Easter Dinner , part 1 - Zucchini Fritters

Ah, Easter.  Picky's Easter dinners have consisted of ham, corn, and mashed/boiled potatoes.  Mine have consisted of ham, lamb, and even a cajun theme one adventurous year.  Since I am in charge of most of the cooking around here, I obviously vetoed the normal ham, corn and mashed potato thing.  Not adventurous enough for me.  I kind of told Picky that we would have my version of ham, but that I would go ahead with the potato thing.  Um, I kind of lied.  I had no intention of making potatoes!

It wasn't until I started making the zucchini fritters that Picky had any idea that we would be eating zucchini.  He didn't seem horrified, but he didn't seem enthusiastic either.  Maybe wary.  I know Jon hasn't expressed his desire to try zucchini.  But I didn't care.

So, I turned to my friend, Michael Symon, for a great zucchini fritter recipe.  I've never made any kind of fritter before, mostly because I just try to stay away from frying in general.  But these were worth the effort, and the few burns I received from the splattering oil.  I really miss my splatter screen!!  I need to buy a new one.

Part 2 - Asparagus with bacon tomato stew

Part 3 - Ham with ginger ale and grape soda sauce (I know, just trust me on this)

Zucchini Fritters with Feta and Dill
Adapted from Michael Symon's Live to Cook 

Makes about 8 fritters.

I just have to say, that where it says to put the grated zucchini in a clean dish towel, don't think you'll use a paper towel instead because you're too lazy to find a clean dish towel (like me).  Because then you'll end up digging through  grated zucchini and picking out soggy paper towel.  And then you might miss a piece and up eating it....like me.

Ingredients
2 medium zucchini
1 teaspoon kosher salt
1 tablespoon chopped fresh mint
1 1/2 tablespoons chopped fresh dill (or 2 teaspoons dried dill)
1 large scallion, white and green parts, thinly sliced
2 teaspoons minced garlic
1/4 teaspoon freshly ground black pepper
4 oz. feta cheese, coarsely chopped or crumbled
Grated zest of 1 lemon
1 large egg
3 tablespoons all-purpose flour
Canola oil, for pan-frying
1/2 cup Greek yogurt
Coarse sea salt

Grate the zucchini on the large holes of a grater onto a clean kitchen towel.  Sprinkle with the kosher salt and let it rest while you gather and prep the remaining ingredients.

Wrap the zucchini in the towel and wring as much liquid out of it as possible, discarding the liquid (don't be impatient like me and figure you squeezed enough.  Just keep squeezing!).  In a medium bowl, combine the zucchini, mint, dill, scallion, garlic, pepper, feta, and all but 1 teaspoon of the lemon zest.  Stir in the egg and flour and mix until well combined.

Ad the canola oil to a large shallow pan; you want about 1/4 inch or enough so that when all the fritters are in the pan, the oil comes halfway up thieir sides.  Place the pan over medium-high heat.  Form fritters by hand and fry them in the hot oil in batches.  Cook until the fritters are golden brown on each side, 4 to 6 minutes.  Drain on paper towels.

Transfer the fritters to plates and garnish with a dollop of Greek yogurt and sprinkling of dill, the reserved lemon zest, an some coarse sea salt.