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Making use of in-season zucchini and mint, this freezer-friendly summer dish comes from Lisa Leake’s “100 Days of Real Food on a Budget” (Harper Collins, $29.99).
Zucchini and Feta Fritters
Makes 14 to 16 fritters
3 medium zucchini (about 1 1⁄2 pounds)
2 eggs, whisked
1⁄2 cup crumbled feta cheese
1⁄4 cup diced yellow onion
1⁄3 cup chopped fresh mint leaves
1⁄2 teaspoon ground cumin
1⁄2 teaspoon salt
Ground black pepper
1 cup whole-wheat flour
Olive oil for cooking Shred the zucchini using the largest holes on a cheese grater (or a food processor with a shredding disk). Use a clean kitchen towel to squeeze out as much liquid from the zucchini as you can (discard the liquid). Transfer to a large bowl and stir in the eggs, feta, onion, mint, cumin, salt, and pepper to taste. Stir in the flour.
In a large skillet, heat a thin layer of olive oil over medium-low heat. Scoop out the zucchini mixture using a 1⁄4-cup measure and drop it into the pan, repeating to make as many patties as will fit in the skillet. Gently flatten the patties with the back of a spatula and cook until golden brown on both sides and cooked all the way through, 3 to 5 minutes per side. Repeat to make the rest of the fritters. Chef Jonathan Manyo uses only Wisconsin produce at his restaurant, Morel, so he’s always thinking about how to make the most of the season. He provided this recipe using summer squash.
“This is a great end-of-summer salad that is simple and delicious. You don’t often see summer squash served raw, but after you eat this salad you will wonder why,” he said.