Zucchini Fritters

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.

zucchinis

Zucchinis.

Grate them, place in colander with salt and let them drain.

draining the grated zucchini

Draining the grated zucchini.

After the zucchini is drained, add the other ingredients.

green onions

Green onions.

garlic

Garlic.

dill

Dill.

an egg

An egg.

parmesan cheese

Parmesan cheese.

Mix them together, end up with batter that looks like this.

zucchini fritter batter

Zucchini fritter batter.

Drop spoonfuls of the batter into a fry pan.

frying fritters

Frying fritters.

These are good with sour cream and bacon. But what isn’t?

served with bacon and sour cream

Served with bacon and sour cream.


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.

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