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Why is it working
- The drainage of salting and grated zucchini removes excess moisture and prevents the friters from getting wet.
- Feta gives the salt content of the pancake and tang.
While some gardeners dread a zucchini attack that arrives every summer – our leading culinary editor, OverpoweredDescribes zucchini harvesting as a “wack-a-mole game”-I look forward to Glee. I zucchiniincorporate the pumpkin doughand make breads and breads zucchini– Slice the zucchini saladsadd lasagnaand slices of slices crunchy potato-When I want a light snack or an appetizer, I make these Greek zucchini -friter, which are particularly delicious with Tzatziki.
Serious meal / Melai Citrawireja
The recipe for these fritter comes from the previous serious Eats editor Carrie Vasio Mullinswho first published it on the spot in 2011. Over the years, these fronts have become summer clips in my kitchen; Almost always the first thing I make when Zucchini appears in the farmers' market. The fresh dill brings her herbaceous kick, a small ground nutmeg adds a little warmth, and the crumbly feta gives the fitter a wonderfully salty, spicy taste. While cooking with zucchini offers many fantastic methods, this is still one of my favorite methods. If you find yourself with more zucchini than you know what to do, start here.
April 2011
This recipe was developed by Carrie Vasio Mullins; The header was written by Genevieve Yam.
The crunchy cheese zucchini -frercons I make every summer
Cooking method
(Keep on the screen awake)
For Fritters:
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3 cup packed grated zucchini (13 1/4 ounce; 375 g), see notes
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1 1/2 teaspoon Diamond crystal kosher salt; For table salt, use half a quantity
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6 tablespoon dill (about 1 ounce; 28 g), chopped chopped
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8 piggy (5 3/4 ounce; 163 g), white and pale green parts gently chopped
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1/2 teaspoon Earth walnut
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1 1/2 cup crumbling feta (6 ounce; 170 g)
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4 large egghas been beaten slightly
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1 cup universal flour (4 1/2 ounce; 128 g), plus you still need it
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Soil black pepper
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1/4 cup (60 ml) Extra virgin olive oil
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TzatzikiTo homemade or bought in a store because serving
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For Fritters: Place the zucchini in a filter pot over a sink or large bowl, sprinkle with salt and let them sit for at least 30 minutes and for one hour. Use a flexible spatula to press zucchini to the sides of the filter pot to subtract the liquid. Wrap the vegetables in a clean kitchen towel or cheese cloth and press the excess liquid to remove.
Serious meal / Melai Citrawireja
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Place the drained zucchini in a large bowl with dill, peanuts, nutmeg and feta. Discard to combine. Add eggs while stirring. Add flour and fold the installation using a elastic spatula. If the dough is too wet to form a patty, add flour, 1 tablespoon at a time until the dough can become a patty. Use your hand to train the dough in patties, approx. 3-4 inches in diameter.
Serious meal / Melai Citrawireja
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In a large cast iron, carbon steel or stainless steel, heat the olive oil at medium to high heat until glittering. If necessary, work in items, place the patties in a frying pan, 1/2 from 1 inches away. Cook until golden brown on one side, approx. 3 minutes. Carefully turn the pancakes and cook until the lower part is golden brown, approx. 2 minutes more. Repeat with the remaining patties. Serve with tzatziki.
Serious meal / Melai Citrawireja
Special equipment
Filter vessel; Flexible spatula; clean kitchen towel or cheese cloth; cast iron, carbon steel or stainless steel pan
Note
The zucchini can be grated in a food processor with large holes of a box of files or a grid dial.
Make-Head and Storage
The residue can be cooled in an airtight container for up to 5 days. Heat in the oven, air oven or a microwave until it heats up.
To freeze cooked fritter, arrange them in a layer of parchment lined tray. In case of freezing, move it to a zipper bag. The fritter can be heated in 350 ° F (175 ° C) in an oven or air oven until it heats up.