With a bumper crop of zucchini I started making more and more zucchini based foods. Of course zucchini bread and fritters were at the top of the list and house favorites but I’ve also made skewers with cubed chicken and pork on the grill, baked zucchini and ziti and fried breaded zucchini.
Zucchini fritters are a great snack or side item with a meal and if you tweak the basic recipe, eliminate frying them in oil and add a couple of extra ingredients you can put a slightly healthy spin on them.
One large zucchini
Romano cheese and / or Parmesan cheese
2 eggs (one of you want them flatter)
1/8th cup of milk
1/4 teaspoon flour
1/2 cup seasoned breadcrumbs
5 strips of bacon
Diced green onions
Take the bacon and dice it, remove some of the fat but not all of it. Pan fry it until it is almost cooked and remove it from the heat. You can use turkey bacon if you want but you won’t get the same rich flavor from the renderings. If you want a stronger bacon taste use the renderings in the mix instead of the milk; you can add more bacon if you want but resist the urge to add salt until you have allowed the fritters to cool off so you can taste them to see if they need any additional seasoning added to them.
Shred the zucchini using a grater and place it in a strainer for about ten minutes with a weight on it. This will help force out some of the water in it. If you do not like the seeds you can remove them but you will have to add in about half of another large zucchini to make up for it. Once the zucchini has leeched out some of the water add it to a large mixing bowl and then add the rest of the ingredients. How much cheese? That depends on how sharp of a taste you want from it. The flour can be increased a little if the mix looks a little too loose or watery but if you add too much they will puff up like a zucchini pancake instead of being the correct thickness.
I use a griddle to cook my fritters but you need to be there the entire time to move / rotate the griddle so they cook evenly. Use a plastic spoon to make four evenly sized fritters and use the back side of the spoon to flatten them a little. Instead of using oil, try a cooking spray. Wipe the griddle between uses and allow it to cool for about three minutes before you apply another coating of cooking spray.
If your fritters are a nice golden brown but are a little floppy when you take them out of the pan you can put them in the oven on a parchment paper lined cookie sheet to bake them for a couple of minutes or microwave them. I serve them with dinner as a side item or make a batch for myself in the middle of the night when I want ‘something’ tasty but don’t want to have a sink full of dishes and pans when I am done.
There are some great tweaks you can do with the recipe if you want to add more things to it. Some people like fresh parsley and you can use that with the diced green onions or in place of them. You aren’t limited to using bacon; almost any meat can be used as long as it is diced small enough that it doesn’t cause huge lumps when you are forming the fritters in the pan or on the griddle. I have used this recipe to make lobster fritters, southwestern fritters with salsa added to the mixture and sausage fritters.