Friday, July 23, 2010
Oh. My. Gosh. These are the most delicious little guys made with shredded zucchini and parmesan cheese. I combined a few recipes to make this work for us. The only change I will make for next time is to either lower the cooking temperature or cook each side for a shorter amount of time. I love the crispiness, but you lose a little bit of the flavor of the zucchini, which really shines through with the dill. I will write out the recipe to reflect that. This has joined the ranks of my top ten favorite recipes and will likely be there for a long time to come. Zucchini fritters. Who knew?
2 medium zucchini
3 green onions, minced through the white part
1 tablespoon dried parsley
1 tablespoon dried dill
1/4 teaspoon garlic powder
1 egg, lightly beaten
3/4 cup parmesan cheese
1/4 cup flour
Canola oil for frying
Shred the zucchini and place in a bowl.
Sprinkle with a pinch of salt and let sit for 10 minutes.
Using paper towels, squeeze out the liquid in the zucchini. Mince green onions.
Add parsley, dill, and garlic powder to the onions.
Add the onion mixture to the zucchini and stir to combine.
Pour enough oil into a large skillet to lightly cover the bottom. Heat over medium heat. Drop spoonfuls of the zucchini mixture into the pan and flatten with a spatula. Fry about 2 1/2 minutes each side, or until golden brown.
Drain on paper towels and season with a pinch of kosher salt. Keep fritters warm while finishing up the batch. Enjoy!