Squash season is here at the Inn Above Onion Creek which means Zucchini Fritters are frequenting the menu as a first course appetizer. We often use fresh zucchini out of the Inn's garden or Brian's garden at the Michaelis Ranch.
3 to 4 medium sized zucchini
2 tbsp bread crumbs
3.5 oz (100 g) grated kashkaval cheese (you can use crumbled feta cheese also)
1 grated onion
2 tbsp dill, chopped
2 tbsp parsley, chopped
2 tbsp coriander, chopped
salt and pepper to taste
Grate the zucchini coarsely and put into a colander. Sprinkle lightly with salt and toss, then leave for 20 minutes to drain. Rinse the zucchini briefly, then squeeze it to extract as much liquid as you can and pat dry with kitchen paper.
In a bowl, combine all ingredients.
Form zucchini patties with your hands.
Heat some oil in a large skillet, and brown them on both sides.
Innkeepers Inn Above Onion Creek