Zucchini Fritters

Often when I'm looking for a vegetable to wear green on my plate at home, I turn to the zucchini. Its mild, earthy sweetness plays well with others and, like a first class escort, is available and good-looking through most of the year. But I admit zucchini bats second string in my vegetable line-up, a cheap option when I can't spring for leeks or artichokes. It's a standby, a quiet supporter of whatever else is on the plate. I really like zucchini, but let's just say its no kale.

It seemed only fair to give zucchini its one night in the spotlight. I wanted to believe in zucchini's leading man potential, but I panicked at the grocery store and bought some salmon too. The moment of justice came almost instantly when the zucchini fritter's performance upstaged and outshone the salmon. Perhaps it wasn't the toughest night for a debut as the salmon was a bit overcooked (this was before I learned that my new broiler rack - which seemed frightfully close to the flame - is adjustable), but I like to think that zucchini scored the role it was born to play.

Zucchini Fritters

1 1/2 large farm fresh zucchinis (or two medium or three small grocery store ones)
1 egg, beaten
pepper
bread crumbs
1/4 c. vegetable oil

1. Grate the zucchini (this is an absolute zip in the food processor) and put in a large bowl.
2. Add egg and pepper and stir to combine. Avoid the desire to instinctively add salt, too. I did this and then sadly remembered that zucchini, like eggplant, sweats out its water when salted raw, making my mixture quite watery.
3. Add breadcrumbs until the mixture holds together when gathered in your hand and made into a small cake shape. Again, I had to use a disproportionate amount due to the salt mishap, but you will probably need about a 1/2 cup. Scooping up about 1/4 cup at a time, continue to form the fritters in your hands and place the patties on a cookie sheet. Refrigerate until they firm up a bit, about 20 minutes or so.
4. Heat a skillet with about 1/4 cup of vegetable oil and when the oil is hot, drop in the first batch of fritters and fry until golden, about 4 minutes a side.
5. To imitate the picture here, serve with broiled salmon fillets and aioli. To really let the zucchini have its night, forget the salmon. You won't miss it.