Zucchini Fritters

I wanted to give Mark a break from cooking since it was his birthday the other day. So I set out to find something new and fun to make, what better place to go than Foodbuzz? Of course it was hard to choose, there are some amazing recipes and so many great pictures to tempt me!

Since I had most everything on hand, I chose this recipe for Zucchini Fritters from Cinnamon Spice & Everything Nice. Since I am a visual person, her pictures jumped out at me, you can almost taste the zucchini and herbs in her photos!

The end results were excellent. The fritters fried up quickly and the blend of herbs and the cheese was delightful. The only thing I did different was to add fresh chives and I only had dried dill as opposed to fresh, no problem. And it's true, you should double the recipe because you will want more!

I had to jazz up the sour cream topping a little bit. I simply mixed up sour cream with fresh chives, dried dill, some fresh parsley, and pepper, it was perfect. We enjoyed the fritters with a nice piece of Coho Salmon and a fresh garden salad, a delicious birthday meal enjoyed by all, but the fritters were the hit of the meal!

Ingredients:

Makes about 14 2-3 inch sized fritters

(adapted from Food Network)

2 small Zucchini

1 teaspoon Salt

4 Scallions/Green Onions, minced

1/4 cup Fresh Parsley, chopped

1/4 cup Fresh Dill, chopped

1 Egg, beaten

3/4 cup Parmesan Cheese, grated

1/4 cup Flour

Canola Oil for pan-frying

Sour Cream, for serving, optional

Directions: 

1. Grate zucchini into a colander in the sink; toss with 1 teaspoons salt and let sit 10 minutes. Squeeze out the liquid.

2. Mix with 4 minced scallions, parsley, dill, egg, Parmesan and flour.

3. Add enough oil to a large skillet to lightly cover the bottom. Heat over medium heat. Pan-fry spoonfuls of the mixture flattening with a spatula, 3 to 4 minutes per side or until golden brown. 

Drain on paper towels and season with salt. Serve with sour cream.