Make a batch of fritters with any soft veggie, like raw zucchini, yellow squash, or cooked veggies, like yams or broccoli stems.
zucchini – 2-1/2 LBS, coarsely grated
sea salt – 1 tsp
eggs, large – 2
feta cheese – 2/3 cup or pecorino romano
bread crumbs, dry – 1/2 cup unseasoned, like Panko
flour, unbleached – 1/4 cup
scallions – 2 cups, (1 bunch), minced
garlic, fresh – 2 tsp, (2 med. cloves), minced
parsley, fresh – 1/2 cup, chopped then measured
mint, fresh – 3 TBS chopped (or 1-1/2 TBS marjoram)
sea salt – 1 tsp
baking soda – 1/4 tsp., promotes browning
pepper, fresh ground – 1/8 tsp
vegetable oil – 2 TBS or more to fry pancakes
INSTRUCTIONS: [This is for raw veggies that are grated.] [For cooked veggies, finely mince and skip salting in step 1]
1 Grate the squash and sprinkle with a tsp salt and place in a colander to drain.
2 Meanwhile, make the batter by combining the eggs, bread crumbs, flour, scallions, garlic, parsley, mint, sea salt, baking soda, and pepper.
3 Squeeze out excess moisture in the squash by placing in a terry cloth towel and twisting the gathered ends until the juice flows out. Reserve juice for another use; mix the grated squash into the batter.
4 Preheat the oven to 200 degrees.
5 Heat a heavy bottomed skillet to medium heat and add the oil.
6 Use a 1/4 cup measure and pour batter into skillet, press out to about a half-inch with the bottom of the measuring cup. When golden flip and repeat. Place in covered plate in oven and complete.
NOTE: Do not flip prematurely, lift an edge and see that the pancake is dark. Each side should take a couple minutes or so.
I love to serve with apple sauce or a horseradish cream.
Here are some purple yam and sweet potato versions