Zucchini Fritters

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These are wonderful little pancakes I created on our vacation in Michigan. They are a great way to use some of the ample amounts of farm stand zucchini everywhere right now. They are easy to make, and we found they are delicious with a dollop of light sour cream. I have made them a few times since we have been back from vacation, my 8 year old really likes them. They are a great way to sneak in vegetables to kids-they will never know it's healthy! They also are great warmed up in a toaster oven for a light lunch the next day.

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Ingredients

  • 2 medium zucchini (washed and shredded)
  • 2 tsp. salt
  • 2 Tbsp. minced onion
  • 1/2 tsp. granulated garlic
  • 1 Tbsp. dried parsley
  • 1 Tbsp. finely chopped fresh dill
  • 1/4 tsp. fresh ground pepper
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup flour
  • 1 egg (beaten)
  • 3-4 Tbsp. olive oil
  • Sour cream (optional for garnish)

Preparation

Step 1

In a colander, toss the shredded zucchini with the salt. Let sit for ten minutes over a bowl. The salt will draw out the water and drain as it sits. After ten minutes, take a paper towel or just with your hands, squeeze as much water as you can out of the zucchini. It is important to do this well.

Step 2

Add the zucchini in a bowl and add the onion, garlic, dill and seasonings. Sprinkle the cheese and the flour over it. In a small bowl, lightly beat the egg, then add it to the mixture and mix everything together until a paste or dough forms with the zucchini. If water seems to be pooling in areas, you did not squeeze enough water out. To solve this, add a tbsp. of flour at a time until the extra water is absorbed.

Step 3

In a large skillet over medium high heat, add 3 Tbsp. olive oil. Take a small little drop of dough and place in the oil. Watch it cook. When it begins to get golden, the oil is ready. Drop the dough 2 tablespoons at a time in the oil, flattening the patties with the back of your spoon. As things get going, lower your temp a little so the cooking slows down a little. You want nice golden color on both sides, but you want them cooked through (3 minutes each side.) Flip them using a spatula and a fork. Let them drain on paper towels. Serve with sour cream as a garnish.

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