On Saturday, after I made my zucchini "spread the love bread," I had about one pound of shredded zucchini left over. Not enough for another loaf of bread, but too much to toss. I asked myself what the Canal House ladies would do (WWTCHLD?) and of course they would make zucchini fritters for lunch. So that's just what I did. I used this recipe.
One of the most important steps in making zucchini fritters is to wring out the water that oozes from the shredded zucchini after it's shredded and salted. Otherwise you end up with soggy fritters that are impossible to crisp. Usually wringing out the water is done with a cheesecloth, but I didn't have one so I used paper towels. Paper towels work equally well. The problem is that you have to use about eight sheets, so after you are done you feel like you just exploited Brazil's rain forest. Note to self, I bet the Canal House ladies have a whole drawer full of cheesecloths.
If you are not reading it, you must: Canal House Cooks Lunch. It's like a daily horoscope for people who love food.
Also: top your zucchini fritters with this or this. You will thank me later.
