Recipe of the Week: Zucchini Fritters (video)

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.

Watch How We Teach Zucchini Fritters here

Zucchini Fritters

3lb zucchini, grated
½ cup all-purpose flour
½ cup Parmesan cheese, grated
2 eggs, beaten
2 garlic cloves, minced
Vegetable oil
Sour cream
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.

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