Last week, I made a giant zucchini into lots of things. With one zucchini, I made it stuffed, fried, baked, and even had enough for leftovers for two days. If you missed my previous post about stuffed zucchini cups, you can find that here.
An so continuing on with Zucchini Fest 2011… Here is a recipe for zucchini fritters.
I made these three different ways to see which were the best so here are the results: Deep fried in olive oil- these tasted the best of course, but I couldn’t bring myself to eat more than one because it’s a little too greasy for my taste. Pan fried- I used just a little bit of olive oil cooking spray in a skillet and cooked them until brown. I didn’t care for this cooking method at all. It just tasted bland and was way too soggy. My vote goes to baked- they get just crispy enough and taste delicious!
Baked Zucchini Fritters
- Part of 1 giant zucchini, or just one medium one, coarsely grated
- 1 egg
- 1/2 cup ricotta cheese
- 3/4 cup whole-wheat flour
- 1 leek, thinly sliced (using only the light green bottom part)
- 2 cloves garlic, finely minced
- 1 tsp salt
Shred a zucchini in a cheese grater like pictured above.
Mince the garlic and chop up the leek and add it to the bowl and stir.
Next, add the egg, flour, and ricotta cheese and stir until just creamy enough to hold shape (add a little ricotta cheese at a time depending on the size of the zucchini you use, you may need more or less cheese)
Add any extra seasoning you want (I used salt, white pepper, and garlic powder also try paprika or even curry powder!)
Spray a cookie sheet with non-stick spray, then scoop out your zucchini mixture with a spoon and plop individual small mounds on the pan.
Spread out each fritter so they are flat.
Bake for about 15-20 minutes, flip them over halfway through so they brown on both sides.
I promise, this is my last zucchini recipe for a while! Well, at least for now because I am zucchini’d out!