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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is a great, interesting side dish to use up end-summer-squash.Made with fennel, dill, and Greek herbs, it's different and delicious. Ingredients:
1 lb zucchini (about 3 medium) |
1 cup finely chopped onion |
1/2 cup all-purpose flour |
1/4 cup finely chopped fennel, stalks and leaves (no bulb) |
1 tablespoon fresh dill |
1 teaspoon baking powder |
1/2 teaspoon chopped fresh oregano |
1/8 teaspoon freshly grated nutmeg |
sea salt |
fresh ground black pepper |
1 1/2 cups olive oil |
1/4 cup grated parmigiano-reggiano cheese |
1/4 cup crumbled feta cheese |
Directions:
1. Trim zucchini and coarsely grate them on a box grater. Put grated zucchini in a colander and squeeze out as much liquid as possible with your hands.
2. In a medium bowl, combine the zucchini, onion, flour, fennel, dill, baking powder, oregano, nutmeg, 1/2 tsp salt, and 1/8 tsp pepper and mix well. The mixture should be just moist enough to form into patties. For each fritter, press two generous tablespoons of the mixture into a patty about 3 inches in diameter and 1/4 thick. Arrange them in a single layer on a cookie sheet.
3. Pour the oil into a 12 skillet to a depth of 1/4 . Heat the oil over medium-high heat until it begins to ripple and bubbles immediately when the edge of one patty is dipped into it. Using 2 slotted metal spatulas, one to lift a patty and the other to push it on the spatula, add as many patties as will fit in the skillet without crowding and fry, flipping once, until golden brown and crisp on both sides, 1-3 minutes per side.
4. Transfer the fritters to a paper-towel-lined plate and repeat with another batch, adding more oil as needed.
5. Arrange the fritters on a platter and sprinkle with both cheeses. Serve warm.
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