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.
- 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
- 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.