I have soooo many zucchini!!
Have you heard that from anyone lately?
If you know anyone with a garden, chances are, it’s one of the first things out of their mouths!
But, it’s honestly one of the best things to have an abundance of…
Why, you ask?
Well, you can make so many things with it.
Like my mama’s stuffed zucchini, zucchini noodles better known as zoodles (this one is epic because it’s served with a vegan bolognese!), a healthy version of stuffed zucchini flowers, zucchini fries, moist zucchini muffins with cream cheese frosting, traditional battered and deep fried zucchini flowers, epic chocolate zucchini cake...
Need I say more??
Well, today you can add another one to your repertoire!!
They are an Italian staple and served as a side dish at your big Sunday feast, as a snack on a summer picnic, or even for breakfast with an egg on top of it!!
The traditional way, for some, is to deep fry them…which would be epic!
But my mom never did that…she just pan fried them and they were still deeeelish!
I tried these ones with rice flour and they worked out great so, gluten free to top it off!
Just remember to salt and drain your zucchini well so you don’t end up with a soggy mess!
While it’s draining, gather the rest of your ingredients…
Once they mixture is ready, a wee bit of oil and a quick pan fry and you have yourself a superb summer treat!!
You will never again complain about having too much zucchini!!!
Try these out and let me know how your serve your fritters!!
- 2 medium zucchini, grated
- 1 tsp salt
- 1/3 cup flour (can use coconut or rice)
- 1/4 cup parmigiano, grated
- 1/4 cup mozzerella, grated
- 1/2 cup chopped herbs (I like 2/3 parsley and 1/3 basil)
- 1/2 sweet onion, minced (I used a red onion)
- 1 clove garlic, minced
- 2 egg
- 1/2 tsp freshly ground black pepper
- 1/2 tsp baking powder
- 1/3 cup olive oil (for frying)
- Place grated zucchini in a colander over the sink; add salt and gently toss to combine; let sit for 10 minutes.
- In a large bowl, combine flour, both cheeses, herbs, onion, garlic, baking powder and egg; season with salt and pepper, to taste.
- Now that the zucchini have had time to drain, squeeze out the liquid using a clean dish towel or cheese cloth (or you can just use your muscle and squeeze it tight!!); add it to the bowl and mix well!
- Heat olive oil in a large skillet over medium high heat and scoop large spoonfuls of batter for each fritter, flattening with a spatula; cook until the underside is nicely golden brown, about 2 minutes and flip and cook on the other side until brown.
- Serve immediately.