Zucchini Fritters with Herbs and Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
5 zucchini (about 1 1/4 pounds), grated |
1 cup finely chopped red onion |
1 1/2 teaspoon 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 |
Directions:
1. 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.
2. 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.
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