Happy St. Patrick’s Day! I don’t really celebrate this holiday, but I did wear a green hair clip today, and Emily and I made some festive food. We didn’t go the corned beef and cabbage route, but made a vegetarian meal of (green) zucchini fritters and brown sugar-beer carrots. That’s a celebration in my book. The following recipe is adapted from this Drizzle and Dip one.
2 zucchini / 2 oz. feta / 1 egg, lightly beaten / 2 T. chopped parsley / 1 garlic clove, crushed / 2 T. flour / 4 green onions, finely chopped / 1/2 c. Panko / salt and pepper / oil for frying
Grate zucchini and wring out liquid until as dry as possible. Add to a medium bowl with flour to coat. Add all other ingredients and mix. Heat oil in a large pan and fry dollops of zucchini mixture, turning when golden brown (about 3 minutes on each side).