Wednesday, July 22, 2020

Zucchini Fritters

It's zucchini season. We weren't planning on eating zucchini this week but then SP discovered four nicely sized ones in the garden. We're trying to pick them before they grow humongous! One went to my mom. One is still in the refrigerator. And two got turned into Zucchini Fritters for lunch today.
The recipe is from The Side Dish Bible but it also is in The Complete Vegetarian Cookbook and was on the Test Kitchen Instagram Feed last week. The mixture itself doesn't look too appetizing in the bowl, a mush of grated zucchini, feta, dill, chives, eggs, and flour.
They smell delicious as they fry and crisp up on the exterior.
 A quick blot on paper towels and then the tasting.
Yum! Crispy brown exterior, soft zucchini-herb-feta interior. I thought they could have used a little more feta than 4 ounces. Next time, we'd plan ahead and have the scallions; this time we used chives. Definitely squeeze some fresh lemon juice over the fritter. Next time we might grate in a little lemon zest.
We'd make these again.

Recipe: Zucchini Fritters
*We used chives, not scallions, since that is what we had.
*We omitted the garlic simply because of my stomach.
*The Instagram Feed recipe said 8 ounces feta, The Side Dish Bible said 4 ounces. We used about 6 ounces.

No comments:

Post a Comment