Submitted by:
Pamela Willard
Category:
Side
Country of Origin:
United States
Cook time:
45 minutes
Serves:
12
Ingredients:
4 cups grated zucchini, well drained (To drain zucchini, wrap in a clean kitchen towel, place in strainer, place large object [e.g., brick] on top of towel, wait a few minutes, then squeeze towel-wrapped zucchini to get rid of excess liquid.)
1/2 small onion, minced
2 eggs
1/2 cup parmesan cheese
3/4 cup self-rising flour
3/4 cup cornmeal
Canola oil for frying
Steps:
1. Mix onion, eggs, cheese, flour, and cornmeal to create fritter batter and blend until all ingredients are well moistened.
2. Once combined, add zucchini to the fritter batter.
3. Cover the bottom of a frying pan with canola oil and heat to medium.
4. Add 1/4 cup of the batter to the pan to create each fritter.
5. Fry on each side for 3 to 4 minutes, or until golden brown.
6. Remove fritters from oil and drain on paper towels.
7. Serve immediately, or freeze until ready for use, then heat in a toaster over for 4 minutes at 300 degrees Fahrenheit.
What makes this recipe special?
In North Carolina, we love to have our own gardens. You never know from year to year which plants will make it, and which will not. Several years ago, we were overrun with zucchini and squash. What in the world was I going to do with all of this zucchini, a vegetable that really does not freeze well? I began searching recipes and came up with two of my own: easy zucchini bread and zucchini fritters. The zucchini fritters make an excellent side dish for any summertime meal.
Additional notes:
Draining the zucchini is very important. If you don't get as much of the liquid out as possible, the batter will be too watery.
When frying the fritters, make sure to check them to ensure the bottoms aren't sticking to the pan. Although the cheese will stick, if you run a spatula around the fritters regularly, they will not stick.
I use this recipe when I find an extra large zucchini in the garden. Extra large zucchinis are great for grating and using in recipes.