We used to have appetizers as a dinner once a week. We had three to five small-portion appetizers on a coffee table, sit on the couch, eat and watch a movie of our choice. It’s fun, especially on a rainy or foggy day. It’s even better if it’s Sunday evening when we try to squeeze in every bit of relaxation to prepare for the week. When Mad Scientist suggested we’d do an appetizer night, I was excited but didn’t think too much. A couple of hours later, a bit of panic. What do I have in the fridge? And there they were, a couple of zucchini are sitting quietly in the veggie drawer in the fridge, calling to be used. It’s not in the season, but hey.
Last year around this time, I ran into Zucchini Fritters recipe from Smitten Kitchen. I sat on trying this recipe. It’s not because it didn’t look good but specifically because I still have that side of me that is apprehensive of using green stuff. Overcoming them was easier than I thought with a little help from the cheese. But the sound of the word, Fritter, couldn’t have been more appealing. As the name goes, the fritter technically is “anything fried.” Even shrimp tempura is a fritter. Who would’ve thought of that, especially to a person who grew up with many tempura in her life time. (I admit, I thought tempura was its own category.)
I made zucchini fritters many times ever since then. Each time with different methods of shredding, different cheeses, flours, and frying oils to list a few. I find that we liked shredding zucchini with a cheese grater as the dish melted in our mouth. The one shredded with a food processor provided more heartier feel to it, and I prefer to use this method when serving as a meal.