It is squash season. In addition to the zucchini that my single zucchini plant puts out husband also brought home some giant zucchinis from work that one of colleagues grows in his backyard. And so I have made a list of zucchini recipes I need to try. One of the top things on my list was zucchini fritters.
One of my fondest childhood memories are my mothers deep fried cutlets. Some weekends we would wake up from our naps to the sound of these potato cutlets stuffed with peas, onion and carrots sizzling in oil. My mother would form oval cutlets dip them in bread crumbs and deep fry them until they were just past golden brown. We had far more of these than was good for us.
So this weekend armed with a fridge full of zucchini and a slower metabolism I found this recipe for skinny zucchini fritters.
My version left out the Parmesan and a lot of the spices since I wanted to keep the flavors simple.
Recipe for Zucchini Fritters
1 very large zucchini grated.
1 cup bread crumbs
1 tbsp dried basil
salt to taste
1tsp paprika ( depending on how spicy your paprika is add to taste)
2 tbsp egg white
Grate the zucchini with the peel on. Collect in a paper towel and squeeze to remove all the excess water. Place this grated zucchini in a bowl and add the rest of the ingredients. Mix and get ready to make fritters.
Shape into fritters.
Shallow fry in a pan on both side. I used my cast iron skillet for this and crust on these was perfect.
Eat with favorite dipping sauce. Lie back with a full stomach and take a nap.