Hey there :)
Today I have some crazy shit for you. Real mind blowing stuff. Stuff you wouldn’t imagine in your boldest dreams. Ready? Here it comes: Zucchini Fritters. BAM!
Okay, I was just kidding. I guess the last few weeks everyone has had or seen some zucchini fritters somewhere. Just with zucchini or mixed with some other veggies and stuff. With all those zucchini being everywhere I guess it’s just natural. Anyway, so why yet another zucchini fritter recipe? Well, why not? I have already taken the photos and zucchini still rock. And it would be very rude of you to get bored by them. It’s not their fault that they are everywhere now.
Okay, I will stop losing any more words over another zucchini recipe. Here it is anyway. Because I liked it :)
Recipe
prep time: 30 minutes +++ yields: about 12 fritters
Ingredients
- 2 medium zucchini (about 500g)
- 1 medium potato (about 200g), cooked
- 1 small to medium onion
- 1 egg
- ½ Cup / 45g parmesan, grated
- ¼ Cup / 30g corn meal
- 1 glove garlic
- salt and pepper to taste
Instructions
Start by washing and grating the zucchini. Place in a sieve with a teaspoon of salt and let some of the liquid drop for about 15 minutes
Meanwhile grate the potato and cut the onion into small pieces. Grate the parmesan as well and smash the garlic.
Mix all the ingredients, except for the zucchini in a bowl.
In a cheesecloth or with your hands drain the zucchini so they will lose their excess water. This will be a lot. Then add the zucchini to the rest of the ingredients and mix well. If your batter is too runny, add a bit more corn meal. I did not need to add more.
In a pan over medium high heat put a knob of butter or coconut oil (or preferred oil). When heated thoroughly, add about 2 tablespoons of the batter into the pan and flatten out. Repeat with the rest of the batter, working in batches. Bake for about 3-4 minutes on each side or until golden brown and crispy.
Enjoy with a bit of sour cream or favorite sauce.
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