Zucchini Fritters
We make these zucchini fritters all of the time, year round! I found the original recipe on a blog somewhere a very long time ago, which I no longer have bookmarked; however, it's so easy and versatile, that I have it memorized and will share it!
Ingredients:
1 very large zucchini, or 2 medium sized
1/2 Cup flour
2 eggs
Salt and pepper (to taste)
olive oil (enough to coat the pan)
optional: dash of cayenne, chopped green onions, chopped red pepper, or whatever other add-in's suit your tastes
Directions: Grate your zucchini; we use the grating attachment on a mandolin, but if you don't have that you could use a grater. (The mandolin is much faster, of course. Or if you're an expert chopper, you could chop them finely as well!) Put the grated zucchini in a large bowl and add in the eggs and flour, then mix together (don't be afraid to use your hands for this part!) Stir/mix in some salt and pepper, and any additional add-in's of your choosing. My favorite is cayenne and diced red pepper.
Coat a large wok or skillet with olive oil and heat on medium-low. Once heated, scoop out large spoonfuls (a hefty 1/4 cup or more) of the zucchini mixture onto the skillet. Cook until golden brown on each side, about 3-5 minutes per side depending on the size of the fritters and the temperature of your skillet. It's sort of like cooking pancakes! Add more oil to coat the pan as needed. Place the cooked fritters on a plate lined with paper towels to absorb excess oil before serving.
I like to serve these with a big dollop of sour cream, and a side of red-skinned mashed potatoes. :)
Ingredients:
1 very large zucchini, or 2 medium sized
1/2 Cup flour
2 eggs
Salt and pepper (to taste)
olive oil (enough to coat the pan)
optional: dash of cayenne, chopped green onions, chopped red pepper, or whatever other add-in's suit your tastes
Directions: Grate your zucchini; we use the grating attachment on a mandolin, but if you don't have that you could use a grater. (The mandolin is much faster, of course. Or if you're an expert chopper, you could chop them finely as well!) Put the grated zucchini in a large bowl and add in the eggs and flour, then mix together (don't be afraid to use your hands for this part!) Stir/mix in some salt and pepper, and any additional add-in's of your choosing. My favorite is cayenne and diced red pepper.
Coat a large wok or skillet with olive oil and heat on medium-low. Once heated, scoop out large spoonfuls (a hefty 1/4 cup or more) of the zucchini mixture onto the skillet. Cook until golden brown on each side, about 3-5 minutes per side depending on the size of the fritters and the temperature of your skillet. It's sort of like cooking pancakes! Add more oil to coat the pan as needed. Place the cooked fritters on a plate lined with paper towels to absorb excess oil before serving.
I like to serve these with a big dollop of sour cream, and a side of red-skinned mashed potatoes. :)