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