Saturday, July 4, 2009

Summer Staple: Zucchini Fritters

I stumbled across this recipe in a magazine someone gave me. I'm not even sure what magazine it was, but this recipe is one of my all-time favorite dishes to make in the summer. It appears to originally come from a cookbook called Forever Summer by Nigella Lawson. There is nothing better than stepping outside in the summer and picking all of these ingredients fresh from the garden.

Je ne peux pas vivre sans:
Zucchini Fritters

2-3 zucchini, coarsely grated
6 or so green onions or scallions, finely chopped
6-8 oz. feta cheese, crumbled
1 small bunch fresh dill, chopped
2 sprigs fresh mint, chopped
6-8 sprigs fresh parsley, chopped
1 tsp. paprika
3 eggs, lightly beaten
scant 1 cup all purpose flour

2-3 limes
sour cream

1. Coarsely grate zucchini and place in a colander. Lightly salt and toss to mix. Place colander over a plate or in the sink and allow zucchini drain for approx. 30 minutes.
2. Once zucchini has drained, squeeze excess moisture out of zucchini with a clean kitchen towel. Place zucchini in a mixing bowl.
3. Add crumbled feta, chopped mint, dill, parsley, scallions, and flour to the bowl. Mix ingredients together. Add beaten eggs and mix thoroughly.
4. Pour a little olive oil onto a skillet. (I like to use Persian Lime Olive Oil for extra punch.)
5. Drop large spoonfuls of the mixture onto the heated skillet. Flatten them with a spatula or the back of a spoon so that they are roughly the size and shape of small pancakes. Cook patties until golden brown on each side.
6. Transfer to plates and serve with lime wedges and sour cream. Spritz fritters with lime juice as you eat.

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