Zucchini Fritters

(Roy Jacobson, inspired by ”Brunch”* )

Serves 4.

Note. This is a recipe for brunch, which is why it includes toppings. But the basic fritter recipe can stand on its own.

2 to 3 large zucchinis, coarsely grated
1 ½ cup unbleached flour
1 large egg, beaten
1 cup milk
Corn or canola oil for frying

2 to 3 medium sized red onions, chopped coarsely
2 Tbsp brown sugar (or more)
Olive oil
2 to 4 fried or poached eggs

Preparation of fritters:
Grate the zucchinis, season with sea or kosher salt and ground pepper and set aside.

Place flour in a bowl and make a hollow in the center.

Combine beaten egg with milk. Stir into the center of the flour slowly with a wooden spoon until thoroughly mixed. Add the zucchini and mix thoroughly.

Heat the oil to a medium heat. Place 2 to 3 spoonfuls of the zucchini mix into the oil and fry until golden brown (turning as necessary). Set aside and keep warm.

Preparation of topping:
Sauté chopped red onions in olive oil until tender (5 minutes). Add brown sugar and cover. Cook for about 20 to 30 minutes until caramelized, stirring occasionally.

Fry or poach 2 to 4 eggs.

Serve fritters hot, topped with eggs and onions. Reheat in a covered skillet without adding oil.

Additional notes:
Since this is similar to a Passover latkes recipe, you might consider the following toppings:

Olive oil
Jezebel sauce (see attached recipe)
Apple sauce
Source cream
Combination(s) of:
French goat cheese
Smoked salmon
Dill weed
Chives or scallions
Red or orange bell peppers (chopped)

* ”Brunch. Tantalizing recipes for delicious brunches.” Parragon. Bath, UK, 2004.
ISBN: 978-1-4075-9485-9