zucchini fritters

michael symon’s zucchini fritters – with dill, special for Alan!

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3 thoughts on “zucchini fritters

  1. Looks quite good – tho I will have to see the idea of dill…
    Had success with ordinary zucchini sliced about 1/4″ thick lengthwise,
    lightly drizzled with EVOO and balsamic, a bit of kosher salt, then briefly grilled. Served with a pork tenderloin marinated using Tom Douglass’ Greek marinade (oregano, lemon zest, pepper, salt, Metaxa, Kalamata olive oil) also grilled on BBQ, rest then sliced thin. Hot weather dinner :==no kitchen heat! Yesterday was around 108, today in the high 90s. F.

  2. I still haven’t gotten around to using my Cuisinart Indoor Grill I bought at a silent auction last November. And I’d have to be organized to sign up for the gas BBQ outside. Plus, I don’t even know how to grill on a gas BBQ. So no grilling for me.

    My last attempt at zuke fritters was the worst ever- I had let the grated zuke drain all afternoon, but apparently didn’t press them enough to get rid of any remaining liquid before I added the egg/flour mixture. The batter would not fry. I ended up pressing the remaining grated zukes dry, then tossed with a couple beaten eggs and some extra Parisien herbes, poured mixture into an ovenproof dish, and baked it in the oven for 20 minutes, to create a last-ditch effort frittata.

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