I am not a big fan of zucchini. But cooking with seasonal produce often times means working with a vegetable that is not my favorite. However with some experimenting and creativity, a cook can bring out the best aspects and flavors of a vegetable. It’s totally given that this is not a challenge for everyone, and in this modern world sometimes people only have time to go to a grocery store, if even that. But I highly encourage those who want to try tackling a less appealing item, to pick a regional vegetable from your farmer’s market to cook with. It’s not always a success, but you may just find that trying a different cooking technique may make that vegetable one of your new favorite recipes.
I like the taste of zucchini, but not so much the texture. These rosemary zucchini fritters are a great appetizer or tapas that gets rid of the texture but keeps the flavor. The zucchini is grated and mixed with rosemary, which adds a lovely aroma. Frying the fritter gives it a satisfying crunch, plus all vegetables taste great fried. These little bites are great on their own or with an aioli, yogurt sauce, or soy dipping sauce on the side.
Rosemary Zucchini Fritters
Makes 15 fritters
- 3 medium zucchini
- 1 1/2 tbsp chopped fresh rosemary or 2 tsp dried
- 1/3 cup flour
- 1 egg
- 1/2 tsp salt, plus more for sprinkling
- Fresh ground pepper
- 1/3 cup vegetable oil
Wash zucchini, dry, and grate. In a colander mix zucchini and salt. Let drain for 10 minutes in a sink. Transfer to a kitchen towel or a couple of layered paper towels. Squeeze out the excess moisture from zucchini and transfer to a large mixing bowl. Mix zucchini, rosemary, flour, egg, and pepper. Heat oil in a skillet over medium heat. Working in batches, add large spoonfuls to the pan, about 2 tbsp per fritter. Fry until golden brown, about 3 minutes each side. Transfer to a rack for draining. Sprinkle with salt. Serve warm by themselves, with garlic aioli, yogurt sauce, or soy dipping sauce.
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