So, are you one of the lucky one’s who presently have zucchini coming out their ears? Zucchini are one of the easiest vegetables to grow, and they are prolific at this time. If you aren’t growing them yourself, don’t worry. They are in abundance at a farmer’s market near you 🙂
This easy recipe is sure to please. Just a few ingredients and simple steps make short work of turning a fair amount of zucchini into a tasty appetizer.
2 lb small zucchini, each weighing about 6-8 oz
2 tsp salt
2 large eggs, beaten
3 tb grated parmesan cheese
1 tb all-purpose flour
1 tb fine bread crumbs
olive oil for frying
Wash zucchini well and trim off ends. Grate them and put grated zucchini into a colander. Sprinkle with 2 tb salt. Place a plate on top. Over the plate, place a heavy weight, so that the zucchini will release their water, which will take about an hour. Transfer shredded zucchini to a clean towel to blot out any remaining liquid. Get out as much liquid as possible.
Combine shredded zucchini, eggs, cheese, flour, bread crumbs and pepper. Mixture should be soft but not watery. If it is too thick, the fritters will be heavy. Chill mixture for 1-2 hours.
Pour enough olive oil in frying pan to come 1 1/2 inches up the sides. Turn heat to high, and when oil is hot. Using one teaspoon of the mixture at a time, flatten slightly in the palm of your hand, then slip them in one at a time. Don’t crowd the pan. Fry until golden crisp, about 5 minutes total, turning them over when they are golden on one side.
Using tongs, remove fritters from oil and drain on paper towels. Sprinkle with salt, if desired. Serve fritters immediately.