Katherine Hall Page

Recipes

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People are still trying to use up — or give away — Zucchini from the garden.
Here's a great solution, and the fritters freeze well. You can also use Summer Squash.

Mini Zucchini Fritters

What you need:

1 jumbo egg
1 tablespoon unsalted butter, melted
1/4 teaspoon salt
1-1/2 cups finely grated zucchini
2 teaspoons unsalted butter
1-1/4 cups milk
1 cup flour, sifted
Pinch of freshly ground pepper
1 shallot, minced

Beat the egg, milk, and melted butter together and add to the flour, salt, and pepper. Mix until smooth but do not over beat.

Put the zucchini in a piece of cheescloth or a clean dish towel and squeeze out the excess liquid. Sauté with the shallot in two teaspoons of butter until soft, about 3-5 minutes. Add the zucchini mixture to the batter and drop the batter onto a well greased, hot griddle in rounds, approximately 2 1/2 inches in diameter. Turn when golden brown. Makes 36 fritters.

Straight from the griddle, these are a nice accompaniment to a main course, fanned on the plate with grilled meat or fish. For Faith's wedding hors d'oeuvres, spread the room temperature fritters with salsa, topped with a dollop of sour cream or smoked salmon, or with sour cream and a twist of corriander or dill. The combinations are limitless, though, and these fritters may be made ahead and frozen.