And it just keeps rolling along. Last night for dinner, we featured zucchini fritters. These were quite tasty, especially once I loaded them up with sour cream!! I think I would like to add some sunflower seeds or pine nuts too for some crunch, and some dried cranberries. I may be losing sight of this being a vegetable.
4 cups shredded zucchini
2/3 cup all-purpose flour
2 large eggs, lightly beaten
salt and pepper
1/2 teaspoon garlic powder
Sour cream, for serving (optional)
There are lots of complicated ways to prepare your zucchini here - involving way too much work. I took the easy way out.
Shred the zucchini and set it in the colandar and forget about it for a couple of hours.
Come back to the kitchen, sprinkle it with salt, mix in flour, eggs, salt.
Heat about two inches of oil in a skillet.
Form patties in the palm of your hand and slip into the oil.
Cook until brown and crispy on the edges (about 4 minutes each side).
Serve with sour cream (and if you are my husband, apple sauce).