Crispy Zucchini Fritters


1/4 cup grated Parmesan cheese
2 eggs, beaten
2 medium zucchinis, grated
1/2 cup breadcrumbs
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil, for frying

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Place the grated zucchini in a colander over the sink. Sprinkle with salt and let it sit for about 10 minutes. Then, squeeze out as much excess moisture as possible.
In a large bowl, combine the grated zucchini, breadcrumbs, Parmesan cheese, beaten eggs, minced garlic, salt, and black pepper. Mix well until everything is evenly incorporated.
Heat olive oil in a large skillet over medium heat.
Take a small handful of the zucchini mixture and form it into a patty shape, squeezing out any excess liquid as you shape them. Repeat with the remaining mixture.
Carefully place the zucchini patties in the skillet, being careful not to overcrowd the pan. Cook for 3-4 minutes on each side, or until golden brown and crispy.
Once cooked, transfer the patties to a plate lined with paper towels to absorb any excess oil

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