ZUCCHINI FETA FRITTERS

WHAT ARE FRITTERS?

Fritters are a fried concoction mixing some batter with whatever leftover odds and ends are colonizing your refrigerator.  In many countries outside of the U.S. fritters are a popular roadside snack.  Japan’s classic version of this recipe is tempura.   In general they are simple and easy to make with whatever is abundant (a.k.a. cheap).  Give our zucchini fritters a try, these fried morsels can really hit the spot!

 

SUGGESTIONS WHEN MAKING FRITTERS

• A Summer Recipe

This recipe is especially handy in summer when zucchini are plentiful and the recipe works well with yellow squash too. Our favorite type of zucchini for this preparation is Lebanese kusa–a variety with a thin, pale green skin.

• Salting

Whenever frying food, remember to add the salt immediately after frying.  Otherwise as the fat / grease hardens, it forms a protective shell around the food.  So rather then the salt being absorbed and trapped into your zucchini fritters, the sodium will bounce off like bullets do with Superman.

 

WHAT PAIRS WELL WITH FRITTERS?

Our zucchini fritters are a meal, a side, and an appetizer all wrapped up in one!  These delicious vegetable patties do triple duty. Paired with a salad they’re a great vegetarian meal, an excellent appetizer or a side dish to a meat protein.  Or dip it delicious, and try these delightful patties with your favorite sauce. They’re delicious with a spicy mayo or aoli or even with our Quick Marinara Sauce. If you can’t get enough feta, Greek Tirokafteri dip is a great option for more salty tang. (written by Chef Stef)

Ingredients

1 lb squash (zucchini) stemmed and grated

3 oz feta cheese crumbled

1 cup parsley (fresh) minced

2 Tbsp chives minced

2 garlic (cloves) grated

2 chicken egg (large)

1 tsp black pepper (coarse)

1 tsp salt (kosher)

1/3 cup flour (all-purpose) or more as needed

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Directions

1Place zucchini in a fine mesh colander over a bowl and let the water drain out, about 10 minutes. Press gently on the zucchini to remove more water.
2Combine the zucchini, feta, parsley, chives and minced garlic. Mix with a fork until thoroughly combined.
3Add the eggs and beat well. Mix in the black pepper and salt.
4Mix in the flour, adding more as needed for a thick batter.
5Heat large fry pan over medium heat and add olive oil. Heat 1 minute then form 3-inch wide patties and add them to the fry pan. Fry for 3 to 4 minutes until golden brown and gently turn over. Fry 3 to 4 minutes. Remove and place on a cookie sheet or in a baking dish. Bake in a 350F oven for 10 more minutes. Serve hot. Article Link : Chef's Mandala