This is a very easy recipe that I randomly discovered a few years ago in an Allrecipes Cookbook, which I also randomly bought at Marshalls one day. Luckily, they also have it on their website here. Although they call them Zucchini “Patties”, but I like “Fritters” better, because they remind me of conch fritters. They could also be a good vegetarian version of conch fritters. Here’s my version of their recipe:
Grate the zucchini, I leave the skin on because 1. I’m lazy and 2. Speckled green batter looks more interesting than boring one-coloured batter
Then I put the grated zucchini in this nifty contraption called a potato ricer. You are actually supposed to put potatoes in there and smash them through to make the smoothest mashed potatoes ever. But it also doubles as a zucchini water-squeezer-outer. Then I measured how much zucchini I had and adjusted the recipe amounts using Allrecipes convenient little “change serving” button that allows you to automatically increase or decrease the ingredients like magic.
I ended up with 3 cups of zucchini.
So I had to add:
3 eggs, beaten
3/4 cup flour
1/2 of an onion chopped
And whatever cheeses I had in the fridge that added up to 1 1/2 cups grated. This time, it happened to be parmesan, gouda, and sharp cheddar.
Salt and pepper to taste, and I like to add a sprinkle of garlic powder.
Stir it up.
Fry in vegetable oil. Scoop into pan by spoon and then flatten them out. The thinner they are, the crispier they will fry up.
The thinner they are, the crispier they will fry up.
Drain on paper towels.
Serve with ketchup, marinara sauce, sour cream, or “yum-yum” sauce – which I will share the recipe for in my next post!! Stay tuned!