Zucchini Fritters

Up until last summer the only way I would eat zucchini was deep-fried.

It’s one of the fastest ways to appeal to a picky eater and still tops the list as my favorite way to eat zucchini, even though I’ve moved on and enjoy it in many other ways now. 

And yes, I said picky eater! I once was and still am.

But that, my friends, is a story for another day…

If potato latkes have a twin this is them! The fritters are made by mixing shredded zucchini with Parmesan cheese, scallions, egg, parsley, dill and flour and then pan-fried to a deep golden brown.

One of the secrets to getting a good crust is to salt them first to draw out the water. It sounds like a bother but it’s really quite painless and definitely worth the extra time it takes. 

The end result is a crusty outside and incredibly creamy inside! Almost like custard.

A little sour cream, tzatziki or remoulade would be the perfect accompaniment. But they disappear so fast you hardly need a sauce to go with them.

I learned too late that I should of doubled the recipe.

I hope you have better luck than I getting them to the table!

The alluring smell will mark a path straight to the kitchen where hungry hands will greedily grab for them…they’re seriously addicting!

I’m linking to this to Two For Tuesedays: Celebrate Real Food over at Girlichef Heather’s lovely blog!

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