Making these fritters is a great way to use up zucchini’s, and a simple and easy way serve up a lunch along with a nice salad.
1 – 2 medium zucchini, grated
1 egg, beaten
fresh sqeeze of lemon juice
2 tbsp butter, melted
1/2 cup breadcrumbs, I prefer panko
1/4 cup flour
1/3 cup finely minced onion, 1 small onion
1 clove garlic, finely chopped
2 tsp chili powder or southwestern seasoning
1/2 tsp black pepper
1/2 tsp sea salt
1 tsp horseradish ( optional – but I enjoy it )
3 tbsp parmesan cheese
2 tbsp fresh chopped parsley
2 or 3 tbsp Extra virgin oil for cooking
Prepare the dry ingredients in a mixing bowl with the spices. Add the egg and butter and mix together well, usually a fairly sticky texture. Shape into small patties. Heat the skillet with the oil to a medium-high heat. Place the fritters in the skillet and brown on both sides, which only takes a few minutes.
Serve hot garnished with parsley and cherry tomatoes, or serve with a side salad. Use a dipping sauce of your choice.
Serves 2- 4