Zucchini fritters

Zucchini has been a recent obsession in our house– it began innocently enough, with a little salt, pepper, and olive oil under the broiler, but then quickly escalated to a zucchini pesto pasta dish and, yes, these fried little cakes. Who am I to resist the making of the cute little patties, the frying, and the cheese? Oh yes, the cheese. Funnily enough, the recipe that I decided to use as the basis for this little experiment comes from a blog called The Skinny Chef…

Zucchini Fritters
adapted from Skinny Chef
makes about 8 fritters

Ingredients
1 pound zucchini, stems removed (about 4 medium)
1 egg lightly beaten
1/4 cup parsley, chopped
1/2 cup grated Parmesan cheese
1/2 cup flour
1/2 tsp baking powder
1/2 tsp dried dill (optional)
1/8-1/4 tsp nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper to taste

Method
Combine all of the ingredients except for the zucchini in a large bowl. Whisk to form a batter, removing large lumps, about 1-2 minutes. Grate the zucchini and add it to the bowl. The moisture from the zucchini will produce a thick batter as you stir [you may not believe this at first, but it’s true! Those zucchini are packed with moisture!]. Use the batter immediately [as in, before it becomes unmanageably soggy].

Heat olive or canola oil in a large skillet over medium-high heat. Using a 1/4-cup measure, pour out 3-4 cakes. [If you’re not incredibly, madly in love with your measuring cups, I highly recommend these. They’re hefty and truly wonderful for baking.]


Cook 2-3 minutes on each side until lightly browned. Drain on paper towel.


These were pretty tasty as is, but here are two changes I might make in the future: first, maybe lessen the amount of Parmesan (this sounds insane, I know, but I think the zucchini flavor might shine a little more with a reduced amount of cheese). Also, I think some breadcrumbs might lend a crunch that was definitely missing, despite the nice browning that happened (also, I could see how someone called The Skinny Chef might shy away from adding any carbs to this dish). Given that the batter really was just that– batter– dredging with eggs, flour, and the lot would be a little challenging, but maybe there’s a way around this. Let me know if you find one!

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