Zucchini Fritters are a fun and easy lunch or light dinner recipe and are especially good when served with Tzatziki, a Greek yogurt sauce. These zucchini fritters are vegetarian, too, which makes them a good addition to the table when you are going meatless. The German influence in these little cakes is seen in the parsley and nutmeg.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 6 fritters, 2 servings
- 1/2 c. flour (I used whole wheat pastry flour, but you can use white)
- 1/4 c. chopped parsley
- 1/4 c. shredded Parmesan or Italian blend cheese
- 1/8 tsp. freshly ground nutmeg
- 2 T. grated onion or 1 T. dried, minced onion
- 1/8 tsp. pepper
- 1 egg
- 12 oz. or 2 medium zucchini (3 cups, shredded)
- 1/2 tsp. salt
- 1 T. oil
Mix flour, parsley, cheese, nutmeg, onion, pepper and egg in a bowl until blended. Place the shredded zucchini on top, sprinkle the salt over it and mix into the batter.
Wait several minutes and mix again. You may have to do it a third time to get a well, mixed, moist batter. It will not be smooth though, because of the cheese and zucchini.
Heat a large non-stick pan and oil the bottom. Using about 1/4 cup batter per, make 6 or 7 patties.
Cook patties 4-5 minutes on both sides, medium heat.
Serve with sour cream, yogurt or tzatziki.