Summer is still upon us and zucchini are growing in the garden. Fritters are a perfect way to enjoy this delicious vegetable. You can make these appetizer size, but don't make them too large, probably the size of a silver dollar. Serve them warm, but don't be surprised if they don't last enough time to get to the table. Here's the recipe -
4 cups shredded, peeled zucchini
1/4 tsp salt
2 large eggs
1/2 cup pancake flour (i.e., Bisquick)
1/4 cup parmesan cheese
1 tsp dry parsley or 2 Tbsp fresh chopped parsley
1/4 tsp garlic powder
Salt/pepper to taste
Vegetable oil for frying
Using a grater, shred the zucchini and add the 1/4 tsp salt. Let it sit out on counter for 1 hour. Drain very well.
Add remaining ingredients and mix well, creating a wet batter.
Pour enough oil to cover bottom of frying pan. Place 1/3 cup of batter for each fritter, leaving space in between. Fry each fritter until golden color on both sides resembling small pancakes. Careful not to burn.
Drain on paper towel. Arrange on plate. Watch them disappear!