to a plate and repeat with remaining batter. You can keep these warm (or re-warm) in a hot oven, but they're best eaten immediately.
- Note: Don't skip the step of salting, draining and squeezing the zucchini if you want crisp fritters (you do) and use a nice heavy pan. I've tried both nonstick and cast-iron and while cast-iron has a slight edge for crust, both work well. Don't be tempted to cook these too fast - I made this mistake once and had eggy, raw centers.
zucchini, fresh basil, fresh chives, salt, black pepper, flour, baking powder, egg, olive oil, lemon zest
Taken from food52.com/recipes/37771-herbed-zucchini-fritters (may not work)