Hey guys! I thought I’d share a couple more zucchini recipes with you in case you’ve got a few left over from this summer’s growing season. There is so much more to Zucchini then just baking bread or even whipping up a batch of Ratatouille. Why not fry up some zucchini fritters? They make a great appetizer for any occasion. Served hot with creamy cool Cucumber Yogurt Sauce they are a unique and delicious way to enjoy zucchini!
For this recipe the zucchini is shredded and moisture removed in order to allow the binder to hold it all together. If there’s too much water in the shreds of zucchini they will fall apart in the pan when you fry them up. (Ask me how I know.) So how do you remove the water? Simply dump your shredded zucchini into a thin dish towel, wrap it up and ‘wring’ it out. It’s the same method I use for my Great Zucchini Bread. Wring it tightly and squeeze as much green juice out as you possibly can. (When my husband is around I ask him to do it.) Do not use cheese cloth!!!! Unless you plan on throwing it away after you use it! (Again, ask me how I know.) Zucchini has a ridiculous amount of water, something like 95%! So, here we get rid of the water but leave the flavor :0)
Feta cheese is added to give every bite a bit of tangy creaminess. Dill and fresh ground pepper add some great flavor and give a little kick. I also noticed that there’s a ‘just right’ amount of oil to use when frying your zucchini fritters. Too much was just a waste, and too little will burn your fritters. Make sure you stick to the three tablespoons of oil per batch and wipe out the skillet in between batches so the little burnt bits don’t get incorporated into your fritters.Print