These fritters were outstanding, especially with a dollop of Trader Joe’s Cilantro and Chive Yogurt Dip. Fantastic way to use up the bounty of summer zucchini! Serves 4.
Zucchini and Fresh Herb Fritters – adapted minimally from Deborah Madison’s Vegetarian Cooking for Everyone
- 2 lbs zucchini, coarsely grated
- kosher salt
- 2 eggs, lightly beaten
- 1 bunch scallions, whites and an inch of greens, thinly sliced
- 1 cup panko (Japanese bread crumbs)
- 2 garlic cloves, chopped
- 1/2 cup chopped parsley
- 1 TBS chopped fresh basil
- 1 tsp chopped fresh oregano
- freshly ground black pepper, salt
- neutral oil for frying
Combine zucchini and about a tsp or so of kosher salt in a colander set in the sink; let sit for 30 minutes. Rinse with water and squeeze as dry as you can.
Combine eggs through pepper and salt to taste,
then stir in the zucchini. Lightly coat the bottom of a large skillet with oil and heat over medium heat.
Using a 1/4 cup measure to scoop up the mixture, fry the fritters until they are golden brown on the bottom (a few minutes),
then flip them over to fry the other side. You can keep them warm on a baking sheet in a 200 degree oven until they are all cooked.
Grilled Corn and Tomato Salad
- 6 ears of corn, shucked
- 3 medium tomatoes, seeded and chopped
- 1 TBS extra-virgin olive oil, plus extra for brushing corn
- juice of 1/2 lime
- 1/2 tsp flaky sea salt, such as Maldon
- freshly ground black pepper
Brush corn with olive oil and grill, turning occasionally, until the kernels are bright yellow with some charred marks and they start to smell like popcorn. Remove corn from grill and when cool enough to handle, cut kernels off the ears into a bowl. (Hold ear vertically, standing in a bowl, and cut downwards into the bowl.)
Add remaining ingredients to corn and stir to coat.