I realize that it's not summer and I don't have a surplus supply of zucchini from the neighbors' overflowing garden down the street, but zucchini was on sale this week at my local grocery store (of which I am still not in love with) and I have had a little recipe bookmarked that I have been dying to try. I love veggies and can't even name one that I don't like. I wouldn't say that MM is as passionate about them as me but let's face it, guys like their meat. With that being said, I am always looking for creative things to do with my vegetables to mix things up and make our dinner plate more interesting. Last night, I introduced zucchini fritters and I think they will be making an appearance more often. If the potato pancake had a cousin, this would be it. Crispy and light, these little cakes have a creamy center and a surprisingly robust flavor. I topped them with sour cream and lemon zest, served alongside marinated flank steak and we left the table smiling. I should also add that the leftovers I enjoyed for lunch today might have even been better than last night! This recipe couldn't be easier.
recipe adapted from several sources
2 small zucchini
1 teaspoon salt
4 scallions (green onions), minced
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
1/2 cup shredded parmesan cheese
1 large egg, beaten
1 tbsp. flour
Freshly ground black pepper
Olive oil, for frying
Grate zucchini into a colander and sprinkle with 1 tsp. salt. Let sit for 10 minutes. Squeeze out the liquid. Getting all of the liquid out yields a crispier, yummier crust.
Mix with scallions, parsley, dill, parmesan, egg and flour and season with cracked pepper.
Coat a skillet with olive oil and set on medium-high heat. Place mixture in heaping spoon fulls onto skillet and flatten with spatula. Cook 3-4 minutes on each side, or until golden brown. Serve with a dollop of sour cream and lemon zest.