Zucchini is in season right now, and soon there will be so much we won’t know what to do with it. I could probably eat zucchini everyday. It’s so versatile – grill it, sautee it, fry it up. Yesterday morning, I took to frittering it.
I modified this recipe from the May 2002 issue of Bon Appetit. It was a special “Mediterranan” edition, and I think these fritters were inspired by recipes from the Greek island of Samos (maybe Syros). At any rate, the recipe needs to be tested again, as the fritters didn’t come out perfectly. Some solutions follow:
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