Friday, September 2, 2016

Zucchini Fritters Recipe

Put 4 c shredded zucchini in a bowl and sprinkle with 1 tsp salt.  Let sit 1/2 hour, then squeeze out as much water as you can.

- drained zucchini
- 2 eggs
- 1/2 c flour
- 1 c shredded cheese
- 1 c flour

Heat waffle iron and cook approximately 1/4 c scoops for fritter sized waffles. If you find that the mixture become a bit watery as it sits, add a little more flour to return it to a thick scoop-able consistency so it maintains a nice fritter shape.  Serve hot with garlic mayo (3/4 c mayo; 1/2 tsp garlic salt; 1 tsp Worcestershire sauce).  If you have any leftovers, reheat in the toaster to get that nice crispy texture again.

Note that the dish full that I brought was a double batch (8 c zucchini).  :-)

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