If you are looking for more ways to use up extra Zucchini, these fritters might be a viable option next to the Zucchini Muffins we whipped up a few days ago.
These are terribly easy to make, and if you have a food processor, even easier.
Now we don’t normally fry up all of our veggies, but over the last few weeks we have used our Zucchini to make a steamed veggie bowl, Zucchini Muffins, shredded & added to our Stir Fry, made Zucchini boats, and even sliced up and made a steamed veggie compote with squash – needless to say, we needed something NEW.
Just use your Food Processor to shred the Zucchini then pour into a clean dish towel to squeeze out all the water. Zucchini has quite a bit of moisture – and although that moisture works in it’s favor for muffins, it won’t work in it’s favor for these fritters. So you will want to squeeze out all of the moisture as much as you can.
If you make your own greek yogurt at home, you can use that as a sauce to put on the top as well – add some fresh herbs and a little honey and it’s perfect to pair.
- 2-3 large Zucchini, shredded
- 1/4 C. Organic All Purpose Flour
- 1/8 C. Organic Cornmeal
- 1/4 C. Parmesan Cheese, grated
- 3 cloves Garlic, minced
- 1 large Egg, beaten
- Salt & Pepper to taste
- Wrap the grated Zucchini in a clean dish towel and squeeze out the excess moisture.
- After well squeezed, combine Zucchini in a large bowl with flour, cornmeal, parmesan cheese, garlic, egg and salt/pepper.
- Add a little olive oil to your skillet.
- Scoop the batter 1/8 C. at a time into a skillet over medium heat, and flatten with a spatula.
- Cook for 3-4 minutes per side until golden brown.
- Serve immediately.
Prefer to make Muffins? See this past recipe for Zucchini Muffins to help you use all that Zucchini.
