Zucchini Fritters are made much like Potato Latkes. The vegetable is grated, onion added and then mixed in a basic egg/flour batter and fried.
I served these fritters the other day with a grilled steak, sweet potatoes and farm fresh tomatoes.
You can also enjoy these fritters as an appetizer served with sour cream and salsa or with sour cream, smoked salmon and dill.
Very tasty!
Zucchini Fritters
Print recipe| Serves | 36 fritters |
| Inspiration | From the mystery novel... |
Ingredients
- 1 1/2 Cups finely grated zucchini (about 1 large zucchini)
- 1 shallot, minced (or substitute with a small onion)
- 2 Tsp butter
- 1 Large egg
- 1 1/4 Cups milk
- 1 Tbsp butter (melted)
- 1 cup all purpose flour
- 1/4 Tsp salt
- freshly ground pepper
Directions
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Wash the zucchini and then grate it using the large holes on a box grater. Saute the zucchini with the shallot in 2 tsp of butter until soft, about 3 to 5 minutes  | |
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Measure the flour, salt and pepper and then mix together. Beat the egg, milk and melted butter together and add to the flour mixture. Mix until smooth but do not over beat. Add the zucchini/onion mixture to the batter.  | |
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Drop the batter onto a greased hot griddle (or use a large frying pan) in rounds, approximately 2 1/2 inches in diameter.  | |
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Turn when golden brown. These are nice straight from the griddle to accompany a main course. Serve with salsa and sour cream.  | |
| As an appetizer | |
| As an hors d'oeuvres, spread the room-temperature fritters with: * salsa topped with a dollop of sour cream, or * smoked salmon, sour cream and a twist of dill. These fritters may be made ahead and frozen. | |