crispy crunchy goodness

I love anything pretty much in pancake or waffle form.  Last year, I waffled my mom’s leftover Thanksgiving stuffing and I still think it may be the best thing I’ve ever eaten. When potatoes aren’t available or we are looking for a slightly healthier version of a potato pancake, I’ll make these zucchini fritters. Packed with feta and dilly goodness, it’s a surprisingly tasty bite with an exterior crunch and interior softness. Zucchini fritters are great as a side or they can also be a stand alone meal. This recipe is adapted and scaled down from Cook’s Illustrated too, so you know it’s tried, tested and true. To begin, shred the zucchini. Normally I’m a huge advocate for the food processor, but shredding zucchini on a box grater goes pretty quickly. Just remember to leave yourself the nub for a handle while shredding.

leave the nubs!

Shred the zucchini into a strainer placed over top of a bowl and toss with the teaspoon of salt. Let it strain untouched for 10 minutes.

you’ll be surprised at the amount of liquid in these little squashes!

While you are waiting, beat the egg in a large bowl and mix in the chives, dill, feta, garlic and black pepper. Place the zucchini in a tea towel and squeeze out the excess water into the bowl.

do my hands really look like that? I swear I am not 100.

Toss the zucchini in the bowl with the egg mixture and sprinkle the corn starch and baking powder over top of all. Mix until well combined. (If you do not have corn starch, flour will work too.) Next, heat 1-2 tablespoons of unsalted butter in a non-stick skillet over medium-low heat. I used my small cookie scoop which is a 2 tablespoon sized drop. Use the back of your spoon to flatten out the fritters. Fry until golden brown, then flip, about 3-4 minutes per side. Transfer cooked fritters to a paper towel lined tray.

yummmmmma

If your pan is not large enough to hold all your fritters (don’t crowd the fritters!), pan fry them in two batches.  Wipe out your pan in-between batches and begin again.

Serve with a dollop of greek yogurt and a wedge of lemon.  Delish!

Zucchini Fritters (adapted from Cook’s Illustrated)
Prep time: 20 minutes
Cook time: 6-8 minutes
Makes: 6 fritters

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Ingredients:

• 2 small zucchinis
• 1/2 teaspoon salt
• 1 large egg
• 3 tablespoons chopped chives
• 1 tablespoon chopped fresh dill
• 1 clove garlic, zested
• 1/4 cup crumbled feta
• 1/4 cup corn starch (or substitute flour)
• 1/2 teaspoon baking powder
• Freshly cracked black pepper, to taste
• 4 tablespoons butter
• 1/2 cup greek yogurt, for serving
• lemon wedges, for serving

Method:

1. Shred both zucchinis into a strainer placed over top of a bowl and toss with the teaspoon of salt. Set aside and let strain untouched for 10 minutes.
2. Beat egg in a large bowl and mix in the chives, dill, feta, garlic and cracked black pepper. Place the zucchini in a tea towel and squeeze out the excess water into the bowl.
3. Toss the zucchini in the bowl with the egg mixture and sprinkle the corn starch and baking powder over top of all. Mix until well combined.
4. Heat 1-2 tablespoons of unsalted butter in a non-stick skillet over medium-low heat. Scoop a 2 tablespoon-sized amount into hot skillet. Use back of the spoon to flatten out the fritters.
5. Fry until golden brown, then flip, about 3-4 minutes per side. Transfer cooked fritters to a paper towel lined tray.
6. Serve with sour cream and lemon wedges.