it’s not every day we eat fried foods, so these savory treats fall under the ‘hedonistic pleasure’ category. i’ll let you know, it takes a bit of time to prepare and frying can be arduous, though it is well worth the effort once you bite into these things: it is one of the tastiest ways we have found to eat zucchini. get adventurous and make it with cucumber mint sauce and a garbanzo cold salad for an assortment of delightful greek-style mezze (small plate).
1 lb zucchini / summer squash, grate
2 tsp sea salt
1/4 cup basil, mince
1/4 cup parsley, mince
1/2 cup pecorino romano cheese, grate
1/3 cup cornmeal
1/3 cup bread crumbs
1 medium onion grated
1 egg, beaten
1/4 tsp crushed red pepper
fresh ground black pepper
sesame or sunflower oil
Mix grated zucchini and salt in a strainer, place a weighted plate or bowl on top and let drain for 1/2 hour. occasionally press down on the plate to squeeze out water. after half hour give one final press.
Meanwhile, mix together the grated onion and cornmeal in a medium sized bowl. add the basil, parsley and pecorino romano cheese, mix again. add drained zucchini, bread crumbs, red pepper, fresh ground pepper and beaten egg. stir well to incorporate.
Fun part! scoop out a couple of tablespoons worth of the zucchini mixture and pat out into round patties, approximately 2-3 inches across and 3/4 inch thick.
Add 1/2” of oil to a large (preferably non-stick) saute pan. heat to medium high. carefully, add patties to the pan giving yourself about an inch between each of them, to allow for easier maneuvering. set a timer for 5 minutes. halfway through, turn the patties. after 5 minutes in the pan or when browned and crisp, remove and place on a plate covered w/ paper towels. repeat until all the patties are fried into fritters! serve hot or room temperature.