This week features a very fun recipe for our students, Zucchini Fritters!
We make these crispy appetizers using lots of grated zucchini. Each bite is loaded with Vitamin A, Dietary Fiber, Vitamin C, Vitamin K and Riboflavin.
3lb zucchini, grated
½ cup all-purpose flour
½ cup Parmesan cheese, grated
2 eggs, beaten
2 garlic cloves, minced
Salt and Pepper
Using a grater, grate zucchini on the largest setting. Place in a colander with a bowl beneath. Squeeze the zucchini with your hands to remove the moisture. Add a pinch of salt, and let sit for 5-10 minutes, which helps remove the moisture.
In a large bowl, combine zucchini, flour, parmesan, garlic, and eggs. Season with salt pepper to taste, and mix well.
In a large pan over medium heat, add 4 Tbs oil. Scoop a tablespoon of zucchini batter for each fritter, add to the hot pan carefully and flatten with a spatula. Cook until each side is crispy and golden, about 2 minutes per side. Continue with the rest of the batter. If the batter becomes too moist, mix a bit of flour. When the zucchini fritters are cooked, remove to a paper-towel lined plate. Season with a pinch of salt.
Serve warm with sour cream.