I thought I had the recipe for Zucchini Fritters in the filing cabinet of my brain but I ended up making something similar to it. I grabbed a couple of zucchini and squash from the garden. Shredded it. Added 1 teaspoon of salt, pepper, garlic powder, and baking soda. Added 3 eggs and about 3\/4 cup of flour.<\/p>\n
Then I fried them in a shallow pan…pretending they were pancakes. Then I served it with some Japanese mayo and unagi sauce with a freshly chopped tomato from the garden.<\/p>\n
Overall the flavor was great but then I decided to do the research on what I should have done. Here’s a recipe…same same but different.<\/p>\n
1 1\/2 pounds shredded zucchini<\/p>\n
1 large egg<\/p>\n
1 teaspoon salt<\/p>\n
1 teaspoon pepper<\/p>\n
1\/4 cup all-purpose flour<\/p>\n
1\/4 cup grated cheese of your liking<\/p>\n
3 cloves minced garlic<\/p>\n
Shred the zucchini.<\/p>\n
Add the rest of the ingredients and mix them until well blended.<\/p>\n
In a pan, add some oil and place over medium heat.<\/p>\n
Get your favorite ice cream scooper and scoop in some of the mixture into the pan. Spread it out.<\/p>\n
Cook for about 2 minutes on each side.<\/p>\n
Eat.<\/p>\n
Mine turned out more caky but tasty. I appreciated the baking soda to help keep it airy.<\/p>\n
The interweb version has a better veggie taste to it and was a little salty because of the cheese I used.<\/p>\n\r\n