August 27, 2009
Do you have way too much zucchini growing in your garden? Or did some get out of control and are too big to eat alone? If you are like my most, you are trying to find ways to use it up. Sometimes, I just can't take any more zucchini bread. I had some big guys (compare to my 6 month old!) and used these.
These fritters are great as a side for lunch or dinner, or serve with eggs for breakfast. Plus, kids will eat them! (Don't they eat anything fried?)
2 cups grated zucchini
1/2 c grated fresh parmesan cheese
1 large garlic clove
1 green onion, green and white part
1/4 tsp red pepper flakes (optional)
2-3 basil leaves, chopped
1/2 tsp salt
fresh ground black pepper (about 15 turns)
3 Tbsp flour
oil for frying
1. Cut zucchini into chunks for your food processor.
2. Get food processor ready for grating (or you may use a box grater)
3. Grate zucchini - the harder you push, the longer the strands. I like mine long. Do what you like.
4. Place zucchini on clean kitchen towel or paper towels. Ring out liquid.
5. Set aside while preparing the rest of the ingredients
6. In a separate bowl, beat one egg.
7. Add cheese, garlic, scallion, basil, red pepper flakes, salt, pepper, and flour. Mix till combined. Do not overmix.
8. Add oil to frying pan, about 1/4 to 1/2 inch deep. Heat over Medium to Medium High heat.
9. Add zucchini, stir in with fork until zucchini is incorporated, but do not overmix (you don't want chewy fritters).
10. Place mixture in oil to make about 2-3 inch rounds, flatten into disk.
11. Cook until edges are brown, flip.
12. When finished, drain on paper towel.
13. Voila! Your done. Eat them immediately. Serve with greek yogurt or sour cream.
*I tried out a new format for the pictures. What do you think? I am trying to not have a post 3 feet long, and to not be so Pioneer Woman-ish. Should I number the pictures to make it easier to understand? Do you like the old way better? Let me know! Thanks.