zucchini fritters

Aug 13, 2010 by

growing up, we always had a garden and in the summer we had fresh veggies coming out of our ears.  one of my favorites was zucchini.  mom found quite a few ways to make it: baked zucchini, zucchini bread, zucchini bars, zucchini casserole, and it is all so delicious!  this is a new zucchini recipe and it’s pretty darn tasty, if i do say so myself.

adapted from food network magazine

  • 2 small zucchini
  • 2 tsp salt
  • 4 minced scallions
  • 1/4 c chopped parsley
  • 1/4 c chopped dill
  • 1 beaten egg
  • 3/4 c grated parmeggiano reggiano cheese
  • 1/4 c flour
  • evoo
  1. grate zucchini into a colander in the sink; toss with 2 tsp of salt and let sit ten minutes.
  2. while the zucchini is sitting in the sink, prep and mix scallions, parsley, dill, egg, cheese and flour in a medium mixing bowl.
  3. squeeze out any excess liquid from the zucchini.  combine with scallion mixture.
  4. pan-fry spoonfuls of the mixture in evoo, flattening with a spatula, 3-4 min per side.
  5. drain on paper towels and season with salt.


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