It’s a bumper zucchini crop this year, so I’m very glad that the August issues of my favourite magazines are featuring several zucchini recipes. This recipe from the August 2010 issue of Bon Appetit suggests serving these zucchini fritters as an appetizer, but I served them as the entrée for a vegetarian meal. They were absolutely delicious – in fact, I was sorry I halved the recipe, as we easily could have eaten many more of them!

I’m always a little wary of making patties that are supposed to stay together when you fry them, but I had no trouble with these. I ended up with four patties instead of six, but you can make them any size you like.

Batter for zucchini fritters

Frying zucchini fritters

The grated zucchini has to drain for 30 minutes, so keep that in mind when working out your timing. The Green Goddess Dressing was also fantastic – I’ll be making it on a regular basis. I served the fritters with grilled vegetables and a warm potato salad.

To avoid additives and preservatives in this recipe, make homemade mayonnaise or use one without additives, such as Hellman’s (regular, not low-fat). Make sure the goat cheese has no preservatives or colour added and use an all-natural, microbrewery beer.

Zucchini fritters with green goddess dressing

Ingredients:

Dressing

1 cup mayonnaise

1/4 cup chopped fresh dill

1/4 cup chopped fresh chives

2 tablespoons chopped fresh tarragon

2 tablespoons chopped fresh Italian parsley

1 tablespoon distilled white vinegar

1 anchovy fillet, chopped

Fritters

1 1/2 pounds medium zucchini (5 to 6), trimmed

1 1/2 teaspoons coarse kosher salt, divided

6 1/2 tablespoons all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon freshly ground black pepper

1/4 cup beer

1 4-ounce package soft fresh goat cheese, coarsely crumbled, chilled (about 1 cup)

1/3 cup (or more) extra-virgin olive oil

3 1/2 cups (lightly packed) mâche (lamb’s lettuce; 2 to 3 ounces)

Preparation:

For dressing

Blend all ingredients in processor until smooth, occasionally scraping down sides of bowl. Season dressing with salt and pepper. Transfer to small bowl. Cover; chill. Can be made 1 day ahead. Keep chilled.

For fritters

Using large holes on box grater, coarsely grate zucchini into large colander. Sprinkle 1 teaspoon coarse salt over and toss to coat evenly. Place colander over large bowl. Let zucchini stand 30 minutes, tossing occasionally. Press on zucchini to release as much liquid as possible. Empty zucchini into kitchen towel. Roll up to enclose and squeeze dry.

Whisk flour, baking powder, 1/2 teaspoon pepper, and 1/2 teaspoon coarse salt in medium bowl to blend. Mix in beer. Scrape zucchini from towel into bowl; stir to coat evenly (batter will be thick). Mix in cheese.

Heat 1/3 cup oil in heavy large skillet over medium heat until very hot, about 2 minutes. Working in batches, drop batter into skillet by 1/4 cupfuls, flattening to 3-inch rounds. Sauté until brown and cooked through, 4 to 5 minutes per side. Transfer fritters to rimmed baking sheet. Repeat with remaining batter, adding more oil as needed. Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 375°F oven 5 to 6 minutes.

Place mâche in large bowl. Toss with 2 to 3 tablespoons dressing. Place 2 fritters on each of 6 plates. Top with mound of mâche salad. Serve fritters, passing remaining dressing alongside. Makes 12 fritters.

From the August 2010 issue of Bon Appetit