04 April 2014

Zucchini Fritters

Usually we have a few sprigs of fresh greens showing up at our farmers market by now, but the worst winter in a hundred plus years is keeping most everything still brown this year. I was so desperate I purchased some little zucchini. I wasn't really sure what I would make but had a day to decide.

I ran across a zucchini fritter recipe that was bland and green as most of them are that I've tried in the past. I came upon a recipe in a newish cookbook called "The Cheesemongers Kitchen" for zucchini fritters that contained goat gouda and WOW are they ever fantastic!!

I changed a few elements from the original recipe to suit my tastes and desires for texture and flavors. My family and cooking class has all agreed we think this is a great recipe! I am enjoying now, but I am imagining how utterly amazing they will be in August.....when it's finally warm.


2 medium zucchini, grated and squeezed dry
3 Tablespoons onion, finely chopped
4 ounces goat gouda, grated
Salt & pepper
1 egg, beaten
1/2 teaspoon sirarcha
1/4cup bread crumbs
1/4 cup flour

Combine all ingredients in a large bowl until well mixed.
Heat a few tablespoonfuls of olive oil in a large skillet over medium high heat. When oil is hot, drop a couple tablespoonfuls of the zucchini mixture into a patty and cook until golden brown. You can do a few at a time, but don't crowd the pan. Turn carefully and brown on other side. Drain briefly on paper towel and serve immediately.

These are wonderful served up imstead of potatoes. Enjoy!


posted from Bloggeroid

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