Here is a zucchini appetizer recipe for lazy summer evenings. Fritters are quick to make and endlessly flexible. This version uses sharp cheese, scallions and parsley to flavour the zucchini. If you like these, next time try feta and mint or basil and goat cheese.
These fritters are shallow fried so make sure your oil is hot enough that it isn’t just absorbed straight into the fritters and made greasy. If you have very small and young zucchini you may be able to skip the salting and squeezing step, but as it will help you control the moisture content it is usually worth it.
Zucchini Fritters(makes one dozen)
Lightly sprinkle salt over the zucchini and put in a strainer, allow to drain for 30 minutes and then squeeze dry with paper towels.
Gently beat the egg with the mustard and a big pinch of salt and freshly ground pepper. Stir in the scallions, parsley and cheese. Once well mixed toss with the shredded zucchini and then the flour.
Heat a medium skillet to medium-high heat and add olive oil. Drop the mix into small (~2 tablespoon) rounds into hot oil. Gently flatten to about one centimetre thick. Fry for 3-4 minutes per side and then flip. Drain on paper towels. Fry in batches so that they don't steam. If all the oil disappears add more one tablespoon at a time. Serve hot!