Zucchini fritters are exactly what you need to make when the summer squash shows no sign of stopping. This recipe uses a full pound and a half of squash which will put a good dent in the green and yellow pile on the kitchen counter. The fritters freeze well so double or triple the recipe and make your kitchen a zucchini free zone, at least for a day or two!
Jalapeno and Cheddar Zucchini Fritters(Adapted from a Bon Appetit recipe)
11/2 lbs zucchini and yellow squash, grated
1/2 tsp. salt
1/4 cup flour
1 tbsp. cornstarch
1 cup sharp cheddar cheese, grated
2 jalapeno peppers, minced. Remove seeds to reduce the heat.
Salt to taste
Place the squash in a sieve over a bowl and mix in the salt. Leave to drain for 15 minutes. Gently squeeze as much of the remaining liquid out of the squash as you can.
Put in a large bowl with all the other ingredients and combine well.
Heat oil in a large skillet over medium heat. Add the mixture to the pan in large spoonfuls. Don't crowd the pan. Let the fritters brown which should take 2-3 minutes, then turn and cook for another couple of minutes. place on a towel to drain. Repeat until all the mixture is used.
Serve immediately with salsa, guacamole or sour cream.
Serves 2-3 as a main dish.
Looking for more recipes to use up the zucchini tsunami? Read my post on 15 Ways with Zucchini.