Thursday, September 20, 2012


I knew I had to try this recipe when I saw that the fritters
are baked rather than fried.  The flavor was not compromised
in this healthier version.  My choice was to top them
with a bit of ranch dressing.  Another option is
marinara sauce on the side.

Shred the zucchini and squeeze out any excess moisture by
placing inside a tea towel.

Add cornmeal, flour, egg and seasonings;  stir it all up.

Drop mounds on a parchment-lined baking sheet and flatten.

Bake and broil  .... enjoy!


2 cups grated zucchini squash
1/3 cup cornmeal
¼ cup all-purpose flour
1 small onion, chopped
1 clove garlic, finely minced
1 egg, slightly beaten
¼ cup grated Parmesan cheese
½ tsp. parsley flakes
½ tsp. Kosher salt
1/8 tsp. black pepper

Shred zucchini and place inside a tea towel; squeeze out excess moisture.
Turn zucchini into a mixing bowl; sprinkle with salt and pepper.
Add remaining ingredients and stir to mix until thoroughly
combined.  Divide mixture into 6 mounds on a
parchment -lined baking sheet.  Flatten with a spoon to
about 4-inch rounds.
Bake in preheated 400 degree oven for about 15 minutes
until bottoms are a deep golden brown.
Turn oven to broil and place on second highest rack.
Broil for a few minutes to brown and crisp up.
Watch carefully so they do not scorch.
Serve with ranch dressing or marinara sauce.
Yield: 6 fritters

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