Zucchini Fritters Anyone?

Zucchini Fritters Anyone?

It’s Summer time. Besides the warmer weather it means, at least to me, fresh fruits and vegetables. One of the major summer harvest items is zucchini. You can find them in so many varieties. The most common variety seen in the markets are the green zucchini. Those are the ones I used for this recipe but you can mix and match them if you want.  Please be aware that zucchini is one of the top 10 Genetically Modified Organism (GMO) produce in the U.S.  It’s important that you #KnowYourSource, so please support your local farmers and farmers’ markets.

In my last blog post I said i would share the zucchini fritters recipe I did at The Monroe Farmers Market. And as a woman of my word here we go. There are some very important things to note. It is CRUCIAL that you squeeze out as much liquid from the shredded zucchini as possible. If you don’t your fritters won’t come together properly as  there is too much liquid in ratio to the amount of flour.  Also don’t be afraid to add other things to your mixture. Some ideas are grated carrots or bacon bits, fresh herbs or try a different cheese. The options are limited to your imagination.

I don’t know if I have ever told you guys this but recipes are just guidelines. You can take away or add whatever you like to make the dish work the best for you.The only recipes that you have to follow a bit more exact are baking recipes. There is a science involved with baking recipes so those shouldn’t be fudged with much. Other than that have fun making changes and trying new things in a recipe

ZUCCHINI FRITTERS 

INGREDIENTS:

1 1/2 pounds zucchini, grated
1 teaspoon salt
1/4 cup all-purpose flour
1/4 cup grated Parmesan
2 cloves garlic, minced

1/2 medium onion, diced
1 large egg, beaten
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
DIRECTIONS:Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely.
In a large bowl, combine zucchini, flour, Parmesan, garlic and egg; season with salt and pepper, to taste.
Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.
Serve immediately.
Recipe adapted from Damn Delicious.
Now you’ve got the recipe. Your next step: go make some memories. Get a friend or family member, head out to your local farmers market for ingredients. With shopping complete, head back to the kitchen to whip up zucchini fritters and make lots of memories.
Until next time.
~The Chef In Pearls
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Written by The Chef In Pearls

Cassandra Mason is a Lifestyle Chef and Gourmet Cooking Instructor who enjoys demystifying the art of cooking for One. You can catch her live demonstrations across major social media as @TheChefInPearls.
Website: http://thechefinpearls.com

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The Chef In Pearls

Cassandra Mason is a Lifestyle Chef and Gourmet Cooking Instructor who enjoys demystifying the art of cooking for One. You can catch her live demonstrations across major social media as @TheChefInPearls.

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