Zucchini Fritters
From susana 15 years ago
- 30 minutes to make
- Serves 6
I’ve been eating these since I was a little girl. They’re still a treat and a great way to get vegies into your children, if you have picky eaters. I know you are thinking . . . FRIED . . . but, you have to agree these will be much better for them than a Big Mac. Read more Our boys even eat them cold as a snack -if we have leftovers. See less
Ingredients
How to make it
- In one bowl, combine the buttermilk and egg; mixing well.
- In another bowl combine the cornmeal, salt and freshly ground black pepper to taste.
- Slice zucs into coins about 1/4-inch thick (no need to peel) and lay them out on a paper towel, salt generously and allow them to “sweat” for about 10 minutes.
- Get the oil hot.
- Take a fritter and dip it into the buttermilk and then into the cornmeal and then drop into the skillet.
- (Three zucs will make about three batches to fry in a regular sized skillet.)
- When you take up a batch, allow to cool on doubled paper towel for a minute or so and taste.
- Salt while still hot if needed.
- Grind black pepper over batch and add another layer of fresh paper towel.
- Continue til all fritters are fried.
- May keep warm in oven if necessary.
- -Susana
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