Cleaning out the fridge means that I like to use up veggies that I find that I probably are only going to stay good for another 24 hours. This week I had some zucchini. I pulled up my Pinterest account and looked at some recipes that I had posted that I have not made yet. I came across zucchini fritters and since I had all of the minimal ingredients on hand, I decided to give them a shot. So. Good.
The only thing similar to these fritters that I have made are zucchini crabcakes and zucchini tuna cakes. This is a recipe where I could have added tuna to bulk them up for sure.
Now that I know how easy these zucchini fritters are to make, I definitely plan on making them more often. If you want to make a big batch then you can double the recipe. This made six pretty decent-sized fritters.
Ingredients:
- 1 zucchini shredded
- 1 egg
- 1/2 cup of shredded cheddar cheese
- 1/4 cup of flour
- 1 tsp chives
- 1/2 tsp garlic salt
- 1 cup oil
- Salt and pepper to taste
Directions:
- Heat oil on medium heat in a large skillet.
- Combine all reminding ingredients.
- Once oil is rippled, add large spoonfuls of the zucchini mixture, one at a time, leavening an inch in between.
- After 2-3 minutes, flip the fritters.
- After 2-3 minutes, take the fritters out of the oil and place them on a towel to drain some of the oil.
- Serve with a side of ranch or a dip of your choice.
Enjoy!
