Zucchini linguine martini bikini Fritters

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I made zucchini fritters the other night. A fine thing to make to use up some of the mid-summer abundance of squash. While I was standing there with my box grater, grating up zucchini I kept hearing Vince, this hysterically energetic infomercial guy who sells some chopping kitchen gadget. At one point in this particular commercial while he's demonstrating all the things you can grate, he says things like, "fettuccine, linguine, martini, bikini". Hey, what about zucchini, that rhymes too! (This guy has a ton of ridiculous lines one of my favorites being, "stop having a boring tuna, stop having a boring life" that I can't seem to get out of my head, probably cause his commercial is on once a morning while I'm trying to watch for the weather.) Anyways, if you haven't seen Vince in action, it's kind of funny in that infomercial way. Watch it here (localappetite does not endorse the use of this product, only the use of this kind of enthusiasm for cooking).
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In case you hadn't guessed by now, I've been on a one-dish kick this summer. It's insanely hot in my kitchen and basically when I have the time to cook, I'm not making entire meals. Something fresh and tasty that utilizes my CSA produce is basically the only thing that has been motivating me this summer. I've just been rounding out the meals with more cheeses, eggs, dips and fruit. It has been a good way to handle eating at home without being in the kitchen for too too long. I was a little hesitant to fry for these fritters. But, Nigel Slater's entry on the same in The Kitchen Diaries had been in the back of my mind for some time. The only essential step to this process is the time to allow the zucchini to sufficiently drain (see photo above) otherwise you'll end up with soggy fritters that will fall apart when you try to cook them.

The one surprising thing about this recipe was that it added an extra step, which although I followed, I think I would recommend you omit it. Instead of simply mixing the grated drained zucchini in a bowl with your binders, egg and flour, and then frying, he writes that you should saute it all in a pan first and then add the flour and egg and then make little balls and fry in a second pan. I thought he might be onto something (maybe it added extra flavor or helped to further dry out the squash?), but after cooking the recipe through, I think it was an unnecessary step, leaving you with an extra pan to clean. I wouldn't want to do that to you. Either way you do it, you'll end up with light and moist zucchini fritters, if you don't flatten them too much into more of a pancake shape. As you know zucchini works well with almost anything, but either feta or Parmesan would be interesting. I used dill for the seasoning, but definitely just go with what you like or have on hand. And just like zucchini itself, this dish is versatile and will go with whatever else was on the menu for that night. Or, if you're like me, it's ok to just eat this and save room for dessert. It's too hot to eat a big meal anyways, right?
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Zucchini Fritters
Adapted from The Kitchen Diaries, by Nigel Slater

3-4 zucchini, grated
Salt
1 small onion, chopped
1 clove of
garlic, minced
1/2 cup grated cheese, your choice
1 handful of fresh
dill, chopped
1 egg, lightly beaten
2-3 tablespoons all-purpose flour
Olive oil

Coarsely grate zucchini and place in a colander. Salt liberally and allow
to drain for about 30 minutes. When ready to use take handfuls of it and squeeze
out any additional water before placing it in a bowl.

Mix drained zucchini with the rest of the ingredients. It will be a slightly stiff mixture. Heat a heavy pan with enough olive oil for frying. Drop mounded tablespoons into the pan and allow to brown. Keep your eye on them as
the oil gets hotter (they will cook very quick at the end) and take care when
flipping the fritters as they fall apart easily (a spatula and a fork together worked best for me).