I thought I had the recipe for Zucchini Fritters in the filing cabinet of my brain but I ended up making something similar to it. I grabbed a couple of zucchini and squash from the garden. Shredded it. Added 1 teaspoon of salt, pepper, garlic powder, and baking soda. Added 3 eggs and about 3/4 cup of flour.
Then I fried them in a shallow pan…pretending they were pancakes. Then I served it with some Japanese mayo and unagi sauce with a freshly chopped tomato from the garden.
Overall the flavor was great but then I decided to do the research on what I should have done. Here’s a recipe…same same but different.
1 1/2 pounds shredded zucchini
1 large egg
1 teaspoon salt
1 teaspoon pepper
1/4 cup all-purpose flour
1/4 cup grated cheese of your liking
3 cloves minced garlic
Shred the zucchini.
Add the rest of the ingredients and mix them until well blended.
In a pan, add some oil and place over medium heat.
Get your favorite ice cream scooper and scoop in some of the mixture into the pan. Spread it out.
Cook for about 2 minutes on each side.
So what’s the difference?
Mine turned out more caky but tasty. I appreciated the baking soda to help keep it airy.
The interweb version has a better veggie taste to it and was a little salty because of the cheese I used.