Whether you planted too much zucchini again or you forgot to lock your car, this time of year you really can't have too many zuke recipes. Here's a recipe we tried last night and really liked.
Zucchini Fritters
2 cups shredded zucchini-drain if it is watery
1/2 c diced onion
3 eggs slightly beaten (you might could do with 2. I just have lots of eggs)
1 cup shredded cheddar cheese
1 cup bread crumbs
1 tablespoon Italian herb blend
salt and pepper
oil for browning
Mix the first six ingredients together in a medium bowl. You want the mixture to stick together.
Heat a small amount of cooking oil in a skillet over medium heat.
Drop the zucchini mixture onto the skillet about 2 tablespoons at a time and flatten slightly. Cook until one side is brown and crisp. Flip fritters and brown the other side. When browned, remove to a plate with paper toweling and salt and pepper to taste.
Accompaniments and variations: I served this with Imagine organic tomato soup topped with homemade croutons last night. A green salad would have been nice too.
I think maybe a dill sauce would have made a nice spread/dip for them.
Other spices (cayenne instead of the Italian?) and vegetables (diced bell peppers?) could be used to change the flavor profile.
They were even good warmed up for lunch today!
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