Zucchini squash are growing in abundance in summer. We use our Gratingtechnique to break down these little veggies, light fry them until they are crisp, and serve them with sour cream, salsa or tomato sauce!
• 3 pounds (approx. 5-6 medium sized) zucchini
• 1 1/3 cups plain fine dry bread crumbs
• 1 tsp baking powder
• 2 large eggs, lightly beaten
• 1/2 teaspoon dried basil (Try oregano, fresh mint or cayenne too!)
• Approx one cup Extra Virgin Olive Oil for frying
• Salt and pepper
Grate zucchini on a box grater or in a food processor with the medium shredding disc. Transfer zucchini to a bowl and toss with 2 teaspoons of salt. Let stand for 30 minutes. Squeeze zucchini in batches in a kitchen towel to remove as much water from them as possible. Transfer zucchini to a large bowl and stir in bread crumbs, eggs, basil or other spices, 1/2 tsp salt and 1/2 tsp pepper.
Preheat oven to 200 degrees now if you are serving immediately and want to keep these warm. You can also reheat these in a pan later.
Heat 1/3 cup oil in a heavy skillet over medium heat. Scoop 2 tablespoons of the mixture and drop it onto the skillet, flattening it with a fork slightly so it cooks evenly. Fry until golden brown, about 2 minutes on each side. Transfer to a paper-towel lined baking sheet to keep in the oven.
