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Zucchini Fish Fritters
by Jes Mostek
serves: 4
  These cheesy and delicious fritters are a fantastic compliment to any soup or salad to round out a meal. And you can use any fish you have on hand, including shell fish, fresh-caught lake fish, fish left-over from last Friday's fish fry, or frozen fish fillets.
Ingredients:
  1 lb.   cooked fish
  1 c.   crumbs (bread or cracker)
  1/2 c.   onion, finely diced
  1 c.   zucchini, diced or grated
  1 clove   garlic, minced
  1 small   lemon, juiced
  1/4 c.   whole milk
  1/2 tsp.   dill
  1 tsp.   seasoned salt
  1/2 tsp.   black pepper
  1/4 tsp.   red pepper
  2   eggs
  1 c.   Mozzarella cheese, grated
Directions:
  In a large mixing bowl, combine the bread or cracker crumbs, cooked fish, onion, zucchini, garlic, lemon juice, and spices. Stir, using a large spoon, or an electric mixer, until well-combined and all of the fish is broken up and well-distributed. Add in eggs & cheese. Mix until all ingredients are incorporated.

Coat a large skillet with cooking oil (I prefer 1 tsp. olive oil and 1 tsp. butter). Preheat oil in skillet over high heat until the oil ripples & sizzles. Scoop large spoonfuls (about 1/4-1/2 c. each) of fish mixture into the preheated skillet. Flatten the scoops to form 1/2-1" thick pancake shapes. Reduce heat to medium and cook 3-5 minutes on each side, until outsides are browned and crisp, cheese is melted, and fritters are cooked through. Serve immediately or refrigerate or freeze in a single layer and heat in an oven or toaster oven to reheat to serve.


Note: If you're using up breaded fish, such as fish sticks, you'll want to cut the amount of bread crumbs in half. If you have uncooked fish, you'll want to increase the amount by about 50% to account for the water weight lost in the cooking process, then grill, bake or pan-fry the fish before using in this recipe.