Zucchini Fritters With Herbs And Cheese

Recipe Ingredients

5		Zucchini - (abt 1 1/4 lbs total) - grated
1 cup	62g / 2.2oz	Finely-chopped red onion
1 1/2 teaspoons	7.5ml	Salt
1 cup	146g / 5.1oz	Chopped fresh Italian parsley
1 cup	146g / 5.1oz	Freshly-grated pecorino Romano cheese - (abt 3 oz)
1 cup	146g / 5.1oz	Toasted whole wheat breadcrumbs - (scant)
2 cups	396g / 13oz	Eggs - lightly beaten (large)
1/2 cup	73g / 2.6oz	Chopped fresh mint
1 tablespoon	15ml	Dried oregano
		Vegetable oil - for frying
1 cup	237ml	Plain yogurt

Recipe Instructions

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.

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 degrees.

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.

This recipe yields 6 to 8 servings.

Source:
Bon Appetit, May 2002

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