Zucchini Fritters
It’s zucchini season, food adventurers! Today we travel back in time (or forward in time?) to the land of Manetheren for their zucchini fritters. These are served with both applesauce and sour cream, for harmonized flavor balance with the earthy veggies, fresh herbs, and cheese. Bring out the last of the canned applesauce from the autumn and celebrate the garden harvest for these delicious snacks / appetizers.
Like the future town of Emond’s Field in the Mountains of Mist, the people of Manetheren grew zucchini, herbs, and apples. The land is perfect for sheep so this also features sheep’s milk cheese (Pecorino Romano). The ancient symbol of Aes Sedai was still unbroken and familiar to all in those days. It was featured in the dipping sauce plate for these fritters, showing the importance of balance to the dish – sweet and savory, fruity and earthy, fresh and preserved. This is a great way to use up the last of the canned applesauce from last autumn since it is not quite apple season yet when the zucchinis start to be prolific in the garden.
Zucchini Fritters
Ingredients
- 3 medium zucchini no need to peel, just wash well and cut the ends off
- ¼ tsp coarse salt
- ½ to 1 medium yellow or white onion
- ½ cup 1 oz grated Pecorino Romano cheese or Parmesan
- ½ cup all-purpose flour
- ¼ cup fresh parsley finely chopped (optional)
- 1 tsp fresh oregano finely chopped (or use your favorite fresh herb)
- 1 tsp fresh savory finely chopped (optional)
- Salt and pepper
- 2 large eggs lightly beaten
- Avocado oil for frying
- Plain sour cream for serving
- Applesauce for serving
Instructions
- Prepare one or two plates by covering them with paper towels and having them ready for when the fritters are done.
- Grate zucchini on the large holes of a box grater or using the grating blade of a food processor. Place grated zucchini in a strainer over a large bowl, and gently toss with 1/4 tsp coarse salt. Let rest for 5 minutes.
- Meanwhile, grate the onion (use the same thing as the zucchini so they are the same size). Gently mix the grated onion into the zucchini. Let sit for another 5 minutes.
- Squeeze zucchini-onion mixture dry. Use your hands, in a clean kitchen towel, or press in a ricer. (liquid can be discarded or added to your next batch of stock)
- Mix together zucchini, onion, cheese, flour, and herbs. Season with 1 tsp salt and 1/4 tsp pepper.
- Stir the eggs into the zucchini mixture just before frying.
- Heat a medium skillet over medium-high heat.
- Working in batches, coat skillet with 1-2 Tbsp oil. Scoop mounds (2 Tbsp each) of the mixture into skillet; flatten slightly using a spatula. Cook until golden brown and cooked through, 2-3 minutes per side.
- Transfer fritters to paper-towel-lined plates to drain. Serve with sour cream and applesauce.
