Thursday, June 13, 2013

Zucchini-Feta Fritters

This recipe is from Cook’s Illustrated The Best International Recipe. The key to crispy fritters is squeezing all the liquid from the zucchini. These are terrific served hot or at room temperature.
1 lb. zucchini, trimmed
1 tsp. salt
8 oz. feta, crumbled
2 green onions, minced
2 tsp. dried dill
2 eggs
1 garlic clove, minced
1/4 tsp. black pepper
1/4 cup all-purpose flour
Canola oil
1 lemon, cut into wedges

1. Shred zucchini with a box grater or with the shredding disk of a food processor. Toss zucchini with salt. Let stand in a colander for 10 minutes. Place zucchini in a kitchen towel, and squeeze thoroughly to remove as much liquid as possible.
2. Combine zucchini, feta, and next 6 ingredients. Heat oil to depth of 1 inch in Dutch oven. Scoop  batter into hot oil, and press lightly with spoon. Cook, in batches, 3 minutes per side or until golden and crisp. Drain on paper towels. Squeeze with lemon juice before serving.

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