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Zucchini Fritters

It is the start of "zucchini season" in most Amish gardens now.  This versatile vegetable will find its way into many soups, stews, breads, and salads over the weeks ahead.  So this will be the first of many of Lovina's zucchini recipes that I'll be sharing:

 2 cups grated zucchini

1 cup finely chopped onion

1 tablespoon olive oil

4 cloves garlic, minced

2 eggs, beaten

1/2 cup grated Parmesan cheese

1/2 to 3/4 cup flour

1/2 teaspoon salt

1/8 teaspoon white or cayenne pepper

1/2 teaspoon dried thyme leaves

Place the zucchini in a kitchen towel, gather up the edges, and squeeze hard over the kitchen sink to remove excess moisture.

In heavy skillet, heat olive oil over medium heat and cook zucchini, onion, and garlic until liquid evaporates. Remove from pan and place in mixing bowl; let cool for 30-40 minutes.

Add beaten eggs, Parmesan cheese, 1/2 cup flour and seasonings to make a batter. You may need to add more flour if the batter doesn't hold together when dropped from a spoon.

Heat 1 cup oil in heavy saucepan over medium heat until it reaches 375 degrees F (water droplets will sizzle and evaporate immediately) and, using a 1/4 cup measure, fill it half full of the batter and drop into the heated oil. Fry the fritters for 2-4 minutes on each side until deep golden brown. Drain on paper towels and serve warm.

Re: Zucchini Fritters

Oops, I just revised the recipe, thanks for catching that, the answer is 2 cups!

Re: Zucchini Fritters

"Yesterday is history, tomorrow is a mystery, but today is a gift... that's why they call it the present."

 Thanks!  I am definitely all about the zukes!  I will have to try this version, definitely...I have a frig FULL of the delicous green things.  Sounds like it will make quite a lot, though, so I will more than likely cut it down.

Re: Zucchini Fritters

"Yesterday is history, tomorrow is a mystery, but today is a gift... that's why they call it the present."

 How much zucchini?