Every blogger has a blogger muse. OK, maybe not a muse but a blogger who inspires you to try harder, reach higher, dig deeper, be all you can be…
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.
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