Guest guest Posted July 19, 2001 Report Share Posted July 19, 2001 * Exported from MasterCook * Zucchini And Fresh Herb Fritters Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 424 Serving Size : 4 Preparation Time :0:00 Categories : Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Salt and freshly milled pepper 2 pounds green or golden zucchini -- coarsely grated 1 tablespoon chopped marjoram or basil 2 eggs -- beaten 1 bunch scallions -- thinly sliced including an inch of the greens 1 cup dried bread crumbs 2 garlic cloves -- finely chopped 1/2 cup chopped parsley 1 tablespoon chopped marjoram or basil 1 teaspoon chopped mint Olive oil as needed SERVES 4 Simply delicious! Serve plain or with a yogurt sauce, Salsa Verde, or a dollop of Garlic or Green Chile Mayonnaise (see separate recipes). (For a vegan version, replace the eggs with 1/2 cup pureed silken tofu.) Lightly salt the zucchini and set it aside in a colander to drain for 30 minutes. Meanwhile, mix the remaining ingredients together except the oil and pepper. Quickly rinse the squash, squeeze out the excess water, then stir it into the batter. Taste for salt and season with pepper. Film two large skillets with olive oil. When hot, drop in the batter - 1/4 cup makes a fritter about 3 1/2 inches across - and cook over medium heat until golden on the bottom. Turn and cook the second side. Serve hot. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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