I am really getting good at cooking zucchini now! Mostly because I want to find things to eat that don’t involve me needing to go to the grocery store. haha . . .
So I got this recipe for zucchini fritters from allrecipes.com. I made a few changes since I definitely didn’t want to make that many, but I’ll give you the original recipe first:
- 1 large zucchini, finely chopped
- 1 small onion, chopped
- 3 eggs, beaten
- 1/2 cup freshly grated Romano cheese
- 1 cup 2% milk
- 2 cups all-purpose flour
- salt and pepper to taste
- garlic powder to taste
- onion powder to taste
- dried parsley (optional)
- 1/4 cup vegetable shortening
- In a large bowl, mix together the zucchini, onion, eggs, Romano cheese, milk, and flour. Season with salt, pepper, garlic powder, onion powder, and parsley.
- Heat about 1 tablespoon of shortening in a large skillet over medium heat. Drop 1/4 cupfuls of the batter into the skillet, and flatten slightly with the back of a spatula. Turn fritters over when the center appears dry. Cook on the other side until golden brown. Set aside and keep warm. Add more shortening to skillet as needed, and continue with remaining batter.
So this is what I did differently:
- I grated the zucchini rather than chop it, so I didn’t use any milk because my zucchini was wet enough.
- Instead of garlic powder, I added minced garlic.
- Instead of Romano cheese I used mozzarella.
- Instead of all flour, I substituted in some bread crumbs.
- Instead of onion powder (there is already an onion!) and dried parsley, I used quite a bit of Italian seasoning.
Wow, looking at all those changed I might as well have written my own recipe!
They turned out pretty good! It’s recommended to serve with yogurt or sour cream, but I just ate mine with ketchup and I thought it was good.