hump day treat: zucchini, squash & feta fritters

In this hump day treat, zucchini and squash are paired with feta (and all of its tangy-creamy goodness) as well as fresh dill. You can shred the zucchini and squash using the shredder attachment on a food processor, or a cheese grater will do a fine job as well.

To keep these fritters from falling apart while cooking, and to ensure they develop an attractive brown crust, I rid the zucchini and squash of excess moisture by salting them, putting them in a colander to drain, and then wringing them out with clean paper towels.

These fritters, which can be eaten warm or at room temperature, pair well with a light salad.

Combine zucchini, squash, cheese, scallions, dill, eggs, garlic and pepper in bowl.

Combine zucchini, squash, cheese, scallions, dill, eggs, garlic and pepper in bowl.

Using your hands, form golf-ball-sized portions of the zucchini-squash batter. Then roll balls in flour-breadcrumb mixture until coated.

Using your hands, form golf-ball-sized portions of the zucchini-squash batter. Then roll balls in flour-breadcrumb mixture until coated.

Zucchini, squash & feta fritters

Ingredients:

Makes 8 to 9 fritters

  • 1 pound zucchini, trimmed and shredded
  • ½ pound yellow squash, trimmed and shredded
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • 2 cups crumbled feta cheese
  • 2 scallions, minced
  • 2 tablespoons minced fresh dill
  • 2 large eggs, lightly beaten
  • 2 garlic cloves, minced
  • ¼ cup all-purpose flour
  • ¼ cup bread crumbs (I used Panko)
  • Zest of a lemon
  • 3 tablespoons olive oil
  • 1 lemon, cut into wedges for serving

Directions

Adjust oven rack to middle position and heat over to 200°F

Toss zucchini and squash with salt and let drain in strainer or colander for 30 minutes. Then place zucchini and squash on clean paper towels and wring out excess moisture.

Combine zucchini, squash, cheese, scallions, dill, eggs, garlic and pepper in bowl.

In a separate bowl, combine flour, breadcrumbs and lemon zest.

Using your hands, form golf-ball-sized portions of the zucchini-squash batter. Then roll balls in flour-breadcrumb mixture until coated.

Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. To know when the oil is ready for cooking, simply splash it with a few droplets of water to see if it sizzles.

Drop four balls of batter into skillet and reduce heat to medium.

Using the back of a spoon, press balls into 3-inch-wide fritters. Fry until golden brown (about 2 to 3 minutes per side).

Transfer fritters to paper towel-lined baking sheet and place in oven to keep warm.

Repeat 2 more times with remaining oil and batter. Serve with lemon wedges.

*Fritters were served over Bibb lettuce tossed in a soy-mayo dressing (Michael’s concoction. He suggests you start with 2 parts soy sauce to 1 part mayonnaise, and adjust from there to your liking).

*Recipe adapted from America’s Test Kitchen.

Quote of the day:

“Celebrate what you want to see more of.” –Tom Peters