Friday, November 16, 2007

Zucchini Fritters with Herbs and Cheese

I love this recipe which is from Bon Appetit, but it needed to have a lot of changes for my taste. Most of the suggestions were from Epicurious and they were all great. I followed some of them and the result was perfect:) The recipe is the original recipe, below are the changes I made.

You must drain the zucchini, otherwise it will not stick together. You can use paper towels, pushing it into a sieve. You can grab a kitchen towel and squeeze the juice out by wringing the towel, or you can just leave it for at least an hour. It all depends on how much time you have. If the mixture still looks runny, you can also add a little bit of flour or extra breadcrumbs.

You can use regular Italian breadcrumbs that you buy from your local store, they are just as well as the wheat breadcrumbs.

I substituted the mint with basil. To me it tastes better. Just don't substitute the fresh herbs with dried ones.

You can also use Parmesan instead of Romano cheese.

I didn't fry them in oil. Instead I followed the suggestion of making them into patties, covering them with panko and pan frying them in oil and butter mixture. If you prefer, you can skip the panko, I used them because I like the crunchiness it provides.

I added some garlic to the yogurt instead of just plain yogurt. Think basic Taziki, it was just so much better.

Next time I'm planning on baking this dish instead of frying it. I would sprinkle the panko on top of the mixture in the pan. Less calories and still good to eat.:)


5 zucchinis (about 1 1/4 pounds), grated
1 cup finely chopped red onion
1 1/2 teaspoons salt
1 cup chopped fresh Italian parsley
1 cup freshly grated pecorino Romano cheese (about 3 ounces)
1 cup (scant) toasted whole wheat breadcrumbs
2 large eggs, lightly beaten
1/2 cup chopped fresh mint
1 tablespoon dried oregano
Vegetable oil (for frying)
1 cup plain yogurt

Toss zucchini, onion and salt in large colander. Let stand 1 hour; squeeze as dry as possible. Transfer mixture to large bowl. Mix in next 6 ingredients.

Pour vegetable oil into heavy large saucepan to depth of 1 inch. Attach deep-fry thermometer to side of saucepan; heat oil over medium-high heat to 350°F. Working in batches, shape zucchini-onion mixture by tablespoonfuls into balls. Add to hot oil.

Fry in batches until fritters are brown, turning once, about 3 minutes total. Using slotted spoon, transfer fritters to paper towels to drain. Transfer to platter.

Serve with yogurt.

Makes 6 to 8 servings.

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