Originally meant as a repository of sort for published manuscripts and articles, but reading amazing food blogs lately, I was encouraged to include topics on food and gardening and share other topics of interests to other women like me, who love to garden, fine foods and good cooking.

Wednesday, July 12, 2006

Zucchini Fritters

We had a good harvest of fruits and veggies from our garden last summer so I had to freeze most of it. So glad I did because fresh veggies are quite pricey during winter if they are available at all.

Anyway, now is the time to dig the freezer and make an inventory of frozen veggies for immediate use. Problem with frozen veggies, your choices of how to cook them are limited as they get really soggy when thawed. But that is a non issue.

So, first to come out from down under the cold were the grated zucchini and I decided to make zucchini fritters for lunch. Served warm with your favorite chutney, this dish will surely warm your cold, cold days.

Here's how to do them.

1 1/2 cup grated zucchini
2 tablespoons minced onion
1/4 cup grated parmesan cheese
1/4 cup all-purpose flour
2 eggs
2 tablespoons mayonnaise
1/4 teaspoon oregano
Salt and pepper to taste
Vegetable oil for shallow frying

(If you're using fresh zucchinis, you don't have to thaw anything). So you can now squeeze the grated veggie using a clean cheesecloth to remove as much water as you can.

Mix together all the other ingredients except the oil to make the batter.

Heat oil in a skillet. Spoon batter--2 heaping tablespoons per patty--into skillet. Brown both sides.

Serve warm with your favorite chutney. Enjoy!


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