Fritters are the best invention. I already have an obsession with latkes; my friend and I once even cooked an entire Chanukah dinner just as an excuse to make them. Neither of us are Jewish. And fritters are basically latkes. If I could eat all my vegetables in this form I would eat so many more vegetables. Of course you are still technically frying these and there is no doubt that I am topping them with sour cream so I don’t really know if that would make me much healthier but I think I would certainly be happy.
You know what else would make me happy? Having these with a glass of Merlot. Merlot is an oft-maligned grape, especially in the US and thanks in large part to a single line from the movie Sideways, but it is a really intriguing cousin to the ever-popular Cabernet Sauvignon.
Merlot doesn’t have them same rich tannic structure as Cab, which actually makes it all the more suited to the table, but it does have the luscious dark fruits and an earthy spiciness that lends itself incredibly well to vegetables. That earthiness is right at home with these fritters while the big fruit can stand up to the richness of flavor and that incredibly important dollop of sour cream.
- 2 medium zucchinis (roughly 1 pound)
- 1 teaspoon kosher salt
- ¼ cup flour
- ½ parmesan cheese, grated
- 2 scallions, sliced thin
- 1 large egg, lightly beaten
- Freshly ground black pepper and salt to taste
- Olive oil for frying
- Grate the zucchinis with a the large holes of a box grater and place in a strainer with 1 teaspoon salt and allow to sit for 15 min. The salt will help leach out a lot of the water content. After it has had a chance to sit use either a piece of cheesecloth or a dishtowel to ring out as much of the water as possible.
- In a large bowl combine the shredded zucchini, the flour, parmesan cheese, scallions and an egg. Stir to combine evenly and season with salt and pepper.
- Heat a large heavy skillet coated with about 2 tablespoons olive oil over medium high heat. Test to make sure the oil is hot with a small flick of water before dropping the zucchini in.
- Once ready place palm sized patties into the oil. Be sure to leave a good amount of space between each fritter. Cook until they are golden brown on the bottom and their edges begin to crisp up, about 3 minuets.
- Flip the fritters to cook the other side, another 2-3 minutes.
- Once done remove from the pan and drain on a paper towel lined plate. Repeat the process for the rest of the fritters (you can keep the ones you have already made warm in a 200°F oven).
- Top with a dollop of sour cream and a sprinkle of sliced scallions