Zucchini Fritters

These were shared on the Cooking Light bulletin board recently, and they certainly caught my attention. I bought a monster zucchini at the farmstand this past week to use for zucchini bread and whatever else caught my fancy. These were perfect with a little marinara for dunking. The change I made was to leave out the mint- not being a mint fan. The only improvement I can see making is to add a tiny bit of lemon zest, but otherwise, a keeper. Thanks JeAnne!


Zucchini Fritters
Taverna Cookbook

2 lb small zucchini, coarsely grated
Salt
1/2 lb feta cheese, or equal parts feta and kasseri or ricotta (used reduced fat feta)
6 green onions, minced
1/2 cup chopped fresh dill ( I used 1 teaspoon dried)
1/4 cup chopped fresh mint (left out)
1/4 cup chopped fresh flat-leaf (Italian) parsley
3 eggs, lightly beaten
1 cup all-purpose flour
Freshly ground pepper
Peanut oil for frying (used EVOO)

RECIPE METHOD
Place the zucchini in a sieve or colander, salt it lightly and toss to mix. Let stand for 30 minutes to draw out the excess moisture. Using a kitchen towel, squeeze the zucchini dry and place it in a bowl.

Crumble the cheese over the zucchini and add the green onions, dill, mint, parsley, eggs, flour and salt and pepper to taste. Stir to mix well.

In a deep frying pan over medium-high heat, pour in the peanut oil to a depth of 1/4 inch. When the oil is hot, using a serving spoon, drop spoonfuls of the batter into the oil, being careful not to crowd the pan. Fry, turning once, until nicely browned on both sides, 2-3 minutes per side. Using a slotted spoon or spatula, transfer the fritters to paper towels to drain. Keep warm until all the fritters are cooked.Arrange the fritters on a warmed platter and serve hot.

Nutrition Facts
Serves 8 as an appetizer, 4 as a side dish
Facts per Serving Calories: 200 Fat: 9g Carbohydrates: 20g Cholesterol: 105mg Sodium: 354mg Protein: 10g Fiber: 3g % Cal. from Fat: 40% % Cal. from Carbs: 40%