This is another recipe we made at our Greek cooking class in Crete a few weeks ago. It seems especially appropriate for me to post in August, as I know much of my family back home will currently be experiencing a glut of zucchini from their vegetable gardens. These are a tasty addition to any cook’s zucchini recipe repertoire and earned two thumbs up from three members of my family. The fourth member of my family, well, we’re just happy when we can get him to eat something green.
As a bonus for those of you with too many zucchini, (Mom, Dad? Sisters?) you can freeze these uncooked, and for those of you who would prefer not to fry the fritters, you can also bake them in the oven.
Zucchini (Courgette) Fritters
5 medium zucchinis, grated
1/2 Tablespoon salt
1 cup cheddar cheese, grated
1/2 cup feta cheese, grated
3-4 cups bread crumbs
1 cup onion, grated
1/2 cup fresh mint leaves, chopped
1 cup fresh parsley, chopped
1/4 teaspoon freshly ground pepper
olive oil for frying (about 1 cup)
1.Place grated zucchini in a colander. Add 1/2 Tablespoon salt, mix and let drain for 30 minutes, then squeeze out the extra liquid with your hands.
2. In a large bowl, combine zucchini, 2 eggs, both cheeses, 1 cup bread crumbs, onion, mint, parsley and pepper. Mix well. Add more bread crumbs until mixture can be formed into balls.
3. Beat 2 eggs in a small bowl.
4. In another bowl, add 1 cup of bread crumbs.
5. Heat 1 cup of olive oil in a large frying pan.
6. Form balls of zucchini mixture, dip each ball in the beaten egg, then coat with bread crumbs, and fry. Drain on paper towels.
Bake in the oven at 180°C/350°F. Form zucchini fritters like a medium-size burger, brush with beaten egg and dredge in bread crumbs. Bake for about 45 minutes.
Form into patties and put uncooked fritters onto a lightly floured tray. Leave in freezer for a day and then put them in a plastic bag for long-term storage.
Defrost for 20 minutes and then fry them in olive oil.