Today, I had a bunch of Zucchini in my fridge that I need to use up, soon. I put some in a soup that I’m making for dinner, and decided to use the rest in zucchini bread. ‘Cause who doesn’t like zucchini bread, right! I shredded up what I had left, but it was too much for the receipe I was using, and not enough to double it.
So, I had to ask myself “what do I do with a cup of shredded zucchini?” My querying mind came up with this. . . ZUCCHINI FRITTERS!
I’ve never made them before, let alone tried them, and had only vaguely heard of them. But, heck why not try my hand at making some!
I’m so glad I did. These little things are a zucchini delight! Even my very picky fifteen year old polished one off without complaint, and asked me how to make them. Now that’s a big deal in this house.
Now I’m going to share my little Zucchini secret with you. I hope you enjoy them as much as I did.
1 cup shredded zucchini drained of excess liquid
1 beaten egg
1/4 cup breadcrumbs
1/3 cup shredded cheddar cheese
1/2 tsp garlic powder
salt and pepper to taste
Heat an oiled skillet over medium/low heat. In a large bowl combine all the ingredients and mix well. Scoop 1/4 of mixture (about 1/3 cup) out of bowl and place in the skillet. Shape into a round fritter, like a pancake. Cook 2-3 minutes. Carefully turn over to the other side and cook an additional 2-3 minutes. Both side should be a nice golden brown. Continue with the remaining batter.
For an alternative cooking method, preheat oven to 350. Bake fritters on a baking sheet for about 8 minutes or till golden.
One serving = 2 fritters.