us Southern folk excel at taking a healthy ingredient and making it unhealthy. zucchini fritters are one of my favorite fried foods. Too easy to make, and again, you can substitute another veggie, should there be something wrong with you that causes you to dislike zucchini. I got a ridiculously large zucchini (2.5 lbs!) in my CSA, and Lynn and I cut that baby in half to share. This is what I did with my half…
Makes – 20 cookie sized fritters.
Nutrition – There are vegetables in there!!!!
1.75 lbs zucchini*, shredded
1 1/4 cup flour
1/2 cup parmesan cheese
1/2 cup cheese – i use ricotta or cream cheese, depending on my leftover situation
1 tb fresh chopped basil*
1 tsp oregano
salt and pepper to taste
oil for frying.
Step 1 – Shred your zucchini! I use an OXO mandoline that I love, but cannot be trusted with, and therefore always slice whilst wearing a chain mail glove.
Step 2 – add the rest of the ingredients and mix well!
(you might be able to see that i tossed in a handful of leftover chopped broccoli* as well, which was being used to stuff chicken boobs on the other side of the kitchen)
Step 3 – heat your fry oil, about 3/4″ high in a pan, and plop in your batter. Flip when browned (about 1-2 minutes on each side)
Step 4 – dry on paper towels and serve! In my case, with CSA broccoli and spinach stuffed chicken boobs and couscous! (For chicken boobs, sautee veggies in browned garlic with oil and then stuffed into a chicken boob and toss on the grill for 10 minutes whilst heating up your oven, top with cheese and douse with chicken stock, bake for another 6-8, or until cheese is burnt)