When we were young, my mother would constantly remind us to choose our friends wisely. “If you hang around sailors, you are going to swear like a sailor”.
Once a month, our parents would go out to dinner. The babysitter would give us each a box of Cracker Jack’s. The boy on the box was the only sailor I really “knew”. He had a dog and gave away a surprise. He didn’t seem that harmful.
Enter a new friend I made a few years back. She is Greek. Thus my curiosity in Greek cooking and dishes and customs has increased 10 fold.
Is it any wonder that lately I am drawn to Greek recipes like a dog to a dripping ice cream cone?
I made so many Greek Green Beans last year, even I got a bit tired of that dish. For a time, I added Spanakopita to the lineup. Awww, my love affair with Filo Dough is alive and well, people.
A couple of days ago, a neighbor graciously shared some zucchini with us. Goodness, it’s that season of an over abundance of that vegetable. Everyone is “blessing” anyone they know or don’t know with that vegetable. I will admit to not planting any in my garden. I had a sneaky suspicion that someone would have an extra one or two they would share.
You know?…………it’s been ages since I rustled up some Zucchini Fritters. Sounds really lovely for a nice summer dinner. Slice up some cucumbers and tomatoes and onions………we were off and running.
I went to look up my recipe……….wait, what’s this?
Greek Zucchini Fritters? Yes, please!
Google can most certainly help you with a recipe.
Would you like two secret tricks to beautiful fritters?
Shred the zucchini, salt with some Rosemary salt and let it drain for a couple of hours. Then squeeze out all the moisture you can. Go heavy on the dill. No, add a bit more. Okay, a touch more. Ha, that’s about right. Wait, maybe another sprig or two. Geesh, you already have the cutting board & knife out on the counter.
You will need:
2-pound large zucchini, trimmed and grated (I used the food processor), Rosemary salt, fresh ground pepper, 2 eggs, 1/2 cup chopped mixed fresh herbs, dill, mint, parsley ( you know I went heavy on the dill), 1 teaspoon ground cumin, 1 cup breadcrumbs or more if necessary, 1 cup of beautiful Feta (the really good stuff, with extra zip/tang, spend the money, go to the deli, I’m telling you, it’s worth it)
No, I didn’t deep fry those beauties. I used a griddle and got them nice and crispy. So alongside those crispy edges and a warm, tender center, I served a luscious creamy tzatziki sauce, which is the combination we are all looking to create.
The very next time you come home and someone has “graciously” dumped 2 or 3 zucchini’s on your door step…………..instead of the “well, I guess I could bake some zucchini bread” which will never get finished…………………. Might I gently suggest a tasty alternative?
I offer up to you……………..TA-DA…….Glorious Greek Zucchini Fritters.
So easy, so flavorful, crispy outside, moist, “meaty” delicious inside.
Oh, and in the choosing friends wisely department?
I chose wisely.