Zucchini, Cheese and Herb Fritters

From: Gourmet, April 2000

Ingredients:

For Fritter Mixture:

• 4 Cups Coarsely Grated Zucchini
• 2 Teaspoons Coarse Sea Salt
• 1 Cup Chopped Scallion
• 1 Cup Chopped Fresh Flat-Leaf Parsley
  

• 1/2 Cup Chopped Fresh Mint
• 1 Tablespoon Dried Oregano
• 1 Cup Corn Starch
  
• 1 Cup Grated Pecorino Cheese
  

For Frying:

• About 2 Cups Safflower Oil
• About 2 Cups Olive Oil
• Accompaniment: 8oz Plain Yogurt
  

Directions:

Make Zucchini Batter:

• Stir together zucchini and salt, then drain in a colander set over a bowl, 1 hour.
• Stir together zucchini and remaining fritter ingredients. Season well with freshly ground black pepper. Let mixture stand 15 minutes.

Fry Fritters:

• Heat enough of frying oils to measure 3/4 inch in a deep 12-inch skillet over moderately high heat until a deep-fat thermometer registers 350 deg. F
• Spoon heaping tablespoons of fritter mixture into oils and fry in small batches without crowding, turning fritters, until golden brown, about 1 minute.
• Transfer fritters with a slotted spoon to paper towels to drain and return oil to 350 deg. F between batches. Serve hot.