Zucchini Fritters

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A fritter is a batter containing meat, fruits or vegetables that has been fried.  So it has to be good, right?  It’s fried!  A friend gave me a recipe for zucchini fritters a few days ago and I decided to give them a try.  When you don’t plan your menu ahead of time you frequently have to improvise ingredients.  And sometimes the improvision is a great success.  That was the case here.  These fritters were an excellent side.  Even someone who doesn’t like vegetables will like these.

Ingredients:

2 medium size zucchini shredded

2 garlic cloves minced

2 shallots minced (about 1/4 cup)

1/4 chopped fresh parsley

zest of one lemon

1/2 cup Parmesan cheese shredded

1/2 cup flour

1 egg whisked

1/4 tsp cayenne pepper

salt and pepper to taste

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Grate the zucchini and put it in a colander to drain for 10-15 minutes.

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Dice the scallions, garlic cloves, and parsley.  Zest the lemon.

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Grate the Parmesan cheese.

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In a medium bowl combine the zucchini, flour, cayenne and salt and pepper.  Stir to combine.  Stir in the garlic, shallots, parsley and lemon zest.

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Stir in the cheese and the whisked egg.  Season with salt and pepper.

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Heat a tablespoon or so of canola oil on a griddle or fry pan over medium high heat.  Drop heaping tablespoons of the batter onto the hot griddle and cook 3-4 minutes per side until the fritters are golden brown.

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Serve with a dollop of sour cream and some applesauce.  I served them as a side with a pork loin and asparagus.

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NOTE:  After draining the shredded zucchini you may still need to squeeze out any remaining liquid.  You can do this with your hands or wrap the zucchini in a clean cotton dish towel  and squeeze.

Zucchini is a very mild squash so feel free to experiment with different kinds of herbs like dill or cilantro or basil instead of parsley.

 

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