Zucchini Fritters with Goat Cheese
Ever notice how certain events seem to occur in multiples? Like, how the film industry will put out two movies about deadly volcanoes in the same month, or how Michael Jackson died on the same day as Farrah Fawcett? It seems that the same phenomenon often occurs in the blogging world. Granted, there are a million blogs out there and it shouldn’t be unusual for us to all have some of the same recipes in mind, but really, is it that hard for us all to just post them at different times?
That brings me to my current post. Now, zucchini is one of my favorite veggies, and in true Southern fashion I feel that one way to make your vegetables even better is to fry them. I cooked a big batch of these fritters, ate them all that afternoon and felt content that I had found something tasty and unique to share with you all.
Then, I went to my computer the next morning and saw this post on zucchini pancakes by Joy the Baker. Totally stole my thunder. I’m already using a recipe from another blog, so I was worried this might be some sort of trifecta of overexposure of a recipe idea. Not that any one blogger has a claim over recipe posts, but I worry that people who might read a lot of blogs wouldn’t be excited to read about the same thing again. But you know what? These fritters are awesome. And zucchini, as a rule, is awesome, (as spoken by a true food geek) so I figure that the world can use another recipe and another reminder to give some zucchini fritter/pancakes a try.
Zucchini Fritters with Goat Cheese
Adapted from Simply Recipes
1 lb of zucchini (2 medium sized)
1 large egg
2 scallions, finely chopped
1/2 cup all-purpose flour
3oz goat cheese
1/2 cup olive oil
Sour cream or plain yogurtCoursely grate the zucchini and then sprinkle with salt. Try to remove as much moisture from the zucchini as possible. I squeezed the zucchini with a clean dish towel, and then set it in a colander lined with paper towels for 10 minutes after that.
In a separate bowl, whisk the egg and then add the zucchini, flour, scallions, and some fresh cracked pepper. Crumble in the goat cheese, and mix well to combine.
Heat the olive oil in a large skillet over medium heat. Cook the fritters in batches by spooning the mixture into the skillet in amounts measuring roughly 2 tablespoons. Flatten the mounds slightly with your spatula once they’re in the pan. Cook, turning once, until browned, 4-6 minutes on each side or until they have become dark brown and crispy. Transfer to a paper towel-lined plate.
Serve immediately, with sour cream or plain yogurt on the side or spooned on top of it in a tasty, crispy, gooey mess.
Looks pretty awesome Caroline!
These look amazing. I shredded some zucchini about a month ago and froze it for future loaves of zucchini bread. Do you think I could use that or do I need fresh? I’m thinking probably fresh…
Actually, the frozen ones might work great because they will have dried out in the freezer, and it’s hard to get all the moisture out of fresh zucchini. I’m not sure how it will affect the flavor, but give it a try and let me know how it turns out!
I’d had these bookmarked on my ‘recipes to try’ list for a while now. I made them last night and they definitely did not disappoint!
My family gave rave reviews, and even my picky little sister ate a whole one. Now that is truly a sign of an amazing recipe. Haha.