Squash Fritters with Tomato and Goat Feta Topping
1 pound (about 2 medium) zucchini or summer squash
1 tsp salt
1 medium clove garlic, peeled, chopped
1/4 tsp freshly ground pepper
2 large eggs, lightly beaten
2 TBL chopped thyme
1/2 cup flour
2 to 4 TBL olive oil
Using the large holes of a box grater,
grate zucchini into a medium bowl.
Add the salt, thyme, garlic, pepper, and eggs.
Mix well to combine. Slowly add flour, stirring
so no lumps form. Heat 2 Tablespoons olive oil in a large sauté pan
over medium-high heat until the oil sizzles
when you drop a small amount of zucchini
mixture into the pan. Carefully drop about
2 Tablespoons zucchini mixture into pan;
repeat, spacing fritters a few inches apart.
Cook fritters until golden, 2 to 3 minutes.
Lower heat to medium. Turn fritters and continue
cooking until golden, 2 to 3 minutes more.
Tomato and Goat Feta Topping
3 medium tomato-diced
6 oz goat feta cheese
2 cloves garlic-minced
1 TBL tarragon
1/4 cup balsamic
2 tsp salt
Place diced tomato in bowl. Sprinkle with
salt and mix. Allow to stand approximately
15-20 min. Add tarragon, garlic, balsamic, feta and spoon
onto hot fritters. Enjoy!
This dish was served to visitors to the Slow Food Booth at the Greensboro Farmers' Curb Market on July 15, 2006, using zephyr squash and other produce purchased from vendors including Cornerstone Garlic Farm, Inspiration Farm, Goat Lady Dairy, Weatherhand Farm, and market manager Larry Smith.
