http://realmomkitchen.com/7872/zucchini-fritters/
These weren't like my favorite, but good. I liked how you bake them in the oven. They turned out more crispy than we I pan fry them. I think next time I will substitute the flour/cornmeal with crackers. Also might add some flax meal. Abagail liked them with ketchup. We had them with waffles - kinda funny choice for a dinner, but they went well together and it was an easy summer dinner. We had leftover strawberry syrup (homemade) to go on the waffles. Yum!
Zucchini Fritters
- 2 cups grated zucchini squash
- 1/4 cup all purpose flour
- 1/3 cup cornmeal
- 1 small onion, finely chopped
- 1 clove of garlic, finely minced
- 1 egg
- 1/4 cup grated Parmesan cheese
- Kosher salt and black pepper to taste
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Place zucchini inside a tea towel or flour sack towel and squeeze out excess moisture.
- In a bowl, add zucchini and sprinkle with salt and pepper. Add the remaining ingredients. The mixture with be sticky and thick. Continue to stir, it will thin down. You want it to look like a thick cake batter.
- On a parchment lined baking sheet, divide batter into 6 mounds on the parchment using a spoon or ice cream scoop. Then flatten each mound with a spoon or your hand to form 4 inch rounds.
- Bake for 15 minutes or so, until the fritters are deep golden brown on the bottom. Then turn to broil and place on the second highest rack in your oven. Broil on high for a few minutes, you want to crisp them up but watch carefully so they won’t burn. Serve with rach dressing or marinara. Makes 6 fritters.
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