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!
Yields: about 10 2 1/2" fritters
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.
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