Tuesday, August 23, 2011

Zucchini Fritters

This recipe can be made with a variety of shaved vegetables (including the potato!) but I chose to make it with carrot and zucchini to appreciate the summer flavors.  Serve with a creme fraiche or sour cream topping.


3 medium zucchini washed and then shredded (against a cheese grater)
1 medium carrot washed, peeled and then shredded (against a cheese grater)
1 large egg
3/4 cup flour
olive oil

1. Put shredded veggies in a colander in the sink and add salt.
2. Stir to incorporate and leave to drain for at least an hour
3. When veggies are drained move to a mixing bowl
4. Add a dash of pepper to the mixture
5. Mix an egg and then toss with the veggies
6. Add flour to mixture and stir to coat
7. Form into small patties and set aside
8. Heat a pan and add olive oil to the pan to cover the bottom
9. When oil is hot add fritters being careful not to crown them
10. To ensure a good crust forms, don't turn over for at least four minutes
11. When brown flip to the other side and repeat cooking time
12. Remove from the oil and place on paper towels.
13. Serve immediately

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