Zucchini Fritters with Herbs and CheeseEricka McConnell
Recipe information
Yield
Makes 6 to 8 servings
Ingredients
5 zucchini (about 1 1/4 pounds), grated
1 cup finely chopped red onion
1 1/2 teaspoon salt
1 cup chopped fresh Italian parsley
1 cup freshly grated pecorino Romano cheese (about 3 ounces)
1 cup (scant) toasted whole wheat breadcrumbs
2 large eggs, lightly beaten
1/2 cup chopped fresh mint
1 tablespoon dried oregano
Vegetable oil (for frying)
1 cup plain yogurt
Preparation
Step 1
Toss zucchini, onion and salt in large colander. Let stand 1 hour; squeeze as dry as possible. Transfer mixture to large bowl. Mix in next 6 ingredients.
Step 2
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. Serve with yogurt.
