Friday, June 8, 2012

Zucchini Fritters

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Zucchini season is upon us, and I know a lot of you will be venturing out to your local farmers' market to see what kinds of fresh produce they have in store for you this year. I recently found two farmers' markets by my house, so I know I want to start frequenting them more often. I usually buy all my fruits and vegetables in the local grocery store, but there's just no comparison if you can buy them fresh at the farmers' market. No comparison, I tell ya.

Last year when we went, I came home with things such as tomatoes, beets, peppers, some fresh herbs, corn and some freshly made bread topped with sliced tomatoes and onions. This year, I'm definitely going to pick up some zucchini as well. I never really eat the stuff unless I go to my parents' house and my mom makes some, so these zucchini fritters were somewhat of a new thing for me. They were SO good, though. And you wouldn't believe it, but they're made mostly with vegetables and not packed with a lot of filler. I highly recommend trying them out and I'm sure you could also sneak one by your kids. Enjoy!

Printable Recipe

  • 1 medium zucchini
  • 3 tbsp. onion, grated
  • 1 egg
  • 3 tbsp. all purpose flour
  • 1/8 tsp. baking powder
  • 1/8 tsp. salt
  • 2-3 tbsp. butter, for frying
  • Desired toppings: cheese, sour cream, onions, etc.

Grate zucchini into large bowl. Squeeze excess water out of zucchini (this should be about 1 cup).

Stir in onion, egg, flour, baking powder and salt until combined.

Over medium to medium high heat, melt 1 tablespoon butter in large skillet. Drop batter by the tablespoonful into hot pan, flattening out to be 3-4 inches in diameter, 1/4-1/8 inch thick. Cook 1 minute until bottoms are deep brown and flip. Cook 30 more seconds, remove to plate and sprinkle with salt. Melt more butter into hot pan and repeat until no more batter remains.

Serve fritters warm with desired toppings.

Source: Lauren's Latest

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