This past weekend, Carol made these delicious zucchini fritters. They were so good. These would make a perfect Sunday morning breakfast dish. They were quick and easy to make.
Recipe from Williams Sonoma, Essentials of French Cooking listed below.
We topped them with plain greek yogurt.
Here is the recipe:
4 zucchini (about 1 pound)
1/4 yellow onion
1/4 cup of all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon freshly ground pepper
1 large egg
Extra-virgin olive oil for cooking
Trim the stems from the zucchini and coarsely grate them. Peel the onion and grate also. Using your hands, gently squeeze the zucchini and onion to remove as much liquid as possible.
In a bowl, stir together the grated zucchini and onion, the flour, baking powder, 1/2 teaspoon salt, and the pepper. Add the egg and mix well.
Line a plate with paper towels. In a frying pan over medium high heat, warm 1 tablespoon olive oil. Working in batches, drop the zucchini mixture by heaping teaspoons into the oil, spacing them about 1 inch apart. Using the back of a wooden spoon, press down gently on the fritters and fry, turning once, until golden brown on both sides, about 3 minutes total. Using a slotted spatula, transfer to the paper towels to drain. Arrange the fritters on an ovenproof platter and keep warm in the oven while you fry the remaining fritters. Repeat with the rest of the mixture. It should yield 12 to 16 fritters.
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