Zucchini Fritters

Or, how to use up an extremely large zucchini!  A friend at work gave me a really, really large zucchini.  Less than half of it gave me over 3 cups of grated zucchini.

The raw ingredients.

The raw ingredients.

I love the fritters, and we usually eat them all.   However, they do reheat well in a toaster oven, even reheated on low in the microwave.  Reheating on high power makes them a bit tough, due to the egg.

  •  3cups grated zucchini
  • 1 small jalapeno, deseeded, chopped fine
  • 1/2 cup onion, minced
  • 1/2 cup bell pepper, chopped fine
  • 2 tablespoons parsley, basil, thyme, or herbs of your choice
  • 2 tablespoons romano or parmesan cheese, finely grated
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • (or, 1 teaspoon cajun seasoning)
  • 1/3 cup self-rising flour
  • 1 egg
  • 1/4 cup buttermilk

Combine all the vegetables.  In a small cup, combine the seasoning, the egg, the buttermilk, and flour.  Mix well.   Stir into the grated vegetables, and mix well.  Do not add more liquid!  In the attempt to  “make it better”.  This is something I am usually guilty of, and in this case, less is actually more.

Zucchini Fritters, side one.

Zucchini Fritters, side one.

Zucchini Fritters, side two.

Zucchini Fritters, side two.

This recipe made about 15 fritters, 3 to 4 inches in diameter.  I used canola oil to fry them in, just about a quarter-inch deep in the pan.  I had to add a little more oil, twice.  The result?  There were only 2 left.  The boys even ate the ones I was going to give to the chickens.  The fritters are like pancakes, you’re always going to throw away the first few that you cook!  As the guys say, when you fry a vegetable, it’s no longer a vegetable.  A nice summer splurge, though.

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