Wednesday, October 5, 2011
Zucchini Fritters #Recipe Kids & Moms will Love
Even the pickiest pint-sized eater loves their chicken nuggets, right? Well, repackage their veggies for almost instant appeal.
I am still drowning in zucchini and mixed with a bit of shredded carrot and onion and these little babies are ready for dipping. Whether you pair them with sour cream or Greek yogurt, it is a great way to sneak in a few more veggies.
These are so easy to make and tasty, too.
You Will Need:
Onion - I only used a quarter, but add it as you like
1/2 c. flour
1/2 tsp. baking powder
Salt & Pepper to taste
Oil for frying
Dipping sauce of choice. I suggest either sour cream or Greek yogurt
Take your grater or food processor and get grating!
I went the old school way with a simple box grater, next time I will probably break out the food processor to save time.
As you grate, put the zucchini in a colander. Salt it slightly and let it sit for 10 - 15 minutes. The salt will help bring out some of the excess moisture. This step is well worth it.
See all this? This is the different between a soggy fritter and a yummy crispy one.
Now do the same to the onion and carrot. I just love the color.
Now mix up the egg, flour and baking powder in a separate bowl. Mix it well, then add the veggies to it. Give it a good toss and add salt and pepper. Heat up your oil. You will need a 1/2 inch to an inch of oil in the bottom of your pan. Get it hot enough that the batter bubbles when added.
I like small fritters. Just two tablespoons or so of the mixture. It is thick, so flatten them out a little. Cook till they turn a golden brown.
Let them cool on a paper towel to absorb some of the excess oil. I like mine warm, but my kids enjoyed them cold also. Hope your kiddos enjoy them as much as mine did.