Parmesan Zucchini Fritters
"In mid-August if zucchini do not surreptitiously appear on your front porch in the hours between dusk and dawn, you have no friends."— Carb Diva
Apparently we have many friends, or the few who love us have green thumbs indeed. One shelf of our refrigerator is devoted to zucchini. We've done the zucchini bread, we have eaten zucchini in soup, salads, and vegetable trays.
Today, in the midst of summer, I made zucchini fritters. However, if you find this hub in winter, spring, or autumn, you can still make this recipe. Zucchini are always available at the market. If you like this recipe as much as did we, you can make it any time of year.
- 2 cups grated zucchini, (see note below)
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 2 tablespoons flat-leaf parsley, finely minced
- 2 tablespoons all-purpose flour
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 2 tsp. olive oil
- First, prepare your zucchini--cut the stem and blossom end off of your zucchini. Slice horizontally into two halves. Scoop out the seeds with a spoon and discard the seeds.
- Shred the remaining zucchini--one large squash should yield about 2 cups.
- Place the grated zucchini in a bowl. Add the eggs, Parmesan, parsley, flour, salt, and pepper. Stir to combine
- Heat oil in large sauté pan over medium heat. Spoon zucchini batter into pan (about 1/4 cup for each fritter). Sauté for about 5 minutes. Carefully turn over and continue cooking over medium heat about another 5 minutes or until centers are cooked through and edges are crispy.
What makes this recipe work?
- NOTE -- When grating the zucchini for this recipe, I suggest that you remove and discard the seeds. That seedy interior part of the squash tends to be very wet.
- Parmesan cheese adds a creamy richness as it melts, and binds everything together. If you don't like Parmesan another melting cheese would do--Cheddar, Swiss, etc.
- Zucchini is rather bland. Flat leaf parsley provides a green herbal note.
- If you want to turn this into a meal, stir in 1 cup of minced cooked ham. I prepare the ham by pulsing a few times in a food processor.
© 2013 Linda Lum