Zucchini … a most generous plant in the garden. What to do with All.That.Zucchini.?
These zucchini fritters can be made ahead, frozen, and popped in the oven for an hors d’oeuvre, breakfast or lunch side dish, or after-school snack.
The recipe is very flexible. Once you’ve made it, you will find ways to adapt it. You can add other finely shredded veggies (carrots and sweet potato work well). Or add some leeks along with the onion. If you can’t find matzoh meal, use finely crushed saltines.
Oh, and here’s another way to use up some zucchini.
Zucchini Fritters
Green * Makes about 2 dozen
1 large zucchini, shredded and drained (about 3-4 cups)
1 sweet onion grated
2 eggs, beaten
1 to 2 cups matzoh meal
1/2 to 1 cup milk substitute if needed
salt and pepper to taste
In a large bowl stir zucchini and onion with eggs and stir in matzoh meal until just blended. Add matzoh slowly and moisten with small amounts of milk if mixture is dry. Season with salt and pepper.
You want the consistency of lumpy oatmeal.
Heat a large heavy skillet over high heat (electric fry pan or cast iron skillet work well – you need even heat in a very hot pan is essential).
Add enough oil to generously cover the bottom of the pan. When oil is hot, gently push Tablespoons of batter into the oil. Fry a minute on each side or until golden brown. Drain on paper towels.
In this size they work well as an hors d’oeuvre. Place drained fritters on a cookie sheet and place in the freezer for an hour. Transfer to freezer bags and use as needed straight from the freezer. Reheat at 350F on an ungreased baking sheet or 10-15 minutes.
Alternatively you can make these in a larger size and serve as a light meal alongside sliced tomatoes and/or quinoa salad.
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