Zucchini Fritters
From midgelet 12 years ago
- 20 to make
- Serves 4-6
These are truly delicious, adapted recipe from Yankee Magazine. We ate these with tarter sauce or sour cream as a topping. One of the best zucchini recipes in my opinion for these type of zucchini pattie. Serve as an appetizer, main dish or side dish if desired
Ingredients
- 2 cups grated zucchini (about 2 medium) shopping list
- 1/2 medium onion, diced shopping list
- 1/2 red bell pepper, diced shopping list
- 2/3 cup breadcrumbs ( ex: panko) ( I used 1 cup ) shopping list
- 1/3 cup cornmeal shopping list
- 1/4 cup parmesan cheese, grated ( I used Romano ) shopping list
- 1 clove garlic, minced shopping list
- 1 large egg, beaten shopping list
- 1 tablespoon mayonnaise shopping list
- 2 teaspoons seasoning (Old Bay is great ) shopping list
- salt and pepper to taste shopping list
How to make it
- Coarsely grate the zucchini and place in a colander in the sink.
- Sprinkle with salt, and allow to drain for 30 minutes.
- Press to remove excess water
- In a medium bowl, combine zucchini, breadcrumbs, cornmeal, and Parmesan.
- In a small bowl, combine egg, mayonnaise, and seasonings.
- Add egg mixture to zucchini mixture and combine.
- Portion the zucchini mixture into even amounts, shaping into a pattie, then lightly pressing down to form a cake.
- Heat up some olive oil in a non-stick skillet over medium to medium high heat.
- Gently transfer the cakes to the skillet using a spatula.
- Brown on each side until they are golden brown
- Serve with a favorite sauce although these are wonderful served plain
- Note: I used less onion and red bell pepper and added a bit more bread crumbs because my mixture was very moist.
- Yield depends on how you shape the patties
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