Deb Perlman, creator of the Smitten Kitchen writes, as Martha Stewart so generously described “a lovely little food blog”. I only say ‘generously’ because whenever any icon gives the nod, greatness follows! Ms. Perlman lives in NYC and like most New Yorkers has a tiny kitchen. From there she cooks, photographs and blogs. Whenever I feel a writing slump setting in, I click onto her blog and am completely inspired. She has a funny way of describing the world around her and I love it! Our styles aren’t alike at all and yet I’m over-the-moon drawn to her work. I read her recipe for zucchini fritters last summer but never got around to making them. This is my spin on her fritters…
Zucchini Fritters inspired by Smitten Kitchen
3 lbs small zucchini, shredded
3 teaspoons salt
¾ cup flour
1 ½ teaspoon baking powder
1 ½ cup reggiano parmigiano
3 tablespoons fhresh mint, chopped
Zest of 2 lemons
½ teaspoon sea salt
½ teaspoon freshly ground pepper
1/3 cup olive oil
Shred the zucchini with a box grater or your food processor
Place in a bowl and sprinkle with 3 teaspoons of salt – toss well
Place zucchini mixture in cheesecloth and hang to drip for 1 hour
After the hour passes, with zucchini still in cheesecloth, squeeze excess liquid.
Place drained zucchini in a large mixing bowl with remaining ingredients and combine thoroughly.
Heat olive oil over medium high heat in a large non stick skillet.
Drop heaping tablespoons of batter into hot oil.
Flatten slightly with a spatula.
Fry until golden then turn over and repeat.
Drain on paper towel.
Serve immediately or at room temperature with sour cream laced with a bit of lemon zest.
* The fritters freeze perfectly. Reheat from frozen in a 400*F oven until they hot and crisp.
THE LOVE: Take the time to get rid of as much liquid as you can from the zucchini.
one year ago: strawberry ice cream
two years ago: dill pickles
Thanks for reading.