Zucchini Fritters

It’s hard to believe but just one month after planting the garden, it is already spewing zucchini! How do they grow so fast?!? It must be all of those hours of daylight, the sun rises here at 5:30 and sets at 8:30 pm. Perfect for aiding and abetting zucchini! So what do I do with all of these zucchini? Of course I have made the sautéd zucchini and zucchini bread but I’m already looking for other ways to prepare it. I remembered these delicious little fritters from a cookbook a friend gave to me years ago so I gave them a whirl and they came out delicious. A nice change from the norm. You can also zest them up with a little curry powder and minced jalopino if you like it exotic!

Zucchini Fritters

Ingredients:

• 2 cups shredded zucchini
• 1 teaspoon salt
• 1/4 cup flour
• 1/4 cup Parmesan 
• 1 egg
• 1 cloves of garlic minced
• Oil for frying

Instructions:

Shred the zucchini with a cheese grater and salt it. Place it in a colander lined with cheesecloth or a thin cotton kitchen tea towel. Allow it to rest while you prepare the rest of the ingredients. After about 10 minutes you will drain it by wrapping it up in the tea towel and squeezing the liquid out. I would say at least a 1/4 cup of liquid came out.

Add the flour and Parmesan to the drained zucchini and toss. Add the egg and garlic and mix together. Form little golf ball size balls and place them in a hot skillet with just a couple of tablespoons of oil. Flatten the, out with your spoon or spatula and fry until golden brown on one side then flip and fry the other side. Serve warm, they make a great appetizer!