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Thursday, August 9, 2012

Zucchini Fritters

I know what your thinking..."Enough with the zucchini already!"  I can't help it.  Use what you got, right?  I look at it as a great opportunity to try out new recipes before my beautiful veggies spoil.  So have you ever heard a zucchini sing?  Well you will when you eat these (if you can hear them over your own happy humming!)

I really couldn't believe how delicious these amazingly simple fritters were.  I got the idea for the scallions (instead of regular yellow onions) and the baking powder (I would have never thought of that!) from my favorite food blog in the entire world - the food blog that got me into food blogs - Smitten Kitchen.  If you like food porn and/or cooking, check it out, and DO try these...

According to Smitten Kitchen, you could keep these in the fridge or freeze them for months.  Then you can reheat them 325 degrees until they are hot and crisp again.  I didn't want to try this, but if you do, please let me know how it goes.

Zucchini Fritters
from Smitten Kitchen

2 medium zucchini
1 tsp kosher salt
2 scallions, sliced in half lengthwise and chopped
1 large egg, lightly beaten
1/2 cup flour
1/2 tsp baking powder
1/4 cup canola oil (or any other oil of your choice)

Shred the zucchini, put in a bowl, and toss with the salt.  Let it sit for 10 minutes.  Then you can wring out all the water - there's a lot of it - and wringing it out will allow the fritters to crisp.

In another small bowl, combine the flour and the baking powder.

Add the scallion, garlic, and egg to the zucchini and mix well.  Then add the flour mixture and combine.

Heat the oil in a skillet on medium-high heat.  Drop small dollops of the batter into the pan, flatten slightly with your spoon or spatula, and cook for about 3-4 minutes until the edges are lightly browned.  Then flip and cook for 2-3 minutes more.

Serve with sour cream if you like sour cream (no thank you for me.)

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