Dawn NoltAuthorDawn NoltCategory, DifficultyBeginnerRating

One more delicious usage of your garden's prolific member: Zucchini Fritters, a fried side the whole family will love.

Yields18 Servings

 2 medium zucchini, grated
 4 Nature's Yoke eggs
 1 small onion, chopped
 2 cloves garlic, minced
 ½ cup freshly grated Parmesan cheese
 1 ¼ cups whole milk
 1 cup flour
 1 cup plain bread crumbs
 1 tsp onion powder
 1 tsp dried parsley
 ½ tsp cumin
 Salt and Pepper to taste
 ¼ cup canola oil (you can use butter instead if you like)

1

In a large bowl, mix together the zucchini, eggs, onion, garlic, cheese, milk, flour and bread crumbs. Season with onion powder, parsley, cumin, salt and pepper.

2

Heat about 1 T. of oil in a large skillet over medium heat. Drop 1/4 cupfuls of batter into the skillet and flatten slightly.

3

Turn fritters over when the edges appear dry. Cook on the other side until golden brown. Set aside and keep warm.

4

Add more oil to skillet as needed and continue with remaining batter.

Ingredients

 2 medium zucchini, grated
 4 Nature's Yoke eggs
 1 small onion, chopped
 2 cloves garlic, minced
 ½ cup freshly grated Parmesan cheese
 1 ¼ cups whole milk
 1 cup flour
 1 cup plain bread crumbs
 1 tsp onion powder
 1 tsp dried parsley
 ½ tsp cumin
 Salt and Pepper to taste
 ¼ cup canola oil (you can use butter instead if you like)

Directions

1

In a large bowl, mix together the zucchini, eggs, onion, garlic, cheese, milk, flour and bread crumbs. Season with onion powder, parsley, cumin, salt and pepper.

2

Heat about 1 T. of oil in a large skillet over medium heat. Drop 1/4 cupfuls of batter into the skillet and flatten slightly.

3

Turn fritters over when the edges appear dry. Cook on the other side until golden brown. Set aside and keep warm.

4

Add more oil to skillet as needed and continue with remaining batter.

Zucchini Fritters