One of the best things about summer (to me) are the fresh, delicious fruits and vegetables that are in peak season. Right now zucchini, and other squash, are showing up abundantly at the markets in my area. Others who are lucky enough to have a vegetable garden, may have more of this bumper crop then they know what to do with. You came to the right place!
Today's recipe is good... Really good. It might be one of my top favorites that I've blogged about, and I do not toss that claim around lightly. (It's that delicious.) Me and Mr.*From Scratch made these Zucchini Fritters on a stay-in date night, we paired it with roasted salmon, mixed vegetables and some chilled white wine. I am not exaggerating when I say that almost every bite was followed by a "Wow! These are real good!"
I am definitely adding this to my permanent repertoire and hopefully so will you. Enjoy!
|Cast of Characters: Zucchini, parmesan cheese, oregano, parsley, onion, eggs, flour.|
|Grate zucchini and onion with a cheese grater.|
|Add all herbs and flour. (I also added, salt, pepper and garlic powder.)|
|Add cheese and slightly beaten egg. Mix all ingredients together.|
|Get pan super hot and coat with olive oil. Put spoonfuls in pan and flatten slightly.|
|Flip when golden brown and then put on a paper-towel lined plate.|
|Pair with plain yogurt for dipping, but I think marinara sauce would be awesome too! |
Zucchini Fritters- Martha Stewart Living
This would be a great vegetarian main dish with a substantial salad, or a crowd-pleasing appetizer for a small gathering. What are you doing with your bumper crop this summer? (Is there anything else besides zucchini bread?)