Herby zucchini fritters
Such a good way to mix up the weekday veggie rut.
Serve them with a roast chicken and you’ve got dinner. My kids like them topped with apple sauce and sour cream. They are also so good with apricot jam!
XO, km
THE DISH:
herby zucchini fritters | makes 12 fritters
THE STUFF:
2 zucchini, shredded
2 eggs, lightly beaten
1/4 cup almond or AP flour
1/4 cup grated Parmesan cheese
1/2 cup loosely packed herbs (I used a combo of parsley, basil and dill)
Kosher S + P
Butter for frying
Optional: sour cream and applesauce
THE HOW-TO:
Place shredded zucchini in a clean kitchen towel and squeeze as much liquid out as you can. Transfer to a mixing bowl and add the eggs, flour, Parmesan, herbs, 1/2 tsp salt and 1/4 tsp pepper. Stir to combine.
I find I get the best color and taste if I fry in a cast iron skillet with butter. Damn you, butter!!! Add spoonfuls of the zucchini fritter batter once the butter is bubbly hot over medium-high heat. Cook for 3-4 minutes per side and serve warm!