I normally do my meal planning for the week on Fridays. I find that it is always a good idea to leave the last day, Friday, unplanned because very often things don’t go as planned. It is a good chance to clean out the fridge so that it can be filled again Saturday morning. This morning I had some zucchinis in the fridge that I did not get to during the week. Given the success of the corn fritter last week I though I would try zucchini fritters. They turned out pretty good. The outsides were crispy and golden brown and the insides were moist and green. Once again I decided to top the fritters with salsa and this time I also had some sour cream in the fridge. Salsa is quickly becoming one of my favorite condiments.
Zucchini Fritters
Prep Time: 20 minutes Cook Time: 5 minutes Total Time: 25 minutes Servings: 2
ingredients
- 1 small zucchini (grated)
- 1/2 cup flour
- 1 egg
- 1 green onion (chopped)
- 1 tablespoon cilantro (chopped, or parsley)
- salt and pepper to taste
- 2 tablespoons oil
directions
- Mix the zucchini, flour, egg, green onions, cilantro, salt and pepper in a bowl.
- Heat the oil in a pan.
- Spoon the zucchini mixture into the pan and cook until golden brown on both sides, about 4 minutes per side.
This is definitely a good recipe to clear the fridge! I just cleared my zucchini last night, too. 😛
Kevin, I like these zucchini fritters. Simple and very delicious. We add Parmesan and just sprinkle salt on top while still hot and they disappear 🙂
Did you ever try them baked in a muffin tin? It’s nice that way for breakfast or brunch.
I love zucchini fritters. I eat mine with ranch dressing. How ’bout zucchini bread? 🙂
Hi,
I have two questions (and one comment) for you.
Q1-What kind of salsa do you use? I STRONGLY recommend Herdez. Easy to find in Kensington.
Q2-You seem to be quite an expert on Japanese food, and I was wondering if you had any words of wisdom on miso. I just bought some for the first time (AKA) and I only chose that kind at random. Do you have a preference?
C1-You have two major food fans here in Toronto, and we just wanted to give you some moral support…keep up the great work!
Yay! I love love love Zucchini Fritters! Nice job Kevin!
Terrific way to use zucchini. Salsas are great and there are so many ways to use them and tweak the recipe.
I just saw that zucchini flowers are now in season in Sydney, I am so excited – I loved stuffed zucchini flowers. One of the few time I would indulge in deep fried food. Can’t wait!
I actually just read not long ago that salsa has surpassed ketchup and the number one condiment in the US. Maybe salsa is going to take over the world!!
maryann – Parmesan sounds good and baking them sounds interesting. There would be a lot less oil that way.
Wandering Chopsticks – I will have to try them with ranch dressing the next time.
pouletsecret – This time I used Old El Paso salsa. Out of the store bought salsa that I have tried, I like the Neal Brothers brand. I will have to try the Herdez brand. I am still try to make my own tomato based salsa but I have preferred the store bought ones to any that I have made so far…
I am still experimenting with different miso’s. In general I use shiro (white) miso though I sometimes get red (aka) miso. I try to pick up a different brand of miso each time. It is a bit difficult as the labels are generally in Japanese. I try to go with ones that have that have no additives on the English ingredients list.
Wikipedia Miso Link
I froze fresh zucchini last weekend so I’ll have to try these out. These looks very good.