Zucchini Fritters

Wikipedia defines a fritter as “any kind of food coated in batter and deep fried.” I generally take anything I read in Wikipedia with a grain of salt. I’m thinking of sending in a revision to its definition because our zucchini fritters are not coated in batter  but they taste just as good as any vegetable fritter I’ve eaten.

This is how we use zucchini at the end of the growing season when we are tired of frying, baking and steaming it (and the neighbors won’t take anymore from us). If you get really, really tired of zucchini, try substituting two cups of corn for the zucchini.

Ingredients

2 medium-large zucchini (fresh from the garden)

1 clove garlic (minced – do not use if substituting corn for zucchini)

¼ cup Parmesan cheese (grated)

3 tablespoons fresh parsley (chopped)

1 teaspoon salt

¼ teaspoon pepper

2 large eggs (lightly beaten)

1/3 cup flour

Vegetable oil (for frying)

Directions

Grate the zucchini into a large mixing bowl. Cover the mixture with paper towels and press down to absorb moisture. Remove the towels and add the garlic, Parmesan cheese, parsley, salt, pepper and eggs. Mix to combine. Add the flour, stirring well so no lumps form.  

Heat four tablespoons olive oil in a large pan over medium-high heat. Using a tablespoon, scoop a large amount of the zucchini mixture and carefully transfer it to the hot oil. Lightly flatten the fritter with the back of the spoon. Repeat until the pan is full or the mixture is all gone. 

Cook the fritters for three to four minutes. Reduce the heat to medium. Turn the fritters over and continue cooking for another three minutes, or until done. 

Tip: If you want to try something different, add ½ teaspoon of Tabasco sauce to the zucchini mixture before cooking. Then place a dollop of sour cream on each fritter before serving. Be sure to serve the fritters while still warm!