Recipe: Zucchini-Bacon-Feta Fritters
Whether it is at the farmer’s market or my mother’s garden, zucchinis are in abundance this time of year. This past weekend I asked my sister what I should do with the stockpile of squash I was accumulating, and she recommended trying Julie Van Rosendaal’s Crispy Zucchini-Feta Fritters. They were so good, I asked Julie if she would mind if I add bacon and post the adapted recipe – since she also has a passion for pork – she said of course! Top these fritters with a dollop of sour cream, or like I did, with a little Spanish smoked paprika mixed in with some plain Greek yogurt for an extra smoky taste to compliment the bacon.
Adapted from Julie Van Rosendaal’s Dinner with Julie
What you’ll need…
1 large-ish or 2 medium-small zucchini
1 tsp. coarse salt
1/3-1/2 cup crumbled feta
4 slices of cooked bacon, sliced or crumbled
1 large egg
1/3 cup all-purpose flour
1/4 tsp. baking powder
Freshly ground pepper
canola oil, for cooking
Place a couple sheets of paper towel on a cutting board or work surface, and grate your zucchini onto it using the coarse side (the big holes) of a box grater. Sprinkle with salt and let sit a few minutes. Place another paper towel on top, gather up the zucchini inside the towels and wring out as much liquid as you can – if you like, squeeze it into a bowl and use the liquid in soup or pasta. (It will be salty.)
Transfer the shredded zucchini to a bowl, add the feta, then stir in the egg and some freshly ground black pepper, tossing to combine it all. In a small bowl, stir together the flour and baking powder, then stir it into the zucchini mixture.
In a large, heavy skillet, heat a generous drizzle of oil over medium-high heat. Drop the batter in large spoonfuls, then flatten with the spoon until they are 2-3″ in diameter. Cook for a few minutes, until the bottoms are golden, then flip and cook for another couple minutes on the other side. If they are browning too quickly, turn the heat down a bit. Transfer to a plate lined with a paper towel. If you like, keep them warm in a 250F oven while you cook the rest. Serve immediately, while still warm.