I had a huge zucchini in the fridge that my mom gave me. We typically like the young, smaller ones better, but I'm not one to say no to a free zucchini. She actually gave me 3 of them. I've made loaves of zucchini bread and last night I tried zucchini fritters.
We topped them with a dollop of homemade mayo and chopped tomatoes. Delicious!
It was pretty local too. Zucchini from my mom and dad. Bread crumbs were from my own homemade bread (most of the wheat was from Great River Milling in Wisconsin. Eggs were local from Southern Wisc. Garlic, onions, herbs were from my own backyard. Didn't need any milk. Tomatoes (topping) were from my Wisc garden. And a glass of Bauer Kearns wine!
If you haven't tried making your own mayonnaise, I urge you to try - it is delicious!
Zucchini fritters from grist.org
4 cups grated zucchini (1 ½ to 2 pounds), squeezed dry
About 1 ½ cups of bread crumbs, flour, or cornmeal (I used ¾ C ww flour, ¾ C bread crumbs, a ¼ C amaranth grains)
2 teaspoon baking powder
2 eggs, beaten
4 scallions, chopped including the greens (I used freshly pulled onions from the garden)
2 garlic cloves, chopped
1/2 cup chopped herbs—any or a combination of parsley, cilantro, basil, mint (I used mint, lemon balm and sorrel)
salt and pepper
A splash of milk or buttermilk, if needed, to give the batter a spoonable texture
Olive oil for the pan
Sprinkle about 1 ½ teaspoons salt over the grated zucchini and set it aside in a colander to drain for 15 minutes. Meanwhile, mix the remaining ingredients together except the oil. After 15 minutes squeeze any excess water from the zucchini and then mix it with the batter. Season with a big pinch of black pepper. Film a large skillet (or two) with 1 Tablespoon or so olive oil. When the pan is hot (on medium heat) drop heaping tablespoons of batter into the skillet. Cook over medium heat until golden brown on the bottom. Flip and cook the second side. Eat while hot with sour cream, yogurt, or salsa verde.Substitutions: grated eggplant, butternut squash, sweet potato, cubes of roasted vegetables
Additions: cheese, other spices or herbs, seeds or nuts.