BSK made zucchini fritters last night. BSK was concerned that_–Eeks!! Horror!!–the fritters would cook badly and dinner would be dismal. Not to worry. The fritters (splashed with hot sauce) were fine. BSK made them this way: Grated zucchini and wrung them out in cheesecloth since they contain a lot of water. Added zucchini to a mix of beaten eggs, chopped onion and garlic, parmesan cheese. Fried them to a crisp.and served them with a side of Goya cannellini beans.(HG found Goya management folks were wonderful people when they were HG public relations clients years ago. What turned them into supporters of criminal Trump?). Reliable Bon Appetit Magazine suggests adding a 1/4 cup of flour and a tablespoon of cornstarch to the fritter mix.Other sources suggest salting grated zucchini and let it stand for a 1/2 hour before wringing out the water. Good suggestions. Zucchini fritters are a treat. (They can be dipped in an Asian soy sauce/vinegar mix or topped with sour cream and red caviar or tobiko).
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