Garden season is here at last and we’ve got tons of zucchini and yellow squash coming in. I’m on a mission to incorporate these fresh veggies into as many meals as possible.
So far, we’ve had zucchini bread, zucchini fritters, chicken stir fry with zucchini and squash, fried squash, pasta Primavera, zucchini risotto and a concoction I put together with the left over stir fry rice which included sauteed zucchini, squash and onions, a can of black beans, diced tomatoes, green chilies and cheddar cheese. It was very tasty.
The zucchini fritters were Morgan’s creation and they were delicious. We served them with a London Broil we coated in a dry rub and seared on the grill.
Morgan’s Zucchini Fritters
• One large zucchini, grated
• 1/4 of an onion, finely minced
• 2 eggs, beaten
• about 2/3 cup flour
• salt and pepper to taste
Grate zucchini into a colander and sprinkle lightly with salt. Let sit for about 10-15 min. Then put the grated zucchini in cheese cloth or a kitchen towel that you don’t mind turning green, and squeeze out as much moisture as you can. Place grated and drained zucchini into a large mixing bowl. Add to the bowl two eggs beaten, onion, flour, salt and pepper. You may need more or less flour depending on how loose the mixture is. Mix every thing together then spoon into a preheated nonstick pan with a couple table spoons of butter melted in it. Cook until golden brown on first side then flip and flatten with a spatula. Once they are brown on both sides they are done. Season with a little extra salt and pepper immediately after removing from the pan.