Zucchini season is here, so we need to think of more ways to use them, otherwise we're going to have to start leaving them on our neighbors front porch after they've gone to bed.
For the dressing:
1 cup mayonnaise
2 tablespoons chopped fresh tarragon or 1 tsp dried
1 anchovy fillet, chopped
Blend all ingredients in processor until smooth, occasionally scraping down sides of bowl. Season dressing with salt and pepper. Transfer to small bowl. Cover; chill. This can be made the day ahead and that's exactly what I did. On a side note, I doubled the amount of parsley and added 2 Tb of fresh chopped basil. This dressing was outstanding.For the fritters:
1 1/2 pounds medium zucchini, trimmed
6 1/2 tablespoons all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon freshly ground black pepper
1/4 cup beer
4 oz goat cheese, coarsely crumbled (about 1 cup)
1/3 cup (or more) extra-virgin olive oil
Using large holes on box grater, coarsely grate zucchini into large colander. Sprinkle 1 teaspoon coarse salt over and toss to coat evenly. Place colander over large bowl. Let zucchini stand 30 minutes, tossing occasionally. Press on zucchini to release as much liquid as possible. Empty zucchini into kitchen towel. Roll up to enclose and squeeze dry.
Whisk flour, baking powder, 1/2 teaspoon pepper, and 1/2 teaspoon coarse salt in medium bowl to blend. Mix in beer. Scrape zucchini from towel into bowl; stir to coat evenly (batter will be thick). Mix in cheese.Heat 1/3 cup oil in heavy large skillet over medium heat until very hot, about 2 minutes. Working in batches, drop batter into skillet by 1/4 cupfuls, flattening to 3-inch rounds. Saute until brown and cooked through, 4 to 5 minutes per side. Repeat with remaining batter, adding more oil as needed. To serve, place a good size dollop of dressing in the center of your fritter, and enjoy.
Notes: These were cooked on the grill, and while they tasted good, they weren't as crispy as I would have liked. Next time I'll do them with canola oil in a cast iron skillet on the stove top.