Zucchini Fritters

I mentioned before about the veggies we receive every week from a local farm. We love supporting anything local but besides that, the farm fresh flavor is above anything you’ve ever had. However, it ALSO means we get loads of corn, zucchini, yellow squash and carrots every week and sometimes it’s hard to eat everything up before it goes bad! I just showed you zucchini noodles, now here are some zucchini fritters we make on Sunday and enjoy for lunch all week by themselves, on a bun or on top of a salad.

Zucchini Fritters

DSC_0030Prep – 10 minutes / Cook – 12-15 minutes

Ingredients:

2 large Zucchini or Yellow Squash
1/2c Breadcrumbs or 1/8c Rice Flour/Oat Flour1 egg ( if necessary )
Garlic
Parsley / Salt / Pepper / Paprika

*Shred or grate zucchini ( I like the food processor attachment ). Allow zucchini to drain or squeeze liquid out with a towel. Add breadcrumbs, egg and spices and mix. Heat oil on medium high. Form patties with the zucchini mixture and place on pan. Wait until just about golden and flip.

DSC_0031Double Griddle

Fritters can be stored up to a week in the refrigerator. We like to top ours with fancy sauce          ( sriracha and mayo) or a lime/cayenne/mayo sauce. These are so delicious and another great way to get vegetables into our diet. Make this into dinner by adding ground chicken or turkey to the patties.

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