Zucchini Fritters au Fromage

I am a zucchini fiend.  If  you do not like zucchini, I cannot be your friend.  Savory or sweet, raw or roasted, grated or au gratin, side dish or star, this vegetable is a blank canvas just waiting to be painted upon.

It all started with our garden when I was growing up.  Zucchini is one of those vegetables that thrive in the Pacific Northwest, and we were bursting at the seams.  Zucchini ratatouille was our favorite summer side dish and zucchini bread was my favorite packed lunch treat.  To this day, I will pass up a cookie for a slice of zucchini bread.

The hubs feels like I do about zucchini.....about potatoes.  Breakfast, lunch and dinner, potatoes are always a happy addition.  But for some weird reason, I am not the biggest potato fan.  I'll make them from time to time, but those times are few and far between.  Their most common appearance in our household is as the hub's breakfast staple, hash browns.  So imagine my sheer delight when I find a way to prepare zucchini that my husband is delighted with....the texture of a hash brown with the moist consistency of zucchini - brilliant!

These are delicious little suckers.  The grated zucchini creates a terrific texture similar to hash browns, with creamy, moist centers and crisp, toasty exteriors.  They are super fun to play with, too.  You can add any cheese that you have on hand, but I highly recommend parmesan, feta (hubs favorite) and gorgonzola (my favorite).  This recipe serves two, but could easily be doubled or quadrupled to make more.  Just use the whole egg instead of half.

To make better cakes, you have to take care to remove a lot of the moisture from the zucchini.  I used a strainer, kitchen towel and paper towels, but you could also use a cheese cloth or a rice strainer.  Just use whatever method you have on hand! 

Zucchini Fritters au Fromage (makes 8 cakes)

• 1 medium zucchini, grated, about 2 cups
• 1 egg white 
• salt & pepper to taste
• 1 tsp dried parsley
• 2 tbs finely diced onion or green onions
• 2 tbs whole wheat flour
• 1/4 c cheese (feta, gorgonzola, parmesan, etc.)
• 1 tbs butter 

Grate your zucchini on a mandolin or cheese grater.  Transfer to a strainer, spreading the zucchini evenly around the colender, and let sit out for about 20 minutes.  Dump onto a kitchen towel, spread evenly and sprinkle lightly with salt (this helps draw our some more of the water).  I let the zucchini sit for another 10 minutes like this, but yo don't have to.  Roll the zucchini in the towel to remove more water.  Transfer to a paper towel (last time!) and squeeze to remove any remaining moisture.   Congrats, your zucchini is ready to go!

Place a large skillet over medium high heat.  In a medium bowl, lightly beat the egg white with the salt, pepper and parsley.  Add the zucchini, onion, flour and cheese and mix well.  

Melt the butter in your skillet.  Scoop about 2 tablespoons of the zucchini mixture to your hands and place on the hot skillet, flattening slightly with a spatula.  Place as many little fritters as you can on the pan at once, but do not overcrowd.  Cook for 5-7 minutes, until fritters are golden on the bottom and hold together.  Flip and cook for another 5-7 minutes.  Remove to a plate and serve hot (if they make it to the table at all).  Dip in sour cream if desired.