Have you had enough of zucchini recipes yet? No worries, this will probably be it for a while.
Here’s what goes on:
Get 2 zucchinis.
Grate them, place in colander with salt and let them drain.
After the zucchini is drained, add the other ingredients.
Mix them together, end up with batter that looks like this.
Drop spoonfuls of the batter into a fry pan.
These are good with sour cream and bacon. But what isn’t?
Zucchini Fritters (makes about 14 2-3 inch sized fritters)
2 small zucchini
1 teaspoon salt
4 scallions/green onions, minced
1/4 cup fresh dill, chopped
i garlic clove, minced
1 egg, beaten
3/4 cup Parmesan cheese, grated
1/4 cup flour
Canola oil for pan-frying
Sour cream, for serving, optional
1. Grate zucchini into a colander in the sink; toss with 1 teaspoons salt and let sit 10 minutes. Squeeze out the liquid.
2. Mix with 4 minced scallions, parsley, dill, egg, Parmesan and flour.
3. Add enough oil to a large skillet to lightly cover the bottom. Heat over medium heat. Pan-fry spoonfuls of the mixture flattening with a spatula, 3 to 4 minutes per side or until golden brown. Drain on paper towels and season with salt. Serve with sour cream.
Click here for the original recipe. I didn’t find it necessary to use the parsley and added some minced garlic to the batter. I like the fritters better with my choices and, as that’s who I’m cooking for, that’s what matters.