I got home from being out of town and found an exploding zucchini plant! I want to incorporate more veggies into breakfast, so I thought that zucchini fritters would be a perfect addition to our table. I have to say I was really nervous to taste them. My kids were too! But the result was thumbs up all around. Success! So I thought I’d share the recipe.
Start by grating 1/2 of a large zucchini or one small zucchini. Put the grated zucchini in a clean kitchen towel and wring it out so all the liquid is gone. In a mixing bowl add the dry zucchini, 2 eggs, a handful of parmesan cheese, a handful of breadcrumbs, salt and pepper. I wanted to keep this low carb, so I buzzed up 1 1/2 low carb pitas in the Vitamix and added that instead of regular breadcrumbs.
Heat up a cast iron skillet and add butter and a little olive oil. Drop by spoonful and then flatten them out. Cook until golden on bottom and flip. Then finish cooking. It’s really that simple!
Unfortunately, I wasn’t successful enough at removing all the liquid from my zucchini, so I had some extra liquid in my mix. If that happens, just pull the mixture to one side to try to separate it out.
And that’s it! I served mine alongside scrambled eggs with cheese. Next time I think I’ll dice up some scallions or grate in onion. I think that would be an amazing addition. I’ve also seen recipes with feta or ricotta. I may try that and see how it goes! I think this is a super easy way to use up that garden produce!