Spicy Zucchini Gouda Fritters

Fritters belong in the category of fried things I don't often get the urge to make.  The last time I fried something was in the 9th grade when I caught a whim and decided to make donuts.  I followed the recipe to a T, whistling along merrily with the gentle pop and sizzle of frying dough.  When I was done I looked upon my creation with horror and wonder.  I suddenly felt great empathy for Dr. Frankenstein.  After savoring each and every bite of those airy, crisp delights, I spirited the nearly empty bottle of vegetable oil to the back of the cupboard and gave up my career in deep-frying.  But I digress.

A few days ago we got our CSA share, loaded once again with summer squash.  I was tiring of my Thai Green Curry squash stir-fry and I wanted something quick and filling for a late lunch.  We had sharp, raw milk Gouda in the fridge.  The wheels got to turning.  I'd seen a recipe for battered zucchini and cheese sandwiches in Vegetarian Planet, a delightful and inventive collection of hearty vegetarian dishes.  I used her recipe as a base, substituting for ingredients I didn't have on hand.  I forwent deep-frying, choosing instead to pan-fry on a cast iron griddle.  Here is the resulting recipe.

Spicy Zucchini Gouda Fritters

1 medium zucchini, cut into 16 1/4" slices on the diagonal
8 thin slices sharp cheese
For batter:
3/4 c. garbanzo bean flour (or substitute other flours)
1 t. salt
1/2 t. cayenne
1 T. mustard
1 egg, beaten
1 T. apple cider vinegar
Filtered water
1 t. baking powder

1.  Arrange zucchini slices and cheese into 8 mini sandwiches.
2.  Mix flour, salt, and cayenne in a medium bowl.  Add egg, vinegar, and enough water to make a thick batter approximately the texture of yogurt.
3.  Heat a griddle to medium high with a generous amount of high-heat oil: i.e. sunflower, grapeseed, or tea seed.  The heat is just right when the oil is thin, but not smoking, and a bit of water dropped onto the griddle sizzles and pops.
4.  Sprinkle batter with baking soda, stir briefly.  Hold the sandwiches firmly and dip into batter, careful not to let the cheese fall out.  Lay gently onto hot skillet and cook until brown and crisp, about 3 minutes per side.
5.  Serve hot, with a green salad and a little mustard for dipping.