We have an abundance of zucchini right now. And by abundance I mean, members are invited to take all they can carry. Seriously, vegetables make great gifts, surely you know a neighbor or friend who could use a few dozen? I love zucchini bread as much as the next person but I'm begging Kevin not to plant anymore!
Zucchini Fritters
Our friend Tiffany M gave us this recipe years ago and we love it! These fritter-like zucchini cakes look like crab cakes and are a great way to use zucchini. We double the recipe to guarantee leftovers.
Ingredients
2 ½ cups grated zucchini (use a food processor if you have one)
1 egg, beaten
2 tablespoons butter, melted
1 cup bread crumbs (we use whole wheat but Italian style would be good too)
¼ cup minced onion
1 teas (or more) Old Bay Seasoning
¼ cup flour
½ cup vegetable oil for frying
Instructions
Zucchini Fritters
Our friend Tiffany M gave us this recipe years ago and we love it! These fritter-like zucchini cakes look like crab cakes and are a great way to use zucchini. We double the recipe to guarantee leftovers.
Ingredients
2 ½ cups grated zucchini (use a food processor if you have one)
1 egg, beaten
2 tablespoons butter, melted
1 cup bread crumbs (we use whole wheat but Italian style would be good too)
¼ cup minced onion
1 teas (or more) Old Bay Seasoning
¼ cup flour
½ cup vegetable oil for frying
Instructions
- In a large bowl, combine zucchini, egg and butter
- Stir in bread crumbs, onion and seasoning. Mix well.
- Shape mixture into patties the size of a large crab cake. Dredge in flour
- In a large skillet, heat oil over medium-high heat until hot. Fry patties in oil until golden brown on both sides, about 5 minutes a side.
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