It is not easy to make a good zucchini fritter. I like them crunchy on the outside and moist on the inside, with flavor and spice and ones that leave no oil on your fingers when you pick them up to dip.
When the Recipe ReDux challenge for this month was to cook with the bounty of summer produce, I immediately thought of fritters.
Since I actually grew zucchini that got large enough for enough fritters for two, that was what I made.
One of the the hardest things to do when using a vegetable loaded with water is to not use too much binder. I prefer not to taste crackers (or any filling for that matter).
I found this recipe years ago that I think is the perfect batter for fritters. I had no original source written on the index card but it has stood the test of time.
makes about 10-3" fritters
* 1 cup whole wheat pastry flour or AP flour
* 1/4 cup cornmeal
* 3 tablespoons finely chopped chives or scallions
* 1 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* 1/2 cup buttermilk
* 2 large eggs
* 3 small zucchini or 1 large (seeds removed)
* 1/4 cup canola oil
Grate zucchini and salt. Place in strainer for 30 minutes. Squeeze in a dry, clean kitchen towel to remove all excess moisture.
In large mixing bowl, add all the ingredients except canola oil and blend well. Let sit for 15 minutes. Should be as thick as a cake batter.
Heat large skillet over medium-high heat and add 2 tablespoons oil.
Using a 1/4 cup, scoop batter into skillet.
Cook 4 minutes on each side and add to a sheet pan in a 200F oven while you make the rest.
Serve with sour cream, ranch dressing, applesauce and even salsa. Recently I discovered wasabi cream and use it on everything. It goes exceptionally well with foods that tend to be on the bland side.