Zucchini Fritters with Lemon-Yogurt Sauce
This was one of the many recipes I created to use the latest 20-pound zucchini from the Catskill garden. I also made a Chocolate-Zucchini Bundt Cake that rocked (more on that later.)
The fritters are based on a recipe that I saw on Edible Santa Fe. These pancakes are light and fluffy but satisfying enough to be a full meal. The key is to salt the zucchini and drain it well so that they don’t get wet when mixed. They are made light by whipping the egg whites until they are really stiff, then gently fold them in with the other ingredients.
I ate this dish with a slightly effervescent Vinho Verde from Portugal, called Casal Garcia. Its very light with a zingy acidity. Its also fairly low in alcohol so it makes for a good lunch wine.
4 egg whites
1 egg yolk
4 C. zucchini, or any summer squash, shredded
2 tablespoons sea salt (to toss in squash)
1/2 C. shredded Cheddar Cheese (preferably sharp)
1/2 C. minced shallots
1/4 cup fresh basil, chopped
1/3 C. flour
Cooking spray for frying
Lemon Yogurt Sauce
1 cup plain yogurt
2 teaspoons lemon zest
1 tablespoon lemon juice
1 teaspoon onion powder
1 teaspoon garlic powder
1. Salt the zucchini and put in a strainer over a bowl for a half hour. Rinse with water and press to remove as much liquid as possible before removing the zucchini to a bowl.
2. Beat the egg whites until stiff peaks form (if you run your finger through it, the trail doesn’t collapse).
3. Combine zucchini, cheddar, egg yolk (optional), shallot, flour and seasonings. Mix well, then gently fold in the egg whites to make a smooth batter.
4. Heat a large skillet coated in cooking spray or olive oil, and when it is hot, drop in spoonfuls of the batter. Fry on both sides until golden brown. Serve with Lemon-Yogurt Sauce.