Zucchini Fritters Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |
Google
 
Web dorothymcnett.com

See Also: Cooking Club · Vegetable Dishes

Zucchini Fritters

Fromm Dorothy McNett's recipes at www.dorothymcnett.com. These work out nicely for an appetizer. Just drizzle with a bit of honey yogurt or other sauce or cheese for serving.

2 - 3 small - medium sized zucchini
1 small sweet potato
2 eggs
1/4 teaspoon sea salt
pinches of pepper
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter

2 - 3 tablespoons yoghurt
1 - 2 teaspoons local honey

Scrub the zucchini and potato, trimming as needed and then grate them. In a batter bowl whisk the eggs with salt and pepper and then stir in the grated zucchini and potato. Heat a heavy bottomed saute pan with the olive oil and butter. Use about 1/4 cup of the batter per fritter and fry about 3 - 4 minutes on the first side, flip them over and cook another 3 - 4 minutes as needed to brown nicely but not to burn them. Regulate the heat as you cook them so that it is not smoking hot. Arrange on a platter. Combine yoghurt and honey and dollop just a bit on each one. Or serve with barbecue sauces, tomato sauces, or just eat them!

Recipe created 2017-07-10.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.