Fried, Fry, Zucchini
Appetizer, Side Dish, Snack
These small fritters are packed with flavor. You can eat them for breakfast, as a side dish, or an appetizer. They are delicious topped with a dollop of sour cream or yogurt and garnished with finely chopped chives.
medium (1.5lb) zucchini
rinsed and ends removed
all-purpose flour (or all-purpose gluten free flour)
Salute Santé! Grapeseed Flour
Chardonnay or Merlot
freshly grated parmesan cheese
Salute Santé! Grapeseed Oil
sour cream or yogurt to taste
Rinse and trim the ends off the zucchini and shred using a grater (4 medium zucchini is about 5 cups shredded).
Place shredded zucchini in a large mixing bowl and toss with sea salt.
Place the zucchini in a colander and then place the colander in the mixing bowl so that the water will drain through.
Use a spatula to press the water out of the zucchini. Discard the liquid and repeat the process. The more water you can remove the better.
In a separate mixing bowl, combine the eggs, crushed garlic, all-purpose flour, grapeseed flour, Parmesan cheese, parsley, and black pepper.
Stir in the zucchini. The mixture will be lumpy.
Heat the grapeseed oil in a non-stick skillet on medium-low heat.
For each pancake, pour 1⁄4 cup of batter into the pan and cook 2-3 minutes per side until golden brown.
When finished cooking, remove the fritters from the pan and place them on a paper towel to absorb excess oil.
Optional: top with sour cream or yogurt and finely chopped chives.
This recipe will make about 16 fritters