I'm not saying I'm a zucchini hater, but this is the one and only zucchini recipe I've ever devoted myself to, and I did in the name of fritters. That said, trying to love zucchini is like forcing yourself to finish a very long, boring book that everyone is raving about . . . so you keep plodding away, even though you aren’t into it. My feelings about zucchini are on public record: They’re basically water in vegetable form. Ironically, I love love LOVE zucchini fritters, but in order for them to get crunchy, you need to coax out as much liquid from them as possible. That happens in stages here: first by salting and squeezing; then by cooking over moderately high heat to force evaporation; and finally by drying out the fritters in the oven after they’re fried. If you want to love zucchini, you have to put in the time.

This recipe is from my book, That Sounds So Good!
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Listen to my podcast, Borderline Salty (with Rick Martinez!!)
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Head here for a peek behind the curtain at my creative process in the kitchen:
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More about Carla, including info on her books, is here:
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Producer: Zoie Omega
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DP: Tim Racca
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Food Stylist: Cybelle Tondu
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Editor and Comic Genius: Meg Felling
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Theme music performed by Madison McFerrin. Written by Madison McFerrin. Used by Permission of MadMcFerrin Music LLC.
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#thatsoundssogood #zucchinifritters

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