I made these zucchini fritters using the leftovers from the stuffed zucchini. I often toss the centres into a big pot and make my special potage which consists of all the vegetables and herbs I have in the fridge or make a zucchini gratin but every once in a while I make these fritters. They are always a hit with dinner guests; they can be served hot or at room temperature. The fritters are simple to make but there is a crucial step, as soon as salt is added to the zucchini, they release all of their liquid and by the time the third fritter is placed on the skillet, the mixture looks like a shredded zucchini soup. So, try to squeeze as much liquid out of the zucchini as possible and start with only 3 tablespoons of flour and add another one only if you think the fritters are going to fall apart. Adding more flour makes cakey fritters, rather than crisp ones. As for the cheese in the mixture, you could use any hard cheese or even feta or you could leave it out if you want to make the fritters dairy free.
- 1 lb zucchini, grated
- 2 eggs
- 3-4 tbsp all-purpose unbleached flour
- 2 oz. kasseri or kashkaval cheese any other hard cheese
- 1/3 cup dill, finely chopped
- 1/3 cup green onion, chopped
- ½ tsp kosher salt
- 1/4 cup canola oil for frying
Wash and trim the zucchini (or use the leftovers from the stuffed zucchini), grate with the coarse side of the box grater, place in a colander and sprinkle with a little salt, let stand for a few minutes, and squeeze as much liquid as you can. Mix the zucchini with the eggs, 3 tablespoons of flour, cheese, dill and green onion, season with salt.
Heat the oil over medium high heat in a large skillet, place about 2 tablespoons of the mixture and cook on both sides until golden brown. Serve hot, warm or at room temperature.