Vegetables / Side Dishes

Zucchini Fritters

About a month ago, Sabrina and I took a fun little road trip to Central Market in downtown Austin. Once inside, we spent a good 20 minutes perusing the fresh pepper/chile section, which included a lengthy dialogue with another shopper on the virtues of mild versus spicy peppers.

In our home, it’s #spicyforthewin!

* ahem *

Anyway, we purchased what we thought were Shishito Peppers (more on that later), and several zucchini that were so large they were almost considered obscene.

Which brings upon an important goal for me… (no, not the obscene part!)…. I can’t wait to have a garden at the ranch. I know it probably sounds corny coming from a city girl such as myself, but having the ability to walk outside, and pick fresh herbs/vegetables simply sounds so….. resplendent.


Of course, I’ll probably be cursing the prolific zucchini by the seasons’ end, but that’s a chance I’m willing to take.

Zucchini Fritters – adapted from Saveur

1 lb. zucchini, grated
½ cup minced flat-leaf parsley
½ cup grated Pecorino Romano cheese
½ cup dried bread crumbs
1 medium yellow onion, grated
1 egg, beaten
Freshly ground black pepper, to taste
Pinch of cayenne, to taste
Olive oil or canola oil, for frying

Place grated zucchini to a tea towel; squeeze out liquid. Mix zucchini, parsley, cheese, bread crumbs, onions, and egg in a bowl. Season with pepper and cayenne; divide mixture into 12 balls. Press balls into ¾”-thick patties.2. Pour oil into a 4-qt. pot to a depth of 2″; heat over medium-high heat until a deep-fry thermometer reads 315°. Working in 2 batches, fry patties until browned and crisp, 5–6 minutes. Using a slotted spoon, transfer fritters to paper towels.

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