I do! So does my sister in Washington... and we are sick of eating zucchini bread, zucchini summer salads and zucchini cobbler (which is still pretty awesome).
Big sis sent me this wonderful recipe for Zucchini Fritters and sweet, tomato relish! The combination was absolutely delicious. (The quince was my idea. It's my WTF for August) The fritters were an excellent, fried, greek way to enjoy your zucchini with fresh, tangy tomato relish! A MUST EAT!
For the relish:
4-5 tomatoes, peeled and seeded
1 finely diced bell pepper- I like yellow but use what you have, unless I am over for dinner, please use yellow
1 finely diced small onion
1 T. olive oil
2T red wine vinegar or Seasoned rice wine vinegar
1tsp Agave nectar or honey (optional)
1t. finely chopped fresh mint--- or more if you just love mint
1t. paprika
1 clove garlic
s and p
Combine and mix all the tomato-goodness and set aside at room temperature for a couple of hours then...
For the Fritters:
6 small zucchins (or 3 medium or 1 ginormous one), grated
Salt
8 oz. Feta cheese, crumbled
2 T. chopped fresh dill
2 T. chopped fresh parsley
3-4 chopped green onions
2 Quince, peeled and shredded (optional)
1 clove minced garlic
3 beaten eggs
3/4 c. flour
Freshly ground black pepper
Canola oil for frying
Tomato Relish (recipe follows)
Put the grated zucchini in a colander and sprinkle with salt and let drain for 30 minutes. Squeeze it dry and place in a bowl. Add all the other ingredients. If the batter seems too-too runny, add a bit more flour. Mix it all up and add a pinch of salt if it needs it.
Heat the oil in a heavy skillet, fairly high. C'mon, you know how to do it for old fashioned pan frying. Drop batter by heaping tablespoons in the oil and fry about 2-3 minutes, flip 'em and fry about 2-3 minutes more. Drain on paper towels and serve with tomato relish.
Enjoy!
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