Ingredients
-
1
-
1
-
2
-
1/4
-
1
-
2
-
1/8
-
1/8
-
2
-
1/2
-
1/2
-
8
-
-
-
Directions
Gourmet Zucchini Fritters (No Cheese!), The original of this slightly modified recipe came from Food and Wine magazine This appetizer or side dish makes several 3 patties and has it all — it’s healthy and light, wonderfully fast and easy to prepare, has a lot of eye appeal, cheap to make, and tastes incredible I notice that most zucchini fritter recipes include cheese — this one does not but the bright flavor certainly does not suffer for the lack of that particular ingredient use these zucchini fritters for my most high-end social/culinary occasions — but I also love them for brunch with a glass of white wine Enjoy!, Fabulous light and tasty fritters I served them with a dollop of sour cream and devoured them all , These are so good! I served them with a Taziki dip and they were gone in minutes The only change I made was to use an egg substitute
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Steps
|
1
Done
|
Shred the Zucchini Squash on a Box Shredder (large Side) or With a Mandolin. |
|
2
Done
|
in a Medium Bowl, Mix the Salt and Water and Allow the Shredded Zucchini to Soak in the Refrigerator For Up to 45 Minutes. |
|
3
Done
|
in Another Medium Bowl, Mix the Chopped Parsley, Minced Garlic, and Lemon Zest. Drain, Rinse, (cold Tap Water) and Redrain the Zucchini -- Pat It Dry With Paper Towels and Add to the Parsley Mixture. |
|
4
Done
|
Season the Mixture With the Table Salt and Pepper, Then Add in the Beaten Eggs and Carefully Stir in the Flour to Make a Batter. |
|
5
Done
|
in a Medium-Sized No-Stick Skillet, Over Medium-High Heat, Bring the Olive Oil Up to Temperature Until You See Some Rippling. Then Spoon in Heaping Tablespoons of the Zucchini Batter. Make About Three Per Batch -- Each One, After Being Mashed Down a Bit With a Spatula Should Be About Three Inches Across. Cook For About One Minute Per Side (until Golden Brown) Before Turning. |
|
6
Done
|
Place Finished Patties on Paper Towels to Drain While Finishing the Remaining Patties. |
|
7
Done
|
Serve With Lemon Wedges as Garnish, on the Side. |
