Zucchini Fritters

Friday, March 28, 2014

Sweet & Savory




Happy Friday y'all!  I have to admit that making these zucchini fritters was a major plus for me this week.  You may notice that I only used a few for the pics.  That's because these are so tasty that many only survived a few minutes after cooling.  In my defense it was lunch time and these just smelled so fantastic.  You can use any cheese you would like for these fritters.  An asiago cheese would be delicious or a blue if you want a kick of flavor.  These babies have definitely been welcomed into my weekly menu rotation. Quick and easy to make they are a great side for any meal.  I'm actually having a few for a snack this afternoon.  Give them a try and tell me what ya think!

Zucchini Fritters

Yields: about 10 2 1/2" fritters

Ingredients

2 large zucchini - washed and grated
1 shallot, thinly sliced
1 large egg, lightly beaten
1/3 cup feta or cheese of choice - measure to taste
1/2 cup all purpose flour
1/2 teaspoon baking powder
1 teaspoon kosher salt
Olive oil, for frying

To make these Paleo friendly simply use almond flour in place of the all purpose flour.

Instructions

In a medium size bowl toss grated zucchini with salt and set aside for 30 minutes.  Wring out the water in the zucchini by either placing it in a colander and pressing the water out with a wooden spoon, wring it in a piece of cheesecloth or take portions in your hand and squeeze.  

In a small bowl combine your flour and baking powder.  Be sure to thoroughly blend and set aside.  In your medium bowl combine your zucchini and shallot.  Slowly mix in the flour mix.  Toss with a fork until completely blended.  Add egg and completely blend again.  This will take a few minutes.  Lastly blend in your cheese and pepper to taste.

Warm up 2 tablespoons of olive oil in a large skillet over medium heat.  Once it sizzles drop a spoonfuls of batter into the pan.  Use the spoon to flatten the mixture out into the skillet.  Be sure not to overcrowd the pan.  Cook until golden brown on the bottom - about 3 to 4 minutes.  Flip and repeat.  

Lay out onto a paper towel to drain and the place in a warming drawer/oven until ready to serve.


This recipe adapted from Smitten Kitchen



15 comments:

  1. These look and sound amazing! I can't wait to try! Pinned! Would love for you to link these up to our All Things Thursday Blog Hop when you get a chance!
    Blessings,
    Nici

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  2. Yum-I love all kinds of fritters, and these look delish! Thanks for sharing at Fridays Unfolded!

    Alison
    Nancherrow

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  3. Yum! These look delicious - lovely photos. Pinning this & can't wait to try out the recipe!

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  4. These look awesome. I love fritters!

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  5. I LOVE these! They sound so good and healthy...and easy!! Pinned! :)

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  6. Oh these look delicious! For some reason, my daughter will not eat zucchini. I think I may be able to get her to with these. Thanks so much for sharing at The Makers. :) Pinning!

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  7. I love zucchini fritters, this recipe sounds wonderful.

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  8. These look like a delicious way to use up my zucchini come late summer! I think I'll use a zucchini fritter in place of my toast with my morning egg :)

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  9. I just love zucchini fritters! Thanks for sharing at Simple Supper Tuesday.

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  10. I have to try this! Looks so good!
    I'm hosting a giveaway to today, would love for you to follow along and enter!
    -Jennie
    http://thediaryofarealhousewife.blogspot.com/

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  11. These look amazing! Will have to check I have everything so I can make them over the weekend. Yum!

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  12. Indulgent lady we would love to have you and your recipes on our Foodie Friday party today. Please swing by: http://www.simplelivingeating.com/

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  13. These look so yummy I always forget to try making zuchinni pancakes. I'm pinning it for later. Thanks for sharing at My Favorite Things Party. I hope to see you again tomorrow. Theresa @DearCreatives

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  14. Thanks for linking up to my T.G.I.F. linky party :) Have a great day!

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