Shannon Phillips

Here’s your daily baby:

He’s got quite some nose on him, hasn’t he?

And here’s the recipe for zucchini fritters, adapted from Cook’s Illustrated:

First you need to shred a pound of zucchini. You can do this with a box grater, but it’s a lot easier if you have a food processor with a shredder attachment. Toss the shredded zucchini with a teaspoon of salt and let it drain in a colander for ten minutes. Then wrap it in a kitchen towel and press out as much liquid as you can.

Put the dried zucchini in a large bowl with half a pound of feta cheese and two eggs, lightly beaten (or you can do what I do, which is crack the eggs to the side of the bowl and just stir them up a bit right there). Mince up a couple of scallions, two tablespoons of dill, and a clove of garlic, and add it to the other ingredients in the bowl. Grind some black pepper on top (about 1/4 teaspoon). Mix up everything in the bowl: it’s easiest to use your hands, to be honest, but you could use a spatula if you don’t want to get messy.

When everything is reasonably well combined, sprinkle 1/4 cup flour on top and stir that in too.

Put three tablespoons of olive oil in a skillet and heat it (over medium flame) until shimmering. Drop your zucchini mixture in by two-tablespoon spoonfuls: you should get six fritters in the pan at a time. Use a spatula to press the fritters down into the shape of small, fat pancakes. Fry ’em until they’re golden brown, about five minutes per side. Put them on a paper-towel lined plate while you fry the second batch of fritters (add more oil to the pan if you need to).

The recipe can be easily doubled if you have more zucchini.