lost in the supermarket

Zucchini Fritters
5 various squashes, including patty pan! (about 1 1/4 pounds), grated
1 cup finely chopped onion
1 1/2 teaspoons salt
1 cup chopped fresh Italian (broadleaf) parsley
1 cup freshly grated pecorino/romano cheese
1 cup (scant) breadcrumbs
2 large eggs, lightly beaten
1 tablespoon dried oregano
Vegetable oil (for frying)

Yogurt Dip
plain yogurt (FAGE brand!)
scallions
squeeze of lemon
drizzle of olive oil
white pepper

Toss zucchini, onion and salt in large colander. Let stand 1 hour; squeeze
as dry as possible. Transfer mixture to large bowl (do not rinse!) Beat eggs in bowl and then mix in next five ingredients.

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. Sprinkle with sea salt and serve with yogurt dip.

Posted by Annie on Wednesday, July 25, 2007 at 9:29 PM | Permalink