We’ve been getting a lovely lot of zucchini from our garden this year! I’m so excited. I thought it might be fun to share a few of the things we do with our garden produce on the blog, and today I’ll share my super-easy zucchini fritters. We had these the other night with orange-balsamic glazed chicken (a Rachael Ray recipe), and the combination was fantastic.
Get ready, because this is so easy it’ll blow your mind. So easy that I forgot to take photos of the beginning steps. But I have confidence that you’ll figure it out 😉
Shred some zucchini. I used the largest holes on my box grater to shred the equivalent of about 2 largish ones (we had some small ones to use up).
Scramble an egg and mix in about 1/4 c. of flour. Mix this in with the shredded zucchini.
Add salt and pepper. They key here is not to under-salt.
Heat some oil (I used canola oil) in a large nonstick skillet until it is really hot. (I was using our brand new skillet! It was exciting. I love it.) When the pan and oil are really hot, drop in clumps of the zucchini batter and flatten the blobs slightly to form pancake shapes.
Let them cook for a good long while. It takes longer than you think for them to get nicely golden brown on their bottoms. When they are good-n-brown, flip them over. If you’ve waited long enough, they should hold together and not be difficult to turn.
(I probably could have let them brown on the first side even longer, but this still looks great!). On the second side, wait until the fritters are nicely browned, then remove from the pan and place on some paper towels for a minute or two (to catch extra oil) before serving. See the top photo for the finished loveliness.