Friends! I am once again revived and inspired to get back into the kitchen. At least I was yesterday. Strangely enough, it was a zucchini that motivated me. Or several.
I know, I only used up one of my eggs. I hard-boiled a bunch, and froze some, and now I think I may have left the hard-boiled ones too long with nary an egg salad sandwich. How do you tell when a hard-boiled egg is bad? I have no idea.
But I do know now that I think I like these zucchini fritters, studded with bits of salty, oozy feta, better than potato latkes even. They’re crispy on the outside, soft in the middle, and a great use of raw zucchini, which you’ll be grating to make chocolate cake anyway, right? (Note: if you happen to have one of those two foot long zucchinis to tackle, once you cut into it you’re committed. But good news: you can freeze raw grated zucchini to add to muffins, cakes, loaves, pancakes, soup – you name it.)
I had tossed the subject of zucchini out there on twitter, and Sarah suggested fritters made with cheddar. I had feta, which seemed appropriately Greek-y, and so I followed a little trail, from Smitten Kitchen to Simply Recipes to Martha, and then just sort of winged it.
If you like, grate a clove of garlic into a cup of sour cream, add a few drops of lemon juice, salt and pepper, and serve to dip or dollop over the fritters. Uh huh.
Crispy Zucchini-Feta Fritters
1 large-ish or 2 medium-small zucchini
1 tsp. coarse salt
1/3-1/2 cup crumbled feta
1 large egg
1/3 cup all-purpose flour
1/4 tsp. baking powder
Freshly ground pepper
Olive or canola oil, for cooking
Place a couple sheets of paper towel on a cutting board or work surface, and grate your zucchini onto it using the coarse side (the big holes) of a box grater. Sprinkle with salt and let sit a few minutes. Place another paper towel on top, gather up the zucchini inside the towels and wring out as much liquid as you can – if you like, squeeze it into a bowl and use the liquid in soup or pasta. (It will be salty.)
Transfer the shredded zucchini to a bowl, add the feta, then stir in the egg and some freshly ground black pepper, tossing to combine it all. In a small bowl, stir together the flour and baking powder, then stir it into the zucchini mixture.
In a large, heavy skillet, heat a generous drizzle of oil over medium-high heat. Drop the batter in large spoonfuls, then flatten with the spoon until they are 2-3″ in diameter. Cook for a few minutes, until the bottoms are golden, then flip and cook for another couple minutes on the other side. If they are browning too quickly, turn the heat down a bit. Transfer to a plate lined with a paper towel. If you like, keep them warm in a 250F oven while you cook the rest. Serve immediately, while still warm. Makes about a dozen fritters.