• Sylvia

Zucchini Fritters

When I pass a flowering zucchini plant in a garden, my heart skips a beat.

- Gwyneth Paltrow


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Amen, Gwyn! I love vegetables, especially the ones picked straight out of the garden. There is an unmistakable freshness, a pureness, that is completely overwhelming.


Unfortunately, my Nonna’s abundant garden filled with rows of tomato plants, lush leafy greens and trees with blossoming fruity buds, has now dwindled into a humble giardino housing no more than a single Roma tomato plant. Thankfully, I am lucky that she still has awesome neighbours with their own gardens! Ahh, my personal produce aisles!


The blessing of said neighbours is, of course, their generosity in sharing the literal fruits of their labour! Just last week we gifted five gigantic zucchini. A vibrant green, each unique in shape, I was excited to see how I could transform them in my kitchen.


As women hormones can get the better of us, making us crave some not too healthy food options each month. However, I must admit that these fresh zucchini acted as my saving grace! Sure that I wanted to indulge in some fried foods, I thought it couldn’t hurt to work with some fresh veggies too! So, #zucchinifritters were born!


These little cakes are crispy, flavourful, and just the perfect blend of healthy meets junky 😜


These are sure to become a staple when I’m in a fried food mood! Just remember to let the zucchini fully drain before making the cakes… there is nothing worse than a soggy fritter!



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Zucchini Fritters

* Makes 4 servings *


INGREDIENTS


• 4 cup zucchini, shredded

• ½ teaspoon salt

• 2/3 cup all-purpose flour

• 2 large eggs, lightly beaten

• ¼ cup white onion, chopped

• 1 teaspoon oregano

• 1 teaspoon garlic powder

• ½ teaspoon black pepper

• Olive oil



METHOD


1. Place shredded zucchini in a colander with a bowl underneath. Sprinkle the salt over top and let it sit for about 20 minutes. Use your hands to squeeze out any excess moisture before placing in a separate bowl.

2. Add flour, eggs, onion, spices, and a pinch of salt to the zucchini and mix until all ingredients are incorporated.

3. Pour olive oil into a pan and let heat until it reaches medium-heat. Scoop dollops of the fritter mix into the pan, turning once the edges begin to brown about two minutes. Flip them and cook for another two minutes.

4. Remove them from the pan and blot any excess oil on a paper towel before serving with your choice of sauce… I used sour cream! YUM!










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