Zucchini fritters can serve in
place of meat for dinner or with a dipping sauce for snack. The majority of
zucchini fritter recipes suggest grating the zucchini and squeezing out the
juices. This is perfectly unnecessary and in my mind ruins the delicate texture
of zucchini fritters, making them heavy and doughy. Jim was rather taken by how
delicious these turned out to be.
ZUCCHINI FRITTERS
1 small zucchini
1/8 cup diced red onion
1 egg
1/4 cup flour
salt and pepper to taste
oil for frying
- Trim the ends and coarsely chop the zucchini. Don’t grate it.
- Dice the red onion.
- Place the chopped zuccihini in a bowl with the diced onion, egg, flour and the seasoning.
- Mix to combine. The consistency should be sloppy and wet.
- Heat up a nonstick fry pan on medium heat.
- Add just enough oil to coat the pan with about a quarter inch of oil.
- Scoop up a heaping tablespoon of the zucchini mixture and drop it into the oil. Leave room to flip over, do not crowd the pan.
- Once the first few are flipped over, you may add a couple of more fritters to the pan.
- Fry the fritters to golden crispness and serve immediately.
