I'm baaaaaack! It's been a while friends, but as you can guess, things are all sorts of crazy over here. Crazy but really exciting. And what the heck! It's the first day of Fall already. I remember writing a few months ago that all I hoped for was sunny skies and warm temps....well, now I'm really looking forward to sunny skies and crisp air. Followed, of course, by lots of warm apple crisp {made by Mom}, oodles of Chili {made by Mom}, and pumpkin bars with cream cheese frosting. Notice a theme here? Mom, if you're reading - I need your fall recipes! And fast!
One thing is for sure, we got some beautiful zucchini from our CSA this summer. The whole roasting routine got old so I thought it would be fun to try out something new - zucchini fritters. They are kind of like crab cakes but without the crab. I have to admit I will definitely be making these again. My husband {not traditionally a lover of zucchini} devoured them. Served with roasted garlic mashed potatoes, these fritters hit the spot.
I shredded 3 small zucchini into a bowl lined with a paper towel, squeezed the shreds to get out as much water from the zuch's as possible, added 2 slightly beaten organic eggs, 1/2 cup organic breadcrumbs, and about 1/3 cup of grated pecorino romano cheese. Then I seasoned with a dash of kosher salt and pepper, formed small handfuls into patties and then "fried" in a large skillet with olive oil. So good. And just because Summer is technically over that doesn't mean you can't still enjoy a good zucchini.....
Happy Eating!
Zucchini Fritters
Recipe inspired by Martha Stewart Living, August 2011
Photos by A Toast to Taste
Ingredients Needed:
3 small Zucchini, shredded and squeezed {to get the water out}
2 large eggs, slightly beaten
1/2 cup breadcrumbs
1/4-1/3 cup pecorino romano cheese, grated
Kosher Salt and Pepper to taste
In a large bowl, combine the shredded zucchini, eggs, breadcrumbs, and cheese. Stir together until well combined. Season with salt and pepper. Once mixture is combined, form into patties about 1/2" thick. Fry over medium high heat in a large skillet filled with enough olive oil to completely coat the bottom (about 1/4"). Remove fritters to a cookie rack with a paper towel underneath so they can drain. Sprinkle with a dash more of kosher salt. Serve and Enjoy!
