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Wednesday, July 23, 2014
Many of you know I tried my hand at my first garden this summer. So far, the only thing I have been able to harvest is zucchini. I'm reeeeaaallly excited about it. There is something about cooking with something that you grew yourself that is so satisfying. My hubby doesn't love just eating zucchini on its own so I have been trying to get creative with all this zucchini we have!
My mom sent me an awesome link to 37 zucchini recipes. Here is the link. I honestly wanted to try every single recipe. So, I may just do that. I've already tried two.
The one I tried tonight was so good I HAD to share. Everyone in the little fam-damily loved it.
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My mom sent me an awesome link to 37 zucchini recipes. Here is the link. I honestly wanted to try every single recipe. So, I may just do that. I've already tried two.
The one I tried tonight was so good I HAD to share. Everyone in the little fam-damily loved it.
Zucchini Fritters
Adapted from Martha Stewart
Ingredients
- 2 medium zucchini (about 8 ounces each), trimmed
- 1 medium onion
- 1/2 cup grated Pecorino Romano cheese (1 ounce)-I used just a colby cheddar mix.
- 1/3 cup all-purpose flour
- 1/2 cup finely chopped fresh flat-leaf parsley-I didn't have fresh so I used about 1 T dried.
- 1 teaspoon finely chopped fresh oregano- A couple shakes dried.
- Coarse salt and freshly ground pepper
- 2 large eggs, lightly beaten
- Extra-virgin olive oil, for frying
- Plain yogurt and apricot jam, for serving- I didn't have yogurt so I used sour cream and it was delish.
Directions
- Grate zucchini on the large holes of a box grater, then squeeze dry in a clean kitchen towel or press in a ricer. Repeat with onion.
- Mix together zucchini, onion, cheese, flour, and herbs. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Stir in eggs just before frying.
- Heat a medium skillet over medium-high heat. Working in batches, coat skillet with 1 to 2 tablespoons oil. Scoop mounds (2 tablespoons each) of the zucchini mixture into skillet; flatten slightly using a spatula. Cook until golden brown and cooked through, 2 to 3 minutes per side.
- Transfer fritters to paper-towel-lined plates to drain. Serve with dollops of plain yogurt and apricot jam.
Here's the evidence that everyone loved it, even the big man of the house.
I was definitely skeptical of the apricot jam but since I just made a bunch I decided to try it. It really made the dish in my opinion. Don't skip it!
Enjoy and stay tuned for many more zucchini recipes to come.
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