Great served with yogurt that has been seasoned with salt, pepper & cumin. One bag summer squash 1 egg, beaten ¼ c. all-purpose flour (approx.) salt ¼ tsp. dried or 1 tsp. fresh mint 1 Tbsp. fresh chili, minced (optional) 2 Tbsp. chopped fresh parsley 3 cloves garlic, minced freshly ground black pepper bread crumbs or matzoh meal ¼ c. feta, crumbled ¼ tsp. cayenne pepper (optional)
Grate summer squash/zucchini. Place in colander & salt generously. Let sit while you prepare other ingredients. After about 15 mins, squeeze the liquid out of the summer squash– you want it as dry as possible. Mix with egg, chili, parsley, cayenne, mint, feta, & pepper. Add flour judiciously – mixture will be loose but will pretty much hold its shape when you pick up a handful & gently squeeze. Heat about ½ “- 1” oil to 350 degrees. Place crumbs/meal on a plate or pie pan. Take up small handfuls of the zucchini mixture, press together gently, & gently coat in the crumbs. Gently lower into oil & fry on all sides until dark golden brown. Drain on paper & eat hot as a side dish or snack.
Adapted from recipe submitted by member Lisa Feldstein