As I’ve mentioned in the past, I participate in a ‘Mystery Bag’ thing at a local farm. They open the event on a Friday on facebook, you join it if you want to do it, then, come Tuesday, you show up with $10 and they LOAD YOU DOWN with TERRIFIC veggies and stuff.
Well, what with traveling and such, I hadn’t done the Mystery Bag in a couple of weeks, so thought I should mebbe sign up and pick up some goodies (and some mums for the front porch, too).
Well… this week’s bag brought a TON o’ goodies, including some summer squash and a giant zucchini.
The watermelon is gonna be turned into juice and frozen for a batch or two of sangria; the corn will be wrapped in foil with nicely seasoned butter and roasted or 
grilled, the green beans turned into zippy pickles, the peppers into a new relish I’m working on, the eggplant into caponata, the butternut squash, mebbe, into a curry soup, but the summer squash and that giant zucchini?
Fritters, baby!
INGREDIENTS
•4 cups (packed) grated zucchini
•1 tbsp salt
•1 small onion, chopped
•3 eggs, beaten
•1/2 cup freshly grated Romano cheese
•1/2 cup flour
•1/4 cup bread crumbs
•1/2 tsp baking powder
•1/2 tsp black pepper
•1/2 tsp Aleppo pepper
•1/2 tsp garlic powder
•1/4 tsp onion powder
•1 tsp dried parsley (optional)
•1/4 cup olive oil
Shred the zucchini with a box grater, toss with the salt, then set in a sieve or colander to drain for an hour or so.
Using paper towels or a clean kitchen towel, squeeze out as much liquid as you can from the shredded squash.
Whisk the flour together with the cheese, baking powder and seasonings in a large bowl, then stir in the squeezed zucchini, the onion, and eggs.
Heat about one tablespoon of oil in a large skillet over medium heat. Drop the zucchini batter by about 1/4 cupfuls into the skillet, and flatten slightly with the back of a spatula (a fish spatula works a treat, here).
Cook for three to four minutes, until the center appears dry, then flip and cook for another three to four minutes until both sides are golden brown.
Cook on the other side until golden brown, then transfer to a paper towel lined plate to drain and keep warm while you cook the rest of the fritters.
All in all, a wee, tiny bit fussy with the salting and squeezing out excess liquid; but you really can’t complain too, too much with your mouth full of tasty, tasty fritters!