ZUCCHINI, CHEESE AND HERB FRITTERS

Zucchini, Cheese and Herb Fritters image

Yield Makes about 30 fritters

Number Of Ingredients 13

For fritter mixture
4 cups coarsely grated zucchini
2 teaspoons coarse sea salt
1 cup chopped scallion
1 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint
1 tablespoon dried oregano (preferably Greek), crumbled
1 cup cornstarch
1 cup grated kefalotíri or Pecorino cheese
For frying
About 2 cups safflower oil
About 2 cups olive oil
Accompaniment: 8 oz whole-milk plain yogurt (preferably Greek)

Steps:

Make zucchini batter:
Stir together zucchini and salt, then drain in a colander set over a bowl, 1 hour.
Stir together zucchini and remaining fritter ingredients. Season well with freshly ground black pepper. Let mixture stand 15 minutes.
Fry fritters:
Heat enough of frying oils to measure 3/4 inch in a deep 12-inch heavy skillet over moderately high heat until a deep-fat thermometer registers 350°F.
Spoon heaping tablespoons of fritter mixture into oils and fry in small batches without crowding, turning fritters, until golden brown, about 1 minute.
Transfer fritters with a slotted spoon to paper towels to drain and return oil to 350°F between batches. Serve hot.