RECIPE: Zucchini Fritters
These are wonderful little pancakes I created on our vacation in Michigan. They are a great way to use some of the ample amounts of farm stand zucchini everywhere right now. They are easy to make, and we found they are delicious with a dollop of light sour cream. I have made them a few times since we have been back from vacation, my 8 year old really likes them. They are a great way to sneak in vegetables to kids-they will never know it's healthy! They also are great warmed up in a toaster oven for a light lunch the next day
2 medium zucchini, washed and shredded
2 tsp. salt
2 Tbsp. minced onion
1/2 tsp. granulated garlic
1 Tbsp. dried parsley
1 Tbsp. finely chopped fresh dill
1/4 tsp. fresh ground pepper
1/2 cup grated Parmesan cheese
1/4 cup flour
1 egg, beaten
3-4 Tbsp. olive oil
Sour cream, optional, for garnish
In a colander, toss the shredded zucchini with the salt. Let sit for ten minutes over a bowl. The salt will draw out the water and drain as it sits. After ten minutes, take a paper towel or just with your hands, squeeze as much water as you can out of the zucchini. It is important to do this well.
In a large skillet over medium high heat, add 3 Tbsp. olive oil. Take a small little drop of dough and place in the oil. Watch it cook. When it begins to get golden, the oil is ready. Drop the dough 2 tablespoons at a time in the oil, flattening the patties with the back of your spoon. As things get going, lower your temp a little so the cooking slows down a little. You want nice golden color on both sides, but you want them cooked through (3 minutes each side.) Flip them using a spatula and a fork. Let them drain on paper towels. Serve with sour cream as a garnish.