Tender Zucchini Fritters With Green Goddess Dressing |
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Prep Time: 1 Minutes Cook Time: 55 Minutes |
Ready In: 56 Minutes Servings: 1 |
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Recipe by Ian Knauer. Bon Appetit August 2010. Ingredients:
1 cup mayonnaise |
1/4 cup chopped fresh dill |
1/4 cup chopped fresh chives |
2 tablespoons chopped fresh tarragon |
2 tablespoons chopped fresh italian parsley |
1 tablespoon distilled white vinegar |
1 anchovy fillet, chopped |
1 1/2 lbs medium zucchini, trimmed (5 to 6) |
1 1/2 teaspoons coarse kosher salt, divided |
6 1/2 tablespoons all-purpose flour |
1/2 teaspoon baking powder |
1/2 teaspoon fresh ground black pepper |
1/4 cup beer |
4 ounces about 1 cup soft fresh goat cheese, coarsely crumbled, chilled |
1/3 cup extra-virgin olive oil |
3 1/2 cups lightly packed mache (lamb's lettuce, 2 to 3 ounces) |
Directions:
1. DRESSING.
2. Blend all ingredients in processor until smooth, occasionally scraping down sides of bowl. Season dressing with salt and pepper. Transfer to small bowl. Cover; chill. DO AHEAD Can be made 1 day ahead. Keep chilled.
3. FRITTERS.
4. Using large holes on box grater, coarsely grate zucchini into large colander. Sprinkle 1 teaspoon coarse salt over and toss to coat evenly. Place colander over large bowl. Let zucchini stand 30 minutes, tossing occasionally. Press on zucchini to release as much liquid as possible. Empty zucchini into kitchen towel. Roll up to enclose and squeeze dry.
5. Whisk flour, baking powder, 1/2 teaspoon pepper, and 1/2 teaspoon coarse salt in medium bowl to blend. Mix in beer. Scrape zucchini from towel into bowl; stir to coat evenly (batter will be thick). Mix in cheese.
6. Heat 1/3 cup oil in heavy large skillet over medium heat until very hot, about 2 minutes. Working in batches, drop batter into skillet by 1/4 cupfuls, flattening to 3-inch rounds. Saute until brown and cooked through, 4 to 5 minutes per side. Transfer fritters to rimmed baking sheet. Repeat with remaining batter, adding more oil as needed. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 375°F oven 5 to 6 minutes.
7. Place mache in large bowl. Toss with 2 to 3 tablespoons dressing. Place 2 fritters on each of 6 plates. Top with mound of mache salad. Serve fritters, passing remaining dressing alongside.
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