Tuesday, July 24, 2012
Finding ways to use up the abundance of zucchini and other vegetables is one of the fun parts of summer, right? Zucchini ends up being grated and put into everything once August hits... I recently read a summer squash fritter recipe on Aggie's Kitchen and it reminded me of fritters I ate as a kid filled with zucchini and corn. Once I remembered them, I couldn't get them out of my head until I made them. Since my basil plant is doing so well this year, I thought it would be a great herb to add to these fritters. Basil screams summer to me and I think it goes perfectly with both corn and zucchini.
These little fritters are a great way to use up some of that zucchini and other summer squash. They are perfect for an appetizer, snack, or a side dish. This recipe will make about ten 2-3 inch fritters. They are good eaten topped with a sprinkle of sea salt, but even better topped with a dollop of sour cream. I'm already planning to make these again this week (and probably a couple more times this summer).
2 large eggs
1 medium zucchini, grated on a box grater
1 ear of corn, kernels cut off
1/4 cup chopped fresh basil leaves
2 scallions, thinly sliced
4-5 heaping tablespoons unbleached all-purpose flour
2 tablespoons fresh grated Parmesan cheese
sea salt and fresh cracked black pepper
oil for frying
sour cream for serving, optional
Place the grated zucchini in a colander with a large pinch of salt. Toss well and let sit for about 10-15 minutes. Then squeeze well in a clean kitchen towel to get rid of most of the water.
In a large bowl, lightly whisk the eggs. Stir in the zucchini, corn, basil, scallions, 4 tablespoons flour, Parmesan, a good pinch of salt, and some fresh cracked black pepper. Stir until combined. If the mixture is still very wet, stir in another tablespoon of flour.
Heat a cast iron skillet or griddle. Add a couple tablespoons of oil to coat the bottom of the pan. When the oil is hot, spoon about 2-3 tablespoons of the batter into the pan for each fritter. When the bottom turns golden, flip with a spatula and cook until the other side is golden. Place on a paper towel, top with sea salt, and continue until all the batter is used.
Serve immediately topped with sour cream, if desired.
What was I cooking one year ago?: currant and ginger scones
Two years ago?: plum skillet cake