This is how my family keeps up with the zucchini harvest.
4 cups grated zucchini—about 4 medium
1 ½ teaspoons kosher salt
Fresh herbs: 1/4 to 1/3 cups packed leaves (I like mostly sweet marjoram with some oregano and a little basil and parsley. Some green onion is nice too.)
2 cloves garlic, pressed or minced
olive oil
1/3 cup grated parmesan
1 large egg, lightly beaten
1/2 to 3/4 cups fresh breadcrumbs (stale bread buzzed up in a food processor)
black pepper to taste
chopped flavorful fresh tomatoes (quartered sungolds are good)
Toss zucchini with kosher salt in a mixing bowl, and let sit while you gather the herbs and other ingredients, at least 20 minutes, and even up to a couple of days in the refrigerator. Put about 2 tablespoons olive oil and garlic in a cold skillet, and heat over low heat, stirring occasionally, until garlic smells mellow and delicious. Rinse herbs and shake or spin dry. Chop very fine.
Drain zucchini in a colander. Press down with a large wooden spoon to exude moisture. Put a dish towel on top of a terrycloth towel and spread zucchini on it. Put another dish towel on top of the zucchini, then roll up and squeeze as much moisture as possible.
Return zucchini to mixing bowl. Add chopped herbs, parmesan, bread crumbs, garlic with oil, black pepper, and egg. Mix well. Add more breadcrumbs if needed to hold mixture together.
Drop generous spoonfuls of the batter into hot olive oil, and flatten slightly with a spoon or spatula. Turn when bottom side is golden brown. Serve with chopped tomatoes strewn over the top.
Makes about six fritters. I need a double batch to serve my family of four.
4 cups grated zucchini—about 4 medium
1 ½ teaspoons kosher salt
Fresh herbs: 1/4 to 1/3 cups packed leaves (I like mostly sweet marjoram with some oregano and a little basil and parsley. Some green onion is nice too.)
2 cloves garlic, pressed or minced
olive oil
1/3 cup grated parmesan
1 large egg, lightly beaten
1/2 to 3/4 cups fresh breadcrumbs (stale bread buzzed up in a food processor)
black pepper to taste
chopped flavorful fresh tomatoes (quartered sungolds are good)
Toss zucchini with kosher salt in a mixing bowl, and let sit while you gather the herbs and other ingredients, at least 20 minutes, and even up to a couple of days in the refrigerator. Put about 2 tablespoons olive oil and garlic in a cold skillet, and heat over low heat, stirring occasionally, until garlic smells mellow and delicious. Rinse herbs and shake or spin dry. Chop very fine.
Drain zucchini in a colander. Press down with a large wooden spoon to exude moisture. Put a dish towel on top of a terrycloth towel and spread zucchini on it. Put another dish towel on top of the zucchini, then roll up and squeeze as much moisture as possible.
Return zucchini to mixing bowl. Add chopped herbs, parmesan, bread crumbs, garlic with oil, black pepper, and egg. Mix well. Add more breadcrumbs if needed to hold mixture together.
Drop generous spoonfuls of the batter into hot olive oil, and flatten slightly with a spoon or spatula. Turn when bottom side is golden brown. Serve with chopped tomatoes strewn over the top.
Makes about six fritters. I need a double batch to serve my family of four.