If your yard, CSA or neighbor is burdening you with too many summer squashes, you might want to try this recipe. I was inspired by my friend's boredom with zucchini. Changing their texture makes the bountiful garden vegetable exciting again.
- 2 cups grated zucchini
- 1 teaspoon salt
- 1/3 cup flour
- 1 teaspoon baking powder
- 1 egg, separated
- 1/4 cup grated sharp cheddar
- 1 Tablespoon canola or safflower oil
Hot Sauce Mayo
- 1 egg yolk
- juice of 1/2 lemon
- 1/3 cup oil (at least half canola or safflower)
- hot sauce to taste
- salt to taste
- sliced tomatoes
- torn fresh basil or dill
To make the fritters, mix the grated zucchini and salt and let sit for 15 minutes (to overnight). Squeeze the water out of the salted zucchini. Discard the water or save it for soup. In a small bowl whisk together the flour and baking powder. In a medium bowl, mix the egg yolk, cheese, zucchini and flour mixture. Whisk the egg white until it forms soft peaks, then fold it into the zucchini batter.
Heat a skillet and oil as you would for pancakes, over medium high heat. Drop spoonfuls of the batter into the skillet to make 2-3 inch fritters. Cook on each side until golden brown.
To make the mayo, put the egg yolk and lemon in a medium bowl. Drizzle the oil down the side of the bowl as slowly as possible, whisking furiously. The egg and oil mixture should become thick and smooth. Add a generous amount of hot sauce. Taste, and add salt or more hot sauce as needed.
Serve with tomatoes and torn herbs, if you have them.
Note: You can save time by mixing the egg into the zucchini without separating it. The fritters will be a little less fluffy, but still delicious.