Appetizers
Zucchini Fritters
Image and Recipe Copyright © 2003-2010 Jennifer Iserloh
At the end of the summer, Granny always had plenty of zucchini hanging on the vines in her garden. She would serve these fritters hot, but I like to prepare them ahead and offer them room temperature for a late morning brunch buffet.
Serves 2-4
Ingredients
1 pound zucchini, stems removed
1 egg lightly beaten
1/4 cup parsley, chopped
1/2 cup grated reduced-fat Parmesan cheese
1/2 cup flour
1/2 tsp baking powder
1/4 cup tarragon, chopped (optional)
1/8-1/4 tsp nutmeg (I love nutmeg so I add 1/4)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper to taste
Directions
Combine all of the ingredients except for the zucchini in a large bowl. Whisk to form a batter, removing large lumps, about 1-2 minutes. Grate the zucchini and add it to the bowl. The moisture from the zucchini will produce a thick batter as you stir. Use the batter immediately.
Heat olive or canola oil in a large skillet over medium-high heat. Using a 1/4-cup measure, pour out 3-4 cakes. Cook 2-3 minutes on each side until lightly browned. Drain on paper towel.
Make It A Brunch
Serve with Citrus Almond Tea Cake or Buttermilk Biscuits.
Wine Pairing
Pinot Blanc or Sauvignon Blanc, Bloody Mary
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July 24, 2007, 7:53 am
Hi. First let me start by saying how excited I was when I came across your link through a blog I read–your recipes are brilliant!! So far I made the zucchini fritters & the sweetheart cupcakes twice, both were absolutely delicious!!
Many thanks,
Jenny