Zucchini Fritters with Herbs & Cheese, Roasted Sun Gold Tomatoes

Zucchini Fritters With Herbs And Cheese

We made these on the weekend, crispy on the outside, soft on the inside. Delicious, herby, cheesy little nuggets! You can serve them with yogurt but as I have an endless supply, it seems, of Sungold cherry tomatoes, I roasted them up with slivers of garlic, salt, pepper and EVO and served the room temperature tomatoes with the hot fritters. Last time I made a salsa with halved cherry tomatoes, garlic EVO, and chopped parsley; good too! Hey, it’s summer, so zucchini and tomatoes are definitely on the menus! You can change up the herbs if you like; maybe with basil instead of the mint? If you can find Romanesco zucchini do…they are so good and our favourite variety.

Makes 6 to 8 Appetizer Servings

1 ¼ lbs. fresh zucchini, grated
1 cup finely chopped red onion
1 ½ tsp. salt
1 cup chopped fresh Italian parsley
1 cup freshly grated Pecorino Romano cheese
1 scant cup toasted whole wheat breadcrumbs (not multi-grain)
2 large eggs, lightly beaten
4 Tbsp. chopped fresh mint (more if you really like lots of mint)
1 Tbsp. dried oregano

Vegetable oil for frying the fritters.

Toss the grated zucchini, onion and salt in a large colander. Let stand 1 hour; squeeze as dry as possible; you could use a clean, cotton towel to do this. Transfer mixture to a large bowl. Mix in next 6 ingredients.

Preheat the oven to 180 F.

Line a baking sheet with 3 or 4 pieces of paper towels.

Pour vegetable oil into a heavy large deep saucepan, up to 1″. If you have one an electric frying pan they are great for frying because it comes with a built-in thermometer. Attach a deep-fry thermometer to the side of the pan; heat oil over medium-high heat to 350 F.  Working in batches of 4, shape zucchini mixture by tablespoonfuls into balls; add to the hot oil and fry the batches until fritters are brown, carefully turning once using two spoons, about 3 minutes in total. Remove from the fat with a slotted spoon, and transfer to the paper towel lined baking sheet and place in the warm oven to keep warm while you fry the remaining fritters; allowing the oil to return to 350 F between batches.

Place the fritters on a serving platter and either serve with some of the suggestions made earlier, or whatever appeals at the moment!


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