Zucchini Fritters - FamilyEducation

Zucchini Fritters

July 30,2009
Sweet Pea Chef
Jessica Efird

Jessica, aka the Sweet Pea Chef, is a former U.S. Senate staffer/weekend gourmet turned full-time mom/family gourmet. She lives in Columbus, Ohio with her husband and two sons.

I had lunch yesterday with my good friend Shannon, who also happens to be my partner in our CSA co-op. We were at her house eating with our children when I asked her if she had any room in her refrigerator for something. She laughed and said, "have you seen my fridge?" Shannon then opened the refrigerator and revealed the gobs of vegetables from our CSA. We then started sharing ideas on how to use and possibly freeze the bounty we have been receiving each week from New Century Farms. Shannon, this recipe is for your zucchini. Chances are, there are a lot of you out there that have surplus zucchini too. This tasty way to use zucchini is super kid-friendly. Zucchini Fritters 2 medium zucchinis, shredded 1 small onion, shredded 2 teaspoons baking powder 3/4 teaspoon salt, divided use 1/2 teaspoon ground pepper 2 tablespoons milk 1/2 - 1 cup of whole wheat flour 2 tablespoons olive oil Shred the zucchini and onion and combine with the baking powder, 1/2 teaspoon salt, pepper, milk and 1/2 cup flour in a bowl: Check the consistency and add more flour if you need to thicken the batter a bit. Heat 1 tablespoon of oil in a large skillet over medium high heat. Once the oil is hot, drop golf ball sized balls of batter in the pan: Cook for 5 minutes or until you see the edges browning a bit and then flip and cook on the other side until browned. Sprinkle the top of the zucchini fritter with a touch of salt. Makes 8-10 fritters. SPC