Jane Windham’s Zucchini Fritters
Our garden is already producing an abundance of squash and zucchini. We have already given away some of our bounty to neighbors and friends, and we’ve had plenty ourselves, even though Leo says that he really doesn’t like squash and zucchini. But when I made these fritters a few days ago, Leo said that he really liked zucchini prepared this way.
Here’s what you’ll need to make these fritters:
1 1/2 cups all-purpose
2 teaspoons baking pow
3/4 teaspoon salt
3/4 cup fresh parsley,
1/2 onion, chopped
1 egg, beaten
1 cup milk (2%)
2 cups zucchini, shredded
1 teaspoon salt
1/2 cup vegetable oil
First, shred your zucchini and put it in a colander. Add 1 teaspoon salt. After letting it sit in the sink for 15-20 minutes, press out the excess moisture.
Meanwhile, in a bowl, mix the flour, baking powder, and the salt.
Beat 1 egg, add the milk and the zucchini. Add this mixture to the flour mixture.
Some fresh parsley (and there may be a little dill in this mix) really makes these fritters sing!
Chop the parsley finely and throw it into your mixture. Mix everything together.
Heat 1/2 cup vegetable oil on high heat and drop mounds of the batter into a skillet.
Cook about 2 minutes on one side. Flatten lightly with the back of a spatula. When they are beginning to brown, turn and cook the other side.
When done, drain the fritters on paper towels. Sprinkle with salt and keep warm while you are cooking the rest of the batter.
Serve with a dollop of sour cream. Garnish with fresh chives, if desired. You can see that I must not have desired to go out into the garden to get some fresh chives. I guess I couldn’t wait to eat these fritters!