Recipe: Zucchini Fritters

Has your Kitchen Time increased along with your Screen Time these last few weeks? 

I can't be the only one. 

I'm also not (really) complaining, as I love to cook and while I don't necessarily feel like I have MORE time on my hands, cooking has been relaxing, therapeutic and a lot of fun.

While I haven't ventured down the road of making my own bread (yet), I have definitely fallen down the rabbit hole of interesting meal ideas, ways to use all the produce we have without wasting it, and jaw-dropping delicious dishes.

This weekend, I made a dish that was on my Explore page more than once: Zucchini Fritters. 

And they were FANTASTIC.

Zucchini Fritters

You Will Need:

• 2-3 small zucchini
• 1 cup grated Romano or Parmiggiano Reggiano Cheese (this will change the taste slightly)
• 1 cup bread crumbs
• Salt/Pepper
• 1 egg
• Chopped Parsley, optional
• 1/4 flour, or as you need
• Vegetable Oil

Instructions:

1. Start by grating the zucchini, sprinkle with salt and place in a colander with a bowl underneath for at least 10 minutes. The zucchini will begin to lose water, so you'll need that bowl to catch it.
2. After 10ish minutes (you can leave longer if you want), squeeze the zucchini until you've extracted as much liquid as possible. If you were making meatballs, this would be your meat.
3. Add the drained, grated zucchini to a bowl. Add 1 egg, grated cheese, breadcrumbs and parsley. Add crushed black pepper. Begin to mix.
4. Incorporate flour to remove some of the stickiness -- note: the mixture will NOT form a dough. It will remain sticky. But, the flour will bind it together. 
5. Now it's time to fry. Don't ruin the fritters by trying to bake them. They're called Fritters for a reason. Heat vegetable oil on high heat in a deep pan. Make sure it's hot. 
6. Using two spoons, carefully drop the mixture into the oil and gently flatten to form a patty. 
7. Using a spatula, flip after a couple of minutes, being mindful of the hot oil.

When each side of the fritter is golden, allow to dry slightly on a piece of paper towel before serving.

I'm sure you can add sour cream or another fixing, but we enjoyed these babies without a garnish, and they were even good the next day! 

Enjoy!